Butterfly Pea vs Roselle: New Study Reveals Nutritional Power of Popular Herbal Drinks
A 2026 study by Nunuk Helilusiatiningsih and Sumarji from Universitas Islam Kadiri, Indonesia, has revealed key differences in the phytochemical content of butterfly pea and roselle flowers—two widely consumed herbal ingredients in functional beverages. Published in the International Journal of Global Sustainable Research, the research highlights how both flowers offer strong antioxidant properties and nutritional benefits, with implications for health-focused food innovation and natural drink industries.
Rising Demand for Functional Drinks
Functional beverages—drinks that provide health benefits beyond basic nutrition—are gaining popularity across Indonesia and globally. Natural ingredients such as butterfly pea (Clitoria ternatea) and roselle (Hibiscus sabdariffa) have become staples due to their vibrant colors, cultural significance, and perceived health benefits.
Butterfly pea is known for its deep blue pigment and long-standing use in traditional medicine across Southeast Asia. Roselle, recognizable by its red petals, is widely consumed as a herbal tea and is often associated with cardiovascular and immune health benefits. Despite their popularity, detailed comparisons of their bioactive compounds have been limited—until now.
How the Study Was Conducted
The research was carried out between October and December 2025 at the Biochemistry Laboratory, Faculty of Agricultural Technology, Brawijaya University, Malang. The team analyzed extracts from butterfly pea and roselle flowers sourced from East Java.
Using quantitative laboratory methods, researchers measured several key nutritional and phytochemical indicators, including:
- Antioxidant activity (DPPH method)
- Total phenolic compounds
- Anthocyanin levels
- Vitamin C content
- Fiber and protein levels
- Mineral composition
Advanced analytical tools such as spectrophotometry, High-Performance Liquid Chromatography (HPLC), and Atomic Absorption Spectroscopy (AAS) were used to ensure accurate results.
Key Findings: A Nutritional Comparison
The study confirms that both butterfly pea and roselle flowers are rich in antioxidants and essential nutrients, though they differ in composition and strength.
Butterfly Pea Flower Highlights:
- Strong antioxidant activity with IC50 values ranging from 25.15–29.90 μg/mL
- Protein content: approximately 10–15%
- Fiber content: 20–30%
- Vitamin C: 100–200 mg per 100g
- Phenolic compounds: around 13.8%
- Anthocyanins: 0.1–0.5%
- Rich in minerals such as potassium, calcium, and magnesium
Roselle Flower Highlights:
- Antioxidant activity with IC50 around 33.79 μg/mL
- Higher vitamin C content: 244–260 mg per 100g
- Total phenolic compounds: 2086.32 μg/mL
- Anthocyanins: 0.1–0.5%
- Contains essential minerals including calcium, magnesium, and potassium
In simple terms, butterfly pea shows slightly stronger antioxidant activity, while roselle stands out for its exceptionally high vitamin C and phenolic content.
What Makes These Compounds Important?
The health benefits of both flowers are largely attributed to their bioactive compounds:
- Anthocyanins: Natural pigments responsible for red and blue colors, known for antioxidant and anti-inflammatory properties
- Phenolic compounds: Help combat oxidative stress and may reduce the risk of chronic diseases
- Vitamin C: Supports immune function and acts as a powerful antioxidant
These compounds work together to neutralize free radicals in the body, potentially reducing the risk of diseases such as diabetes, cardiovascular conditions, and certain cancers.
Implications for Health and Industry
The findings offer valuable insights for multiple sectors:
Expert Insight
According to the authors from Universitas Islam Kadiri, both flowers demonstrate significant potential as functional food ingredients. They emphasize that “the phytochemical content of butterfly pea and roselle flowers shows strong antioxidant properties that can help improve immunity and inhibit degenerative diseases.”
This reinforces the growing scientific consensus that traditional herbal ingredients can play a modern role in disease prevention and wellness.
Limitations and Future Research
The researchers note that variations in soil conditions, plant varieties, and processing methods can influence nutrient levels. Further studies are recommended to explore these variables and to assess clinical outcomes in human populations.
Future research may also examine how different preparation methods—such as brewing, fermentation, or extraction—affect the stability and effectiveness of these compounds.
Author Profile
Nunuk Helilusiatiningsih, M.Sc. is a researcher at Universitas Islam Kadiri specializing in food science and phytochemistry, with a focus on functional foods and natural antioxidants.
Sumarji, M.Sc. is an academic at Universitas Islam Kadiri with expertise in agricultural technology and biochemical analysis of plant-based compounds.
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