Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps
Red pitaya fruit is considered a potential source of betacyanins, a red-violet natural food colouring agents, but pitaya processing into colouring foodstuff still remained difficult due to its low yield of juice during extraction.The present study hence, was aimed at assessing the effect of extracti...
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WFL Publisher
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22991/ http://psasir.upm.edu.my/id/eprint/22991/1/Effect%20of%20extraction%20parameters%20on%20the%20yield%20of%20betacyanins%20from%20pitaya%20fruit%20%28Hylocereus%20polyrhizus%29%20pulps.pdf |
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| author | Lim, S. D. Yusof, Yus Aniza Chin, Nyuk Ling A. Talib, Rosnita Endan, Johari Aziz, M. G. |
| author_facet | Lim, S. D. Yusof, Yus Aniza Chin, Nyuk Ling A. Talib, Rosnita Endan, Johari Aziz, M. G. |
| author_sort | Lim, S. D. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Red pitaya fruit is considered a potential source of betacyanins, a red-violet natural food colouring agents, but pitaya processing into colouring foodstuff still remained difficult due to its low yield of juice during extraction.The present study hence, was aimed at assessing the effect of extraction parameters on the yield of natural colorant from red pitaya fruit (Hylocereus polyrhizus) pulp. Distilled water was used as solvent and the parameters studied were the temperature (30 to 90°C), time (5 to 20 min) and pH (1 to 7). The concentration of total betacyanins was measured by a spectrophotometer and was used as a measure of the degree of extraction. The colour was analysed by measuring colour parameters like lightness (L*), hue angle (a*) and chroma (c*) using a colourimeter. Single factor statistical analysis showed that all extraction conditions had significant effect (<0.05) on the yield of betacyanin. The highest betacyanin concentration was obtained by heating pulp at 70°C for a period of 5 min using distilled water at pH 6. A comparison of the yield of betacyanin from pitaya fruit pulp at optimized conditions with that of rather different conditions (temperature 30°C, pH 6 and time 5 min) resulted in lower yield of betacyanin and the results were significantly different at <0.05. Although the method is straightforward of obtaining the optimal parameters for the extraction process of pitaya pulp, the results obtained can readily be used in screening of extraction parameters and selecting the levels of independent variables employed in response surface optimization. |
| first_indexed | 2025-11-15T08:34:03Z |
| format | Article |
| id | upm-22991 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:34:03Z |
| publishDate | 2011 |
| publisher | WFL Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-229912015-12-18T05:37:16Z http://psasir.upm.edu.my/id/eprint/22991/ Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps Lim, S. D. Yusof, Yus Aniza Chin, Nyuk Ling A. Talib, Rosnita Endan, Johari Aziz, M. G. Red pitaya fruit is considered a potential source of betacyanins, a red-violet natural food colouring agents, but pitaya processing into colouring foodstuff still remained difficult due to its low yield of juice during extraction.The present study hence, was aimed at assessing the effect of extraction parameters on the yield of natural colorant from red pitaya fruit (Hylocereus polyrhizus) pulp. Distilled water was used as solvent and the parameters studied were the temperature (30 to 90°C), time (5 to 20 min) and pH (1 to 7). The concentration of total betacyanins was measured by a spectrophotometer and was used as a measure of the degree of extraction. The colour was analysed by measuring colour parameters like lightness (L*), hue angle (a*) and chroma (c*) using a colourimeter. Single factor statistical analysis showed that all extraction conditions had significant effect (<0.05) on the yield of betacyanin. The highest betacyanin concentration was obtained by heating pulp at 70°C for a period of 5 min using distilled water at pH 6. A comparison of the yield of betacyanin from pitaya fruit pulp at optimized conditions with that of rather different conditions (temperature 30°C, pH 6 and time 5 min) resulted in lower yield of betacyanin and the results were significantly different at <0.05. Although the method is straightforward of obtaining the optimal parameters for the extraction process of pitaya pulp, the results obtained can readily be used in screening of extraction parameters and selecting the levels of independent variables employed in response surface optimization. WFL Publisher 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22991/1/Effect%20of%20extraction%20parameters%20on%20the%20yield%20of%20betacyanins%20from%20pitaya%20fruit%20%28Hylocereus%20polyrhizus%29%20pulps.pdf Lim, S. D. and Yusof, Yus Aniza and Chin, Nyuk Ling and A. Talib, Rosnita and Endan, Johari and Aziz, M. G. (2011) Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps. Journal of Food, Agriculture and Environment, 9 (2). pp. 158-162. ISSN 1459-0255; ESSN: 1459-0263 http://world-food.net/effect-of-extraction-parameters-on-the-yield-of-betacyanins-from-pitaya-fruit-hylocereus-polyrhizus-pulps/ |
| spellingShingle | Lim, S. D. Yusof, Yus Aniza Chin, Nyuk Ling A. Talib, Rosnita Endan, Johari Aziz, M. G. Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps |
| title | Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps |
| title_full | Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps |
| title_fullStr | Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps |
| title_full_unstemmed | Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps |
| title_short | Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps |
| title_sort | effect of extraction parameters on the yield of betacyanins from pitaya fruit (hylocereus polyrhizus) pulps |
| url | http://psasir.upm.edu.my/id/eprint/22991/ http://psasir.upm.edu.my/id/eprint/22991/ http://psasir.upm.edu.my/id/eprint/22991/1/Effect%20of%20extraction%20parameters%20on%20the%20yield%20of%20betacyanins%20from%20pitaya%20fruit%20%28Hylocereus%20polyrhizus%29%20pulps.pdf |