Author(s): Rachma Nurhayati, Fenita Shoviantari, Tristiana Erawati Munandar, Mochammad Yuwono


DOI: 10.52711/0974-360X.2024.00313   

Address: Rachma Nurhayati1, Fenita Shoviantari1*, Tristiana Erawati Munandar2, Mochammad Yuwono2
1Faculty of Pharmacy, Institut Ilmu Kesehatan Bhakti Wiyata, Jalan KH Wahid Hasyim 65 Kediri, East Java, Indonesia, 64117.
2Faculty of Pharmacy, Universitas Airlangga, Gedung Nanizar Zaman Joenoes Kampus C UNAIR Jalan Mulyorejo Surabaya, East Java, Indonesia, 60115.
*Corresponding Author

Published In:   Volume - 17,      Issue - 5,     Year - 2024

Background: The community has empirically employed butterfly pea flower, one of the species, extensively as a traditional beverage with pharmacological benefits. The flavonoid content of these plants, particularly the anthocyanins, is assumed to be the source of the pharmacological effects. The content of the extract to be obtained will be impacted by the variation in solvent polarity. In this investigation, the butterfly pea flowers will be extracted utilizing the solvents of water and Ethanol. Objective: The goal of this study was to qualitatively assess the content of butterfly pea petal extract in water and ethanol solvents using phytochemical screening and FTIR analysis, followed by testing for antioxidant activity using three different methods, including ABTS, DPPH, and FRAP. Method: The extraction with water and ethanol solvents, phytochemical screening tests, antioxidant activity testing with DPPH assay, antioxidant capacity testing with ABTS, and quantitative FRAP assays utilizing UV-Vis spectrophotometry are all steps of this study. Results: When tested for antioxidant activity, ethanol extract produced IC50 of 113.31 0.142ppm and water extract produced IC50 of 86.67 0.485 ppm, placing water extract in the strong category and ethanol extract in the medium category. Using the FRAP assay, the antioxidant capacity of water extract and ethanol extract from butterfly pea flowers was tested, and the results were 52.8957 0.0881mgQE/g extract and 32.0051 0.0441mgQE/g extract, respectively. The antioxidant capacity test of the butterfly pea flower's ethanol and water extracts was performed using the ABTS assay, and the results were 71,497 3.29mgQE/g extract and 114,195 0.279mgQE/g extract, respectively. Conclusion: The water dan ethanol extract of butterfly pea flowers differs from one another in terms of antioxidant activity and phytochemical composition.

Cite this article:
Rachma Nurhayati, Fenita Shoviantari, Tristiana Erawati Munandar, Mochammad Yuwono. Butterfly Pea (Clitoria ternatea L.) Flower Water and Ethanol Extract: Phytochemical Screening, FTIR Analysis, and Antioxidant Activity Estimation using comparison of ABTS, DPPH, and FRAP Assays. Research Journal of Pharmacy and Technology. 2024; 17(5):1973-2. doi: 10.52711/0974-360X.2024.00313

Rachma Nurhayati, Fenita Shoviantari, Tristiana Erawati Munandar, Mochammad Yuwono. Butterfly Pea (Clitoria ternatea L.) Flower Water and Ethanol Extract: Phytochemical Screening, FTIR Analysis, and Antioxidant Activity Estimation using comparison of ABTS, DPPH, and FRAP Assays. Research Journal of Pharmacy and Technology. 2024; 17(5):1973-2. doi: 10.52711/0974-360X.2024.00313   Available on:

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