Physicochemical characteristics and volatile profile of pitaya (Selenicereus setaceus)

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorTomas, Maria da Graça-
Autor(es): dc.creatorRodrigues, Luiz Jose-
Autor(es): dc.creatorLobo, Francisco de Almeida-
Autor(es): dc.creatorTakeuchi, Katiuchia Pereira-
Autor(es): dc.creatorPaula, Nelio Ranieli Ferreira de-
Autor(es): dc.creatorPinto, Daniella Moreira-
Autor(es): dc.creatorNhantumbo, Nascimento-
Autor(es): dc.creatorPizzatto, Mariana-
Autor(es): dc.creatorOualmakran, Youssef-
Autor(es): dc.creatorMachado, Gilson Gustavo Lucinda-
Autor(es): dc.creatorVilas Boas, Eduardo Valerio de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:33:21Z-
Data de disponibilização: dc.date.available2026-02-09T12:33:21Z-
Data de envio: dc.date.issued2023-10-18-
Data de envio: dc.date.issued2023-10-18-
Data de envio: dc.date.issued2023-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58430-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0254629923000194?via%3Dihub-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1163658-
Descrição: dc.descriptionPitaya, originally from Central America, has in recent years become one of the most produced and commercialized tropical fruits across the Brazilian Cerrado small scale commercial family farms. However, despite the economic value, production in Brazil is still incipient. The same is true of the fruit's nutritional value information. In this study, a throughput physical-chemical analysis with emphasis on the antioxidant potential and the identification of volatile compounds, of pitaya fruits at different ripening stages was conducted. Results showed that vitamin C variables, total phenolics, and total antioxidant activity had their values significantly reduced across ripening stages. In total, 12 volatile compounds were detected in the flesh of pitaya, of which, esters appeared to be more expressive, followed by aldehydes and alcohols. The ripe pulp of the fruit can be characterized as having a low caloric value, in addition to significant levels of potassium, magnesium, calcium, sodium and iron. Thus, pitaya has potential for use in the food industry, in addition to being nutritionally rich, and can effectively contribute to the prevention of chronic diseases and in the human diet.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceSouth African Journal of Botany-
Palavras-chave: dc.subjectNative pitaya-
Palavras-chave: dc.subjectExotic fruit-
Palavras-chave: dc.subjectAntioxidant capacity-
Palavras-chave: dc.subjectProximal composition-
Palavras-chave: dc.subjectVolatile compounds-
Título: dc.titlePhysicochemical characteristics and volatile profile of pitaya (Selenicereus setaceus)-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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