Red Pitaya Peel Research Articles

Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness

High pressure homogenization (HPH) was used to physically modify red pitaya (Hylocereus polyrhizus) peel (RPP) dispersions to develop pH-sensing films for monitoring fish freshness. Effects of HPH treatment at various pressures of 0 (control), 10, 20, 30, 40, 60 and 80 MPa on microstructure and properties of RPP film-forming dispersions (FFDs) and their resultant films were systematically investigated. Results showed that due to the structure destructing effect of HPH, the mean particle size of RPP dispersion treated at 80 MPa decreased significantly from 129.17 to 37.41 μm and its total soluble solids content increased from 7.64 to 8.62 °Bx. Rheological analysis manifested that all FFDs exhibited a shear thinning behavior with higher apparent viscosities as well as storage modulus and loss modulus with increasing HPH pressure. Besides, the HPH treated FFDs had a higher total betacyanins content and showed an obvious color response to pH variation. Consequently, the resultant films had not only smoother surfaces and more transparent appearance, but also better water vapor barrier and mechanical properties than the control. Particularly, film obtained from RPP treated at 60 MPa showed a highest tensile strength of 21.87 MPa and elongation at break of 22.09%, together with a lowest water vapor permeability of 11.41 g⋅mm⋅m−2⋅d−1⋅kPa−1. Notably, this film also exhibited high sensitivity to volatile ammonia and showed a remarkable color variation when applied for monitoring fish spoilage at 25 °C. Thus, the pH-sensing films developed from HPH treated RPP had desirable properties to be potentially used in intelligent food packaging.

The Improvement of Lipid Profiles and Glucose Resistance of Hypercholesterolemic Rats using Tempeh Flour Based-Yoghurt Complemented with Red Pitaya Peel Extract

Tempeh flour is potentially a substitute material in making yoghurt that provides bioactive for improving cardiovascular health. It is also suitably combined with antioxidant sources, such as red pitaya peel extract, which is well known for inhibiting metabolic inflammation. This study aims to analyze the effectiveness of tempeh flour-based yoghurt complemented with red pitaya peel extract in improving lipid profiles and glucose tolerance in hypercholesterolemic rats. A total of 36 male Wistar rats were used and divided into six different groups: regular diet (ND) and five high-fat-diet rat groups treated with no supplementation (HFD); diary-based yoghurt with lactic acid bacteria (YBAL); commercial yoghurt (YB); tempeh flour based-yoghurt with lactic acid bacteria (SY); and tempeh flour based yoghurt complemented with red pitaya peel extract (SDS). The supplementation of each treatment group was given a dose of 3.6 ml/ KgBW/ day as a single dose for 28 days. The blood sample was collected from sinus orbitalis and then used for lipid profile, glucose, liver enzyme analysis, and statistical analysis using ANOVA. The result shows that glucose levels increased significantly in all groups, except HFD groups, and there is no significant difference between normal and yoghurt treatment groups. However, yoghurt and red pitaya peel extract supplementation significantly decrease LDL-C and increase HDL-C levels while improving liver condition during hypercholesterolemia. In conclusion, tempeh flour-based yoghurt complemented with red pitaya peel extract can improve lipid profile and liver health in hypercholesterolemia rats. Therefore, further research on metabolism pathways is needed to develop potential nutraceutical products for people with hypercholesterolemia.

Chemical profile, in vitro bioactivities, and antinociceptive effect of Red Pitaya extracts on zebrafish

Aqueous and ethanolic extracts of red pitaya (Hylocereus polyrhizus) peel, pulp, and seeds were evaluated for their chemical composition by UPLC-Q-TOF-MSE, antioxidant capacity (DPPH and ABTS assays), cytotoxicity and in vitro antiproliferative effect (MTT assay), antinociceptive activity and in vivo toxicity (Zebrafish model). A total of 25 compounds were identified in the extracts, mostly betacyanins, phenolic acids, flavonoids, and organic acids. The seeds extracts displayed both the highest radical scavenging activity and total phenol content. The pulp aqueous extract and ethanolic extracts exhibited some cytotoxicity against Vero cells, depending on the concentration and exposure time. These extracts were also able to inhibit S-180 cells proliferation, however only the peel ethanolic extract showed moderate to high selective indexes (SI: 4.06, 18.63), suggesting that its antiproliferative effect is not associated with the cytotoxic effect towards non-cancer cells, such as Vero cells. Regarding the antinociceptive activity, after adjusting the dose to exclude the sedation effect, the seeds ethanolic extract displayed antinociceptive activity at the inflammatory phase, similar to morphine. The extracts (1.0, 2.5 or 5.0 mg/mL) showed to be safe for zebrafish. In summary, these findings highlight the red pitaya as a promising natural source of bioactive, both in its edible and inedible parts, which can be better probed, for instance as anticancer and antinociceptive agents. In addition, the regular consumption of red pitaya can contribute to the health promotion, and the prevention of chronic diseases.

