Academic Journal
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents.
| العنوان: | Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents. |
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| المؤلفون: | 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 |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2022 |
| المجموعة: | Universidad Complutense de Madrid (UCM): E-Prints Complutense |
| مصطلحات موضوعية: | Hylocereus costaricensis, Bioactive compounds, Betacyanins, Natural colorants, Ultrasound-assisted extraction, Process optimization, Alimentación, 3309 Tecnología de Los Alimentos |
| الوصف: | 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. ; Foundation for Science and Technology ( Portugal) ; European Commission ; Universidad Complutense de Madrid ; Depto. de Nutrición y Ciencia de los Alimentos ; Fac. de Farmacia ; TRUE ; pub |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 0308-8146 |
| Relation: | 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; https://hdl.handle.net/20.500.14352/93481; 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.; https://doi.org/10.1016/J.FOODCHEM.2021.131344; https://www.sciencedirect.com/science/article/pii/S0308814621023505?via%3Dihub |
| DOI: | 10.1016/J.FOODCHEM.2021.131344 |
| الاتاحة: | https://hdl.handle.net/20.500.14352/93481 https://doi.org/10.1016/J.FOODCHEM.2021.131344 https://www.sciencedirect.com/science/article/pii/S0308814621023505?via%3Dihub |
| Rights: | restricted access |
| رقم الانضمام: | edsbas.24845F7E |
| قاعدة البيانات: | BASE |
| تدمد: | 03088146 |
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| DOI: | 10.1016/J.FOODCHEM.2021.131344 |