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

被引：1
|
作者：
de Mello, Fernanda Robert [1 ]
Bernardo, Claudia [2 ]
Dias, Caroline Odebrecht [2 ]
Gonzaga, Luciano [2 ]
Amante, Edna Regina [2 ]
Fett, Roseane [2 ]
Bileski Candido, Lys Mary [3 ]
机构：
[1] UFPR, Setor Tecnol, BR-81531980 Curitiba, PR, Brazil
[2] Univ Fed Santa Catarina, CCR, Dept Ciencia & Tecnol Alimentos, Florianopolis, SC, Brazil
[3] UTFPR, Dept Quim & Biol, Curitiba, PR, Brazil
来源：
CIENCIA RURAL | 2015年 / 45卷 / 02期
关键词：
betalains; antioxidant activity; colorant; phenolic compounds; BETACYANIN PIGMENTS; CAPACITY; COLOR; FRUIT; FOOD;
D O I：
10.1590/0103-8478cr20140582
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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 (100 degrees C) 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.
引用
收藏
页码：323 / 328
页数：6
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