Chiết xuất betacyanin từ vỏ qủa thanh long (Hylocereus undatus) với sự hỗ trợ của sóng siêu âm: thông số chiết, sự ổn định, và hoạt tính sinh học
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Abstract
Betacyanin is an essential natural colorant to replace synthetic ones due to its durable, non-toxic properties and health-beneficial biological activities. In this study, betacyanin was extracted from dragon fruit peel (Hylocereus undatus) using ethanol and an ultrasonic treatment. The influence of parameters such as ethanol concentration, organic acid type and concentration, pH, temperature, time, and solid-liquid ratio on the extraction efficiency of betacyanin and their color stability in the extract were investigated. The results showed that the best condition for betacyanin extraction was 40% (v/v) ethanol, 0.005 mol/L ascorbic acid, pH 2, 1/20 g/mL solid-liquid ratio, at 40oC, and 20 minutes of ultrasonic time. Under the best extraction condition, the efficiency of betacyanin extraction was 0.472 mg/g and their color decomposition was less than 5% after 24 hours. The betacyanin extract showed antioxidant activity and toxicity to KB epidermoid cancer cells. Thus, with assisted ultrasound waves, betacyanin has been successfully extracted with high and stable extracting efficiency from dragon fruit peels. The dragon fruit peel can be a potential raw material for producing betacyanin, bringing high economic and environmental value.
Tóm tắt
Betacyanin là nhóm chất màu tự nhiên quan trọng dùng để thay thế chất màu tổng hợp do đặc tính bền, không độc hại và có nhiều hoạt tính sinh học có lợi cho sức khỏe. Trong nghiên cứu này, betacyanin từ vỏ quả thanh long ruột trắng (Hylocereus undatus) được chiết bằng ethanol và xử lý siêu âm. Ảnh hưởng của các thông số đến hiệu suất chiết và bền màu của betacyanin đã được khảo sát. Kết quả cho thấy việc bổ sung các acid hữu cơ vào ethanol làm tăng đáng kể hiệu quả chiết và bền màu của betacyanin, trong đó ascorbic acid hiệu quả hơn citric acid. Điều kiện chiết tốt nhất đạt được là 40% (v/v) ethanol, 0,005 mol/L ascorbic acid, pH 2, 1/20 g/mL tỷ lệ rắn lỏng, 40oC, và 20 phút. Hiệu suất chiết betacyanin là 0,472 mg/g và sự phân hủy màu sau 24 giờ là nhỏ hơn 5%. Cao chiết chứa betacyanin có hoạt tính kháng oxi hóa và gây độc tế bào ung thư biểu bì KB. Như vậy, vỏ quả thanh long là nguồn nguyên liệu tiềm năng để sản xuất betacyanin, mang đến giá trị kinh tế và môi trường.
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