Comparative Analysis of Betalain Content inStenocereus StellatusFruits and Other Cactus Fruits Using Principal Component Analysis

Abstract

1) Comparative analysis of betalain content inStenocereus stellatus fruits and other cactus fruits using principal component analysis Running head: Principal component analysis of cactus fruits pigments Abstract Stenocereus stellatus fruits from Puebla, Mexico, with red, purple, yellow, and white pulp were characterized regarding their total betalain (TB) content, and physicochemical properties. The TB content was 856.07-2968 µg per gram of pulp dry weight (DW). Using principal component analysis, the levels of pigments in S. stellatus fruits were compared with 32 samples from other Downloaded by [New York University] at 14:58 31 May 2015A c c e p t e d M a n u s c r i p t 2 cactus fruits. As a result, 3 confidence intervals for TB content (µg g -1 ) were calculated: low (< 1208), medium (2935-3288) and high (4488-9248). Thus, the cactus fruits can be categorized as a poor, good, and excellent source of betalain pigments.

Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer

“…1 and 2). PCA was a very effective statistical tool to determine the quality of food samples [39][40][41] and this fact was also confirmed by our results.…”

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

“…In pitayas of species such as S. pruinosus and S. stellatus, betalain values of 0.535 mg/g and 0.707 mg/g, respectively, have been reported [2]. Pérez et al [29] analyzed the betalains content in Stenocereus stellatus pitayas and compared it with 32 samples of other cactus fruits in order to classify cactus fruits as poor, good, and excellent sources of betalains They calculated three confidence intervals for the total betalain content, considered a low (lower 1208 µg/g), medium (2935-3288 µg/g) and high (4488-9248 µg/g). Considering this classification, the betalains content in the pitaya pulp Stenocereus thurberi is defined as a good source of betalains.…”

Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice

“…Betacyanin contributes to the red-purple color of the red-fleshed dragon fruit. [4] The stability of betacyanin is affected by heat, oxygen, light, pH, as well as moisture. [5] Ascorbic acid has been reported to stabilize betacyanin in both juice and concentrate at agitated or non-agitated conditions.…”