Roriz, Custodio LoboHeleno, Sandrina A.Oliveira, Beatriz P.P.Pinela, JoséDias, Maria InêsCalhelha, Ricardo R.Morales Gómez, PatriciaFerreira, Isabel C.F.R.Barros, Lillian2024-01-162024-01-162022Roriz 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.2021.131344.0308-814610.1016/J.FOODCHEM.2021.131344https://hdl.handle.net/20.500.14352/93481Hylocereus 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.engjournal articlehttps://doi.org/10.1016/J.FOODCHEM.2021.131344https://www.sciencedirect.com/science/article/pii/S0308814621023505?via%3Dihubrestricted accessHylocereus costaricensisBioactive compoundsBetacyaninsNatural colorantsUltrasound-assisted extractionProcess optimizationAlimentación3309 Tecnología de Los Alimentos