Study of a process for the extraction of a betacyanin-based nature colouring from Viet Nam red dragon

Authors: Lưu Thị Lan Anh*, Nguyễn Ngọc Trung, Võ Thạch Sơn, Nguyễn Thị Tuyết Mai


Dragon fruit has gradually become one of the popular fruits of the Vietnamese. In addition to its use as a fruit, red gooseberry is also a source of betacyanin pigments used in foods, pharmaceuticals and Dye-sensitized solar cell (DSSC). In this study, batacyanin was extracted from the pulp of the red dragon fruit with the aid of ultrasound. Extraction results were analyzed using UV-Vis absorption spectrometry method. Results showed that the optimal value for the extraction from the solution included red dragon fruit and solvent, a mixture of distilled water and absolute alcohol: solvent ratio H2O: C2H5OH = 1: 1; temperature T = 400C; Mass m = 12.5 g; Time t = 40 minutes. Concentration of betacyanin was about 334 mg/l. The pH value also affects the extraction process. Extraction should be carried out in an acidic environment with a pH value of <7.


Nature colouring, betalain, betacyanin, red dragon fruit.
Pages : 72-75

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