Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton &amp; Rose)

Santos, Glauber Batista Moreira; Dionísio, Ana Paula; Magalhães, Hilton César Rodrigues; Abreu, Fernando Antônio Pinto de; Lira, Sandra Machado; Lima, Ana Carolina Viana de; Silva, Gisele da; Guedes, Jhonyson Arruda Carvalho; Araujo, I. M. da S.; Artur, Adriana Guirado; Pontes, D. F.; Zocolo, Guilherme Julião

doi:10.1016/j.foodres.2019.108710

Cited by 11 publications

(3 citation statements)

References 25 publications

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“…Results from the total carbohydrates and fibers (total, soluble and insoluble) were 11.03% ± 0.12 for carbohydrates, and 13.36% ± 0.45 for total fiber, soluble and insoluble, respectively. This is in accordance with Santos et al (2020), that shows that the pitaya pulp was mainly composed of carbohydrates, mostly consisting of dietary fiber. As expected, the protein levels was low, and lipid (mainly concentrated in the seed) shows 0.69% levels.…”

Section: Diabetessupporting

confidence: 91%

“…As expected, the protein levels was low, and lipid (mainly concentrated in the seed) shows 0.69% levels. Santos et al (2020) shows that the predominant saturated fatty acids (FAs) in pitaya seed oil were palmitic, stearic, arachidic, and meristic acids, representing around 22% of the total FAs. Up to 86% of the total FAs identified in seed oil consisted of unsaturated FAs, and linoleic and oleic acids were the majority compounds found in the seeds.…”

Section: Diabetesmentioning

confidence: 99%

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Pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose] effect on glycemia and oxidative stress in aloxan-induced diabetic mice

et al. 2023

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Pitaya is a rich source of bioactive compounds, such as polyphenols and betalains. Moreover, these compounds has been associated with reduced risk of type 2 diabetes mellitus. The aim of this study is to evaluate the effect of this fruit on glycemia and oxidative stress in aloxan-induced diabetic mice. Thus, considering that In the in vivo assays, the mice were divided into 5 groups (n = 6): (a) healthy group treated with water; (b) diabetic mice treated with metformin at 200 mg/kg body weight diluted in water; (c) untreated diabetic mice; (d) diabetic mice treated with pitaya at 200 mg/kg and (e) diabetic mice treated with pitaya at 400 mg/kg of body weight diluted in water. The results shows that pitaya was able significantly to reduce blood glucose (p < 0.05) (200 mg/kg); significantly reduce cholesterol (200 and 400 mg/kg) and significantly increase HDL-c (400 mg/kg) levels. In the oxidative stress experiment, Malondialdehyde levels in the liver were significantly reduced (p < 0.05) in the groups treated with pitaya, when compared to the other groups, suggesting lower lipid peroxidation. The consumption of pitaya reduced the blood glucose and cholesterol and increase the HDL, in addition, the lipid peroxidation -which is common in diabetic patients, was reduced.

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Section: Diabetessupporting

confidence: 91%

Section: Diabetesmentioning

confidence: 99%

Pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose] effect on glycemia and oxidative stress in aloxan-induced diabetic mice

et al. 2023

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“…However, pitaya plantations are susceptible to mechanical injury during transportation after remote harvesting, which promotes enzymatic browning of tissues and gradual darkening of pulp color [47]. Under low temperature conditions, there was a significant inhibition of both polyphenol oxidase activity and total phenolic content [48]. To delay fruit browning, methyl salicylate can be used to inhibit polyphenol oxidase activity [49].…”

Section: Browning Of Fruit Pulpmentioning

confidence: 99%

Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya

Wang,

Chen,

Luo

et al. 2024

Foods

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Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation and eventual loss of commercial value, leading to economic loss. High quality fruits are a key guarantee for the healthy development of economic advantages. However, the understanding of postharvest conservation technology and the regulation of maturation, and senescence of pitaya are lacking. To better understand the means of postharvest storage of pitaya, extend the shelf life of pitaya fruit and prospect the postharvest storage technology, this paper analyzes and compares the postharvest quality changes of pitaya fruit, preservation technology, and senescence regulation mechanisms. This study provides research directions for the development of postharvest storage and preservation technology.

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Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine

Wang,

Liu,

Long

et al. 2024

Food Bioscience

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Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose)

Cited by 11 publications

References 25 publications

Pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose] effect on glycemia and oxidative stress in aloxan-induced diabetic mice

Pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose] effect on glycemia and oxidative stress in aloxan-induced diabetic mice

Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya

Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine

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