The Study of stability of antioxidant activity in butterfly pea extract syrup
The aim of this study was to find the optimum formulation in the production of butterfly pea extract syrup with minimum degradation of anthocyanins, antioxidant activity and total phenolic content during 14 days of storage by observing the effects of ascorbic acid (0-60 mg), sugar (30-40 g) and sodium citrate (0-20%) addition per 40 ml extract to the stability of the syrup. This research was studied by using Response Surface Methodology with Box-Behnken design. Results showed that the interaction between sugar and sodium citrate improved the stability of monomeric anthocyanin, while stability of antioxidant activity was affected by sugar. Ascorbic acid and sodium citrate helped to inhibit the degradation of phenolic compound. Polymeric anthocyanin was proven to be more stable than monomeric anthocyanin. Six syrup formulations were obtained to be the most stable and sensory analysis was held to determine which formulation was the most acceptable for the panelists. The most stable and accepted formulation was syrup that contained 37.55 g sugar, 0.3 g sodium citrate, 3.2 g citric acid and 60 mg ascorbic acid per 40 ml of extract.
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