Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel

Ciência Rural

Fett, Roseane¹  Gonzaga, Luciano¹  Candido, Lys Mary Bileski²  Mello, Fernanda Robert de³  Amante, Edna Regina¹  Bernardo, Claudia¹  Dias, Caroline Odebrecht¹ 

[1] Universidade Federal de Santa Catarina, Florianópolis, Brazil;Universidade Tecnológica Federal do Paraná, Curitiba, Brazil;Universidade Federal do Paraná, Curitiba, Brazil

关键词: betalains;    antioxidant activity;    colorant;    phenolic compoundsRESUMOA casca da pitaya pode ser utilizada como matéria prima para a extração de betalaínas;   

DOI  :  10.1590/0103-8478cr20140548

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

Pitaya peel can be used as a raw material for betalains extraction. The aim of this research was to quantify phenolic compounds, antioxidant activity and betalains on pitaya peel. Furthermore, evaluate the betalains stability against various pH conditions and exposure time of heating. The results showed that pitaya peel contains phenolic compounds and presented antioxidant activity. Moreover it showed high concentration of betalains (101.04mg equivalent to betanin. 100g-1) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100oC) up to 10 minutes at pH range from 3.7 to 5.5. Therefore, pitaya peel is a promising source of betalains which can be applied as a natural colorant for food.

【 授权许可】

Unknown