Phytochemicals and Functional Properties of Pitaya Juice Powders
Background: Crassulacean acid metabolism plants, such as <i>Stenocereus</i> spp., are climate warming-resilient crops used as food and for by-products elaboration in arid and semi-arid agroecosystems. A few studies on secondary metabolites have been conducted in pitayo fruit (PF), but th...
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2024-10-01
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| author | Mayra Denise Herrera Jorge A. Zegbe Luis Roberto Reveles-Torres |
| author_facet | Mayra Denise Herrera Jorge A. Zegbe Luis Roberto Reveles-Torres |
| author_sort | Mayra Denise Herrera |
| collection | DOAJ |
| description | Background: Crassulacean acid metabolism plants, such as <i>Stenocereus</i> spp., are climate warming-resilient crops used as food and for by-products elaboration in arid and semi-arid agroecosystems. A few studies on secondary metabolites have been conducted in pitayo fruit (PF), but there are no reports of these compounds in juice powders (JP) with (JPS) or without seeds (JPWS). This study was devoted to characterizing the juice powders (JPS and JPWS) of five pitayas with different flesh colors with regard to some phytochemical and functional attributes. Methods: The study was conducted with a completely random design with factorial arrangement in treatments (PF × JP). Results: Differences among pitayas were related to peel and flesh color attributes. Except for soluble dietary fiber, the remainder of the non-digestible carbohydrates were greater in JPS than in JPWS of all pitayas. Phenols and flavonoids were found to be the highest in the JPWS of all pitayas, whereas total saponins were the highest in JPS of the ‘Pink’ pitaya. The JPWS of the ‘Yellow’ and ‘Reddish-Purple’ pitayas had the highest content of betaxanthins and indicaxanthins, respectively. Antioxidant capacity was the highest in JPS of ‘Reddish-Purple’ and ‘Pink’ pitayas. Conclusions: Except for some phenolic compounds, the study suggests that pitayas’ JPS would benefit human health when freshly consumed or as elaborated by-products. |
| format | Article |
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| institution | Kabale University |
| issn | 2223-7747 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-7cfdacd5bc60466688bc876c1e46bd7a2024-11-08T14:39:26ZengMDPI AGPlants2223-77472024-10-011321304010.3390/plants13213040Phytochemicals and Functional Properties of Pitaya Juice PowdersMayra Denise Herrera0Jorge A. Zegbe1Luis Roberto Reveles-Torres2Campo Experimental Zacatecas, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Km 24.5 Carretera Zacatecas-Fresnillo, Calera de Víctor Rosales, Zacatecas CP 9500, MexicoCampo Experimental Pabellón, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Km 32.5 Carretera Aguascalientes-Zacatecas, Pabellón de Arteaga, Aguascalientes CP 20668, MexicoCampo Experimental Zacatecas, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Km 24.5 Carretera Zacatecas-Fresnillo, Calera de Víctor Rosales, Zacatecas CP 9500, MexicoBackground: Crassulacean acid metabolism plants, such as <i>Stenocereus</i> spp., are climate warming-resilient crops used as food and for by-products elaboration in arid and semi-arid agroecosystems. A few studies on secondary metabolites have been conducted in pitayo fruit (PF), but there are no reports of these compounds in juice powders (JP) with (JPS) or without seeds (JPWS). This study was devoted to characterizing the juice powders (JPS and JPWS) of five pitayas with different flesh colors with regard to some phytochemical and functional attributes. Methods: The study was conducted with a completely random design with factorial arrangement in treatments (PF × JP). Results: Differences among pitayas were related to peel and flesh color attributes. Except for soluble dietary fiber, the remainder of the non-digestible carbohydrates were greater in JPS than in JPWS of all pitayas. Phenols and flavonoids were found to be the highest in the JPWS of all pitayas, whereas total saponins were the highest in JPS of the ‘Pink’ pitaya. The JPWS of the ‘Yellow’ and ‘Reddish-Purple’ pitayas had the highest content of betaxanthins and indicaxanthins, respectively. Antioxidant capacity was the highest in JPS of ‘Reddish-Purple’ and ‘Pink’ pitayas. Conclusions: Except for some phenolic compounds, the study suggests that pitayas’ JPS would benefit human health when freshly consumed or as elaborated by-products.https://www.mdpi.com/2223-7747/13/21/3040<i>Stenocereus queretaroensis</i>non-digestible carbohydratessecondary metabolites antioxidant activitypancreatic lipase inhibition |
| spellingShingle | Mayra Denise Herrera Jorge A. Zegbe Luis Roberto Reveles-Torres Phytochemicals and Functional Properties of Pitaya Juice Powders Plants <i>Stenocereus queretaroensis</i> non-digestible carbohydrates secondary metabolites antioxidant activity pancreatic lipase inhibition |
| title | Phytochemicals and Functional Properties of Pitaya Juice Powders |
| title_full | Phytochemicals and Functional Properties of Pitaya Juice Powders |
| title_fullStr | Phytochemicals and Functional Properties of Pitaya Juice Powders |
| title_full_unstemmed | Phytochemicals and Functional Properties of Pitaya Juice Powders |
| title_short | Phytochemicals and Functional Properties of Pitaya Juice Powders |
| title_sort | phytochemicals and functional properties of pitaya juice powders |
| topic | <i>Stenocereus queretaroensis</i> non-digestible carbohydrates secondary metabolites antioxidant activity pancreatic lipase inhibition |
| url | https://www.mdpi.com/2223-7747/13/21/3040 |
| work_keys_str_mv | AT mayradeniseherrera phytochemicalsandfunctionalpropertiesofpitayajuicepowders AT jorgeazegbe phytochemicalsandfunctionalpropertiesofpitayajuicepowders AT luisrobertorevelestorres phytochemicalsandfunctionalpropertiesofpitayajuicepowders |