Anthocyanin-Infused Egg Cake: Effect of Dry and Moist Heat on Antioxidant Activity of Anthocyanin Extracted from Clitoria Ternatea

Lai, Man Yee (2023) Anthocyanin-Infused Egg Cake: Effect of Dry and Moist Heat on Antioxidant Activity of Anthocyanin Extracted from Clitoria Ternatea. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Butterfly pea, also known as Clitoria ternatea is a good source of naturally occurring food coloring and antioxidants, primarily contributed by anthocyanin. Anthocyanin are water soluble pigments with a variety of color and it may provide various health advantages to consumers. There are numerous factors including temperature, pH, light, oxygen and enzymes that have an impact on the durability of this pigment. The present study aimed to evaluate the effects of different heat (dry and moist heat) on the antioxidant properties of anthocyanin that are extracted from butterfly pea flowers using water extraction method. Chinese egg cakes were used as a carrier to determine the antioxidant properties of anthocyanin in moist heat (steaming) and dry heat (oven baking). Total phenolic content (TPC) and antioxidant analysis including DPPH, ABTS and FRAP assay were conducted. Experimental results showed that both steaming and baking had statistically significantly decreased on the antioxidant properties at (p < 0.05). The antioxidant activity of anthocyanin statistically significantly decreased (p<0.05) with a rising temperature. Since the heating temperature of baking (180℃) is higher than steaming (100℃), hence a higher reduction of antioxidant activity was observed after baking. This is because of the swift degradation of anthocyanin at elevated temperatures prompted by the hydrolysis of the 3-Glycoside arrangement, which imparts stability to volatile anthocyanin. Meanwhile, the moist heat can help to preserve structural integrity of anthocyanin and stabilize anthocyanin molecule structure by preventing them from breaking down. Whereas dry heat may result in negative effects on anthocyanin stability that lead to degradation and color loss. In short, heating at high temperature decreases the anthocyanin content and its antioxidant properties with the highest loss in oven baking, followed by steaming. Keywords: Clitoria ternatea, butterfly pea flower, anthocyanin, antioxidant activity, moist and dry heat.