Extraction, Stability, and Separation of Betalains from Opuntia joconostle cv. Using Response Surface Methodology

Abstract

Betalains were extracted and analyzed from Opuntia joconostle (the prickly pear known as xoconostle in Mexico). For the extraction, two solvent systems were used, methanol/water and ethanol/water. A three-variable Box-Behnken statistical design was used for extraction: solvent concentration (0-80%, v/v), temperature (5-30 °C), and treatment time (10-30 min). The extraction and stability of betalains from xoconostle were studied using response surface methodology (RSM). Techniques such as UV-vis, column chromatography, and HPLC were employed for the separation and analysis of the main pigments present in the extracts. Maximum pigment concentration (92 mg/100 g of fruit) was obtained at a temperature of 15 °C and a time of 10 min for methanol/water (20:80), whereas maximum stability of the pigment was observed at pH 5 and a temperature of 25 °C. HPLC chromatograms showed the main betalains of the xoconostle characterized were betalain, betanidin, and isobetalain.

Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions

“…When extracts were cooked (80°C), it took only 5 h to reduce by 50% the concentration of betacyanins and betaxanthins. Similar results were found when three species of O. indica (red, yellow and white) were thermally submitted for one hour (Sanchez-Gonzalez et al, 2013). However, the fact that their content greatly and significantly (p b 0.05) increases after one day of treatment lead us to think that an accelerated browning occurred, in light of the great maximum absorption at 420 nm.…”

Xoconostle fruit (Opuntia matudae Scheinvar cv. Rosa) by-products as potential functional ingredients

“…Xoconostle (acidic cactus pear) and its by-products have recently received considerable attention from health professionals as well as from consumers regarding the discovery of their health-promoting potential, such as antihypoglycemic, antihyperlipidemic, hypocholesterolemic, anti-inflammatory, antidiuretic, antiulcerogenic and immunostimulating activity, as well as in some cancers prevention (Díaz-Vela, Totosaus, Cuz-Guerrero, & Pérez-Chabela, 2013; Chavez-Santoscoy, Gutierrez-Uribe, & Serna-Saldívar, 2009; Morales et al, 2012 andOsorio-Esquivel et al, 2011Sanchez-Gonzalez, Jaime-Fonseca, San Martin-Martínez, & Zepeda, 2013). The mesocarp of this xoconostle fruit has been studied by the content in antioxidant compounds, such as polyphenols (Osorio-Esquivel et al, 2013) ascorbic acid and tocopherols (Schwenke, 2002;Morales et al, 2012).…”

Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains

“…According to Sánchez‐González et al . (), this fact could be due to the presence of hydrolysis products from betacyanins (such as the yellow–orange betalamic acid), or to the heat‐induced formation of Maillard products and other compounds (Rodríguez‐Sánchez et al ., ).…”