The effect of ultrasound‐vacuum‐assisted extraction on bioactive properties of pitaya (<i>Hylocereus undatus</i>)

Uslu, Nurhan; Özcan, Mehmet Musa

doi:10.1111/ijfs.15364

Cited by 11 publications

(4 citation statements)

References 36 publications

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“…In reference to the antioxidant activity of pitahaya-flesh flour, the values obtained in this study were lower than those reported by Hernandez-Ramos et al [6], who stated that ABTS and FRAP values of H. ocamponis flesh were 20.09 and 11.64 mM Trolox Equivalent/g, respectively. In a similar study, Uslu and Özcan [32] found that the antioxidant capacity of pitahaya flesh (H. undatus) measured with DPPH assay was 24 mM/g. Concerning the antioxidant capacity of peel extracts, Bassey et al [33] reported that the extracts obtained from the peel of red pitahaya var.…”

Section: Antioxidant Propertiesmentioning

confidence: 78%

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

Reyes-García,

Botella-Martínez,

Juárez-Trujillo

et al. 2024

Molecules

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The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity.

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Section: Antioxidant Propertiesmentioning

confidence: 78%

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

Reyes-García,

Botella-Martínez,

Juárez-Trujillo

et al. 2024

Molecules

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“…Phenolic compounds found both in the pulp and in the peel of different dragon fruit species are not only used as food supplements but also as additives in medicine, cosmetics, and the food industry in order to increase the bioavailability of the product, prolonging its shelf-life [ 34 , 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

Elaboration and Characterization of Natural Deep Eutectic Solvents (NADESs): Application in the Extraction of Phenolic Compounds from pitaya

et al. 2022

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In this paper, natural deep eutectic solvents (NADESs) with lactic acid, glycine, ammonium acetate, sodium acetate, and choline chloride were prepared with and without the addition of water. NADES formation was evaluated using FTIR and Raman, where hydrogen bonds were identified between the hydroxyl group of lactic acid and the amino and carboxyl groups of glycine. Acetate and ammonium ions were also identified as forming bonds with lactic acid. The addition of water did not cause changes in the vibrational modes of the FTIR and Raman spectra but contributed to a reduction in NADES viscosity and density. Viscosity ranged from 0.335 to 0.017 Pa s−1, and density ranged from 1.159 to 0.785 g mL−1. The best results for the extraction of phenolic compounds from pitaya (dragon fruit) were achieved with an organic solvent (450. 41 mg 100 g−1 dry bases-db) in comparison to NADESs lactic acid:glycine (193.18 mg 100 g−1 db) and lactic acid:ammonium acetate (186.08 mg 100 g−1 db). The antioxidant activity of the extracts obtained with the NADESs was not statistically different from that of the extract obtained with organic solvents.

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“…During the extraction of bioactive compounds, traditional applications such as distillation, maceration, decoction, and compression were commonly used for years, although these techniques would take up more time, energy, solvent, and labor (Chemat et al, 2017; Ojha et al, 2020; Rojas et al, 2021). One of the alternative extraction methods is ultrasound‐assisted extraction which increases yields and eliminates the disadvantages of conventional technologies (Moreira et al, 2019; Uslu & Özcan, 2021). The use of acoustic energy breaks down cell walls and creates microchannels in the tissues, thus improving the solvent penetration into the food matrix.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound‐assisted vacuum extraction on biological properties and bioactive compounds of mango ( Mangifera indica L.) peel and flesh

Uslu

Geçgel

2022

Food Processing Preservation

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Ultrasound treatment under vacuum for 40 min led to an increase in the total phenolic and flavonoid contents of flesh. However, phenolic and flavonoid contents of mango peel were close to their initial values under the same conditions. The highest total phenolic and flavonoid amounts of peel were obtained after 30 min of sonication under atmospheric condition. Similarly, carotenoid contents of peel and flesh reached their maximum values after 30 min of sonication under atmospheric condition. DPPH free radical scavenging activity of peel and flesh increased as the duration of ultrasound treatment under vacuum prolonged, especially for 40 min. Phenolic acids and flavonoids in peel and flesh were determined as 3,4‐dihydroxybenzoic acid (9.05–18.51 g/100 g and 0.78–1.16 g/100 g, respectively) and catechin (24.28–66.82 mg/100 g and 3.16–6.61 mg/100 g, respectively). The use of ultrasound during the extraction process improved the bioactive properties of flesh, so the application of sonication in combination with vacuum can be used as an alternative. Practical applications Mango draws attention thanks to its Vitamin C, carotenoid, and phenolic compound content. One of the alternative extraction methods is ultrasound‐assisted extraction. Ultrasound‐assisted extraction increases yields and eliminates the disadvantages of conventional technologies. The components damaged by heat treatment, especially bioactive components, are effectively extracted at low temperatures.

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The effect of ultrasound‐vacuum‐assisted extraction on bioactive properties of pitaya (Hylocereus undatus)

Cited by 11 publications

References 36 publications

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties

Elaboration and Characterization of Natural Deep Eutectic Solvents (NADESs): Application in the Extraction of Phenolic Compounds from pitaya

Effect of ultrasound‐assisted vacuum extraction on biological properties and bioactive compounds of mango ( Mangifera indica L.) peel and flesh

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