Antioxidant and stability of dragon fruit peel colour
Dragon fruit is considered as a functional fruit with a decorative effect. The peel colour was evaluated on activity and stability. More preferred colour was obtained from water extract with a higher antioxidant activity and phenolic content than the ethanolic one. Chlorogenic acid, gallic acid, and quercetin were determined for the first time. Water extract having red-purple colour was stable at higher pH and temperature. Dragon fruit peel is a potential source of red-purple colour with a moderate antioxidant activity for food and cosmetic decorations. Its ecological origin is meeting an economical perspective and the consumers’ preference for green products.
Dragon fruit (Hylocereus polyrhizus) or Pitaya is emerging in health promotion product in addition to its known application in food having nutritional and decorative effects. In the genus Hylocereus, the fruit pulp has a variety of colour, which is white, red, and purple, including red and yellow peel. The red hue prepared from Hylocereus sp. fruit is being particularly requested in the market (1) because of its health benefits and colour.
Dragon fruit is gaining much attention recently because of its micronutrient enrichment regulated by the phenolics that possess antioxidant and antiproliferative activities (2) in addition to its attractive colour. The pulp is popularly consumed in fresh fruit, and the juice is an additive to ice-cream colouring application (3). It exhibits anti-inflammatory and antidiabetic properties with a suppression effect on cardiovascular disease including cancer prevention potential (4). Dragon fruit juice is therefore industri ... ...