| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel
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| Autores: |
Mello,Fernanda Robert de
Bernardo,Claudia
Dias,Caroline Odebrecht
Gonzaga,Luciano
Amante,Edna Regina
Fett,Roseane
Candido,Lys Mary Bileski
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| Data: |
2015-02-01
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| Ano: |
2015
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| Palavras-chave: |
Betalains
Antioxidant activity
Colorant
Phenolic compounds
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| Resumo: |
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. 100g-1) which were stable over a wide pH range (3.2 - 7.0) and were resistant to heating (100oC) 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20140548
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.45 n.2 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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