Data/hora: 03/06/2024 10:06:52

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel	
Autores: 	Mello,Fernanda Robert de; Bernardo,Claudia; Dias,Caroline Odebrecht; Gonzaga,Luciano; Amante,Edna Regina; Fett,Roseane; Candido,Lys Mary Bileski.	
Data: 	2015-02-01	
Ano: 	2015	
Palavras-chave: 	Betalains; Antioxidant activity; Colorant; Phenolic compounds.	
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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200323	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20140548	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.45 n.2 2015	
Fonte: 	info:eu-repo/semantics/openAccess