Essential fatty acids of pitaya (dragon fruit) seed oil

Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the se...

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Bibliographic Details
Published in:Food chemistry 2009-05, Vol.114 (2), p.561-564
Main Authors: Ariffin, Abdul Azis, Bakar, Jamilah, Tan, Chin Ping, Rahman, Russly Abdul, Karim, Roselina, Loi, Chia Chun
Format: Article
Language:English
Subjects:
dragon fruit
Essential fatty acids
fatty acid composition
food analysis
food composition
Hylocereus
Hylocereus undatus
Linoleic
linoleic acid
Linolenic
Pitaya
Seed oil
seed oils
tropical and subtropical fruits
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Summary:Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are important acids that are necessary substrates in animal metabolism and cannot be synthesised in vivo. Both pitaya varieties contain about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)). This paper details the process of recovering the pitaya seeds and determining the composition of the oil extracted from the seeds.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.09.108