VALORIZATION OF DRAGON FRUIT (Hylocereus polyrhizus) PEEL: COMPARATIVE EXTRACTION OF BETACYANIN AND HIGH-METHOXYL PECTIN USING CONVENTIONAL AND EMERGING TECHNOLOGIES
DOI:
https://doi.org/10.22232/stj.2026.3Keywords:
Dragon fruit, extraction, betacyanin, pectin, microwave, ultrasoundAbstract
Dragon fruit peel represents a valuable functional biomass rich in natural pigments and gelling agents, yet it remains largely discarded despite its significant phytochemical potential. Addressing this gap is essential for promoting sustainable resource utilization and reducing agro-waste. In this study, betacyanin and pectin were extracted using multiple techniques to compare their efficiency and the quality of recovered compounds. Methanol extraction yielded a higher betacyanin content and superior retention of bioactive compounds compared to ethanol, with notable levels of DPPH activity (88.37% ± 0.001 GAE/100 mL), ABTS activity (0.29 ± 0.02 TEAC), total phenolics (0.253 ± 0.02 mg/mL), flavonoids (0.38 ± 0.01%), alkaloids (5.33 ± 0.03 g), and terpenoids (2.451 ± 0.02 g). Betacyanin stability was strongly influenced by temperature and storage conditions. For pectin extraction, ultrasonic treatment produced the highest yield (7.50%) and a methoxy content of 11.8% (w/w) at 70°C for 30 minutes, outperforming solvent and microwave methods. Key extraction parameters including time, temperature, solvent concentration, pH, and microwave power substantially affected pectin yield and quality. The findings underscore the potential of fully matured dragon fruit peel as a sustainable source of natural colorants and pectin, a bio-polymer for functional food applications, highlighting the broader importance of valorizing fruit-processing waste for eco-friendly product development and circular bioeconomy initiatives.
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Copyright (c) 2026 Dr. Baby Zaithanpuii Hmar, Ramngaihzuala, H.Lalnunfeli, Laishram Basantarani, Pontianus Nongrum
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