Dish of the Day

In a scientific project conducted at Ondokuz Mayıs University (OMU), it was determined that infusions obtained from the butterfly pea flower exhibit pH-dependent color changes and possess a high antioxidant capacity. As a result of the study, it was revealed that the plant can be used as a natural colorant and a quality indicator as an alternative to synthetic food dyes.

In the project carried out at the Department of Food Engineering, Faculty of Engineering at OMU, the chemical and physical properties of infusions obtained from the butterfly pea vine (Clitoria ternatea) flower were examined. In the research, color parameters, Brix value, total phenolic content, antioxidant activity, and pH-dependent stability changes were evaluated. As a result of the analyses, it was determined that infusion temperature and duration affect color intensity, while it was observed that purple tones form in a pH 4 environment, blue tones at pH 7, and greenish tones at pH 9. The findings demonstrated that, thanks to its structure rich in phenolic compounds and its pH-sensitive anthocyanin profile, the butterfly pea flower can be evaluated not only as a natural color source but also as a quality indicator in smart packaging systems.

“It can be evaluated as a natural colorant”

Project advisor Assoc. Prof. Dr. Mustafa Mortaş, a faculty member of the Department of Food Technology at the Department of Food Engineering, Faculty of Engineering at OMU, stated that butterfly pea flower is consumed as tea abroad and has traditionally been used in foods in some Asian countries. Mortaş said, “This plant is a natural material that gives foods a blue color. Depending on the pH level, it can exhibit color changes ranging from red to blue and from yellow to green. It has been granted food colorant status by the United States Food and Drug Administration. It also draws attention with its anti-inflammatory properties and its potential to reduce stress and anxiety.”

“It can be incorporated into the Turkish Food Codex”

Master’s student Şeyma İbrahimbaş, who conducted the project, stated that they examined pH-dependent color changes in their studies, saying: “Purple color can be obtained in the pH range of 4–4.5, and it can be used in the dairy industry. The use of this plant as a natural food dye may provide an alternative to synthetic additives. Its natural pH is approximately 6.5, at which it produces a blue color. In the pH range of 7.5–9, green tones are observed. In this respect, it is a plant that could be incorporated into the Turkish Food Codex.”

It was reported that the research findings provide a scientific basis for evaluating the butterfly pea flower in innovative applications such as functional foods, natural additives, and smart packaging systems due to its structure rich in phenolic compounds and its high antioxidant capacity.