Skip to main content

Advertisement

Log in

Optimized extraction of phenolic antioxidants from red pitaya (Hylocereus polyrhizus) seeds by subcritical water extraction using response surface methodology

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

A growing trend now involves the comprehensive use of by-products from fruit processing, especially of pitaya, whose production has increased worldwide in recent years. The aim of this study was to evaluate the optimal process for applying subcritical water extraction (SWE) to obtaining polyphenols from red pitaya (Hylocereus polyrhizus) seeds using response surface methodology (RSM). The antioxidant activities of polyphenol extracts obtained by SWE and three other conventional solvent extraction methods (CSE: water, ethanol and acetone extraction) were compared. The study was divided into two steps. In the first, the Box-Behnken design was used to determine the effects of extraction time, temperature, and solid-solvent ratio on antioxidant activity (ABTS, DPPH and FRAP) and the yield of total phenolic compounds (TPC). Protein and total sugar content of the crude polyphenol extract was significantly reduced after purification with NKA-9 type macroporous resin column. Optimal extraction conditions for subcritical water extraction of polyphenols from red pitaya seeds were 15 min reaction time at 220 °C with 2% solid-solvent ratio (TPC: 63.14 mg GAE/g). In the second step, purified SWE polyphenol extract revealed excellent scavenging efficiency in four antioxidant experiments compared with CSE extracts. And phenolic composition of extracts obtained by SWE revealed high amounts of catechins and E-p-Coumaric acid. Characteristic reactive groups in SWE extract were mainly hydroxyl, benzene group, methoxy group, and oxygen-containing heterocyclic ring. Therefore, SWE proved to be a useful extraction technique for the recovery of polyphenols from red pitaya seeds.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. P.K. Bordoh, A. Ali, M. Dickinson, Y. Siddiqui, G. Romanazzi, A review on the management of postharvest anthracnose in dragon fruits caused by Colletotrichum spp. Crop Prot. 130, 105067 (2020)

    Article  CAS  Google Scholar 

  2. L.M.R. da Silva, E.A.T. de Figueiredo, N.M.P.S. Ricardo, I.G.P. Vieira, R.W. de Figueiredo, I.M. Brasil, C.L. Gomes, Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chem. 143, 398–404 (2014)

    Article  CAS  Google Scholar 

  3. L.S. Xu, Y.J. Zhang, L.Z. Wang, Structure characteristics of a water-soluble polysaccharide purified from dragon fruit (Hylocereus undatus) pulp. Carbohydr. Polym. 146, 224–230 (2016)

    Article  CAS  PubMed  Google Scholar 

  4. S. Wichienchot, M. Jatupornpipat, R.A. Rastall, Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem. 120, 850–857 (2010)

    Article  CAS  Google Scholar 

  5. N.L. Tze, C.P. Han, Y.A. Yusof, C.N. Ling, R.A. Talib, F.S. Taip, M.G. Aziz, Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Sci. Biotechnol. 21, 675–682 (2012)

    Article  CAS  Google Scholar 

  6. O.P.S. Rebecca, A.N. Boyce, S. Chandran, Pigment identification and antioxidant properties of red dragon fruit (Hylocereus polyrhizus). Afr. J. Biotechnol. 9, 1450–1454 (2010)

    Article  CAS  Google Scholar 

  7. M. Joshi, B. Prabhakar, Phytoconstituents and pharmaco-therapeutic benefits of pitaya: a wonder fruit. J. Food Biochem. 44, e13260 (2020)

    Article  CAS  PubMed  Google Scholar 

  8. L. Hernandez-Ramos, M.D. Garcia-Mateos, A.M. Castillo-Gonzalez, C. Ybarra-Moncada, R. Nieto-Angel, Fruits of the pitahaya Hylocereus undatus and H. ocamponis: nutritional components and antioxidants. J. Appl. Bot. Food Qual. 93, 197–203 (2020)

    CAS  Google Scholar 

  9. A. Ariffin, J. Bakar, C. Tan, R. Rahman, R. Karim, C. Loi, Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chem. 114, 561–564 (2009)

