Chemical characterization, polyphenol content and antioxidant capacity of two pitahaya ecotypes (Hylocereus spp.)

Abstract

Pitahaya has originated worldwide interest due to its content of bioactive compounds with proven beneficial effects on health, acting as antioxidants against free radicals. This study aimed to evaluate the nutraceutical potential of the peel and pulp of the red (Hylocereus monacanthus) and yellow (Hylocereus megalanthus) pitahaya ecotypes for nutritional formulation purposes. Two pitahaya ecotypes were analyzed, obtaining a methanolic extract of the peel and edible part to perform the proximal chemical analysis, the phytochemical screening, and determine antioxidant activity by the DPPH, ABTS, and IC50 methods. Flavonoids, tannins, quinones, among other bioactive compounds were identified. Yellow pitahaya presented higher content of polyphenols and higher antioxidant activity by the ABTS method, while the average inhibition percentage for both ecotypes was 93% by DPPH method. IC50 was higher for the edible part of red pitahaya with 1.68 mg mL-1. Both ecotypes have a high content of polyphenols and a high antioxidant capacity, which agree with those found in different studies such as those of Colombia, Brazil and Korea, being as high or even higher than most varieties of citrus fruits in Peru. Future studies should consider the inclusion of other metabolites and bioactive substances such as betalains due to their antioxidant activity. Both pitahaya ecotypes are rich in antioxidants, bioactive compounds, have low energy density, and may be suitable for food prescriptions as a functional ingredient in food industry.

Characterization of yellow pitahaya (Selenicereus megalanthus Haw.) genotypes under two productive systems in Colombia

“…It is mainly consumed as dried fruit and can be used in fruit salads, soft drinks, jams, beer, wine, among others (El Salous et al, 2020). The pitahaya fruit, given its physical and chemical features offer a wide market of exportation as a dry fruit, or frozen pulp and its ample and diverse forms of consumption, constitute productive and viable alternatives as long as the internal market is strengthened, promoting the habit of consumption (Quispe Lupuche et al, 2021).…”

“…Another relevant aspect is the composition of bioactives such as phenolic compounds, flavonoids and vitamin C, with quantitative concentrations, in addition to the high fiber composition (Al-Mekhlafi et al, 2021). When consumed, it can provide functional actions, supporting immunity and performing antimicrobial, antioxidant, hepatoprotective, hypoglycemic, healing and antiproliferative activities (Quispe Lupuche et al, 2021).…”

Aprovechamiento de la cáscara de Pitahaya. Una Revisión Sistemática de la Literatura

“…A. [10] Aqueous two-phase purification of α-Amylase from white pitaya (Hylocereus undatus) peel in polyethylene glycol /citrate system: Optimization by response surface methodology Arivalagan, M. et al [3] Biochemical and nutritional characterization of dragon fruit (Hylocereus species) López-Díaz, A. S., Barriada-Bernal, L. G., Rodríguez-Ramírez, J., & Méndez-Lagunas, L. L. [11] Characterization of pitahaya (Hylocereus undatus) mucilage -based films Quispe, E., Chávez, J., Medina, M., Loayza, L. & Apumayta, E. [12] Chemical characterization, polyphenol content and antioxidant capacity of two pitahaya ecotypes (Hylocereus spp.) Mardiana, Budiono, I., & Putriningtyas, N. D. [13] Comparison of organoleptic, protein, lipid and flavonoid content of commercial starter and isolated culture red dragon fruit peel yogurt.…”

“…Método de extracción Producto extraído de valor agregado [8] Difusión Flavonoides [31] Solución de etanol Clorofila -Antocianina [35] Enfoque de activación química Catalizador libre [28] Método pHpzc, (FTIR), (SEM/EDS). Polvo de pitahaya [29] Método DPPH, Método ABTS Flavonoides [15] Solución de etanol Antocianina [21] Extracción acuosa Flavonoides [30] Método LC-MS y GC-MS Fenoles y Flavonoides [23] Método de adsorción Biosorbentes naturales modificados químicamente [12] Método ABTS, DPPH Flavonoides y polifenoles [39] Ultrasonido Polifenoles [34] Coagulación y Floculación Mucílago [16] Análisis por HPLC Ácido gálico y ferúlico [27] Extracción ácida en caliente a pH 3,5 Pectina [14] Solución alcoholica Betacianina [32] Microondas Alto metoxil-pectina [26] Extracción asistida por ultrasonidos. Pectina [19] Microondas Pectina [9] Flotador bifásico neto Betacianina [40] Solución de ácido acético Antocianina [38] Ultrasonido Polisacárido hidrosoluble (DFPWSP-1) [10] Extracción acuosa Betacianina…”

Review: Studi Kandungan Fitokimia dan Aktivitas Antibakteri Tanaman Buah Naga (Hylocereus spp.)

“…Asam amino, tanin, steroid, terpenoid [16] Berdasarkan studi literatur yang telah dikumpulkan (tabel 1), secara keseluruhan senyawa fitokimia dalam tanaman buah naga pada spesies buah naga merah, putih, dan kuning pada bagian batang, kulit buah, dan daging buah yang diekstraksi dengan berbagai macam pelarut dengan kepolaran yang berbeda mengandung berbagai macam golongan senyawa metabolit sekunder seperti flavonoid, saponin, steroid, alkaloid, terpenoid, polifenol, tanin, dan fenol.…”