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

Detalhes bibliográficos
Autor(a) principal: Mello,Fernanda Robert de
Data de Publicação: 2015
Outros Autores: Bernardo,Claudia, Dias,Caroline Odebrecht, Gonzaga,Luciano, Amante,Edna Regina, Fett,Roseane, Candido,Lys Mary Bileski
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323
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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spelling Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peelbetalainsantioxidant activitycolorantphenolic compoundsPitaya 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.Universidade Federal de Santa Maria2015-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323Ciência Rural v.45 n.2 2015reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20140548info:eu-repo/semantics/openAccessMello,Fernanda Robert deBernardo,ClaudiaDias,Caroline OdebrechtGonzaga,LucianoAmante,Edna ReginaFett,RoseaneCandido,Lys Mary Bileskieng2015-03-03T00:00:00ZRevista
dc.title.none.fl_str_mv Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
title Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
spellingShingle Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
Mello,Fernanda Robert de
betalains
antioxidant activity
colorant
phenolic compounds
title_short Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
title_full Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
title_fullStr Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
title_full_unstemmed Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
title_sort Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
author Mello,Fernanda Robert de
author_facet Mello,Fernanda Robert de
Bernardo,Claudia
Dias,Caroline Odebrecht
Gonzaga,Luciano
Amante,Edna Regina
Fett,Roseane
Candido,Lys Mary Bileski
author_role author
author2 Bernardo,Claudia
Dias,Caroline Odebrecht
Gonzaga,Luciano
Amante,Edna Regina
Fett,Roseane
Candido,Lys Mary Bileski
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Mello,Fernanda Robert de
Bernardo,Claudia
Dias,Caroline Odebrecht
Gonzaga,Luciano
Amante,Edna Regina
Fett,Roseane
Candido,Lys Mary Bileski
dc.subject.por.fl_str_mv betalains
antioxidant activity
colorant
phenolic compounds
topic betalains
antioxidant activity
colorant
phenolic compounds
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20140548
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.45 n.2 2015
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140546752872448

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