    Article  CAS  Google Scholar 

  10. M.Z. Jia, X.Q. Fu, L. Deng, Z.L. Li, Y.Y. Dang, Phenolic extraction from grape (Vitis vinifera) seed via enzyme and microwave co-assisted salting-out extraction. Food Biosci. 40, 100919 (2021)

    Article  CAS  Google Scholar 

  11. M. Lu, B. Yuan, M.M. Zeng, J. Chen, Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res. Int. 44, 530–536 (2011)

    Article  CAS  Google Scholar 

  12. G. Ravichandran, D.K. Lakshmanan, S. Murugesan, A. Elangovan, N.S. Rajasekaran, S. Thilagar, Attenuation of protein glycation by functional polyphenolics of dragon fruit (Hylocereus polyrhizus); an in vitro and in silico evaluation. Food Res. Int. 140, 110081 (2021)

    Article  CAS  PubMed  Google Scholar 

  13. F. Fathordoobady, M. Jarzebski, A. Pratap-Singh, Y.G. Guo, Y. Abd-Manap, Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads. Food Hydrocoll. 113, 106535 (2021)

    Article  CAS  Google Scholar 

  14. E.M. Kwee, E.D. Niemeyer, Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars. Food Chem. 128, 1044–1050 (2011)

    Article  CAS  Google Scholar 

  15. H. Du, J. Wu, H. Li, P.X. Zhong, Y.J. Xu, C.H. Li, K.X. Ji, L.S. Wang, Polyphenols and triterpenes from Chaenomeles fruits: chemical analysis and antioxidant activities assessment. Food Chem. 141, 4260–4268 (2013)

    Article  CAS  PubMed  Google Scholar 

  16. C. Zhang, C.L.C. Suen, C. Yang, S.Y. Quek, Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chem. 244, 109–119 (2018)

    Article  CAS  PubMed  Google Scholar 

  17. J. Perez-Jimenez, V. Neveu, F. Vos, A. Scalbert, Identification of the 100 richest dietary sources of polyphenols: an application of the phenol-explorer database. Eur. J. Clin. Nutr. 64, S112–S120 (2010)

    Article  CAS  PubMed  Google Scholar 

  18. S.C. Yang, C.Y. Hsu, W.L. Chou, J.Y. Fang, S.Y. Chuang, Bioactive agent discovery from the natural compounds for the treatment of type 2 diabetes rat model. Molecules 25, 5713 (2020)

    Article  CAS  PubMed Central  Google Scholar 

  19. M. Fidelis, M.A.V. do Carmo, L. Azevedo, T.M. Cruz, M.B. Marques, T. Myoda, A.S. Sant’Ana, M.M. Furtado, M.C. Wen, L. Zhang, N.D. Rosso, M.I. Genovese, W.Y. Oh, F. Shahidi, N. Pap, D. Granato, Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments. Food Chem. Toxicol. 142, 111439 (2020)

    Article  CAS  PubMed  Google Scholar 

  20. D. Pinto, E.F. Vieira, A.F. Peixoto, C. Freire, V. Freitas, P. Costa, C. Delerue-Matos, F. Rodrigues, Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology. Food Chem. 334, 127521 (2021)

    Article  CAS  PubMed  Google Scholar 

  21. C.H. Geow, M.C. Tan, S.P. Yeap, N.L. Chin, A review on extraction techniques and its future applications in industry. Eur. J. Lipid Sci. Technol. 123, 2000302 (2021)

    Article  CAS  Google Scholar 

  22. J.X. Zhang, C.T. Wen, H.H. Zhang, Y.Q. Duan, H.L. Ma, Recent advances in the extraction of bioactive compounds with subcritical water: a review. Trends Food Sci. Technol. 95, 183–195 (2020)

    Article  CAS  Google Scholar 

  23. M.J. Kim, H.S. Shin, Antioxidative effect of lotus seed and seedpod extracts. Food Sci. Biotechnol. 21, 1761–1766 (2012)

