Nova Biotechnol Chim (2021) 21(1): e817 DOI: 10.36547/nbc.817 1 Nova Biotechnologica et Chimica Effect of various factors on anthocyanins extraction from butterfly pea flower (Clitoria ternatea L.) Dwi Aditiyarini  , Ester Oktaviana Iswuryani Biology, Faculty of Biotechnology, Duta Wacana Christian University, Jl. dr. Wahidin Sudirohusodo no.5-25, Yogyakarta 55224, Indonesia  Corresponding author: dwi.aditiyarini@staff.ukdw.ac.id Article info Article history: Received: 14 th January 2021 Accepted: 8 th March 2021 Keywords: Anthocyanins Butterfly pea Extraction Phenolic pH Abstract An antioxidant compound is the main compound that is used to prevent cell damage from free radicals. These unstable molecules can be produced in the environmental condition such as pollution or lifestyle. One of the antioxidant molecules are anthocyanins, which can be found in the butterfly pea flower. This compound could be obtained from the extraction process. However, extraction conditions such as sample/solvent ratio, extraction time, and pH are the main factors in maximizing the yield. In this research, various factors on anthocyanins and phenolic content in butterfly pea extract were studied to get the optimum extraction condition. Extraction of the butterfly pea flower was done using the agitation method with heating and water solvent at 60 °C and various parameters. The sample was a dried butterfly pea flower. Various factors in extraction were: sample/solvent ratio, 1 : 20 and 1 : 50 (g.mL -1 ), extraction time of 90 and 150 min, and pH 1.0 and 7.0. Yield is calculated by comparing the extract weight before and after drying. Total anthocyanins content and total phenolic content are determined spectrophotometrically. Based on the results, the extraction of anthocyanins was affected by the stability of structures at different pH values. The highest total anthocyanins content was 1,206.77 mg.L -1 at sample/solvent ratio 1 : 20, 90 min and pH 1.0 conditions. Then, the maximum total phenolic content was 94.04 GAE mg.mg -1 sample at the sample/solvent ratio 1 : 50, 90 min and pH 7.0.  University of SS. Cyril and Methodius in Trnava Introduction Free radical has become a threat to health (Pham- Huy et al. 2008). This unstable molecule can damage cells causing severe health problems, such as atherosclerosis, arthritis, neurodegenerative disorder, and cancer (Dreher & Junod 1996; Schumacker 2015). According to this health risk, high antioxidant food consumption is needed to ward off the free radical molecules to prevent the risk of severe health problems (Pham-Huy et al. 2008). The antioxidant can be obtained from vegetables and fruits with red, orange, yellow, and purple colors. Butterfly pea flower has a purple color and has been known as a rich antioxidant compound. Most people have been using this flower as an herbal food and drink colorant. Butterfly pea plant (Clitoria ternatea L.) is a plant from the Fabaceae family. In Indonesia, this plant is commonly called Telang. The consumption of butterfly pea flower is believed to relieve pain from mouth sprue and reduce insomnia. The high antioxidant content in this flower promotes various pharmacological activities. According to Gollen et