Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 491-497Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.01.078
Keywords
Antimicrobial; Betalains; Cold storage; Post-harvest storage; Red dragon fruit
Categories
Funding
- School of Science, Monash University Malaysia
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Red pitahaya fruit is rich in purplish-red color water-soluble betacyanins. The effect of refrigerated storage at 4 degrees C on the betacyanin composition of red pitahaya was monitored each day, for one week, using HPLC. The betacyanin content of red pitahaya had increased by 57.2% after storage for six days at 4 degrees C. From day 2 to day 7, the phyllocactin content decreased from 45.4 +/- 1.5% to 38.3 +/- 3.1%, whereas the betanin content increased from 37.9 L6% to 42.7 +/- 1.5%. Antimicrobial activity was determined using the broth microdilution assay and expressed as minimum inhibitory concentration (MIC). As compared to the freshly harvested fruits (MIC values: 50,000- > 50,000 mu g mL(-1)), fruits that were stored for six days at 4 degrees C demonstrated better antimicrobial activity (MIC values: 3130-6250 mu g(-1)) against 10 pathogenic Gram-positive and 6 Gram-negative bacteria. Betacyanin rich extract was also examined against normal human cell lines (HEK-293 and THP-1) and found to be not cytotoxic at the levels of 0.39-3.13 mu g mL(-1). In summary, refrigerated storage for 6 days increased the betacyanin content, changed the betacyanin composition in red pitahaya and contributed to higher antimicrobial activity.
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