Chemical and Physical-Chemical Properties, Antioxidant Activity and Fatty Acids Profile of Red Pitaya [Hylocereus Undatus (Haw.) Britton & Rose] Grown In BrazilMichelle Cristina Jerônimo1*, Joice Vinhal Costa Orsine2, Karine Kristie Borges2 and Maria Rita Carvalho Garbi Novaes3
- *Corresponding Author:
- Michelle Cristina Jerônimo
Food Technologist, Federal Institute Goiás
– Urutaí Campus, Avenue Valeriano de Castro
719, Apartment 301,Formosa, Goiás, Brazil
E-mail: [email protected]
Received date: June 24, 2015 Accepted date: August 5, 2015 Published date: August 11, 2015
Citation: Jerônimo MC, Orsine JVC, Borges KK, Novaes MRCG (2015) Chemical and Physical-Chemical Properties, Antioxidant Activity and Fatty Acids Profile of Red Pitaya [Hylocereus Undatus (Haw.) Britton & Rose] Grown In Brazil. J Drug Metab Toxicol 6:188. doi: 10.4172/2157-7609.1000188
Copyright: © 2015 Jerônimo MC et. al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Pitaya is a cactaceae originally from Tropical and Subtropical America which belongs to the exotic fruit group, little explored to date by the food and pharmaceutical industries. The objective of the present study was to evaluate the chemical and physical-chemical properties, antioxidant activity and the fatty acid profile of the red pitaya fruit (pulp and peel) [Hylocereus undatus (Haw.) Britton & Rose], grown in Brazil. These analyses have shown that pitaya pulp has high moisture content (86.03%) and low lipid (0.16%) and protein (2.27%) content, which ensures a low fruit calorie value (53.68%). Among the highlighted minerals are potassium (3.090 mg / 100 g), manganese (2.230 mg / 100 g), chromium (1.250 mg / 100 g), sodium (0.140 mg / 100 g), calcium (0.040 mg / 100 g) and, at lower concentrations, phosphorus (0.003 mg / 100 g). On the other hand, the antioxidant activity of pitaya pulp (1266.3 μg mL–1) was lower than in the pitaya peel (445.2 μg mL–1). In the fatty portion of the fruit, we verified that the predominant fatty acid is linoleic acid (50.869% of total fatty acids in the fruit), followed by oleic acid (21.551%) and palmitic acid (12.632%). The antioxidant potential and the chemical properties of pitaya fruit can contribute to maintaining a healthy diet.