    Article  CAS  Google Scholar 

  24. S. Zhu, Y. Li, C.Y. Ma, Z.X. Lou, S.W. Chen, J. Dai, H.X. Wang, Optimization of lipase-catalyzed synthesis of acetylated EGCG by response surface methodology. J. Mol. Catal. B 97, 87–94 (2013)

    Article  CAS  Google Scholar 

  25. S.A. Zulkifli, S.S. Abd Gani, U.H. Zaidan, M.I.E. Halmi, Optimization of total phenolic and flavonoid contents of defatted pitaya (Hylocereus polyrhizus) seed extract and its antioxidant properties. Molecules 25, 787 (2020)

    Article  CAS  PubMed Central  Google Scholar 

  26. L.L. Macedo, J.L.G. Correa, C.D.S. Araujo, W.C. Vimercati, L.A.S. Pio, Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying. J. Food Sci. 86, 426–433 (2021)

    Article  CAS  PubMed  Google Scholar 

  27. X.J. Du, X.P. Bai, W. Gao, Z.F. Jiang, Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction. Int. J. Food Sci. Technol. 54, 1390–1404 (2019)

    Article  CAS  Google Scholar 

  28. C. Li, S. Chen, J. Sha, J. Cui, J. He, J. Fu, Y. Shen, Extraction and purification of total flavonoids from Eupatorium lindleyanum DC and evaluation of their antioxidant and enzyme inhibitory activities. Food Sci. Nutr. 9, 2349–2363 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  29. Y. Tang, X.H. Li, B. Zhang, P.X. Chen, R.H. Liu, R. Tsao, Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chem. 166, 380–388 (2015)

    Article  CAS  PubMed  Google Scholar 

  30. I. Gulcin, Antioxidant activity of food constituents: an overview. Arch Toxicol. 86, 345–391 (2012)

    Article  PubMed  CAS  Google Scholar 

  31. R. Chaiklahan, N. Chirasuwan, P. Triratana, V. Loha, S. Tia, B. Bunnag, Polysaccharide extraction from Spirulina sp. and its antioxidant capacity. Int. J. Biol. Macromol. 58, 73–78 (2013)

    Article  CAS  PubMed  Google Scholar 

  32. W. Tang, L.H. Lin, J.H. Xie, Z.J. Wang, H. Wang, Y.J. Dong, M.Y. Shen, M.Y. Xie, Effect of ultrasonic treatment on the physicochemical properties and antioxidant activities of polysaccharide from Cyclocarya paliurus. Carbohydr. Polym. 151, 305–312 (2016)

    Article  CAS  PubMed  Google Scholar 

  33. H.H. Cai, X. Liu, J. Zou, J.Y. Xiao, B.L. Yuan, F. Li, Q.F. Cheng, Multi-wavelength spectrophotometric determination of hydrogen peroxide in water with peroxidase-catalyzed oxidation of ABTS. Chemosphere 193, 833–839 (2018)

    Article  CAS  PubMed  Google Scholar 

  34. I.F. Benzie, J.J. Strain, The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 239, 70–76 (1996)

    Article  CAS  PubMed  Google Scholar 

  35. L. Alvarez-Jubete, H. Wijngaard, E.K. Arendt, E. Gallagher, Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem. 119, 770–778 (2010)

    Article  CAS  Google Scholar 

  36. X.N. Lu, J. Wang, H.M. Al-Qadiri, C.F. Ross, J.R. Powers, J. Tang, B.A. Rasco, Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chem. 129, 637–644 (2011)

    Article  CAS  PubMed  Google Scholar 

  37. Y.L. Shao, J.J. Jiang, L.P. Ran, C.L. Lu, C.X. Wei, Y.P. Wang, Analysis of flavonoids and hydroxycinnamic acid derivatives in rapeseeds (Brassica napus L. var. napus) by HPLC-PDA-ESI(-)-MSn/HRMS. J. Agric. Food Chem. 62, 2935–2945 (2014)

