Nutritional Analysis of Red-Purple and White-Fleshed Pitaya ( Hylocereus ) Species

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-01, Vol.27 (3), p.808
• Main Authors: Attar, Şule Hilal, Gündeşli, Muhammet Ali, Urün, Ipek, Kafkas, Salih, Kafkas, Nesibe Ebru, Ercisli, Sezai, Ge, Chunfeng, Mlcek, Jiri, Adamkova, Anna
• Format: Article
• Language: English
• Subjects: Alternative crops; Antioxidants; Antioxidants - analysis; Cactaceae - chemistry; Carbohydrates; Cholesterol; Consumers; Crop diseases; Dietary fiber; Fatty acids; Fibers; Food quality; Fruit - chemistry; Fruits; Gas chromatography; Gas Chromatography-Mass Spectrometry; Health care; HS-SPME/GC-MS; Hylocereus; Introduced species; Mass spectrometry; Mass spectroscopy; Metabolites; Nutritive Value; Pharmaceutical industry; Phenolic compounds; Phenols; Phenols - analysis; Phytochemicals; pitaya (Hylocereus spp.) sugars; Plant Extracts - chemistry; Polyphenols; Quercetin; Seeds; Solid Phase Microextraction; Solid phases; Sugar; Sugars - analysis; Volatile compounds; Volatiles
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27030808

Pitaya is one of the most preferred and produced tropical fruit species recently introduced to the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic value, the popularity of pitaya increases steadily in Turkey as an alternative crop. No detailed nutritional analysis has been undertaken in Turkey so far on fruits of the pitaya species. In this study, we determined and compared some nutritional parameters in fruit flesh of two pitaya (dragon fruit) species ( : Siyam and : Vietnam Jaina) grown in the Adana province located in the eastern Mediterranean region in Turkey. The individual sugars, antioxidant activity, total phenolic content, phenolic compounds and volatiles were determined for the first time in Turkey on two pitaya species. The results showed that total phenol content and antioxidant capacity are notably higher in red-fleshed fruits than white-fleshed ones and the predominant phenolic compound in fruits of both species was quercetin. The total sugar content and most of the phenolic compounds in fruits of two pitaya species were similar. A total of 51 volatile compounds were detected by using two Solid Phase Micro Extraction (SPME) fibers, coupled with Gas Chromatography Mass Spectrometry (GC-MS) techniques, and more volatile compounds were presented in the white-fleshed species. Total phenolic content (TPC) of the red-fleshed and white-fleshed pitaya species were 16.66 and 17.11 mg GAE/100 g FW (fresh weight). This study provides a first look at the biochemical comparison of red-fleshed and white-fleshed pitaya species introduced and cultivated in Turkey. The results also showed, for the first time, the biochemical content and the potential health benefit of grown in different agroecological conditions, providing important information for pitaya researchers and application perspective.