Butterfly Pea and Roselle Flowers Show Strong Antioxidant Potential for Functional Drinks, Indonesian Study Finds
A 2026 study by Nunuk Helilusiatiningsih and Sumarji from Universitas Islam Kadiri, Indonesia, reports that butterfly pea flowers and roselle flowers both contain strong antioxidant compounds and essential nutrients that support their use as functional beverage ingredients. The research, conducted between October and December 2025 at the Biochemistry Laboratory, Faculty of Agricultural Technology, Brawijaya University, Malang, highlights how these two widely available tropical flowers can contribute to healthier natural drink formulations. The findings matter because functional drinks are gaining global popularity as consumers increasingly seek natural, plant-based ingredients with measurable health benefits. 🌿
Why Natural Functional Drinks Are Becoming More Important
Across Indonesia and many parts of Asia, butterfly pea (Clitoria ternatea) and roselle (Hibiscus sabdariffa) have long been used in traditional beverages and herbal medicine. Today, they are attracting renewed attention from researchers and the food industry due to their high levels of anthocyanins, phenolic compounds, vitamin C, and dietary fiber—bioactive components associated with antioxidant protection.
Functional drinks made from plant extracts are increasingly valued for supporting immunity, reducing oxidative stress, and lowering risks linked to chronic diseases such as diabetes and inflammation. At the same time, food manufacturers are searching for natural colorants to replace synthetic additives. Butterfly pea’s blue pigments and roselle’s red anthocyanins make them attractive candidates for both health and visual appeal. 🍹
Despite their popularity, comparative scientific data on the phytochemical content of these flowers as beverage ingredients has been limited. This study provides updated laboratory-based evidence supporting their nutritional potential.
How the Study Compared Butterfly Pea and Roselle Flowers
The research team analyzed flower extracts collected from Blitar, East Java, and conducted laboratory testing at Brawijaya University using standard biochemical analysis methods.
Researchers examined several important nutritional indicators:
- Antioxidant activity using the DPPH method
- Total phenolic compounds
- Anthocyanin levels
- Vitamin C content
- Fiber levels
- Mineral composition
- Protein content
Spectrophotometry, chromatography-based testing, and mineral analysis tools were used to measure the compounds quantitatively. These approaches allow scientists to evaluate how strongly plant extracts neutralize free radicals and support nutritional function.
The comparison helps identify which flower performs better in specific nutritional categories and how both can be used in functional beverage development. 🧪
Key Findings: Both Flowers Deliver Strong Antioxidant Benefits
The laboratory results show that both butterfly pea and roselle flowers contain high-value phytochemicals, confirming their potential as natural functional drink ingredients.
Major findings include:
Butterfly pea flowers
- Antioxidant activity (IC50): 25.15–29.90 μg/mL, indicating strong antioxidant performance
- Protein content: 10–15%
- Fiber content: 20–30%
- Vitamin C: 100–200 mg per 100 g
- Phenolic compounds: about 13.8%
- Anthocyanins: 0.1–0.5%
- Minerals: potassium, calcium, and magnesium present in significant amounts
Roselle flowers
- Antioxidant activity (IC50): 33.79 μg/mL, also categorized as strong
- Total phenolic compounds: 2086.32 μg/mL
- Vitamin C: 244–260 mg per 100 g
- Anthocyanins: 0.1–0.5%
- Minerals: calcium, magnesium, and potassium
These findings confirm that both flowers provide meaningful antioxidant protection, although roselle shows higher vitamin C content while butterfly pea offers notable fiber and protein levels.
Anthocyanins in both flowers play a key role as natural antioxidants that help neutralize free radicals responsible for oxidative stress.
Implications for Health, Food Innovation, and Industry
The results strengthen the case for expanding the use of butterfly pea and roselle flowers in functional drink products and natural food coloring applications.
Potential benefits include:
- Supporting immune system health through antioxidant intake
- Helping reduce risks linked to inflammation and degenerative diseases
- Providing natural alternatives to artificial beverage colorants
- Supporting digestive health through fiber content
- Encouraging development of plant-based wellness drinks
- Creating new opportunities for local agricultural value chains
For Indonesia’s food innovation sector, these flowers represent accessible, culturally familiar ingredients that can be scaled into modern functional beverage markets.
According to Nunuk Helilusiatiningsih of Universitas Islam Kadiri, the phytochemical compounds found in butterfly pea and roselle flowers “show strong antioxidant potential and support their development as functional drink ingredients that may help protect the body against degenerative diseases.”
This statement reflects growing scientific consensus that plant-derived antioxidants can play a supportive role in preventive nutrition strategies.
Supporting Local Agriculture and Functional Food Development
Both butterfly pea and roselle plants grow widely across Indonesia and Southeast Asia. Their adaptability makes them promising candidates for sustainable cultivation and commercialization.
The study’s findings also support:
- expansion of community-based herbal drink production
- development of nutraceutical beverage products
- integration into school and campus nutrition programs
- promotion of natural ingredient branding for Indonesian exports
With rising global interest in plant-based wellness products, these flowers could help strengthen Indonesia’s role in the functional beverage market. 🌺
Author Profile
Both researchers focus on exploring the nutritional and therapeutic potential of Indonesian plant resources for sustainable functional food innovation.
Source
URL: https://slamultitechpublisher.my.id/index.php/ijgsr/index
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