ANALYSIS OF ANTHOCYANIN COMPOUND STABILITY IN EYEDROP FORMULATIONS USING VARIOUS TYPES OF AMINO ACIDS AND THE ANTIBACTERIAL EFFECTS OF EYEDROPS

Abstract

This study explores the stability and antibacterial efficacy of anthocyanin-based eye drops from Clitoria ternatea L. (Butterfly Pea) using amino acids L-Histidine, L-Methionine, and L-Tryptophan as stabilizers. Butterfly Pea's anthocyanins offer antimicrobial benefits but are unstable in solutions. Previous research indicated L-histidine can stabilize anthocyanins for 14 days. This research aims to enhance stability and evaluate antibacterial effects against common ocular bacteria (Staphylococcus aureus, Escherichia coli, and Streptococcus mutans) and to create a stable, effective natural eye drop with commercial potential. Results revealed that differences in anthocyanin content across different harvest days, with the highest concentration (11.99 mg/g) on the first day. Factors such as plant age and environmental conditions influenced these variations. Adding L-methionine as a copigmentation agent can effectively stabilized anthocyanins by minimizing color loss compared to using other amino acids. The amino acids did not affect the antibacterial activity of the formulations, with anthocyanins demonstrating direct antibacterial effects.