Optimisation of fish gelatin and red pitaya peel powder edible film production

SummaryGrowing awareness of the environmental devastation caused by plastic packaging, particularly in the food industry, has led to the emergence of the concept of a renewable and environmentally safe consumable film as an alternative to plastic. Red pitaya (dragon fruit) peel (RPP), which has a high pectin content, can be used as an additional ingredient or co‐biopolymer to enhance the functional properties of fish gelatin (FG) edible film. Edible films were produced using casting techniques and varying concentrations of FG (3.2%–8.8% w/v) and RPP (0.2%–1.0%) with the aid of Central Composite Design (CCD) of Response Surface Methodology (RSM) by Design Expert 13's software. The optimal formulation consisted of 5.97% (w/v) FG and 0.45% (w/v) RPP. Increasing the concentrations of RPP and FG affected the thickness (0.18–0.36 mm), water solubility (46.72%–66.78%), brightness (60.04–79.02), redness (7.08–28.36), yellowness (2.48–8.44), and opacity (0.85–2.58) of the physical properties. Mechanical testing revealed a tensile strength between 2.76 and 9.34 MPa and a break elongation between 82.78% and 153.89%. The results suggested the physical and mechanical properties of RPP‐based films were greatly affected by concentration of gelatin.

Development of shrimp freshness monitoring labels based on betacyanins-rich red pitaya peel and cassava starch

Development of shrimp freshness monitoring labels based on betacyanins-rich red pitaya peel and cassava starch

Betacyanins and Anthocyanins in Pulp and Peel of Red Pitaya (Hylocereus polyrhizus cv. Jindu), Inhibition of Oxidative Stress, Lipid Reducing, and Cytotoxic Effects.

This study aimed to promote red pitaya fruit parts as alternate sources of nutraceuticals. The red pitaya of Chinese origin was determined for its in vitro efficacy, where the fruit extracts were evaluated based on the selected antioxidative properties, lipid-reducing capacity, and cytotoxicity. The betanin, total betacyanins, total anthocyanins, and DPPH radical scavenging activity of the red pitaya pulp and peel extracts were determined by spectrophotometric analyses. Cell culture assays were used to examine in vitro efficacy and cytotoxicity of the pitaya extracts. The result showed that red pitaya peel extract had a higher total betacyanins and total anthocyanins content than the pulp extract, but the peel extract had a lower DPPH radical scavenging effect than the pulp extract. The red pitaya extracts also had a protective effect in reducing oxidative stress, especially the peel extract. All fruit samples had a low anticancer potential except for betanin and anthocyanin standards. The protective effect of pitaya peel could be attributed to betacyanins and anthocyanins. Both pulp and peel extracts had a weak anticancer effect because these extracts contained polysaccharides and other phytochemicals that were not cytotoxic. As the peel extract of red pitaya was not cytotoxic, it is a potent source of betacyanins for reducing oxidative stress.

Development of real-time intelligent films from red pitaya peel and its application in monitoring the freshness of pork.

Red pitaya peel (RPP) is a good source of polysaccharides, which can be used in the production of biodegradable material. Betacyanins in it possess antioxidant and pH-sensitive properties. However, RPP is commonly discarded during fruit processing. This study aimed to develop real-time intelligent film using RPP to evaluate pork freshness. Real-time intelligent films were developed with film-forming substrates (FFS) composed of 60-100% (w/w) RPP and 0-4% (v/w) glycerol in pH4.3 ~ 8.0. Rheology tests revealed that the FFS exhibited shear-thinning behavior. Fourier-transform infrared (FTIR) analysis showed that molecules in the RPP interacted with glycerol and formed hydrogen bonds. It showed that the film developed with FFS of 80% RPP and 2% (v/w) glycerol had strong molecular interaction, dense structure, and optimal tensile strength and elongation at break. Film with pH adjusted to 7.0 had greater sensitivity to ammonia than film that was prepared at an original pH of4.3, so this film was used to monitor freshness of pork. A visible change in the color of the film was observed during the spoiling process of pork, which correlated with the accumulated total volatile base nitrogen. Based on its sensitivity to ammonia, the film made of 80% (w/w) RPP and 2% (v/w) glycerol at pH7.0 was recommended for use in monitoring the freshness of protein-rich food. Our findings are of great significance for ensuring meat quality and safety and for reducing food waste. © 2022 Society of Chemical Industry.

