PROFILE OF SECONDARY METABOLITS FROM FERMENTATION OF THE MARIGOLD FLOWER (TAGETES ERECTA L.) AND BUTTERFLY PEA FLOWER (CLITORIA TERNATEA L.)

• Main Author: Luh Putu Kris Monika Yanti, Ni
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/74200
• Institution: Institut Teknologi Bandung

Background and purpose: Marigold flower (Tagetes erecta L.) and butterfly pea flower (Clitoria ternatea L.) contain beneficial secondary metabolites such as antioxidants and antibacterials. Fermentation is thought to increase the profile of secondary metabolites in plants. This study aims to identify secondary metabolite profiles in aerobically fermented extracts of marigold and butterfly pea flowers compared to untreated extracts. Method: The fermentation in this study was carried out aerobically by accumulating fresh samples for two days at room temperature. Extraction was carried out by percolation method using n-hexane solvent for marigold flowers and methanol solvent for butterfly pea flowers. The chromatographic profile of the extract was analyzed by Thin Layer Chromatography (TLC)-densitometry. LC-MS/MS identified patterns on the chromatogram, retention times, and m/z values. Antioxidant activity tests and calculations of total phenol, flavonoid, and carotenoid levels were also performed on each sample. Results: The TLC profiles of the control extract and the fermented pea flower extract were similar, but the fermented pea flower extract had thicker spots, and a new compound was formed from the TLC pattern. The control and fermented extracts had a total phenolic content ranging from 0,816-1,154 g GAE/100 g extract and total flavonoid content ranging from 0,067-0,610 g QE/100 g extract. Measurement of total carotenoid levels in fermented marigold flower extract yielded Simplicia 215,000 mg/g higher than the control extract, which was 200,265 mg/g simplicia. All control and fermented extracts had antioxidant activity ranging from 46,71 ppm (very strong)-75,30 ppm (strong). LC-MS/MS analysis showed five compounds were identified from fermented butterfly pea flower extract, while the control identified four compounds. Conclusion: The fermentation process causes changes in the profile of secondary metabolites starting from spot intensity, compound levels, types of compounds contained, and their antioxidant activity in each extract.