Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus)

  • Kah Yee Choo
  • Yien Yien Ong
  • Renee Lay Hong Lim
  • Chin Ping Tan
  • Chun Wai HoEmail author


Betacyanins are bioactive dietary phytochemicals which can be found in red dragon fruit (RDF). Therefore, the bioaccessibility of betacyanins that present in fermented red dragon fruit drink (RDFD) and pressed red dragon fruit juice (RDFJ) was accessed in simulated gastric and intestinal digestion. Results disclosed that betacyanins from RDFD and RDFJ suffered minor loss (< 25%) at gastric-like environment but greater loss was observed during the intestinal phase digestion. After subjected to intestinal digestion, RDFD retained 46.42% of betanin while RDFJ retained 43.76%, with betanin concentration of 17.12 mM and 12.37 mM, respectively. Findings also revealed that RDFD exhibited higher antioxidant capacity compared to RDFJ after subjected to intestinal digestion, with values of 0.88 mM Trolox equivalent antioxidant capacity (TEAC) and 0.85 mM TEAC, respectively. The data suggests that betacyanins that present in RDF are bioaccessible while fermentation able to enhance the bioavailability with more betacyanins retained after intestinal digestion.


Fermentation Bioaccessibility Betacyanins Antioxidant Bioactive compounds 



Financial support is given by the university: CERVIE research grant scheme (Proj-In-FAS 054) is gratefully acknowledged. The authors would like to thank UCSI University for the laboratory facilities.

Compliance with ethical standards

Conflict of interest

None of the authors has any financial interest or conflict with industries or parties.

Supplementary material

10068_2018_550_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 18 kb)


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Science and Nutrition, Faculty of Applied SciencesUCSI UniversityCheras, Kuala LumpurMalaysia
  2. 2.Department of Bioscience and Sport Science, Faculty of Applied Sciences and ComputingUniversity College Tunku Abdul RahmanSetapak, Kuala LumpurMalaysia
  3. 3.Department of Food Technology, Faculty of Food Science TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia

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