Extraction and Stability of Anthocyanins Present in the Skin of the Dragon Fruit (<i>Hylocereus undatus</i>)

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Extraction and Stability of Anthocyanins Present in the Skin of the Dragon Fruit (Hylocereus undatus)"
written by María de Lourdes Vargasy Vargas, Jorge Abraham Tamayo Cortez, Enrique Sauri Duch, Andrés Pech Lizama, Carlos Hernán Herrera Méndez,
published by Food and Nutrition Sciences, Vol.4 No.12, 2013

has been cited by the following article(s):

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[2]	Identification of phenolic compounds in Australian grown dragon fruits by LC-ESI-QTOF-MS/MS and determination of their antioxidant potential
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[4]	Antioxidative and Anti-Inflammatory Phytochemicals and Related Stable Paramagnetic Species in Different Parts of Dragon Fruit
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[11]	Anthocyanin Colorimetric Strip for Volatile Amine Determination
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[12]	Effect of Ethanol Addition as Extraction Solvent on The Content of Bioactive Materials in Dragon Fruit Skin Extract and Powder
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[13]	Contribution of anthocyanin pathways to fruit flesh coloration in pitayas
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[14]	Produksi Ekstrak Bioaktif Untuk Aditif Pangan Dari Limbah Kulit Buah Naga: Pengaruh Metode Pre-Treatment Dan Ekstraksi
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[15]	KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose)-GULA PASIR
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[16]	Metal-pigment complex derived from natural dye of anthocyanin: a potential candidate for DSSC photosensitizer
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[17]	Characteristics and antioxidant activities of anthocyanin fraction in red dragon fruit peels (Hylocereus polyrhizus) extract.
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[18]	The influence of scale-up treatment from red color melinjo peels mass on the produced anthocyanin characteristics
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[19]	Formulasi Serum Liposom Antosianin dari Kulit Buah Naga Merah (Hylocereus Polyrhizus) untuk Antiaging
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[20]	Karakteristik Fisikokimia Antosianin Ekstrak Kulit Buah Naga Merah Menggunakan Metode Uae (Physicochemical Characteristics of Red Dragon Fruit Skin …
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[21]	Studies on preparation and storage of jelly from dragon fruit (Hylocereus undatus)
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[22]	Conversion of Anthocyanin From Dragon Fruit (Hylocereus Costaricencis) To Metal Complexes: Prospects For Sensitizer In Solar Cells
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[23]	Homogenization and Microwave Irradiation Enhancements of Betacyanin Extraction from Pitahaya Peel and Its Stability
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[24]	Natural pigments and colorants in foods and beverages
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[25]	UTILIZATION SUPER RED DRAGON FRUIT (Hylocereus costaricensis) BARK AS NATURAL DYES FOR NOODLES
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[26]	High-efficiency Micropropagation of Dormant Buds in Spine Base of Red Pitaya (Hylocereus polyrhizus) for Industrial Breeding.
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[27]	STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL
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[28]	花青素稳定性影响因素与提高其稳定性途径 Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
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[29]	Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
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[30]	OPTIMASI SEDIAAN GEL FRAKSI ETIL ASETAT BUAH KASTURI (Mangifera casturi Kosterm.) DENGAN KOMBINASI BASIS CMC-Na DAN CARBOPOL …
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[31]	INFLUENCE OF pH AND TEMPERATURE ON COLOUR STABILITY OF FLOWER
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[32]	High-efficiency micropropagation of dormant buds in spine base of red pitaya (Hylocereus polyrhizus) for industrial breeding
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[33]	Pigmentos en frutas y hortalizas rojas: antocianinas
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[34]	Ekstraksi Pigmen Antosianin dari Kulit Rambutan (Nephelium lappaceum) dengan Pelarut Metanol
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[1]	Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract Food Science & Nutrition, 2022 DOI:10.1002/fsn3.2680

[2]	Advances in Bioprocess Engineering and Technology Lecture Notes in Bioengineering, 2021 DOI:10.1007/978-981-15-7409-2_17

[3]	Available technologies on improving the stability of polyphenols in food processing Food Frontiers, 2021 DOI:10.1002/fft2.65

[4]	Identification of phenolic compounds in Australian grown dragon fruits by LC-ESI-QTOF-MS/MS and determination of their antioxidant potential Arabian Journal of Chemistry, 2021 DOI:10.1016/j.arabjc.2021.103151

[5]	Effects of pitaya ( Hylocereus polyrhizus ) fermentation waste dietary supplement on growth performance, and anti‐oxidation of Pinnate batfish, Platax pinnatus Aquaculture Research, 2021 DOI:10.1111/are.15538

[6]	Anthocyanin Colorimetric Strip for Volatile Amine Determination International Journal of Food Science, 2020 DOI:10.1155/2020/1672851

[7]	Degumming silk by CO2 supercritical fluid and their dyeing ability with plant indigo International Journal of Clothing Science and Technology, 2020 DOI:10.1108/IJCST-06-2019-0072

[8]	Polyphenols: Properties, Recovery, and Applications 2018 DOI:10.1016/B978-0-12-813572-3.00011-7

[9]	Homogenization and Microwave Irradiation Enhancements of Betacyanin Extraction from Pitahaya Peel and Its Stability Journal of Advanced Agricultural Technologies, 2018 DOI:10.18178/joaat.5.4.302-306

[10]	Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability Hans Journal of Food and Nutrition Science, 2017 DOI:10.12677/HJFNS.2017.63016

[11]	STABILITY OF ANTHOCYANINS FROM AGROINDUSTRIAL RESIDUE OF ISABEL GRAPE GROWN IN SÃO FRANCISCO VALLEY, BRAZIL Revista Brasileira de Fruticultura, 2017 DOI:10.1590/0100-29452017564

[12]	Cyanidin, Malvidin and Pelargonidin Content of "Kolang-kaling" Jams Made with Juices from Asian Melastome (Melastoma malabathricum) Fruit, Java Plum (Syzygium cumini) Fruit Rind or Mangosteen (Garcinia mangostana) Fruit Rind Pakistan Journal of Nutrition, 2017 DOI:10.3923/pjn.2017.850.856

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