Quality Attributes of Different Types of Cactus Pitaya Fruits (Stenocereus Griseus)

Yanez-Lopez, L.; Domı́nguez, J.; Fajardo, M.; Malpico, F.; Soriano, Juan; Pelayo, C.; Armella, Miguel A.; Diaz-de-León, F.

doi:10.17660/actahortic.2005.682.83

Cited by 8 publications

(4 citation statements)

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“…Regarding its chemical attributes, the amount of total sugars was similar to that reported for S. pruinosus (57.1-66.7 mg/g), S. stellatus (60.7-68.6 mg/g), and 'S. griseus (76.0-103.0 mg/g) [2,18], suggesting that such content could be a characteristic feature of the Stenocereus genus [18]. The titratable acid value of the red pitaya S. thurberi was similar to that reported for S. pruinosus (0.17%) and S. griseus (0.18%), while in S. stellatus are reported values of 0.60%, consistently the pH value was similar to that reported for S. pruinosus (5.70), while for S. stellatus, values of 4.19 are reported [2], suggesting that pitaya fruit S. thurberi is sweeter that fruit S. stellatus.…”

Section: Introductionsupporting

confidence: 77%

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

et al. 2020

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Stenocereus thurberi is an endemic species in northwestern Mexico. It produces colorful fruits called pitayas that have an edible pulp. They have phytochemical compounds associated with biological activities. Ultrafiltration is a widely used method for the clarification of fruit juices and the recovery of phytochemicals. However, its effect has not been extensively studied in extracts. Therefore, the objective of this work is to study the effect of the ultrafiltration of pitaya extract (Stenocereus thurberi) on its phytochemical content, antioxidant capacity, and identification of phenolic compounds by UPLC-DAD-MS, providing greater knowledge about the pitaya. In this study, two extracts were analyzed, the unclarified extract (UE) and the clarified extract (CE). The antioxidant capacity was higher in the CE with 15.93 ± 0.42 mM TE/g, DPPH and 18.37 ± 0.016 mM TE/g, ABTS. The UPLC-MS analysis indicated the decrease in phenolic compounds in the CE and the presence of gallic acid and resorcinol, compounds that had not been identified in other species of Stenocereus spp. The correlation analysis indicated that all the phytochemicals present in the pitaya contribute significantly to the antioxidant capacity. The ultrafiltration process could be a viable option to improve the biological activity of the natural extracts.

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Section: Introductionsupporting

confidence: 77%

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

et al. 2020

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“…The variation in the intensity of the red color, in pitaya pulp, is due to the high proportion of betacyanins (Yáñez- López et al, 2005), as has been reported for red fruits of S. stellatus and yellow fruits of S. pruinosus (Table 5) (Pérez-Loredo et al, 2016). In general, pitaya pulp has higher concentrations of betalains (up to 6 mg g -1 dw according to García-Cruz et al, 2016) than other cacti fruits such as cactus pear (3.28 mg g -1 dw) (Ramírez-Ramos et al, 2015), xoconostle (0.2-3.15 mg -1 g dw) (Guzmán-Maldonado et al, 2010;López et al, 2015) and pitahaya, with only 0.17 mg g -1 (dw) of betacyanins (Liaotrakoon et al, 2013).…”

Section: Nutraceutical Qualitymentioning

confidence: 99%

“…The pleasant, fresh, and herbaceous aroma is due to the presence of 1-hexanol and hexanal, while the fruity flavor (taste and smell) in the pitaya fruits is due to the presence of ethyl acetate and ethyl butyrate. Differences in the concentrations of volatile compounds have been found among varieties of S. griseus, which were higher in "Jarra" compared to the variety "Olla"; however, these varieties have a commercial potential (Yáñez- López et al, 2005) since these attributes are favored by the consumer preferences.…”

Section: Nutraceutical Qualitymentioning

confidence: 99%

Pitaya (Stenocereus spp.): an under-utilized fruit

Quiroz-González¹,

García-Mateos²,

Corrales-Garcı́a³

et al. 2018

J PROF ASSOC CACTUS

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Pitaya (Stenocereus spp.) is an exotic fruit, which has been consumed since ancient timesby pre-Hispanic cultures. Recently in Mexico, this cactus has been the target of commercialattention due to the pleasant taste of their succulent fruits with juicy and sweet pulp, and agreat variety of colors (white, yellow, purple and red fruits). This fruit has excellent sensory,nutritional, nutraceutical, agroindustrial and medicinal attributes; however, it has beenunder-utilized. The high content of betalains in this fruit allows us to consider these varietiesas a source of natural pigments to be used in the food industry. The aim of this study is toshow “the state of the art” of the properties of Stenocereus, to promote its study,dissemination, production, consumption and agroindustrial use. The present study shows adescription of its botany, distribution, cultivation, physiology, pre and postharvest aspects,nutritional and nutraceutical composition, as well as agroindustrial and medicinal uses. Theproduction of this fruit represents an opportunity for the economic development of somearid and semi-arid zones of Mexico due to the agronomic, nutraceutical and agroindustrialadvantages. Therefore, more studies are required, mainly on physiological, nutraceutical,medicinal and agroindustrial aspects, more specifically on the non-studied species ofStenocereus, and future researches should deal with development of agro-technologies toguarantee high yields and good quality products to enable growers to make a living from it.

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“…Pitaya, a fruit from the pitayo, a columnar cactus belonging to the genus Stenocereus is a rounded or ovoid shaped polyspermatic pigmented berry with exocarp (peel) areoles with small needles or thorns (Buxbaum, 1961;Bravo & Sánchez-Mejorada, 1991;Pimienta-Barrios & Nobel, 1994;Arnaud et al, 1997;. Its juicy pulp with pleasant sweet, fresh and delicate taste (Yáñez-López et al, 2005) has desirable nutritional and antioxidant properties (García-Cruz et al, 2016). Currently, the fruit is not widely commercialized due to its perishability (Ochoa-Velasco & Guerrero Beltrán, 2013;García-Cruz, Valle-Guadarrama et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

REFRIGERATED STORAGE OF HIGH HYDROSTATIC PRESSURE (HHP) TREATED PITAYA (Stenocereus pruinosus) JUICE

et al. 2019

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Quality Attributes of Different Types of Cactus Pitaya Fruits (Stenocereus Griseus)

Cited by 8 publications

References 0 publications

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

Pitaya (Stenocereus spp.): an under-utilized fruit

REFRIGERATED STORAGE OF HIGH HYDROSTATIC PRESSURE (HHP) TREATED PITAYA (Stenocereus pruinosus) JUICE

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