Estabilidad de las betalaínas extraídas del garambullo (Myrtillocactus geometrizans)

Translated title of the contribution: Stability of betalains extracted from garambullo (Myrtillocactus geometrizans)

F. a.García Barrera, C. R. Reynoso, E. González de Mejía

Research output: Contribution to journalArticlepeer-review

Abstract

The garambullo is a cactus that grows in arid and semiarid zones; it bears a purple fruit which contains pigments belonging to the betalain family. Several extractions of the pigment were performed using different solvents and its stability was evaluated in the presence of stabilizing agents. The major concentration of betalains was extracted with ethanol-HCl (99:1); however, these pigments were more unstable (ΔE = 14.6) as compared with the pigment obtained by an aqueous extraction (ΔE = 12.3). The results showed that the pigment is stable at pH 4.8-5.2 and low temper atures, this was confirmed by the half-life: at 25 °C the half-life was 11 413.6 min in comparison with 83.5 min at 60 °C. In the presence of 0.1% ascorbic acid the half-life was doubled and the energy of activation was 25.78 kcal/mol compared to 22.07 kcal/mol for the control. Ascorbic acid 0.1% was the best stabilizing agent among the compounds used in the present study of Myrtillocactus geometrizans pigment in aqueous solution at pH 4.8 and 5.2.

Translated title of the contributionStability of betalains extracted from garambullo (Myrtillocactus geometrizans)
Original languageUndefined
Pages (from-to)115-120
Number of pages6
JournalFood Science and Technology International
Volume4
Issue number2
DOIs
StatePublished - Apr 1998
Externally publishedYes

Keywords

  • Myrtillocactus geometrizans
  • betalains
  • extraction
  • garambullo
  • stability

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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