Development and evaluation of gum arabic-based antioxidant nanocomposite films incorporated with cellulose nanocrystals and fruit peel extracts

The active food packaging films prepared in this study used gum arabic (GA)-cellulose nanocrystals (CNC) as the film-forming matrix, and grape skin extract (GSE), pomegranate peel extract (PPE) and red pitaya peel extract (RPPE) as natural antioxidants by solution casting method. The combination of extracts changed the color and microstructure of the films, resulting in a decrease in mechanical strength and water resistance, but their flexibility and light transmittance were improved. Particularly, the PPE film can almost completely block the passage of ultraviolet light (200–400 nm). In addition, the composite films carrying the extracts possessed antioxidant capacity, which can extend the storage period of raspberries. The PPE film with the highest activity prominently reduced total color difference (4.08–2.08), weight loss rate (19.71–5.81%), moisture evaporation (21.29–18.22%) and fluctuation of nutrient content of the fruits in the raspberry preservation test.

Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents

Hylocereus costaricensis peel contains large amounts of betacyanins and can be exploited as a source of natural colorants. This work aimed the chemical characterization and evaluation of bioactive properties of this by-product and the optimization of the ultrasound-assisted extraction (UAE) of betacyanins using the response surface methodology (RSM). Oxalic and malic acids and traces of fumaric acid were detected, as well as the four tocopherol isoforms, predominantly γ-tocopherol. Four betacyanins were identified and used as response criteria for UAE optimization, namely phyllocactin, isobetanin, isophyllocactin, and betanin. Sample processing at 487 W for 38 min result in the maximum betacyanin content (36 ± 1 mg/g dw). The peel extract inhibit the oxidative haemolysis, with IC50 values of 255 and 381 μg/mL for Δt of 60 and 120 min, respectively, and the growth of pathogenic bacteria, with minimum inhibitory concentrations ranging from 5 to 20 mg/mL. Furthermore, no toxicity was observed for normal cells.

Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya (Hylocereus polyrhizus) peel pectic polysaccharides

An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2− by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries.

Development of Real-Time Intelligent Film Based on Red Pitaya ( <i>Hylocereus Polyrhizus</i>) Peel Waste and its Application in Monitoring the Freshness of Pork

Development of Real-Time Intelligent Film Based on Red Pitaya ( <i>Hylocereus Polyrhizus</i>) Peel Waste and its Application in Monitoring the Freshness of Pork

Hylocereus polyrhizus Peel Extract Retards Alcoholic Liver Disease Progression by Modulating Oxidative Stress and Inflammatory Responses in C57BL/6 Mice.

Alcoholic liver disease (ALD) has become a health problem as alcohol consumption has increased annually. Hepatic lipid accumulation, oxidative stress, and inflammation are important factors in the progression of ALD. Red pitaya (Hylocereus polyrhizus (Weber) Britt. & Rose) peel is rich in polyphenols and betanins, which possess antioxidative and anti-inflammatory properties. Therefore, the aim of this study was to investigate the effects of red pitaya peel extract (PPE) on ALD and explore the associated mechanisms. C57BL/6 J mice were administered an ethanol liquid diet for 11 weeks with or without two different doses of PPE (500 and 1000 mg/kg BW). PPE treatment significantly ameliorated liver injury and hepatic fat accumulation, and it improved hepatic lipid metabolism via increases in AMPK and PPAR-α protein expression and a decrease in SREBP-1 expression. In addition, PPE inhibited CYP2E1 and Nrf2 protein expression, reduced endotoxin levels in the serum, and decreased TLR4 and MyD88 expression and inflammatory cytokine TNF-α and IL-1β levels in the liver. In conclusion, these findings suggest that PPE may prevent the progression of ALD by modulating lipid metabolism and reducing oxidative stress and inflammatory responses.

Deciphering the Metabolic Pathways of Pitaya Peel after Postharvest Red Light Irradiation.

