Proximate Analysis of Dragon Fruit (Hylecereus polyhizus (original) (raw)
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Agronomy
Red-fleshed dragon fruit offers an array of bioactive compounds. Its cultivation is gaining momentum in India, including in arid and semi-arid conditions. Among various factors, the fruit developmental stages and climatic conditions of locations greatly influence the biosynthesis and actual contents of different bioactive compounds and mineral contents of the fruit. The changes in physical attributes, and bioactive and mineral content in red-fleshed dragon fruit grown in semi-arid conditions in India were assessed and quantified at six developmental stages. Significant changes occurred in the physical attributes of the fruit and the bioactive compounds and mineral content during the fruit maturation stages of the red-fleshed dragon fruit. The fruit physical characteristics, such as fruit size, fruit and pulp weight gain, peel thickness, and fruit firmness, along with eating quality parameters, such as soluble solids, sugars, acidity and soluble proteins, were observed at optimum at ...
Ecology, Environment & Conservation, 2023
In order to determine the effect of disease incidence on physical and biochemical parameters of dragon fruit under variable storage environments, the experiment was designed as a completely randomized block design with four replications of five fruits each. As a result of the study, at anthracnose spore inoculated area white dragon fruit had a greater length of the fruit, a larger diameter of the fruit, and a larger weight of the fruit (161.10 g). When fruit kept at non-inoculated area, similar results were also reported for fruit length (80.32 cm), fruit diameter (65.24 cm), and fruit weight (171.09 g). However, biochemical parameters, such as TSS (12.02°Brix), non-reducing sugar (4.56 %), reducing sugar (5.20 %), total phenol (244.50 mg/ GAE/100 g), and total flavonoids (72.00 mg CE/100 g) were better for red dragon fruit compared to white dragon fruit.
Cultivation, Nutritional Value, and Health Benefits of Dragon Fruit (Hylocereus spp.): a Review
Journal of Horticultural Science, 2021
This review is planned to discuss the cultivation technology, nutritional values and health benefits of Dragon fruit. Dragon fruit plant has wide adaptability and grown well in slightly heavy texture soils. Plants are commonly propagated by stem cuttings. Flower buds are emerging after 15-18 months of planting and required 28-30 days for blooming. This fruit is popular due to its nutritional value, which is a good source of minerals, glucose, fructose, dietary fiber and vitamins. It strengthens the immune system of the human body and is also used in the treatment of diabetes, heart diseases and in maintaining healthy body weight. The yield and nutritional value of Dragon fruit vary depending on the species, cultivation practices, growing area and harvesting time. Dragon fruit peel has a high potential to be used as a natural dye. Numbers of commercial growers are gradually increasing in different countries due to getting a lucrative price of their product in the markets. At present,...
PeerJ, 2024
Dragon fruit has significant economic value in many countries due to has excellent nutritional content, health advantages, and adaptability to different climates, making it an important crop in the global fruit industry. This study aimed to gather comprehensive nutritional data on three dragon fruit cultivars by analysing the levels of micronutrients, fibre, carbohydrates, antioxidants, vitamins, and minerals in their pulps. Uniform
The aim of the present study was to study the influence of several thermal processing methods such as cooking and drying on biologically active compounds of red pitaya. Flesh of red pitaya was subjected to five different thermal processes: oven cooking at 95ºC 30 min, oven cooking at 95ºC 60 min, oven cooking at 105ºC 60 min, drum drying, and spray drying. Total phenolic content, scavenging activity, antioxidant activity and dietary fiber contents of the fresh and processed red pitaya were subsequently determined. The effect of oven cooking on antioxidant parameters of red pitaya were highly significant compared to fresh one (p<0.05). Whereas, drum drying and spray drying were the best methods for antioxidant preservation in this fruit, compared to the other thermal processes applied in this study. Among all of the heating temperatures applied in this study, drum drying was the best method for preservation of total phenolic content, radical scavenging and antioxidant activity, and 95ºC for 30 min oven cooking was the best process to preserve dietary fiber parameters of this fruit.
International Journal of Food Engineering, 2015
Dragon fruit (Hylocereus polyrhizus) peel is high in antioxidants and fiber; however, it is discarded during processing. In this study, changes in physico-chemical properties of dragon fruit peel after drum drying were determined. Ground dragon fruit peel was drum dried at 1 rpm with 2 bar steam pressure, then analyzed for physical, chemical and functional properties. The betacyanin content was twofold higher in drum-dried powder (41.55 mg/g dm) than in a fresh sample (80.21 mg/g dm), yet up to 98.62% of the total phenolic content was retained with a 3.328 mg trolox/g dm reduction in the radical scavenging activity. The density of the powder was 0.1315 g/mL with 51.44% soluble in water. The functional properties determined included water holding capacity (2.523 g water/g sample), oil holding capacity (3.565 g oil/g sample) and swelling capacity (6.233 mL/g). The results of this study indicate that drum-dried dragon fruit peel can be considered to contain potentially functional ingredients.
