Types TEAC (mg. g-1) T TEAC (mmol g-1)T Red 2763.2 ± 50.7 11.0 ± 0.20 Cherry 3047.1 ± 38.2 12.2 ± 0.15 Yellow 4202.1 ± 52.1 16.8 ± 0.21 White 4336.8 ± 36.3 17.3 ± 0.14

T Concetration based upon Trolox as standard (mean  ± SD; n=3)

Table 5: Antioxidant capacity (TEAC) of different pitaya species obtained in research conducted by Orozco et al. (2009).