Physicochemical characteristics and volatile profile of pitaya baby (Selenicereus setaceus)

Pitaya, originally from Central America, has in recent years become one of the most produced and commer-cialized tropical fruits across the Brazilian Cerrado small scale commercial family farms. However, despite the economic value, production in Brazil is still insipient. The same happens with the fruit's nutritional value information. In this study, a throughput physical-chemical analysis with emphasis on the antioxidant poten-tial 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 signif-icantly 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 nutri-tionally rich, and can effectively contribute to the prevention of chronic diseases and in the human diet.(c) 2023 SAAB. Published by Elsevier B.V. All rights reserved.

Automated summary

Pitaya, originally from Central America, has become one of the most produced and commercialized tropical fruits in Brazilian Cerrado small scale commercial family farms. However, both the production and nutritional value information of pitaya in Brazil are still lacking. This study conducted a thorough physical-chemical analysis on pitaya fruits at different ripening stages, focusing on antioxidant potential and volatile compounds. The results showed a significant reduction in vitamin C, total phenolics, and total antioxidant activity as the fruit ripens. The ripe pulp of pitaya is characterized by its low caloric value and significant levels of potassium, magnesium, calcium, sodium, and iron. Pitaya has the potential to be used in the food industry, contributing to the prevention of chronic diseases and a nutritious human diet.