Changes in the bioactive compounds and antioxidant activity in red-fleshed dragon fruit during its development

Zitha, Elídio Zaidine Maurício; Magalhães, Deniete Soares; Lago, Rafael Carvalho do; Carvalho, Elisângela Elena Nunes; Pasqual, Moacir; Boas, Eduardo Valério de Barros Vilas

doi:10.1016/j.scienta.2021.110611

Cited by 18 publications

(10 citation statements)

References 76 publications

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“…41 The reduction of vitamin content might be attributed to its oxidative degradation by ascorbic acid oxidase (ascorbinase) enzyme or the action of oxidizing enzymes, such as peroxidase. 42 The results obtained in this study corroborates with Zitha et al, 43 which obtained a reduction in the vitamin C content during the ripening of red-fleshed dragon fruit (Hylocereus polyrhizus).…”

Section: Characterization Of Uvaia On Ripeningsupporting

confidence: 90%

Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

et al. 2022

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Background Uvaia (Eugenia pyriformis Cambess) is a native fruit from the Brazilian Atlantic rainforest with very peculiar aroma and flavor characteristics. However, the behavior of this fruit during the ripening was not reported in the literature. Therefore, this study aimed to evaluate the physicochemical characterization, nutritional composition, bioactive compounds, and antioxidant activity of uvaia fruits collected from six different ripening stages. Hence, chemometric approach based on multivariate analysis was used for discriminating uvaia fruits during the ripening stages. Results The results demonstrate that ashes, carbohydrates, and soluble solids increased according to the ripening. The uvaia fruits presented a green color at the first stage and a notable yellow color in the last ripening stage, which is a characteristic of the species. Regarding the phenolic compounds, high content was observed, with the highest accumulation in the last ripening stage, positively correlated with the antioxidant activity. The samples were discriminated by principal component analysis in four different groups, and each group was joined according to the ripening stage. The fruits on the first ripening stage were discriminated mainly by the highest acidity and vitamin C content, and a significant difference was observed in the multivariate analysis between the beginning and the end of the ripening stage of uvaia. Conclusion The fruits collected at the end of ripening presented adequate nutritional potential and should be used for fresh consumption. However, depending on the characteristics for industrial processing, the use of fruits from intermediate ripening can be an advantage for the formulation of processed products.

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Section: Characterization Of Uvaia On Ripeningsupporting

confidence: 90%

Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

et al. 2022

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“…Polifenol yang terkandung di buah naga antara lain asam galat, katekin, asam klorogenat, asam ferulat, asam kafeat, dan vanilin. Selain itu, buah naga juga mengandung antosianin dan betalains (Zitha et al, 2022). Selain itu, senyawa bioaktif pada buah naga merah yang menjadi sumber antioksidan pada fruit leather antara lain asam kafeat, asam ferulat dan asam protokatekuat (Arivalagan et al, 2021;Zitha et al, 2022).…”

Section: Aktivitas Antioksidanunclassified

“…Polifenol yang terkandung di buah naga antara lain asam galat, katekin, asam klorogenat, asam ferulat, asam kafeat, dan vanilin. Selain itu, buah naga juga mengandung antosianin dan betalains(Zitha et al, 2022). Selain itu, senyawa bioaktif pada buah naga merah yang menjadi sumber antioksidan pada fruit leather antara lain asam kafeat, asam ferulat dan asam protokatekuat(Arivalagan et al, 2021;Zitha et al, 2022).Berdasarkan hasil pengujian DPPH, seiring dengan meningkatnya kadar gelatin yang ditambahkan pada fruit leather aktivitas antioksidan juga semakin meningkat.…”

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Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah

