Characterization of Dragon Fruit (Hylocereus undatus) Antioxidative Components to Explore Their Utility as a Natural Food Additive | ||||
| Egyptian Journal of Food Science | ||||
| Article 9, Volume 49, Issue 2, 2021, Page 297-304 PDF (1.29 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2021.61698.1098 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sarvesh Seth1; Lubaina Kaba2; Surbhi Ahirwar2; Palak Jain3; Mansi Pagare3; Rounak Sinha1; Leena Barde3; Pragya Rathore  1
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| 1Softvision College, Indore | ||||
| 2Softvision college,Indore | ||||
| 3Softvision college, Indore | ||||
| Abstract | ||||
| Hylocereus belongs to the Cactaceae family and has recently gained attention because of its nutraceutical value. To explore the use of Hylocereus peel as natural food color and food preservative, the betacyanin, flavonoid, polyphenol content, and antimicrobial activity was studied. The total betacyanin content was determined using the method described by Lim et al. The total flavonoid content was determined by using the AlCl3 method using quercetin as standard. Total polyphenol content was measured using the Folin- Ciocalteau method. All the determinations were carried out on the methanolic extract of dragon fruit. Since the peel contains a high quantity of antioxidative compounds it is a very rich source of antioxidants. The concentration of flavonoid content of the methanolic extract of dragon fruit was found to be 158.6 µg/mg quercetin equivalents. The total betacyanin content was found to be 2.2mg/100g of the peel. Since the extract is rich in antioxidants, its use as natural food color is desirable. The dark color due to betacyanin increases the aesthetic appeal of the food when used as a food color. It is not only safe to consume but it also helps in improving the quality of food. Besides being a powerful antioxidant it has antimicrobial activity as well. The antimicrobial studies are also promising as the test performed indicates no increase in microbial count in presence of peel extract and for this, it’s utility as food preservative was studied. Due to its desirable properties of antioxidant and antimicrobial activities, the fruit peel can be exploited for its commercial prospects as natural food color and food preservative. | ||||
| Keywords | ||||
| Betacyanin; Flavonoid; Polyphenols | ||||
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