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

Mello, Fernanda Robert de; Bernardo, Cláudia; Dias, Carolinne Odebrecht; Gonzaga, Luciano Valdomiro; Amante, Edna Regina; Fett, Roseane; Cândido, Lys Mary Bileski

doi:10.1590/0103-8478cr20140548

Cited by 60 publications

(41 citation statements)

References 21 publications

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“…The result was in line with the studies (De Mello et al, 2015;Faridah, Holinesti, & Syukri, 2015;Jamilah, Shu, Kharidah, Dzulkifly, & Noranizan, 2011) in which pitaya peel contained high amount of betacyanin (730-1504 μg betanin/g, db). The result was in line with the studies (De Mello et al, 2015;Faridah, Holinesti, & Syukri, 2015;Jamilah, Shu, Kharidah, Dzulkifly, & Noranizan, 2011) in which pitaya peel contained high amount of betacyanin (730-1504 μg betanin/g, db).…”

Section: Bc Of Ppp Dough and Csbsupporting

confidence: 90%

Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

2018

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Background and objectives: Intake of phytochemicals such as betalains, polyphenols, and dietary fiber is health beneficial. Pitaya peel, a by-product during fruit processing, is usually discarded. In this study, pitaya peel powder (PPP) was added to the dough of Chinese steamed bread (CSB) as a bioactive ingredient. Findings: Total betacyanins, free phenolics, and DPPH radical scavenging capacity of the dough and CSB increased with increasing the PPP level from 0% to 9%.Color properties of the dough and CSB were significantly affected by the PPP level. Moreover, steaming led to significant decreases in the betacyanin content, redness, and free phenolic content of CSB. The addition of PPP led to a stiffer and less extensible dough. With increasing the level of PPP, the hardness of CSB was increased, but its specific volume, cohesiveness, springiness, and elasticity were reduced. With 3% PPP, the CSB had similar sensory scores to the control. Conclusions: Healthy and colorful CSB with high phytochemicals and antioxidant capacity as well as acceptable texture can be produced by the addition of 3% PPP. Significance and novelty: PPP can be used as a bioactive ingredient, and its level significantly affects the color, antioxidative, rheological, and sensory properties of dough and CSB.

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Section: Bc Of Ppp Dough and Csbsupporting

confidence: 90%

Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

2018

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“…The previous study stated that betalain content in 80% acetone extract of white dragon fruit (H. undatus) peels extract was 101.04 mg betanin equivalent/100 g [10]. TPC in ethyl acetate peel extract of super red dragon fruit (PEE2) 4.56 g GAE/100 g was higher than ethanolic peel extract of super red dragon fruit (PEE3) 1.87 g GAE/100 g, however IC 50 DPPH of PEE2 (17.12 μg/ml) was similar to IC 50 DPPH of PEE3 (16.45 μg/ml).…”

Section: Tpcmentioning

confidence: 99%

“…The 80% acetone white dragon fruit (H. undatus) peel extract had antioxidant activity 177.14 μmol AEAC/100 g by DPPH method and 109.29 μmol AEAC/100 g by FRAP method [10]. Choo and Yong [11] exposed that EC 50 of DPPH scavenging capacities of 50% ethanolic white dragon fruit (H. undatus) pulp extract (9.91 mg/ml) was lower than its fruit (peel and pulp) extract.…”

Section: Antioxidant Activity By Dpph Assaymentioning

confidence: 99%

“…Previous study revealed that ethanolic fruit extract of white dragon fruit (H. undatus) gave the highest TPC (179.35 mg GAE/l) compared to its distilled water extract and methanolic extract [21]. Research by De Mello et al [10] presented that 80% acetone peel extract of white dragon fruit (moisture of 90.23 g/100 g) had TPC 40.68 mg GAE/100 g. The frozen filtrate of red dragon fruit (H. polyrhizus) pulp juice after precipitating with 96% ethanol, gave TPC 172.2 mg GAE/g [19] and seed extract of red dragon fruit (H. polyrhizus) had TPC 13.56 mg/g dry weight sample [9].…”

Section: Tpcmentioning

confidence: 99%

“…Previous studies demonstrated that red dragon fruit contained major flavonoid compounds such as quercetin and catechin [9] and betalain from white dragon fruit [10] which can act as high antioxidant. Previous studies [11,12] expressed that dragon fruit (Hylocereus sp.)…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Profile and Phytochemical Content of Different Parts of Super Red Dragon Fruit (Hylocereus Costaricensis) Collected From West Java-Indonesia

Fidrianny

Ilham

Hartati

2017

Asian J Pharm Clin Res

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Objectives: The goals of this research were to observe antioxidant properties from different parts of super red dragon fruit (Hylocereus costaricensis) using two antioxidant testing methods which were 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS).Methods: Antioxidant activities were determined using DPPH and ABTS assays, total phenolic content (TPC) using Folin-Ciocalteu reagent, flavonoid content by Chang's method.Results: Inhibitory concentration 50% (IC 50 ) of DPPH scavenging activity of all of the extracts in the range of 2.69 μg/ml was −94.17 μg/ml. The ethyl acetate peel extract of super red dragon fruit expressed the highest TPC (4.56 g GAE/100 g) and the highest total flavonoid content (12.63 g QE/100 g). TPC in flesh extract of super red dragon fruit had a negative and significant correlation with their IC 50 of ABTS. The IC 50 of DPPH and IC 50 of ABTS of flesh extract of super red dragon fruit showed positive and significant correlation. Conclusion:All different parts extracts of super red dragon fruit (except n-hexane flesh extract) were categorized as a very strong antioxidant by DPPH method. Phenolic compounds in flesh extract of super red dragon fruit were the major contributor in antioxidant activities by ABTS method. DPPH and ABTS showed linear results in antioxidant activities of super red dragon fruit flesh extract.

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Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film

Saroha,

Raghuvanshi,

Khan

et al. 2023

Food Biophysics

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

Cited by 60 publications

References 21 publications

Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

Antioxidant Profile and Phytochemical Content of Different Parts of Super Red Dragon Fruit (Hylocereus Costaricensis) Collected From West Java-Indonesia

Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film

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