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BIBTEX RIS

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

2014; UNIVERSIDADE FEDERAL DE SANTA MARIA; Volume: 45; Issue: 2 Linguagem: Inglês

10.1590/0103-8478cr20140548

ISSN

1678-4596

Autores

Fernanda Robert De Mello, Cláudia Bernardo, Carolinne Odebrecht Dias, Luciano Valdemiro Gonzaga, Edna Regina Amante, Roseane Fett, Lys Mary Bileski Cândido,

Tópico(s)

Botanical Research and Applications

Resumo

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.

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