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

Abstract

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.