This study explored the enhancement of anthocyanin and polyphenol extraction from Clitoria ternatea L. by comparing microwave‐assisted extraction with enzymatic support (MEAE) to microwave‐assisted extraction (MAE). Optimal conditions for extraction were determined via response surface methodology and included an enzyme concentration of 1.26% (w/w), pH 3.5, temperature of 52°C, and extraction time of 20 min. Under these conditions, the extract yielded a total anthocyanin content (TAC) of 3.47 ± 0.09 mg/g dry matter and a total polyphenol content (TPC) of 68.64 ± 3.27 mg GAE/g dry matter, confirming the model’s predictive reliability. Response surface analysis indicated that both temperature and extraction time significantly affected TAC, as evidenced by steep and curved interaction surfaces. The addition of MEAE significantly enhanced efficiency compared to MEA. Scanning electron microscopy revealed extensive disruption of plant cell walls, supporting the synergistic effect of microwave and enzymatic treatment on enhancing mass transfer. Moreover, UPLC and LC–HRMS analyses identified ten polyphenolic compounds and seven anthocyanins in the extract. These findings highlight MEAE as a practical and synergistic approach for maximizing the recovery of anthocyanins and polyphenols from Clitoria ternatea flowers.
Nguyen et al. (Wed,) studied this question.
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