TY - JOUR
T1 - Extraction, stability, and separation of betalains from opuntia joconostle cv. using response surface methodology
AU - Sanchez-Gonzalez, Noe
AU - Jaime-Fonseca, Monica R.
AU - San Martin-Martinez, Eduardo
AU - Zepeda, L. Gerardo
PY - 2013/12/11
Y1 - 2013/12/11
N2 - Betalains were extracted and analyzed from Opuntia joconostle (the prickly pear known as xoconostle in Mexico). For the extraction, two solvent systems were used, methanol/water and ethanol/water. A three-variable Box-Behnken statistical design was used for extraction: solvent concentration (0-80%, v/v), temperature (5-30 C), and treatment time (10-30 min). The extraction and stability of betalains from xoconostle were studied using response surface methodology (RSM). Techniques such as UV-vis, column chromatography, and HPLC were employed for the separation and analysis of the main pigments present in the extracts. Maximum pigment concentration (92 mg/100 g of fruit) was obtained at a temperature of 15 C and a time of 10 min for methanol/water (20:80), whereas maximum stability of the pigment was observed at pH 5 and a temperature of 25 C. HPLC chromatograms showed the main betalains of the xoconostle characterized were betalain, betanidin, and isobetalain.
AB - Betalains were extracted and analyzed from Opuntia joconostle (the prickly pear known as xoconostle in Mexico). For the extraction, two solvent systems were used, methanol/water and ethanol/water. A three-variable Box-Behnken statistical design was used for extraction: solvent concentration (0-80%, v/v), temperature (5-30 C), and treatment time (10-30 min). The extraction and stability of betalains from xoconostle were studied using response surface methodology (RSM). Techniques such as UV-vis, column chromatography, and HPLC were employed for the separation and analysis of the main pigments present in the extracts. Maximum pigment concentration (92 mg/100 g of fruit) was obtained at a temperature of 15 C and a time of 10 min for methanol/water (20:80), whereas maximum stability of the pigment was observed at pH 5 and a temperature of 25 C. HPLC chromatograms showed the main betalains of the xoconostle characterized were betalain, betanidin, and isobetalain.
KW - HPLC
KW - Opuntia
KW - natural colorants
KW - separation
KW - solvent extraction
KW - stability
KW - xoconostle
UR - http://www.scopus.com/inward/record.url?scp=84890449718&partnerID=8YFLogxK
U2 - 10.1021/jf401705h
DO - 10.1021/jf401705h
M3 - Artículo
SN - 0021-8561
VL - 61
SP - 11995
EP - 12004
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 49
ER -