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<p>Dragon fruit (<i>Hylocereus spp.</i>) peel, often discarded as an agro-industrial by-product, is a rich source of bioactive compounds such as phenolics, flavonoids, anthocyanins, and carotenoids, which possess significant antioxidant properties. This study investigates the impact of drying temperature on the degradation of these bioactive compounds in dragon fruit peel extracts. Using UPLC-MS/MS, seven key phenolic compounds—gallic acid, chlorogenic acid, quercetin, p-coumaric acid, ferulic acid, ellagic acid, and rutin—were quantitatively analyzed. Antioxidant activity was assessed under different drying conditions (40&#xa0;°C, 60&#xa0;°C, and 80&#xa0;°C), and two solvents (methanol and ethanol) were evaluated for extraction efficiency. Ethanol outperformed methanol, especially in antioxidant activity, as determined by the DPPH assay, due to its better capacity to extract moderately polar phenolics. The results showed that drying temperature significantly influenced the retention of phenolic compounds and flavonoids, with moderate temperatures (40&#xa0;°C) ensuring better preservation. Additionally, the So and MacDonald model best described the extraction kinetics. This research contributes to optimizing drying processes for preserving bioactive compounds in agro-industrial by-products, promoting sustainable food processing and circular economy principles.</p>

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Evaluation of the effect of drying temperature on bioactive compounds in dragon fruit (Hylocereus spp.) peel extract

  • 期刊论文

  • 发表日期：

    2025年10月15日

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  • Gustavo Nogueira da Silva,
  • Rúbia Michele Suzuki,
  • Ana Caroline Raimundini Aranha,
  • Patricia Daniele Silva dos Santos,
  • Oscar de Oliveira Santos Jr,
  • Lilian Tatiani Dusman Tonin,
  • Rafael Oliveira Defendi

摘要

Dragon fruit (Hylocereus spp.) peel, often discarded as an agro-industrial by-product, is a rich source of bioactive compounds such as phenolics, flavonoids, anthocyanins, and carotenoids, which possess significant antioxidant properties. This study investigates the impact of drying temperature on the degradation of these bioactive compounds in dragon fruit peel extracts. Using UPLC-MS/MS, seven key phenolic compounds—gallic acid, chlorogenic acid, quercetin, p-coumaric acid, ferulic acid, ellagic acid, and rutin—were quantitatively analyzed. Antioxidant activity was assessed under different drying conditions (40 °C, 60 °C, and 80 °C), and two solvents (methanol and ethanol) were evaluated for extraction efficiency. Ethanol outperformed methanol, especially in antioxidant activity, as determined by the DPPH assay, due to its better capacity to extract moderately polar phenolics. The results showed that drying temperature significantly influenced the retention of phenolic compounds and flavonoids, with moderate temperatures (40 °C) ensuring better preservation. Additionally, the So and MacDonald model best described the extraction kinetics. This research contributes to optimizing drying processes for preserving bioactive compounds in agro-industrial by-products, promoting sustainable food processing and circular economy principles.