Gonçalves, Glória C.P.Rosas, Alexandra L.G.Sousa, Rafael C. deVieira, Thaís R.R.Sousa, Thamyres C. de AlbuquerqueRamires, TassianaSilveira, Tayse F. F. daBarros, LillianSilva, Wladimir Padilha daDias, Álvaro R.G.Zavareze, Elessandra da RosaMeinhart, Adriana Dillenburg2024-01-152024-01-152024Gonçalves, Glória C.P.; Rosas, Alexandra L.G.; Sousa, Rafael C. de; Vieira, Thaís R.R.; Sousa, Thamyres C. de Albuquerque; Ramires, Tassiana; Silveira, Tayse Ferreira; Barros, Lillian; Silva, Wladimir Padilha da; Dias, Álvaro R.G.; Zavareze, Elessandra da Rosa; Meinhart, Adriana Dillenburg (2024). A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: characterization, in vivo toxicity, and biological activity. Food Chemistry. ISSN 0308-8146. 435, p. 1-90308-8146http://hdl.handle.net/10198/29186This study aimed to develop a green method to obtain an anthocyanin-rich edible extract of Clitoria ternatea flowers grown in southern Brazil. The extract was characterized by UHPLC-MSn and analyzed for toxicological potential in an in vivo model, total phenolic content, and biological activities. By using a 23 multivariate design to study the effects of temperature, acidified solvent, and time on the total anthocyanin content (487.25 mg/g), total phenolic content (2242.47 mgGAE/g), it was possible to determine the optimal point (45 ◦C, 16 min, and 22.5 mL extraction solution). Thirteen anthocyanins and nine non-anthocyanins were quantified. In vivo toxicity assay using Galleria mellonella showed a safe concentration when administered up to 2.2 g of extract per body kg. The extract showed antioxidant activity and antibacterial action against food pathogens, the method proved to have a low environmental impact, in addition to producing an extract with potential for application in food.engAnthocyaninsPhenolicsToxicityClitoria ternateajournal article10.1016/j.foodchem.2023.1375751873-7072