Physicochemical characteristics and total antioxidant activity of red and white pitaya
Vol. 71 No. 4 (2012), ORIGINAL ARTICLE
Vol. 71 No. 4 (2012)

Physicochemical characteristics and total antioxidant activity of red and white pitaya

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2012.71.32480
Published 2012-12-01
Wilson César de Abreu
Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Bioquímica Nutricional, Lavras, MG
Cristiane de Oliveira Lopes
Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Bioquímica Nutricional, Lavras, MG
Kelly Moreira Pinto
Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Bioquímica Nutricional, Lavras, MG
Letícia Almeida Oliveira
Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Bioquímica Nutricional, Lavras, MG
Gustavo Bacelar Moreira de Carvalho
Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Bioquímica Nutricional, Lavras, MG
Maria de Fátima Píccolo Barcelo
Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Laboratório de Bioquímica Nutricional, Lavras, MG
PDF (Português (Brasil))

Keywords

cerrado fruit
antioxidant activity
phenolics
vitamin C

How to Cite

1.
Abreu WC de, Lopes C de O, Pinto KM, Oliveira LA, Carvalho GBM de, Barcelo M de FP. Physicochemical characteristics and total antioxidant activity of red and white pitaya. Rev Inst Adolfo Lutz [Internet]. 2012 Dec. 1 [cited 2024 Dec. 4];71(4):656-61. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32480
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Abstract

This study aimed at evaluating the physicochemical characteristics and the total antioxidant activity (TAA) of the red and white pytaias peel and pulp. Centesimal composition, vitamin C, total phenolics and TAA were determined in pitayas pulp and peel samples. TAA was determined by using two methodologies: β-carotene/linoleic acid system and free DPPH radical for scavenging activity. Both the pitayas peels and pulps showed high moisture content and low protein and lipid contents. The total food fiber and ashes contents were significantly higher in pitayas peels, and the highest glucide contents and of energy were found in the pulps. The average contents of vitamin C ranged from 17.73 to 20.69 (mg.100 g-1) in pulps and from 22.21 to 24.05 (mg.100 g-1) in peel samples. The red pitaya peel showed the lowest total phenolics contents (77.22 mg EAG.100g-1). The pitayas samples demonstrated a high TAA in beta-carotene/linoleic acid system methodology and low TAA by DPPH. The red pitaya showed the highest TAA values, especially in pulp samples. The antioxidant and the chemical characteristics of the red and white pitayas may contribute to a beneficial diet for human health.
https://doi.org/10.53393/rial.2012.71.32480
PDF (Português (Brasil))

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