Ascorbic acid, phenolic content, and antioxidant capacity of red, cherry, yellow and white types of pitaya cactus fruit (Stenocereus stellatus Riccobono)

M. Carmen Beltrán-Orozco, Tzatzil G. Oliva-Coba, Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

In order to sustain the growing interest in the consumption of pitaya cactus (Stenocereus stellatus Riccobono) fruit as potential neutraceutical food, the total phenolics and ascorbic acid contents were determined in four pitaya cactus fruit types (red, cherry, yellow and white). Total phenol and ascorbic acid concentrations were correlated to the antioxidant capacity (μmol Trolox eq g-1fresh sample). The results showed that the white and yellow types contained a higher amount of phenol compounds and ascorbic acid than the cherry and red types. A linear relationship was found between the fruit antioxidant capacity and the total phenol content (R2=0.97) and ascorbic acid content (R2=0.79), indicating that both of them contribute together to its antioxidant properties, but the contribution of ascorbic acid accounts only for 4-6 % of antioxidant capacity. The antioxidant capacity displayed by the four pitaya types are similar to those reported for some fruits of the Vaccinium genus, regarded as the fruits having the highest antioxidant capacity. The consumption of pitaya fruits could provide the same protecting effect against free radicals than berries of the Vaccinium genus, reducing risk of chronic diseases; thus pitaya fruits can be considered as potencial nutraceutical food.
Original languageAmerican English
Pages (from-to)153-161
Number of pages136
JournalAgrociencia
StatePublished - 1 Feb 2009
Externally publishedYes

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Stenocereus
Cactaceae
cactus
ascorbic acid
antioxidant
Ascorbic Acid
Fruit
fruit
Antioxidants
antioxidants
fruits
phenol
Vaccinium
Phenol
Dietary Supplements
lissamine rhodamine B
fruit consumption
food
chronic diseases
Food

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title = "Ascorbic acid, phenolic content, and antioxidant capacity of red, cherry, yellow and white types of pitaya cactus fruit (Stenocereus stellatus Riccobono)",
abstract = "In order to sustain the growing interest in the consumption of pitaya cactus (Stenocereus stellatus Riccobono) fruit as potential neutraceutical food, the total phenolics and ascorbic acid contents were determined in four pitaya cactus fruit types (red, cherry, yellow and white). Total phenol and ascorbic acid concentrations were correlated to the antioxidant capacity (μmol Trolox eq g-1fresh sample). The results showed that the white and yellow types contained a higher amount of phenol compounds and ascorbic acid than the cherry and red types. A linear relationship was found between the fruit antioxidant capacity and the total phenol content (R2=0.97) and ascorbic acid content (R2=0.79), indicating that both of them contribute together to its antioxidant properties, but the contribution of ascorbic acid accounts only for 4-6 {\%} of antioxidant capacity. The antioxidant capacity displayed by the four pitaya types are similar to those reported for some fruits of the Vaccinium genus, regarded as the fruits having the highest antioxidant capacity. The consumption of pitaya fruits could provide the same protecting effect against free radicals than berries of the Vaccinium genus, reducing risk of chronic diseases; thus pitaya fruits can be considered as potencial nutraceutical food.",
author = "Beltr{\'a}n-Orozco, {M. Carmen} and Oliva-Coba, {Tzatzil G.} and Tzayhri Gallardo-Vel{\'a}zquez and Guillermo Osorio-Revilla",
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AU - Beltrán-Orozco, M. Carmen

AU - Oliva-Coba, Tzatzil G.

AU - Gallardo-Velázquez, Tzayhri

AU - Osorio-Revilla, Guillermo

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