In Vitro Antioxidant Potential of Blue Pea Flower (Clitoria ternatea) and Tanner’s Cassia Flower (Senna auriculata) Infused drink

Abstract

Antioxidants play a pivotal role in mitigating oxidative stress and enhancing overall well-being. This study evaluates the in vitro antioxidant potential of an infused drink formulated using two medicinal flowers—Clitoria ternatea (Blue Pea) and Senna auriculata (Tanner’s Cassia). Two variations were developed: Variation 1 (3:2 ratio of Blue Pea to Tanner’s Cassia) and Variation 2 (2:3 ratio). The bioactive components were identified using Gas Chromatography–Mass Spectrometry (GC-MS), while nutritional and phytochemical properties were analysed through standard procedures. Antioxidant activity was assessed using DPPH radical scavenging and FRAP assays. Results indicated that Variation 2, with a higher concentration of Senna auriculata, demonstrated superior nutritional content and antioxidant activity. Conversely, Variation 1 showed higher levels of total phenolics, flavonoids, and anthocyanins, reflecting a richer phytochemical profile. In conclusion, both formulations offer substantial antioxidant benefits and present a promising natural beverage option.

Introduction

Oxidative Stress and Antioxidants

Oxidative stress is caused by an imbalance between reactive oxygen species (ROS) and antioxidant defenses, leading to damage of cellular components like proteins, lipids, and DNA. It is linked to several chronic diseases including diabetes, cardiovascular diseases, cancer, and neurodegenerative disorders. Antioxidants are compounds that neutralize ROS and prevent oxidative damage. While fruits and vegetables are known sources of antioxidants, edible flowers are also rich in beneficial phytochemicals.

Edible Flowers as Antioxidants

Edible flowers such as Clitoria ternatea (Blue Pea) and Senna auriculata (Tanner’s Cassia) are rich in phytochemicals like flavonoids, anthocyanins, phenols, and essential minerals. These compounds have antioxidant, anti-inflammatory, anticancer, antidiabetic, and other therapeutic properties.

Study Objective

The study aimed to formulate and evaluate an infused drink combining Blue Pea and Tanner’s Cassia flowers to assess their synergistic antioxidant potential through in vitro assays.

Methodology

• Infusion Preparation: Two variations of the drink were prepared using different flower ratios and steeped in RO water for 8 hours. Organic honey was added.

• Extract Preparation: Aqueous and ethanolic extracts were prepared and condensed for analysis.

• Analysis:

  • GC-MS identified various bioactive compounds.

  • AOAC protocols measured nutritional content and phytochemicals.

  • DPPH and FRAP assays evaluated antioxidant capacity.

Key Findings

1. Nutritional Analysis

• Variation 1 (more Blue Pea): Higher in carbohydrates and selenium.

• Variation 2 (more Tanner’s Cassia): Higher in fat, vitamins A and C, and iron.

• Tanner’s Cassia significantly boosts micronutrient levels, especially iron and zinc.

2. Phytochemical Content

• Variation 1 had higher total phenolics, flavonoids, and anthocyanins.

• Variation 2 had higher total antioxidant content.

• Suggests Variation 1 may support long-term health due to a richer phytochemical profile.

3. GC-MS Analysis

• Variation 1 had more diverse and potent bioactive compounds with antioxidant, antibacterial, anticancer, and anti-inflammatory properties.

• Variation 2 had unique compounds, but fewer than Variation 1.

4. Antioxidant Activity

• DPPH Assay: Both variations showed dose-dependent activity. Variation 2 had a lower IC50 (216.88 μl vs. 237.9 μl), indicating stronger radical scavenging.

• FRAP Assay: Also dose-dependent. Variation 2 again had a lower IC50 (39.44 μl vs. 46.64 μl), showing higher ferric reducing ability.

• Conclusion: Despite Variation 1's richer phytochemicals, Variation 2 had superior immediate antioxidant activity based on both assays.

Conclusion

The findings highlight the distinct strengths of both Variations of the infused drink. Variation 1 demonstrated higher radical scavenging activity, indicating its strong potential to neutralize free radicals. On the other hand, Variation 2 showed significantly greater ferric reducing power, suggesting its enhanced ability to reduce oxidized compounds and maintain cellular balance. This implies that while Variation 1 may be more effective in preventing oxidative damage, Variation 2 could provide better support in restoring antioxidant balance within the body. Thus, both Variations present valuable antioxidant properties that can contribute to protection against oxidative damage. Both Variations offer notable antioxidant benefits, making them valuable for health. The choice between them ultimately depends on personal preference and taste. One can be benefitted from both Variations of the infused drink for its antioxidant potential.

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Copyright

Copyright © 2025 Varshaa K S, Dr. K. Nora Vigasini. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.