Red light irradiation can effectively prolong the shelf-life of many fruit. However, little is known about red light-induced metabolite and enzyme activities. In this study, pitaya fruit was treated with 100 Lux red light for 24 h. Red light irradiation significantly attenuated the variation trend of senescence traits, such as the decrease of total soluble solid (TSS) and TSS/acidity (titratable acidity, TA) ratio, the increase of TA, and respiratory rate. In addition, the reactive oxygen species (ROS) related characters, primary metabolites profiling, and volatile compounds profiling were determined. A total of 71 primary metabolites and 67 volatile compounds were detected and successfully identified by using gas chromatography mass spectrometry (GC-MS). Red light irradiation enhanced glycolysis, tricarboxylic acid (TCA) cycle, aldehydes metabolism, and antioxidant enzymes activities at early stage of postharvest storage, leading to the reduction of H2O2, soluble sugars, organic acids, and C-6 and C-7 aldehydes. At a later stage of postharvest storage, a larger number of resistance-related metabolites and enzyme activities were induced in red light-treated pitaya peel, such as superoxide dismutase (SOD), ascorbate peroxidase (APX), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical-scavenging, reducing power, fatty acids, and volatile aroma.

Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films

This study aims to develop active and intelligent packaging films based on starch/polyvinyl alcohol incorporated with betalains-rich red pitaya (Hylocereus polyrhizus) peel extract. The microstructure, physical and functional properties of the films with different contents of the extract (0.25, 0.50 and 1.00 wt% on starch basis) were measured. Results showed betacyanins were the main components in the extract, which presented significant color changes under alkaline conditions. Scanning electron microscopy observation revealed the compactness of the films was improved by the extract addition. Fourier transform infrared spectroscopy revealed that betacyanins in the extract could interact with starch, polyvinyl alcohol and glycerol through hydrogen bonds. The incorporation of the extract enhanced the water vapor barrier and ultraviolet–visible light barrier ability, and mechanical, antioxidant and antimicrobial potential of the films. The film containing 1.00 wt% of the extract was more sensitive to ammonia than other films. When applied to monitor the freshness of shrimp, the film containing 1.00 wt% of the extract presented visible color changes due to the accumulated volatile nitrogen compounds during the spoiling process of shrimp. Our results suggest the film containing 1.00 wt% of the extract can be used as active and intelligent packaging in food industry.

Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.

The Effect of Red Pitaya Peel (Hylocereus polyrhizus Extract) on Malondialdehida Levels and Histopathology Profile in Diazinon Induced Rat (Rattus norvegicus)

Diazinon, an organophosphate insecticide is widely used in agricultural sectors. The metabolic products of this organophosphate compound can increase Reactive Oxygen Species (ROS) in the body. It causes complications to the various organs, one of which is gastric. Red pitaya peel extract (Hylocereus polyrhizus) has high antioxidant activity in lowering ROS, in cases of diazinon poisoning. This study aims to determine the effectiveness of redpitaya peel extract in reducing the levels of Malondialdehyde (MDA) and repairing histopathological damage of rats induced by diazinon. This study used 20 tails of male white Wistar rats (Rattus norvegicus) from 8-12 weeks of age with the average weight of 150 grams . The subject was divided into 5 groups, which were negative control (-), positive control (+), treatment 1 (P1), treatment 2 (P2), and treatment 3 (P3). A dose of 40 mg/kg BW of Diazinon was given orally every day through feeding tube (sonde) for 5 consecutive days. Red pitaya peel extract was given to test groups with a dose of 150 mg/150 g BW, 200 mg/150 g BW and 250 mg/150 g BW, for 14 days. MDA levels were measured using the Thiobarbituric acid (TBA) test. Gastric histopathology features were stained with Hematoxylin-Eosin (HE) after 14 days. The MDA levels were analyzed quantitatively by ANOVA using SPSS version 22 for Windows and continued with honestly significant difference (HSD) test (α = 5%) and gastric histopathology were analyzed descriptively. The results showed that the extract of red pitaya peel with dose of 150 mg/150 g BW significantly (p<0.01) reduces MDA level in gastric dan improves the histopathology of the gastric. Red pitaya peel extract at a dose of 150 mg/150 g BW was able to significantly decrease MDA levels and improve the histopathology feature of the gastric in white rats induced by diazinon. So this can be summarised that giving red pitaya extract in rats have a very significant effect on the level of malondialdehyde production and it could repair rats stomach tissue that induced by diazinon.Keywords: diazinon, histopathology, MDA, red pitaya peel

Optimization of the Antioxidant Potentials of Red Pitaya Peels and Its In Vitro Skin Whitening Properties

