Corante alimentício natural do figo da índia (Opuntia fícus-indica L.):extração e caracterização: Natural food coloring from Indian fig (Opuntia ficus-indica L.): extraction and characterization

Natiely Lima Tavares; Ane Rafaele Silva Moura; Flávia Luiza  Araújo Tavares da Silva; Andréa Gomes da Silva; Patricia Beltrão Lessa Constant

doi:10.31416/rsdv.v12i3.837

Authors

Natiely Lima Tavares Universidade Federal de Sergipe
Ane Rafaele Silva Moura Universidade Federal de Sergipe
Flávia Luiza Araújo Tavares da Silva Universidade Federal de Sergipe
Andréa Gomes da Silva Universidade Estadual do Sudoeste da Bahia
Patricia Beltrão Lessa Constant Universidade Federal de Sergipe

DOI:

https://doi.org/10.31416/rsdv.v12i3.837

Abstract

The continuous search for foods that contain compounds potentially beneficial to health, and the study of these foods and their by-products, can be one of the solutions to one of the great concerns of today’s society. In this context, the fruit of the palm (Opuntia ficus indica L), popularly known as the prickly pear, stands out, which grows throughout America, and in Brazil, significantly in the semi-arid regions, from which it is possible to extract the peculiarly colored red/violet pigment, a substance that has been extensively researched. Restrictions on the use of artificial dyes have grown due to problems of toxicity and allergenicity, which has been boosting the study of sources of natural dyes as well as their technical feasibility. Therefore, the objective of this work was to obtain the dye extract from the palm fruit through hydroalcoholic extraction, and to obtain the betalain extract, 70% ethanol acidified to pH3.5 (1:10, m/v) was used. Betalain, total polyphenols, total antioxidant activity by ABTS and FRAP methods, and flavonoids of the concentrated liquid extracts were evaluated. Physical-chemical parameters such as pH, soluble solids (°Brix), water activity, and humidity were also determined.

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