Skripsi

PROFIL METABOLIT BUNGA TELANG (CLIORIA TERNATEA L.) BERDASARKAN FASE PEMBUNGAAN

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Penilaian

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Butterfly pea flower (Clitoria ternatea L.) is used as a natural dye and herbal medicine because it contains metabolites. The content of these metabolites is influenced by the phase of flower development. This study aims to determine the abundance of metabolites, anthocyanin levels, and antioxidant levels in butterfly pea flowers based on the flowering phase with a non-targeted metabolomics approach using GC-MS TraceTM 1310 ISQ. Data from GC-MS were acquired quantitatively descriptively so that biosynthetic pathways could be traced from the abundance of dominant compounds and unique compounds to identify compounds with potential as bioactivity in each sample. Based on the GC-MS analysis, the results of the metabolite profiles were obtained which were characterized by the different types and abundance of detected metabolites. The samples of butterfly pea flower bud, bloom and wither had an abundance of dominant compounds and unique metabolites on the chromatogram based on the flowering phase of 92.83%, 95.25% and 93.99%. The bud sample has the dominant compound Dihydroxycetone. Samples of butterfly pea bloom with 3-O-Methyl-d-glucose compound. Wilted eggplant has a dominant compound n-Hexadecanoic acid. The dominant metabolites that were the same in the three samples had the highest area percent, namely 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl (24.28%) and Benzoic acid, ethyl ester ( 10.6%) belongs to the class of flavonoids and aromatics with potential as antioxidants, anthocyanins, antidiabetics, and antiaggregators. The bud eggplant sample contains 17 unique compounds with the largest percent area being found in dl-Glyceraldehyde dimer. The unique compound of the blooming butterfly pea flower has 13 compounds with a high percentage of area in Benzeneacetaldehyde and the wilted eggplant has 11 unique compounds namely Maltol functions as an antibacterial, antioxidant, anti-inflammatory and anti-diabetic. Based on the analysis of the antioxidant levels of the butterfly pea samples, the antioxidant content was higher in the blooming flower of 6.58 ppm, followed by the bud eggplant at 2.55 ppm, and the wilting butterfly pea flower at 1.74 ppm. While the analysis of anthocyanin levels of each sample of butterfly pea flower, namely 40.33 ppm of wilted butterfly pea flower, 4.36 ppm of wilted butterfly pea flower, and 3.60 ppm of bud butterfly pea flower. The difference in the total levels of antioxidants and anthocyanins in the samples is influenced by the flowering phase when entering the anthesis phase.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001811	T104463	T1044632023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1044632023

Publisher

Inderalaya : Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sriwijaya., 2023

Collation

xiv, 88 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

570.285 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Jurusan Biologi
Pengolahan dan Analisa Data di Bidang Biologi

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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