    Article  CAS  PubMed  Google Scholar 

  38. R. Niazmand, M. Shahidi Noghabi, A. Niazmand, Optimization of subcritical water extraction of phenolic compounds from Ziziphus jujuba using response surface methodology: evaluation of thermal stability and antioxidant activity. Chem. Biol. Technol. Agric. 8, 1–3 (2021)

    Article  CAS  Google Scholar 

  39. J.R. Sarkis, N. Boussetta, C. Blouet, I.C. Tessaro, L.D.F. Marczak, E. Vorobiev, Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake. Innov. Food Sci. Emerg. 29, 170–177 (2015)

    Article  CAS  Google Scholar 

  40. F. Guthrie, Y.T. Wang, N. Neeve, S.Y. Quek, K. Mohammadi, S. Baroutian, Recovery of phenolic antioxidants from green kiwifruit peel using subcritical water extraction. Food Bioprod. Process. 122, 136–144 (2020)

    Article  CAS  Google Scholar 

  41. P.P. Singh, M.D.A. Saldana, Subcritical water extraction of phenolic compounds from potato peel. Food Res. Int. 44, 2452–2458 (2011)

    Article  CAS  Google Scholar 

  42. T.V. Dinh, P.S. Saravana, H.C. Woo, B.S. Chun, Ionic liquid-assisted subcritical water enhances the extraction of phenolics from brown seaweed and its antioxidant activity. Sep. Purif. Technol. 196, 287–299 (2018)

    Article  CAS  Google Scholar 

  43. A. Cvetanovic, J. Svarc-Gajic, U. Gasic, Z. Tesic, G. Zengin, Z. Zekovic, S. Durovic, Isolation of apigenin from subcritical water extracts: Optimization of the process. J. Supercrit. Fluid 120, 32–42 (2017)

    Article  CAS  Google Scholar 

  44. Z. Pineiro, A. Marrufo-Curtido, M.J. Serrano, M. Palma, Ultrasound-assisted extraction of stilbenes from grape canes. Molecules 21, 784 (2016)

    Article  PubMed Central  CAS  Google Scholar 

  45. P. Rangsiriwong, N. Rangkadilok, J. Satayavivad, M. Goto, A. Shotipruka, Subcritical water extraction of polyphenolic compounds from Terminalia chebula Retz. fruits. Sep. Purif. Technol. 66, 51–56 (2009)

    Article  CAS  Google Scholar 

  46. V.G. Zuin, M.L. Segatto, K. Zanotti, Towards a green and sustainable fruit waste valorisation model in Brazil: optimisation of homogenizer-assisted extraction of bioactive compounds from mango waste using a response surface methodology. Pure Appl. Chem. 92, 617–629 (2020)

    Article  CAS  Google Scholar 

  47. M. Esmaeelian, M. Jahani, S. Einafshar, J. Feizy, Optimization of experimental parameters in subcritical water extraction of bioactive constituents from the saffron (Crocus sativus L.) corm based on response surface methodology. J. Food Meas. Charact. 14, 1822–1832 (2020)

    Article  Google Scholar 

  48. M.G. Aregay, M. Kang, B.S. Kim, Y.W. Lee, Recovery of water-soluble bioactive components from defatted sesame meal using carbon dioxide assisted hydrothermal process. J. Supercrit. Fluid 168, 105069 (2021)

    Article  CAS  Google Scholar 

  49. X. Liu, Y. Wang, J. Zhang, L. Yang, S. Liu, A.A. Taha, J. Wang, C. Ma, Subcritical water extraction of phenolic antioxidants with improved alpha-amylase and alpha-glucosidase inhibitory activities from exocarps of Castanea mollissima Blume. J. Supercrit. Fluid 158, 104747 (2020)

    Article  CAS  Google Scholar 

  50. J. Vladic, T. Jankovic, J. Zivkovic, M. Tomic, G. Zdunic, K. Savikin, S. Vidovic, Comparative study of subcritical water and microwave-assisted extraction techniques impact on the phenolic compounds and 5-hydroxymethylfurfural content in pomegranate peel. Plant Food Hum. Nutr. 75, 553–560 (2020)

