2026-06-28T20:26:25Zhttps://docta.ucm.es/rest/oai/requestoai:docta.ucm.es:20.500.14352/934812025-03-18T13:22:50Zcom_20.500.14352_14col_20.500.14352_15
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents.
Roriz, Custodio Lobo
Heleno, Sandrina A.
Oliveira, Beatriz P.P.
Pinela, José
Dias, Maria Inês
Calhelha, Ricardo R.
Morales Gómez, Patricia
Ferreira, Isabel C.F.R.
Barros, Lillian
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.
2024-01-16T18:44:59Z
2024-01-16T18:44:59Z
2024-01-16T18:44:59Z
2022
journal article
https://hdl.handle.net/20.500.14352/93481
0308-8146
10.1016/J.FOODCHEM.2021.131344
eng
info:eu-repo/grantAgreement/UIDB/00690/2020
info:eu-repo/grantAgreement/SFRH/BD/117995/2016
info:eu-repo/grantAgreement/CEECIND/03040/2017
info:eu-repo/grantAgreement/CEECIND/01011/2018
info:eu-repo/grantAgreement/Norte-01-0145-FEDER-000042
info:eu-repo/grantAgreement/GR105/18
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.
restricted access
Elsevier