Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods

Senanur Durgut Malçok; Elif Nimet Havva Pehlivan; Canan Ece Tamer

Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods

2025

Senanur Durgut Malçok | Elif Nimet Havva Pehlivan | Canan Ece Tamer

The butterfly pea flower (Clitoria ternatea L.) and purple basil (Ocimum basilicum L.) are tropical plants rich in phenolic compounds, including anthocyanins, flavonols, polyphenols, and flavonoids. In this study, butterfly pea flower beverage and butterfly pea flower beverage containing purple basil were obtained using the infusion method (IM) and the ultrasound-assisted extraction (UAE) method. Both extraction process were carried out at two different durations: 3 and 7 minutes. Total phenolic content (TPC), total antioxidant capacity (TAC) and total monomeric anthocyanin (TMA) values increased in all beverage samples prepared by addition of purple basil extract. The color parameters of the samples were determined and the sensory characteristics were evaluated. This study will provide a new perspective on the extraction methods of butterfly pea flower plant, which has a characteristic blue color and contains functional biocomponents; its processing into a functional beverage; and its enrichment with purple basil, another plant rich in phytochemicals.

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