Asian Food Science Journal

Delphinidin, a natural pigment found in Clitoria ternatea, was investigated as an alternative to artificial blue food colourants associated with potential health risks, including cancer. The methodology involved hydroalcoholic extraction of Delphinidin from Clitoria ternatea flowers, followed by lyophilization to obtain a stable powder form. Various analytical techniques were employed to characterize and assess the quality of the extracted Delphinidin, including Thin Layer Chromatography (TLC), Spectroscopy, Calorimetry, Fourier Transform Infrared Spectroscopy (FTIR) and High-Performance Liquid Chromatography (HPLC). These techniques were utilized to identify, quantify and ensure the purity of the extracted compound. The nutritional analysis of Delphinidin was conducted to understand its potential health benefits and nutritional profile. Stability tests were performed to evaluate the shelf life and storage conditions of the formulated natural food colour. The results of this study revealed that Delphinidin extracted from Clitoria ternatea has good nutritional profile and better stability. Hence it has a potential to applied in food industry as a natural dye. The overarching goal of the project was to introduce a safer alternative to synthetic blue food colours by utilizing Delphinidin, addressing concerns related to artificial additives and their potential health implications. Incorporating advanced analytical techniques and conducting thorough assessments, the research aimed to contribute to the development of natural and healthier food colour options, aligning with the growing demand for clean-label and sustainable food products. This endeavour not only explored the potential anti-cancer properties of Delphinidin but also offered a more sustainable and health-conscious approach to food colouring in the food industry.