STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
<p>Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus) could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia. Both the flesh of the fruit and it...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
2007
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| Online Access: | https://repository.ugm.ac.id/93944/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1743 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | <p>Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus) could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia. Both the flesh of the fruit and its mesocarp were investigated and it was found that the flesh had higher pigment contents compared to its peel component. The concentration of betacyanins expressed as betanin equivalents per 100 g of flesh and peel were 10.1 ± |
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