    Article  CAS  Google Scholar 

  51. L. Adnan, A. Osman, A.A. Hamid, Antioxidant activity of different extracts of red pitaya (Hylocereus Polyrhizus) seed. Int. J. Food Prop. 14, 1171–1181 (2011)

    Article  CAS  Google Scholar 

  52. Y. Liu, S.S. Ma, S.A. Ibrahim, E.H. Li, H. Yang, W. Huang, Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages. Food Chem. 185, 159–164 (2015)

    Article  CAS  PubMed  Google Scholar 

  53. Z. Yan, H.H. Zhang, C.S. Dzah, J.X. Zhang, C.R. Diao, H.L. Ma, Y.Q. Duan, Subcritical water extraction, identification, antioxidant and antiproliferative activity of polyphenols from lotus seedpod. Sep. Purif. Technol. 236, 116217 (2020)

    Article  CAS  Google Scholar 

  54. A. Antoniolli, A.R. Fontana, P. Piccoli, R. Bottini, Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec. Food Chem. 178, 172–178 (2015)

    Article  CAS  PubMed  Google Scholar 

  55. W.J. Yeh, S.M. Hsia, W.H. Lee, C.H. Wu, Polyphenols with antiglycation activity and mechanisms of action: a review of recent findings. J. Food Drug Anal. 25, 84–92 (2017)

    Article  CAS  PubMed  Google Scholar 

  56. S.-F. Chang, C.-L. Hsieh, G.-C. Yen, The protective effect of Opuntia dillenii Haw fruit against low-density lipoprotein peroxidation and its active compounds. Food Chem. 106, 569–575 (2008)

    Article  CAS  Google Scholar 

  57. N. Bensemmane, N. Bouzidi, Y. Daghbouche, S. Garrigues, M. de la Guardia, M. El Hattab, Quantification of phenolic acids by partial least squares Fourier-transform infrared (PLS-FTIR) in extracts of medicinal plants. Phytochem. Anal. 32, 206–221 (2021)

    Article  CAS  PubMed  Google Scholar 

  58. L. Chupin, C. Motillon, F. Charrier-El Bouhtoury, A. Pizzi, B. Charrier, Characterisation of maritime pine (Pinus pinaster) bark tannins extracted under different conditions by spectroscopic methods, FTIR and HPLC. Ind. Crop Prod. 49, 897–903 (2013)

    Article  CAS  Google Scholar 

  59. R.M. Bodoira, M.C. Penci, P.D. Ribotta, M.L. Martinez, Chia (Salvia hispanica L.) oil stability: study of the effect of natural antioxidants. LWT-Food Sci. Technol. 75, 107–113 (2017)

    Article  CAS  Google Scholar 

  60. R. Soto, J. Freer, J. Baeza, Evidence of chemical reactions between di- and poly-glycidyl ether resins and tannins isolated from Pinus radiata D. Don bark. Bioresour. Technol. 96, 95–101 (2005)

    Article  CAS  PubMed  Google Scholar 

  61. S.M. Iconomopoulou, A.K. Andreopoulou, A. Soto, J.K. Kallitsis, G.A. Voyiatzis, Incorporation of low molecular weight biocides into polystyrene-divinyl benzene beads with controlled release characteristics. J. Controll. Release 102, 223–233 (2005)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the Key Research and Development Program Project of Hainan Province of China (Grant No. ZDYF2019021; SQ2021XDNY0122). And the authors are thankful to Hainan North Latitude Eighteen Degrees Food Co., Ltd. for the samples and all availability during this work.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Xin-Peng Bai.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest. The authors alone are responsible for the content and writing of the manuscript.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Shi, F., Jiang, ZB., Xu, J. et al. Optimized extraction of phenolic antioxidants from red pitaya (Hylocereus polyrhizus) seeds by subcritical water extraction using response surface methodology. Food Measure 16, 2240–2258 (2022). https://doi.org/10.1007/s11694-021-01212-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-021-01212-1

Keywords

Navigation