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TIP Revista Especializada en Ciencias Químico-Biológicas

2023, Number 1

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TIP Rev Esp Cienc Quim Biol 2023; 26 (1)

Physicochemical characterization and bioactive compounds in pitaya (Stenocereus thurberi) fruits of four colors

Hinojosa-Gómez J, Muy-Rangel MD

Language: Spanish
References: 37
Page: 1-9
PDF size: 279.89 Kb.


ABSTRACT

In the fruits of wild pitaya (Stenocereus thurberi) four different types of coloration are distinguished (red, red, yellow and orange); The study was carried out in its state of maturation and based on those that presented these colors, in order to determine its color, mineral composition, chemical and nutraceutical quality through a chemical analysis. The fruits had an average of 83 % humidity, 0.8 % ash and 0.1 % fat. The highest contents of total fiber were (38 g kg-1), TSS (13.5 °Brix), glucose (12.6 g 100 g-1), fructose (6.1 g 100g-1), total phenols (1.9 mg EAG g-1) and antioxidant capacity (ORAC, ABTS+) for the orange color. The high values of betacyanins (125.4 mg 100 g-1) and betaxanthins (275.1 mg 100 g-1) are values reported for the red color that also contains a greater number of minerals (K, Ca, Mg, Fe and Mn), followed by red fruits with (N, Na and Cu), orange (P, Zn) and yellow (N, K). The values of the hue angle for the pulp in the four colors of the pitaya were located in the yellowish-reddish region, revealing the visual color for each fruit with the use of the ColorHexa software. The variability in the evaluated characteristics was influenced by the color of the pitaya fruit.


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