A Commercial Potential Blue Pea (Clitoria ternatea L.)‎ Flower Extract Incorporated Beverage Having Functional Properties

Abstract EN

Clitoria ternatea L.

commonly known as ‘blue pea’ is an underutilized plant in Sri Lanka.

The blue coloured flower of this plant is used in medicine in Sri Lankan traditional medical system and also reported to have several health benefits in recent findings at the international level.

However, to date scientifically validated value added products from blue pea flower (BPF) is very limited worldwide.

In this connection, this study was carried out to develop a commercial potential blue pea flower extract (BFE) incorporated beverage having functional properties.

Dried BPFs were extracted into water with varying flower: water ratio, temperature, and time using response surface methodology (RSM) along with Box–Behnken design.

A range of BFE incorporated beverages was developed comprising a natural sweetener (Stevia extract) and a flavour (lime).

The most acceptable formulation was selected via ranking and hedonic sensory tests.

Further, it was evaluated for functional properties in terms of antioxidant activity via total polyphenolic and flavonoid contents, ferric reducing antioxidant power and radical scavenging activities via ORAC; DPPH and ABTS.

Glycaemic regulatory properties (GCP) were evaluated in terms of antiamylase and antiglucosidase activities.

Quality parameters of the developed beverage were evaluated for a period of 28 days at different time intervals and a colour chart was also developed.

The optimum conditions for extraction of BPF via RSM were 3 g of powdered BPF/L of water at 59.6 °C for 37 min.

The most acceptable formulation consists of BFE, Stevia extract, and lime at a ratio of 983.25:1.75:15.

Further, it had significantly higher (p<0.05) consumer preference for sensory attributes.

Further, it possesses an antioxidant activity through multiple mechanisms while GCP were not detected.

Moreover, it was shelf stable for a period of 28 days without preservatives.

The colour chart can be used to monitor the quality of the beverage.