December 2015 - Vol 98 No 4

Addition of Branched-Chain Amino Acids Can Reverse Propyrisulfuron-Induced Acetolactate Synthase (ALS) and Growth Inhibition in Three Rice Cultivars and Five Weed Species

Kevin C. Salamanez, Aurora M. Baltazar, Evelyn B. Rodriguez, Marivic S. Lacsamana, Abdelbagi M. Ismail, David E. Johnson

Changes in Antioxidant Attributes of Mint (Mentha arvensis L.) as Affected by Foliar Application of Selected Plant Growth Enhancers

Maryam Aslam, Bushra Sultana, Farooq Anwar, Hassan Munir, Gökhan Zengin, Apdurahman Aktümsek

Stabilization of Betalains from the Peel of Red Dragon Fruit [Hylocereus polyrhizus (Weber) Britton & Rose] through Biopolymeric Encapsulation

Evelyn B. Rodriguez, Mark Louis P. Vidallon, David Joram R. Mendoza, Kevin Arbine M. Dalisay, Charisse T. Reyes

Survey of Grain Quality of Philippine Farmers’ Specialty Rices

Arvin Paul P. Tua�o, Loida M. Perez, Thelma F. Padolina, Bienvenido O. Juliano


From the article of Evelyn B. Rodriguez et al. (2015), p. 382–391. Betalains are water-soluble, nitrogen-containing pigments that reportedly have disease-preventing and health-promoting properties, including antioxidant,  anti-inflammatory, anti-diabetic, phase II detoxifying enzyme-inducing and anti-cancer activities. Through encapsulation using combinations of carbohydrate biopolymers, the red-purple color of betalains can be protected and stabilized under various storage conditions, normal food processing temperatures, and various pH levels of food and biological systems. As a natural colorant, betalains from the peel of red dragon fruit [Hylocereus polyrhizus (Weber) Britton & Rose] can be developed as an alternative to synthetic food colorant.

{Photographs courtesy of David Joram R. Mendoza and Mark Louis P. Vidallon, Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Banños, College, Laguna 4031, Philippines}

Cover Design: Leslie G. Bolaños

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