In this study, response surface methodology (RSM) was employed for the optimization of the antioxidant potentials of red pitaya peels using independent variables: temperature (45–65 °C), ethanol concentration (70–90%, v/v) and time (80–120 min) through its responses, which were DPPH scavenging activity, ferric ion reducing antioxidant power (FRAP), and beta-carotene bleaching (BCB) inhibition, respectively. In Vitro anti-tyrosinase and vitamin C content assays were carried out spectrophotometrically to determine the skin whitening efficacy of the optimized red pitaya peel extract. A gas chromatography-mass spectrometry (GC-MS) analysis was employed to identify the chemical constituents present in the optimized extract. The optimized conditions were ethanol 82% (v/v) for 103 min at 56 °C with values of 75.98% for DPPH, 7.45 mM Fe2+/g dry weight for FRAP and 93.29% for BCB respectively. The in vitro anti-tyrosinase and vitamin C content evaluation of the optimized extract showed a good tyrosinase inhibition of 66.29% with IC50 of 24.06 µg/mL while the vitamin C content was 5.45 mg/g of the extract. The GC-MS analysis revealed the presence of thirty phytoconstituents with l-(+)-ascorbic acid 2,6-dihexadecanoate being the most abundant with a peak area of 14.66%. This study evidently suggests the potential of red pitaya peels to be exploited as a natural skin whitening agent in the cosmeceutical and pharmaceutical formulations.

ANTI-ELASTASE, ANTI-COLLAGENASE AND ANTIMICROBIAL ACTIVITIES OF THE UNDERUTILIZED RED PITAYA PEEL: AN IN VITRO STUDY FOR ANTI-AGING APPLICATIONS

Objective: To investigate the in vitro anti-elastase, anti-collagenase, and antimicrobial activities of the red pitaya peel extract for cosmetic application focusing on skin aging.Methods: Extraction was performed by the reflux method for 103 minutes at 56°C with 82% aqueous ethanol solution and the red pitaya peel extract was evaporated using a rotary evaporator. Anti-elastase and anti-collagenase properties were evaluated using the drug discovery kits (neutrophil elastase colorimetric and matrix metalloproteinase-1 colorimetric, respectively). The antimicrobial potential was analyzed using agar well diffusion method against 10 selected microorganisms, and the presence or absence of the inhibition zones was identified.Results: The red pitaya peel extract exhibited remarkable inhibition percentage 87.62±0.05% and 96.92±0.02% for anti-elastase and anti-collagenase activities, respectively. Red pitaya peel extract showed significant inhibition against the Gram-positive Bacillus subtilis B29 with an inhibition zone diameter of 8.0±0.3 mm.Conclusion: The excellent anti-aging properties displayed by the underutilized red pitaya peel extract highlighted its potential as a natural source of anti-aging agent for cosmetic formulations.

Betalains from Red Pitaya Peel (Hylocereus polyrhizus): Extraction, Spectrophotometric and HPLC-DAD Identification, Bioactivity and Toxicity Screening

Betalains were extracted and analyzed from Red Pitaya Peel (Hylocereus polyrhizus). For this extraction, ethanol/water solvent systems were used. The observation such as UV-vis Spectrophotometric identification, total betalain content, HPLC-DAD analysis, antioxidant capacity, antibacterial activity and acute toxicity screening test were employed for the character of the main pigments presented in the extracts. Maximum pigment concentration (73 mg/100 g of fruit) was obtained. Four main compounds of betalain were detected by HPLC-DAD analysis with betanin as the first main compound and its concentration is 3081,97 ppm. The stability of the pigment was observed at temperature of 70°C. In addition to the antioxidant and antibacterial activities which were obtained from pigment, there was no mortality or any signs of behavioral changes or toxicity observed after oral administration of extract up to the dose level of 48500 mg/kg body weight in mice. This can be a benchmark that this pigment could be developed as a source of food colorant.

Simple Characterization of Betalain Compound from RED Pitaya (Hylocereus Polyrhizus) Peel Solution

The peel of red pitaya ( Hylocereus polyrhizus ) is often regarded as a waste hence. While the red pitaya peel contain betalain pigment which is useful as a natural colourant for functional food and can be applied to food products. The aim of this study was to simple characterization of betalain compound from red pitaya ( Hylocereus polyrhizus ) peel. The extraction method employed the use of distilled water, since betalain peel is water soluble. The compound of betalain in the solution was determined by HPLC analysis, spectrophotometrically at 200 nm to 800 nm with a UV–Vis spectrometer and Measurement stability, Antioxidant capacity and Antibacterial Activity. Concentration of the sample solution was 7,72 mg / 100 g. Absorption peak at a wavelength of 540 nm obtained from solution of samples showed the presence of betalain compound. The main compound present in a sample suspected of betanin, isobetanin and betanidin that compared to standard. Increasing betalain degradation rates resulting from increasing temperature. Sample solution has antioxidant activity, but weak, and do not to have antimicrobial activity.