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Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: extraction optimization to recover natural colouring agents

2022Journal article Open access
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dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorAlves, Maria José
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorPinela, José
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2021-11-02T11:27:44Z
dc.date.available2021-11-02T11:27:44Z
dc.date.issued2022
dc.description.abstractHylocereus 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 byproduct 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020); C. L. Roriz PhD’s grant (SFRH/ BD/117995/2016), L. Barros and C. Calhelha also thank the national funding by FCT, P.I., through the institutional scientific employment program-contract for their contracts, and S.A. Heleno (CEECIND/ 03040/2017) and J. Pinela (CEECIND/01011/2018) through the individual scientific employment program-contract. The authors are also grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural® and GreenHealth (Norte-01-0145-FEDER-000042. Finally, P. Morales is also grateful to UCM ALIMNOVA Research Group (GR105/18).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRoriz, Custódio Lobo; Heleno, Sandrina A.; Alves, Maria José; Oliveira, Beatriz; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Morales, Patricia; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: extraction optimization to recover natural colouring agents. Food Chemistry. ISSN 0308-8146. 372, p. 1-9pt_PT
dc.identifier.doi10.1016/j.foodchem.2021.131344pt_PT
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/24153
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationDevelopment of a new colouring agent from Gomphrena globosa L.: optimization of the extraction process, stability studies and proof-of-concept in a food matrix
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHylocereus costaricensispt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectBetacyaninspt_PT
dc.subjectNatural colorantspt_PT
dc.subjectUltrasound-assisted extractionpt_PT
dc.subjectProcess optimizationpt_PT
dc.titleRed pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: extraction optimization to recover natural colouring agentspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of a new colouring agent from Gomphrena globosa L.: optimization of the extraction process, stability studies and proof-of-concept in a food matrix
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F117995%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.startPage131344pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume372pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamCEEC IND 2017
oaire.fundingStreamCEEC IND 2018
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person.givenNameCustódio Lobo
person.givenNameSandrina A.
person.givenNameMaria José
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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