Febrianti,

Susanto,

Purnamayati

et al. 2023

JPHPI

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Gelatin ikan merupakan biopolimer yang diperoleh dari hidrolisis kolagen ikan. Kolagen dapat dibuat dari limbah hasil pengolahan produk di antaranya adalah kulit ikan cobia. Fruit leather merupakan dendeng buah berbentuk lembaran-lembaran kompak, elastis, dan kenyal. Tujuan dari penelitian ini untuk menentukan konsentrasi penambahan gelatin yang terbaik dalam menghasilkan fruit leather. Fruit leather dibuat dari buah naga merah. Metode penelitian menggunakan rancangan acak lengkap dengan perlakuan perbedaan konsentrasi gelatin kulit ikan cobia (0; 0,5; 1; 1,5 dan 2%). Parameter yang dianalisis meliputi kuat tarik, ketebalan, warna, kadar air, kadar protein, aktivitas antioksidan, dan kadar antosianin. Hasil analisis data menunjukkan bahwa seluruh perlakuan penambahan gelatin kulit ikan cobia mempunyai pengaruh yang berbeda nyata (p<5%) terhadap semua parameter uji. Nilai tertinggi diperoleh dari perlakuan konsentrasi gelatin kulit ikan cobia 2% dengan karakteristik: kuat tarik 1,56 Mpa, ketebalan 2,23 mm, warna L* 28,35; a* 7,70; b* 8,64, kadar air 16,66%, kadar protein 14,96%, antioksidan 41,21%, dan antosianin 5,43 mg/100 g. Gelatin kulit ikan cobia dapat memperbaiki karakteristik fruit leather buah naga merah.

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“…), popularly known as Pitaya, is a climbing cactus that belongs to Cactaceae family. Among its different species, Hylocereus polyrhizus (red dragon fruit or red pitaya) is highly nutritious, as it provides an array of bioactive components, including a wide range of antioxidants, phytonutrients, minerals, and enzymes [5]. Once planted, the crop runs for about 20 years, fruit-harvesting starts from the second year onward, and yield stability is attained in 3 to 5 years.…”

Section: Introductionmentioning

confidence: 99%

“…Because of its strong antioxidant activity and rich source of minerals and vitamins, it helps prevent several health ailments, such as diabetes, cancer, respiratory, cardiovascular, gastrointestinal, and urinary diseases [14]. As a non-climacteric fruit, it is harvested at proper physiological maturity [5]. On the other hand, its fruit is perishable and has a short shelf-life (10-12 days); the post-harvest quality and nutrients may change and/or deteriorate rapidly [15].…”

Section: Introductionmentioning

confidence: 99%

Development Changes in the Physicochemical Composition and Mineral Profile of Red-Fleshed Dragon Fruit Grown under Semi-Arid Conditions

et al. 2022

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Red-fleshed dragon fruit offers an array of bioactive compounds. Its cultivation is gaining momentum in India, including in arid and semi-arid conditions. Among various factors, the fruit developmental stages and climatic conditions of locations greatly influence the biosynthesis and actual contents of different bioactive compounds and mineral contents of the fruit. The changes in physical attributes, and bioactive and mineral content in red-fleshed dragon fruit grown in semi-arid conditions in India were assessed and quantified at six developmental stages. Significant changes occurred in the physical attributes of the fruit and the bioactive compounds and mineral content during the fruit maturation stages of the red-fleshed dragon fruit. The fruit physical characteristics, such as fruit size, fruit and pulp weight gain, peel thickness, and fruit firmness, along with eating quality parameters, such as soluble solids, sugars, acidity and soluble proteins, were observed at optimum at 35 days after anthesis (DAA). The decrease in total phenolics (29.96%), total flavonoids (41.06%), and vitamin C (75.3%) occurred throughout the fruit development stages, whereas the content of betalains, which was detected initially at 25 DAA, increased (48.6%) with the progression of the fruit development stages. However, the antioxidant capacity and free radical scavenging activity demonstrated variable trends throughout the fruit maturation period. There was an increasing trend in all the minerals up to 35 days, followed by a slight decrease, except for phosphorus content, which increased until the last stage of evaluation. The colour characteristics, in conjunction with the bioactive and antioxidant potential determined in the present study, suggest that red-fleshed dragon fruit can be harvested at 35 DAA for long-distance transportation, and from 35 to 40 DAA for local marketing.

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Changes in the bioactive compounds and antioxidant activity in red-fleshed dragon fruit during its development

Cited by 18 publications

References 76 publications

Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah

Development Changes in the Physicochemical Composition and Mineral Profile of Red-Fleshed Dragon Fruit Grown under Semi-Arid Conditions

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