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dc.contributor.authorYong, Y.
dc.contributor.authorDykes, Gary
dc.contributor.authorLee, S.
dc.contributor.authorChoo, W.
dc.date.accessioned2017-03-15T22:23:28Z
dc.date.available2017-03-15T22:23:28Z
dc.date.created2017-03-08T06:39:33Z
dc.date.issued2016
dc.identifier.citationYong, Y. and Dykes, G. and Lee, S. and Choo, W. 2016. Comparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius). Plant Foods for Human Nutrition. 72 (1): pp. 41-47.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/50248
dc.identifier.doi10.1007/s11130-016-0586-x
dc.description.abstract

Betacyanins are reddish to violet pigments that can be found in red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius). This study investigated the impact of sub-fractionation (solvent partitioning) on betacyanin content in both plants. Characterization of betacyanins and evaluation of their antimicrobial activities were also carried out. Betanin was found in both plants. In addition, isobetanin, phyllocactin and hylocerenin were found in red pitahaya whereas amaranthine and decarboxy-amaranthine were found in red spinach. Sub-fractionated red pitahaya and red spinach had 23.5 and 121.5 % more betacyanin content, respectively, than those without sub-fractionation. Sub-fractionation increased the betanin and decarboxy-amaranthine content in red pitahaya and red spinach, respectively. The betacyanin fraction from red spinach (minimum inhibitory concentration [MIC] values: 0.78–3.13 mg/mL) demonstrated a better antimicrobial activity profile than that of red pitahaya (MIC values: 3.13–6.25 mg/mL) against nine Gram-positive bacterial strains. Similarly, the red spinach fraction (MIC values: 1.56–3.13 mg/mL) was more active than the red pitahaya fraction (MIC values: 3.13–6.25 mg/mL) against five Gram-negative bacterial strains. This could be because of a higher amount of betacyanin, particularly amaranthine in the red spinach.

dc.publisherSpringer
dc.titleComparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius)
dc.typeJournal Article
dcterms.source.startPage1
dcterms.source.endPage7
dcterms.source.issn0921-9668
dcterms.source.titlePlant Foods for Human Nutrition
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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