Extraction, Stability, and Separation of Betalains from Opuntia joconostle cv. Using Response Surface Methodology

Betalains were extracted and analyzed from Opuntia joconostle (the prickly pear known as xoconostle in Mexico). For the extraction, two solvent systems were used, methanol/water and ethanol/water. A three-variable Box–Behnken statistical design was used for extraction: solvent concentration (0–80%, v/v), temperature (5–30 °C), and treatment time (10–30 min). The extraction and stability of betalains from xoconostle were studied using response surface methodology (RSM). Techniques such as UV–vis, column chromatography, and HPLC were employed for the separation and analysis of the main pigments present in the extracts. Maximum pigment concentration (92 mg/100 g of fruit) was obtained at a temperature of 15 °C and a time of 10 min for methanol/water (20:80), whereas maximum stability of the pigment was observed at pH 5 and a temperature of 25 °C. HPLC chromatograms showed the main betalains of the xoconostle characterized were betalain, betanidin, and isobetalain.