Antioxidant activity of Butterfly Pea Flower Kombucha (Clitoria ternatea)

Oktira Roka Aji, Shafira Aulia Rizqi, Diah Asta Putri

Abstract


Kombucha is a traditional fermented beverage from sugar and tea by SCOBY, a kombucha starter culture. Kombucha can be derived from various substrates such as black tea, green tea, oolong tea, and herbal tea. The butterfly pea flower (Clitoria ternatea) is a popular herbal tea ingredient known for its vibrant blue color and potential health benefits. In this study, butterfly pea flowers were utilized as the substrate for brewing kombucha. This study aims to determine butterfly pea flower kombucha's antioxidant activity and vitamin C content. IC50 antioxidant activity of infusion butterfly pea flower was 195,4 ppm. After 12 days of fermentation, the IC50 antioxidant activity of butterfly pea kombucha was 233,3 ppm. Throughout the fermentation process, there was a continuous decline in vitamin C levels, starting at an initial concentration of 191,6 ppm and reaching 74,0 ppm at the end. During kombucha fermentation, antioxidant activity increases while vitamin C levels decrease. 

Keywords


Butterfly Pea Flower; Clitoria ternatea; Kombucha

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DOI: https://doi.org/10.26555/symbion.11749

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