Analysis and Optimization Extraction Betanin From Juice of Peel and Flesh of Red Dragon Fruit (Hylocereus Costaricencis)

Prina Puspa Kania, Ayi Furqon

Abstract


Nowadays, health issues are no longer related to how to treat when exposed to the disease but rather prioritize the prevention of various diseases by eating foods that contain high nutrients known as functional foods. One of the functional foods that are widely consumed today is red dragon fruit. The content in red dragon fruit that has been studied for many health benefits is betanin. This study aims to analyze the content of betanin contained in the peel and flesh of red dragon fruit and optimal extraction conditions so that betanin can be obtained in maximum quantities. The extraction method used is the maceration method using three solvents, water, ethanol, and methanol. Analysis of betanin content in the peel and flesh of dragon fruit was carried out by UV-Vis spectrophotometry method. The results showed that water solvents can extract betanin well, besides that, the ratio of dragon fruit and solvent was 2:1 (flesh and water) and 1:1 (peel and water) respectively, while the optimum extraction temperature was obtained at 4-8oC. The optimum extraction time is 24 hours.

Keywords


Betanin, Red Dragon Fruit, Extraction

References


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DOI: http://dx.doi.org/10.30870/educhemia.v9i1.23409

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