Antioxidant Properties, Oxidative Stability, and Fatty Acid Profile of Pitaya Fruit (Hylocereus polyrhizus and Hylocereus undatus) Seeds Cultivated in Turkey

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dc.contributor.authorUnver, Ahmet
dc.date.accessioned2024-02-23T14:30:01Z
dc.date.available2024-02-23T14:30:01Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractPitaya is a tropical fruit from a newly cultivated plant in Turkey that has increasing economic value. In this study, its seed properties were investigated. Pitaya fruit samples used in the research were obtained from local producers in the Gazipasa/Antalya region. The dry matter, protein, oil, and ash content of H. polyrhizus and H. undatus pitaya seeds were 89.7% to 89.1%, 19.8% to 17.5%, 22.8% to 24.0%, and 2.8% to 4.09%, respectively. The oil and protein contents of the seeds were very high. The total phenolic content, a-tocopherol content, alpha-tocopherol content, free radical scavenging activity, and induction time of H. polyrhizus and H. undatus pitaya seeds were 12.8 to 11.9 mg GAE/g dry sample, 3.67 to 2.75 g/kg oil, 1.29, 1.64 g/kg oil, 46.9% to 51.5%, and 5.37 to 5.07 h, respectively. Seeds contained significant amounts of phenolic compounds and tocopherols, which play an important role in increasing oxidative stability. The percent inhibition of DPPH indicated that pitaya seeds may be evaluated as an antioxidant source. Unsaturated fatty acids were high in seed oils of both pitaya species. Linoleic acid, a polyunsaturated fatty acid, was dominant in both pitaya species. The chemical properties of the seeds were similar to those of species grown in tropical countries. Future studies should investigate other pitaya species grown in Turkey.en_US
dc.identifier.doi10.15376/biores.18.2.3342-3356
dc.identifier.endpage3356en_US
dc.identifier.issn1930-2126
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85152240925en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage3342en_US
dc.identifier.urihttps://doi.org/10.15376/biores.18.2.3342-3356
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14955
dc.identifier.volume18en_US
dc.identifier.wosWOS:000958681100010en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNorth Carolina State Univ Dept Wood & Paper Scien_US
dc.relation.ispartofBioresourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHylocereus Polyrhizusen_US
dc.subjectHylocereus Undatusen_US
dc.subjectAntioxidant Activityen_US
dc.subjectFatty Acidsen_US
dc.subjectOxidative Stabilityen_US
dc.titleAntioxidant Properties, Oxidative Stability, and Fatty Acid Profile of Pitaya Fruit (Hylocereus polyrhizus and Hylocereus undatus) Seeds Cultivated in Turkeyen_US
dc.typeArticleen_US

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