Ciência Rural | |
Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel | |
Fernanda Robert De Mello1  Claudia Bernardo1  Caroline Odebrecht Dias1  Luciano Gonzaga1  Edna Regina Amante1  Roseane Fett1  Lys Mary Bileski Candido1  | |
关键词: betalains; antioxidant activity; colorant; phenolic compounds; betalaínas; atividade antioxidante; corante; compostos fenólicos; | |
DOI : 10.1590/0103-8478cr20140548 | |
来源: SciELO | |
【 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】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
Files | Size | Format | View |
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RO202005130116593ZK.pdf | 411KB | download |