RT Journal Article
T1 Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents.
A1 Roriz, Custodio Lobo
A1 Heleno, Sandrina A.
A1 Oliveira, Beatriz P.P.
A1 Pinela, José
A1 Dias, Maria Inês
A1 Calhelha, Ricardo R.
A1 Morales Gómez, Patricia
A1 Ferreira, Isabel C.F.R.
A1 Barros, Lillian
AB Hylocereus costaricensis peel contains large amounts of betacyanins and can be exploited as a source of natural colorants. This work aimed the chemical characterization and evaluation of bioactive properties of this by-product and the optimization of the ultrasound-assisted extraction (UAE) of betacyanins using the response surface methodology (RSM). Oxalic and malic acids and traces of fumaric acid were detected, as well as the four tocopherol isoforms, predominantly γ-tocopherol. Four betacyanins were identified and used as response criteria for UAE optimization, namely phyllocactin, isobetanin, isophyllocactin, and betanin. Sample processing at 487 W for 38 min result in the maximum betacyanin content (36 ± 1 mg/g dw). The peel extract inhibit the oxidative haemolysis, with IC50 values of 255 and 381 μg/mL for Δt of 60 and 120 min, respectively, and the growth of pathogenic bacteria, with minimum inhibitory concentrations ranging from 5 to 20 mg/mL. Furthermore, no toxicity was observed for normal cells.
PB Elsevier
SN 0308-8146
YR 2022
FD 2022
LK https://hdl.handle.net/20.500.14352/93481
UL https://hdl.handle.net/20.500.14352/93481
LA eng
NO Roriz CL, Heleno SA, Alves MJ, Oliveira MBPP, Pinela J, Dias MI, et al. Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents. Food Chemistry 2022;372:131344. https://doi.org/10.1016/j.foodchem.2021.131344.
NO Foundation for Science and Technology ( Portugal)
NO European Commission
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 12 abr 2025