Antioxidant properties, quantification and stability of betalains from pitaya

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 sh...

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Bibliographic Details
Published in:Ciência rural 2015-02, Vol.45 (2), p.323
Main Authors: de Mello, Fernanda Robert, Bernardo, Claudia, Dias, Caroline Odebrecht, Gonzaga, Luciano, Amante, Edna Regina, Fett, Roseane, Candido, Lys Mary Bileski
Format: Article
Language:Spanish
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Summary: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. 100[g.sup.-1]) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100°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. Key words: betalains, antioxidant activity, colorant, phenolic compounds. A casca da pitaya pode ser utilizada como materia prima para a extracao de betalainas. O objetivo deste trabalho foi quantificar os compostos fenolicos, atividade antioxidante e as betalainas presentes na casca da pitaya. Alem disso, foi avaliada a estabilidade das betalainas em diferentes condicoes de pH e tempo de exposicao ao aquecimento. Os resultados mostraram que a casca da pitaya contem compostos fenolicos e apresenta atividade antioxidante. Alem disso, a casca da pitaya apresenta alta concentracao de betalainas (101,04mg equivalente a betanina. 100[g.sup.-1]) as quais apresentaram-se estaveis em uma ampla faixa de pH (3,2-7,0) e resistentes ao aquecimento (10CPC) por ate 10 minutos em uma faixa de pH de 3,7 a 5,5. Portanto, a casca da pitaya e uma fonte promissora de betalainas as quais podem ser aplicadas como corante natural para alimentos. Palavras-chave: betalainas, atividade antioxidante, corante, compostos fenolicos.
ISSN:0103-8478
DOI:10.1590/0103-8478cr20140582