Effect of hot air drying on total phenolic content and antioxidant capacity of red Pitahaya (Hylocereus guatemalensis) peel
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Published:
Aug 1, 2024
Keywords:
By-product, antioxidant, bioactive compounds, dehydration, dragon fruit
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Abstract
Red pitahaya (Hylocereus guatemalensis) peel is a by-product of pulp and juice production, which is often underutilized due to the lack of scientific information on how to preserve it in a manner that minimally affects its bioactive compounds. The objective of this study was to evaluate the effect of hot air drying on the total phenolic content (TFC) and antioxidant capacity (AC) by DPPH radical scavenging (%) of red pitahaya peel. The peel was separated from the pulp, cut into four equal parts and subjected to hot air drying. Drying was carried out at temperatures of 40, 50, 60, 60, 70, 80 and 90 °C for a period of 1 080 min. The peel was ground (particles < 850 μm), the extract (50 mg/mL) was obtained using 80% methanol as solvent, and the TPC and AC were determined. The influence of drying temperature was significant (p<0.05) on TPC and AC as drying temperature increase of 40 to 90 °C; TPC values ranged of 116.7 ± 26.0 to 328.8 ± 57.5 mg gallic acid equivalent/100 g dry peel on dry basis and AC also increased of 22.22 ± 0.06 to 50.00 ± 0.12% DPPH radical inhibition. These results indicate that hot air drying at temperatures of 50 to 90 °C can be used to obtain dried red pitahaya peel with low free moisture and without affecting TPC and AC.
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Castillo-Zapata, K. C., Reyes-Diaz, J. D., Cornelio-Santiago, H. P., Espinoza-Espinoza, L. A., Valdiviezo-Marcelo, J., & Ruiz-Flores, L. A. (2024). Effect of hot air drying on total phenolic content and antioxidant capacity of red Pitahaya (Hylocereus guatemalensis) peel. Revista De Investigaciones De La Universidad Le Cordon Bleu, 11(2), 97-106. https://doi.org/10.36955/RIULCB.2024v11n2.009
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References
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Tian, X., Liu, Y., Feng, X., Khaskheli, A. A., Xiang, Y., y Huang, W. (2018). The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel. LWT - Food Science and Technology, 89, 763-769. https://doi.org/10.1016/j.lwt.2017.11.049
Xu, X., Jiang, Y., Yeo, Q. X., y Zhou, W. (2024). Purification and characterization of betacyanin monomers from Hylocereus polyrhizus peel: A comparative study of their antioxidant and antidiabetic activities with mechanistic insights. Food Chemistry, 451, 139467. https://doi.org/10.1016/j.foodchem.2024.139467
An, N., Lv, W., Li, D., Wang, L., y Wang, Y. (2023). Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chemistry, 398, 133925. https://doi.org/10.1016/j.foodchem.2022.133925
Arivalagan, M., Karunakaran, G., Roy, T. K., Dinsha, M., Sindhu, B. C., Shilpashree, V. M., Satisha, G. C., y Shivashankara, K. S. (2021). Biochemical and nutritional characterization of dragon fruit (Hylocereus species). Food Chemistry, 353, 129426. https://doi.org/10.1016/j.foodchem.2021.129426
Bahnasawy, A. H., y Shenana, M. E. (2004). A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk). Journal of Food Engineering, 61(3), 309-319. https://doi.org/10.1016/S0260-8774(03)00134-1
Bassey, J. E., Cheng, J. H., y Sun, D.W. (2024). Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches. Food Chemistry, 439, 138118. https://doi.org/10.1016/j.foodchem.2023.138118
Berk, Z. (2018). Food Process Engineering and Technology. Academic Press.
Chew, Y. M., y King, V. A.-E. (2019). Microwave Drying of Pitaya ( Hylocereus ) Peel and the Effects Compared with Hot-Air and Freeze-drying. Transactions of the ASABE, 62(4), 919-928. https://doi.org/10.13031/trans.13193
Codex Alimentarius. (1985). Codex standard for wheat flour. Codex Standard 152-1985.
Cornelio-Santiago, H. P., Mazalli, M. R., Rodrigues, C. E. C., y de Oliveira, A. L. (2019). Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition. Journal of Food Process Engineering, 42(7), e13271. https://doi.org/10.1111/jfpe.13271
Fathordoobady, F., Manap, M. Y., Selamat, J., y Singh, A. P. (2019). Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: A source of natural red pigment with potential antioxidant properties. International Food Research Journal, 26(3), 1023-1034.
Ibarz, A., y Ribas, A. I. (2005). Operaciones unitarias en la ingeniería de alimentos. Mundi-Prensa Libros.
Luu, T.-T.-H., Le, T.-L., Huynh, N., y Quintela-Alonso, P. (2021). Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam. Czech Journal of Food Sciences, 39(2), 71-94. https://doi.org/10.17221/139/2020-CJFS
Mercado-Silva, E. M. (2018). Pitaya—Hylocereus undatus (Haw). En Exotic Fruits (pp. 339-349). Elsevier. https://doi.org/10.1016/B978-0-12-803138-4.00045-9
Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah, M. R., y Kamarul Rahim, K. (2010). Antioxidant study of pulps and peels of dragon fruits: A comparative study. International Food Research Journal, 17, 367-375.
Onwude, D. I., Iranshahi, K., Rubinetti, D., Schudel, S., Schemminger, J., Martynenko, A., y Defraeye, T. (2022). How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? Food and Bioproducts Processing, 131, 176-190. https://doi.org/10.1016/j.fbp.2021.11.005
Qin, Y., Liu, Y., Zhang, X., y Liu, J. (2020). Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films. Food Hydrocolloids, 100, 105410. https://doi.org/10.1016/j.foodhyd.2019.105410
Quan, T. H., Yen, T. T., Tram, G. N. P., Tien, N. P., Karnjanapratum, S., y Rawdkuen, S. (2024). Comparative study on the effect of hot air and vacuum drying on physiochemical properties and antioxidant activities of red dragon fruit (Hylocereus polyrhizus) peel. Natural and Life Sciences Communications, 23(2). https://doi.org/10.12982/NLSC.2024.023
Santos, F. S. D., Figueirêdo, R. M. F. D., Queiroz, A. J. D. M., y Santos, D. D. C. (2017). Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels. Revista Brasileira de Engenharia Agrícola e Ambiental, 21(12), 872-877. https://doi.org/10.1590/1807-1929/agriambi.v21n12p872-877
Tian, X., Liu, Y., Feng, X., Khaskheli, A. A., Xiang, Y., y Huang, W. (2018). The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel. LWT - Food Science and Technology, 89, 763-769. https://doi.org/10.1016/j.lwt.2017.11.049
Xu, X., Jiang, Y., Yeo, Q. X., y Zhou, W. (2024). Purification and characterization of betacyanin monomers from Hylocereus polyrhizus peel: A comparative study of their antioxidant and antidiabetic activities with mechanistic insights. Food Chemistry, 451, 139467. https://doi.org/10.1016/j.foodchem.2024.139467