International Journal of Food Science and Technology, 2018
In this study, drying of red-fleshed dragon fruit at different temperatures (40, 50, 60, 70 and 80°C) and air velocities (1.0 and 1.5 m s À1) was conducted under the specific humidity of 25 g H 2 O kg À1 dry air. The results showed that drying at higher temperatures resulted in shorter drying times. However, temperature and air velocity did not significantly affect the total betacyanin contents and antioxidant capacities in dried products. Seven betacyanins identified by LC-MS were betanin, isobetanin, phyllocactin, isophyllocactin, betanidin 5-O-(6 0 O-3-hydroxybutyryl)-b-glucoside, isobetanidin 5-O-(6 0 O-3-hydroxybutyryl)-b-glucoside and decarboxylated phyllocactin. In addition, the temperature increased the isomerisation of betacyanins. The most preferable condition for preserving the colour and betacyanin contents of red-fleshed dragon fruit was the drying at a temperature of 80°C and air velocity of 1.5 m s À1 since it could shorten the drying time and give a bright red colour to the dried product as well as it had no significant impact on the betacyanins.
A-review: on Nutritional and Medicinal Importance of Dragon Fruit (Hylocereus species)
Ecology, Environment and Conservation
Dragon fruit Hylocereus species is a recent table fruit and very much liked for its refreshing juice. The fairly low maintenance, succulent hardy nature high yielding, better keeping quality and survival low irrigation make dragon fruit a paying proposition. It is belongs to family Catacaeae. This is due to its special colour (especially red/purple pigments in red-flesh dragon fruit), high nutritional values and ant-oxidative properties of the fruit. Dragon fruit having heavy nutritional value energy 264 Kcal, water 87 g,protein1.1 g, fat 0.4 g, carbohydrate 11.0 g, fiber 3g, calcium 8.5 mg, iron 1.9 mg, phosphorus 22.5 mg,vitamin B1 (Thiamine) 0.04 mg, vitamin B2 (Riboflavin) 0.05 mg and vitamin B3 (Niacin) 0.16 mg per 100 g fruit pulp. It is very useful for lower blood sugars in type 2 diabetes. Dragon fruit is beneficial for carbohydrate metabolism, heart tissues, and teethes, healthy blood and tissue formation strengthening bones due to high calcium content, strengthening immune...
The Benefit's And Anti-Microbial Effect Of Dragon Fruit
Internation Journal of Pharmaceutical Science, 2023
Pitaya, also known as dragon fruit, is a unique tropical plant with many health benefits for people because of its high nutritional content and bioactive components, which include potent antioxidants found in nature. A variety of advantageous biological properties are possessed by extracts from the stems, flowers, peels, and pulps of dragon fruit, which are effective against pathogenic microbes such as bacteria, fungus, and viruses, as well as disorders such as diabetes, obesity, hyperlipidaemia, and cancer. Additionally, there are hepatoprotective, cardiovascular, and prebiotic qualities to dragon fruit extracts. Vietnam is a tropical nation with ideal climate conditions for the growth of papaya plantations, which are highly tolerant and adaptable to a variety of environmental factors (such as drought resistance, Favor light intensity, and salinity adaptation). The dragon fruit's biological activity, nutritional qualities, and commercial. In terms of antimicrobial properties, dragon fruit has demonstrated inhibitory effects against certain bacteria and fungi in various studies. This suggests a potential role in preventing microbial infections and supporting a healthy microbiome. The presence of natural compounds like oligosaccharides and phytochemicals contributes to these antimicrobial properties. Rich in essential vitamins such as vitamin C, B vitamins, and minerals like iron and magnesium, dragon fruit contributes to immune support, iron absorption, and overall well-being. Moreover, dragon fruit's high fibre content aids in digestion and may have a positive impact on gut health. The combination of antioxidants, vitamins, and fibre makes dragon fruit a valuable addition to a balanced diet. In this work, pectin was extracted using a hot acid extraction method for 75 minutes at a pH of 3.5 from the peel of dragon fruit. As a solvent, distilled water was utilized, and diluted HCl was used to create an acidic atmosphere. By using FTIR, the degree of esterification (DE) was analysed. Based on DE (52%) the extracted pectin was classified as high methoxy pectin. Pitaya, dragon fruit, is a unique tropical plant with many health benefits for people because of its high nutritional content and bioactive components, which include potent antioxidants found in nature. Extracts from the stems, blooms, peels, and pulps of dragon fruit have a variety of advantageous biological properties that protect against diseases including diabetes, obesity, hyperlipidemia, and cancer as well INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES
International Journal of Food Science
Several natural preservative techniques including plant extracts are used to minimize postharvest losses caused by pathogens. Our recent findings elucidated that the application of crude extracts of ginger, turmeric, and “dukung anak” (Phyllanthus niruri Linn.) alone causes phytotoxicity and adversely affects the postharvest quality of dragon fruit, especially at high concentrations. This study investigated the effect of a composite coating of 10% gum arabic (GA) and crude extracts of ginger, turmeric, and “dukung anak” separately at 5, 10, and 15 g L-1 on postharvest quality of dragon fruit stored at 11 ± 2 ° C , 80% RH for 28 days. After 28 days of cold storage, anthracnose was significantly reduced in fruit coated with 10% GA plus 10 or 15 g L-1 of any of the crude extracts and resolved the problem of phytotoxicity while maintaining the postharvest quality of fruit for 28 days. The reduction of anthracnose was pronounced at 10% GA+10 g L-1 of turmeric extract (38.6%) which was no...