Spectrophotometric Change of Butterfly Pea (Clitoria ternatea L.) Flower Extract in Various Metal Ion Solutions During Storage

This study aimed to investigate the effect of six chloride salts on butterfly pea flower extract’s anthocyanins stability. The were NaCl, KCl, CaCl2, MgCl2, FeCl3, and AlCl3. samples analyzed using a UV-Vis spectrophotometer observe color degradation change in hue during storage. extraction was done modified method, solutions stored dark vials at room temperature. kinetics benzene derivatives, acyl groups, non-anthocyanin flavonoid, flavylium cation, quinonoidal base anionic evaluated first-order reaction, half-life calculated. metal ions studied by analyzing absorbance each band regression analysis slope test. results showed that monovalent (Na+ K+) divalent (Ca2+ Mg2+) did not result significant shift spectrogram. Trivalent (Al3+ Fe3+) had limited interaction with anthocyanins, heightened brown color, decreased overall quality. K+, Ca2+, Mg2+, Al3+, Fe3+ ability improve stability while Na+ tended accelerate degradation. pattern changes spectrogram storage suggests occurs two ways: unfolding hydrophobic interactions deacylation anthocyanin. best performance, preventing Al3+ hindering deacylation. combination is highly likely extract. However, both increase browning index, thus decreasing research highlights potential adding cations extract, making it more attractive food coloring agent.