Extraction and Stability of Anthocyanins Present in the Skin of the Dragon Fruit (&amp;lt;i&amp;gt;Hylocereus undatus&amp;lt;/i&amp;gt;)

Vargas, María de Lourdes Vargasy; Cortez, Jorge Abraham Tamayo; Duch, Enrique Sauri; Lizama, Andrés Pech; Méndez, Carlos Hernán Herrera

doi:10.4236/fns.2013.412156

Cited by 28 publications

(26 citation statements)

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“…It is documented that pitaya fruit peel or flesh pigmentation is due to the presence of high level of betacyanins and this was shown through metabolome and transcriptome investigations [17,[31][32][33]. Curiously, several studies also detected the presence of anthocyanins in pitayas, although the specific anthocyanin compounds have not been characterized [34][35][36][37]. This suggests that both betalains and anthocyanins may be present in Hylocereus spp., therefore, anthocyanins may also partly contribute to the fruit pigmentation.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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Background: Color formation in Hylocereus spp. (pitayas) has been ascribed to the accumulation of betalains. However, several studies have reported the presence of anthocyanins in pitaya fruit and their potential role in color formation has not yet been explored. In this study, we profiled metabolome and transcriptome in fruit of three cultivars with contrasting flesh colors (red, pink and white) to investigate their nutritional quality and the mechanism of color formation involving anthocyanins. Results: Results revealed that pitaya fruit is enriched in amino acid, lipid, carbohydrate, polyphenols, vitamin and other bioactive components with significant variation among the three cultivars. Anthocyanins were detected in the fruit flesh and accumulation levels of Cyanidin 3-glucoside, Cyanidin 3-rutinoside, Delphinidin 3-O-(6-Omalonyl)-beta-glucoside-3-O-beta-glucoside and Delphinidin 3-O-beta-D-glucoside 5-O-(6-coumaroyl-beta-Dglucoside) positively correlated with the reddish coloration. Transcriptome data showed that the white cultivar tends to repress the anthocyanin biosynthetic pathway and divert substrates to other competing pathways. This perfectly contrasted with observations in the red cultivar. The pink cultivar however seems to keep a balance between the anthocyanin biosynthetic pathway and the competing pathways. We identified several active transcription factors of the MYB and bHLH families which can be further investigated as potential regulators of the anthocyanin biosynthetic genes. Conclusions: Collectively, our results suggest that anthocyanins partly contribute to color formation in pitaya fruit. Future studies aiming at manipulating the biosynthetic pathways of anthocyanins and betalains will better clarify the exact contribution of each pathway in color formation in pitayas. This will facilitate efforts to improve pitaya fruit quality and appeal.

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Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

et al. 2020

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“…Khasiat tersebut antara lain sebagai penyeimbang gula darah, pencegah kanker usus, pelindung kesehatan mulut, pengurang kolestrol, pencegah pendarahan, dan obat keluhan keputihan. Mahattanatawee et al, (2006) buah naga merah memiliki zat antioksidan yaitu 1075,8 ± 71,7 TSP (µg GA/g purce), 55,8 ± 2,0 TAA (mg/100 g purce), 7,6 ± 0,1 ORAC (µM TE/g purce) dan 134,1 ± 30,1 DPPH (µg GA/g purce), lebih tinggi jika dibandingkan dengan buah naga putih.Antosianin yang terkandung dalam buah naga merah 28,7 sampai 55,6 mg/100g buah segar (Vargas, et al, 2013).…”

Section: Pendahuluanunclassified

“…Hubungan ini menunjukkan bahwa peningkatan berat daging buah naga dan penurunan berat gula pasir akan diikuti dengan peningkatan kadar antosianin selai sebesar 99 persen. Kadar antosianin buah naga berkisar antara 28,7 -55,6 mg/100 g atau rata-rata 42,15 g/100 g buah segar (Vargas, et al, 2013). Jika berat buah naga ditingkatkan dan gula pasir diturunkan, maka kadar antosianin selai yang dihasilkan akan meningkat.…”

Section: Kadar Antosianinunclassified

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KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR

Huriah

Alam²,

Noer

2019

pangan

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The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.

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“…In addition, the stability of betanin pigment found in 5-6 pH range [8]. Storage at 4 o C and pH 4 in the dark retained 80% of the anthocyanin pigment from pitahaya peel after 4 days [9]. Similar to the betacyanin, it retained the pigment when 0.25% ascorbic acid was added to red pitahaya juice and stored in the dark at 4 o C and pH 5-6 [10]- [12].…”

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confidence: 99%

Homogenization and Microwave Irradiation Enhancements of Betacyanin Extraction from Pitahaya Peel and Its Stability

Wiriyaumpaiwong¹,

Prapasanobon²

2018

JOAAT

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The aims of this research are to enhance extraction of betacyanin from pitahaya (dragon fruit -Hylocereus undatus) peel by using homogenization and microwave techniques and assessed pigment stability under the different pH and heat treatments. We assessed enhanced extraction with homogenization in distilled water at 2500 rpm at times of up to 20 minutes and 100W microwave power with times up to 30 seconds. After extraction, the stability test under the different pH of 3-7 and heat treatment levels (without heat treatment, pasteurization and sterilization) was also investigated. The homogenized extract after 20 minutes and microwave powered extract for 30 seconds led to the highest red color (measured by a* value) and betacyanin content when compared with each other processing time. The extracted pigment without heat treatment had higher stability than pasteurized and sterilized extract in the pH 4-6 range. 

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Extraction and Stability of Anthocyanins Present in the Skin of the Dragon Fruit (<i>Hylocereus undatus</i>)

Cited by 28 publications

References 26 publications

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

RETRACTED ARTICLE: Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR

Homogenization and Microwave Irradiation Enhancements of Betacyanin Extraction from Pitahaya Peel and Its Stability

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