Physical, Chemical, and Antioxidant Activity Characterization of Pitaya (Stenocereus pruinosus) Fruits

García‐Cruz, Leticia; Valle‐Guadarrama, Salvador; Salinas-Moreno, Y.; Joaquín-Cruz, Elvia

doi:10.1007/s11130-013-0391-8

Cited by 64 publications

(92 citation statements)

References 21 publications

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“…Betacyanins contents found in this work differ slightly to values reported in literature for red pitaya (2.9 ± 0.38 mg/g db) due to the addition of pineapple juice (García-Cruz et al (2013). Betacyanin and betaxanthin concentrations of 7.8 ± 0.7 and 4.3 ± 0.4 mg/ g db, respectively, were reported for beet (Beta vulgaris) (García-Cruz et al 2013). This value depends on the ratio applied.…”

Section: Resultscontrasting

confidence: 84%

“…is a fruit of to the Cactaceae family, and it is a crop of paramount importance for the inhabitants of semiarid zones of Mexico (Chuck-Hernán-dez et al 2016). Pitaya has recently attracted much attention from the scientific community not only because of its jazzy red-purple color and economic value, but also because of its antioxidant activity derived mainly from betalains, vitamin C and phenolic compounds which are known to combat oxidative stress related to some chronic diseases (Chavez-Santoscoy et al 2009;García-Cruz et al 2013). Then pitaya has great potential as a functional food or as a source of phytochemicals.…”

Section: Introductionmentioning

confidence: 99%

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Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

et al. 2017

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Pitaya (Stenocereus sp.) is a fruit native to arid and semiarid areas of Mexico. It has high antioxidant activity mainly due to its contents of betalains and phenolics, but its consumption is limited due to very short shelf-life and not very recognized flavor. A beverage of pitaya and pineapple was formulated to improve sensory properties. A high hydrostatic pressure (HHP) study at 400-600 MPa and 25°C for 2-10 min was applied in the beverage and the effect on the contents of vitamin C, total phenolics and betalains, and the pectin methylesterase (PME) activity of pitaya-pineapple beverages, was evaluated. The effect of the come up time (CUT) was also studied. Vitamin C contents increased from 5% at 600 MPa-CUT to 64% at 400 MPa/CUT. Total phenolic concentrations decreased (20-48%) at all processing conditions tested at 400 MPa/CUT, total betacyanins were retained. At 500 MPa/10 min losses of betaxanthins of up to 6% occurred. The maximum PME activity decrease was 23% at 600 MPa 5 min, but an increase of PME activity 7% was observed at 400 MPa/10 min. HHP seem to be a good option to retain most of the antioxidant compounds in pitaya-pineapple beverage, but more studies are necessary to inactivate PME.

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Section: Resultscontrasting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

et al. 2017

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“…It has become one of the newly cultivated fruits in Thailand, Philippines, Vietnam, Malaysia and China. Red pulp pitaya ( H. polyrhizus ) is the only fruit that contains betalains [62,63,64]. Great progress has been made in betalain purification, identification and biosynthesis-related compound analyses [65,66,67].…”

Section: Introductionmentioning

confidence: 99%

Proteomic Analysis of Hylocereus polyrhizus Reveals Metabolic Pathway Changes

Hua

Zhou²,

Gan

et al. 2016

IJMS

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Red dragon fruit or red pitaya (Hylocereus polyrhizus) is the only edible fruit that contains betalains. The color of betalains ranges from red and violet to yellow in plants. Betalains may also serve as an important component of health-promoting and disease-preventing functional food. Currently, the biosynthetic and regulatory pathways for betalain production remain to be fully deciphered. In this study, isobaric tags for relative and absolute quantitation (iTRAQ)-based proteomic analyses were used to reveal the molecular mechanism of betalain biosynthesis in H. polyrhizus fruits at white and red pulp stages, respectively. A total of 1946 proteins were identified as the differentially expressed between the two samples, and 936 of them were significantly highly expressed at the red pulp stage of H. polyrhizus. RNA-seq and iTRAQ analyses showed that some transcripts and proteins were positively correlated; they belonged to “phenylpropanoid biosynthesis”, “tyrosine metabolism”, “flavonoid biosynthesis”, “ascorbate and aldarate metabolism”, “betalains biosynthesis” and “anthocyanin biosynthesis”. In betalains biosynthesis pathway, several proteins/enzymes such as polyphenol oxidase, CYP76AD3 and 4,5-dihydroxy-phenylalanine (DOPA) dioxygenase extradiol-like protein were identified. The present study provides a new insight into the molecular mechanism of the betalain biosynthesis at the posttranscriptional level.

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“…, García‐Cruz et al . ), but the modest contribution of CAM‐derived food does not appear to be related to this factor because fruits from C 3 plants consumed by our focal frugivorous species are low in protein content too (Hall et al . , Wendeln et al .…”

Section: Discussionmentioning

confidence: 93%

Columnar cacti as sources of energy and protein for frugivorous bats in a semi‐arid ecosystem

M.¹,

R.²

2016

Biotropica

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Columnar cacti constitute the dominant elements in the vegetation structure of arid and semi‐arid New World ecosystems representing a plethora of food resources for vertebrate consumers. Previous stable isotope analysis in Central Mexico showed that columnar cacti are of low importance to build tissue for frugivorous bats. We used carbon stable isotope analysis of whole blood and breath samples collected from four species of frugivorous bats (Sturnira parvidens, Sturnira ludovici, Artibeus jamaicensis, and Artibeus intermedius) to reconstruct the importance of cactus plants in their diet. Breath samples were collected within 10 min (B10) of bat capture and ~12 h after capture (B720), representing the oxidation of recently ingested food and of body reserves, respectively. We expected that bats relied primarily on non‐cactus food to construct tissues and fuel oxidative metabolism. Non‐cactus food strongly predominated for tissue building, whereas oxidative metabolism was supported by a moderate preponderance of non‐cactus food for B10 samples, and a moderate preponderance of cactus food or an equal contribution of both sources for B720 samples. Artibeus and Surnira species appear to cover a narrow part of the diet with cactus food, confirming that the incorporation of nutrients derived from these plants is not generalized among vertebrate consumers.

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Physical, Chemical, and Antioxidant Activity Characterization of Pitaya (Stenocereus pruinosus) Fruits

Cited by 64 publications

References 21 publications

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

Proteomic Analysis of Hylocereus polyrhizus Reveals Metabolic Pathway Changes

Columnar cacti as sources of energy and protein for frugivorous bats in a semi‐arid ecosystem

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