Butterfly pea (Clitoria ternatea), is a vine originating from South East Asia, which has spread throughout the tropics. The flower has been recognized to have health benefits such as antioxidants [1], antidiabetes [2, 3], antiinflammation [4], and anticancer [5]. The bioactive compounds of butterfly pea flower are nine types of polyacylated anthocyanin called ternatins and 15 types of flavonol glucosides [6].
One of the unique characteristics of the butterfly pea flower is it is bluish-purple at a low acidic condition, while other most anthocyanins are colorless. The combination of the exotic color and health benefits promoted the butterfly pea flower as a functional drink. In Thailand, the drink – called Nam dok anchan is very popular [7].
Prolonging the shelf-life and increasing the convenience of the butterfly pea flower drink can be achieved by converting the extract to powder form. The use of several drying methods including spray drying, vacuum drying, and freeze drying to produce powdered butterfly pea flower extract.
Butterfly pea flower extract may be safely used for coloring alcoholic beverages, sport and energy drinks, flavored or carbonated water, fruit drinks (including smoothies and grain drinks), carbonated soft drinks (fruit-flavored or juice, ginger ale, and root beer), fruit and vegetable juice, nutritional beverages, chewing gum, teas, coated nuts, liquid coffee creamers (dairy and non-dairy), ice cream and frozen dairy desserts, hard candy, dairy and non-dairy drinks, fruit preparations in yogurts, and soft candy.(CITE: 21CFR73.69, TITLE 21–FOOD AND DRUGS CHAPTER I–FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES SUBCHAPTER A – GENERAL)
Binmei Biotechnology Butterfly Pea Flower Extract
Pure & Natural Food Color (Anthocyanin)
Quality ingredients: High in anthocyanin content
Extracted without the use of any colorants, fillers, diluting agents or preservatives
High Antioxidants
Suitable for Vegetarian
Sodium-Free
Gluten-Free
Lactose-Free
Non-GMO
1.G. Gupta, J. Chahal and M. Bhatia, “Clitoria ternatea (L.): Old and new aspects,” Journal of Pharmacy Research, vol. 3, no. 11, pp. 2610-2614, 2010.
2.P. Daisy and M. Rajathi, “Hypoglycemic Effects of Clitoria ternatea Linn. (Fabaceae) in Alloxan-induced Diabetes in Rats,” Tropical Journal of Pharmaceutical Research, vol. 8, no. 5, pp. 393-398, 2009.
3.C. Boon-Seang, R. Divers, A. Tziboula-Clarke and M. A. Lemos, “Clitoria ternatea L . Flower Extract Inhibits α-amylase During in Vitro Starch Digestion,” American Research Journal of Food and Nutrition, vol. 1, no. 1, pp. 1-10, 2017.
4.J. B. Morris, “Characterization of butterfly pea (Clitoria ternatea L.) Accessions for morphology, phenology, reproduction and Potential nutraceutical, pharmaceutical trait utilization.,” Genetic Resources and Crop Evolution, vol. 56, pp. 425-426., 2009.
5.G. D. Neda, M. S. Rabeta and M. T. Ong, “Chemical composition and anti-proliferative properties of flowers of Clitoria Ternatea,” International Food Research Journal, vol. 20, no. 3, pp. 1229-1234, 2013.
6.K. Kazuma, N. Noda and M. Suzuki, “Flavonoid composition related to petal color in different lines of Clitoria ternatea,” Phytochemistry, vol. 64, p. 1133–1139, 2003.
7.K. N. Manoj and D. R. More, “Phytochemical analysis and bioactivity of selected medicinal plant of butterfly-pea (Clitoria ternatea L.) used by Kolam tribe Addjoing region of Telangana and Maharashtra states,” The Pharma Innovation Journal, vol. 8, no. 1, pp. 417-421, 2019.
