The document characterizes dragon fruit and provides information on its nutritional composition and health benefits. It discusses the different varieties of dragon fruit, including their physical and chemical properties. It also describes the antioxidant and fiber content of dragon fruit and their functional roles in reducing risks of chronic diseases. The document summarizes research analyzing the antioxidant activity, nutritional profile, and fatty acid composition of red pitaya fruit from Brazil. It finds that the peel has higher antioxidant levels than the pulp and concludes that the peel should not be discarded due to its nutritional and bioactive compound content.

1. Characterization of
Functional Food
DRAGON FRUIT
Janice C. Laforteza
MS Food Science

4. Hylocereus
undatus
Hylocereus
costaricensis
Hylocereus
polyrhizus
Hylocereus
megalanthus
Selenicerus
megalanthus

5. Red Pitahaya – White-fleshed
Red Pitahaya – Red-fleshed
Yellow
Pitahaya –
White-fleshed

6.  low calorie
 weight watchers
 100 grams = 60 Cal.
18 Cal. unsaturated fat
8 Cal. protein
34 Cal. carbohydrates

7. FUNCTIONAL FOOD
 Dietary Fiber
 Phytochemicals

8.  soluble fiber
 slows digestion
 reduce risk of CHD and cancers
 insoluble fiber
 cleanses digestive systems
 better bowel movements
 constipation
 oligosaccharides
 prebiotics
 beneficial to gastrointestinal system
 blood sugar level
 inhibit sugar spikes

10.  Antioxidants
 Classification
 Functions

11.  acts as reductant to
prevent cellular components
from oxidative damage
 serves as scavenger in the
oxidation of free radicals and
oxygen-derived species
 lowers the chances of
heart disease and cancer
 helps to activate other
antioxidants like Vitamin E.

13.  Pigments
Betacyanin – red purple
color
Betaxanthins – yellow
color
 Flavonoid
Anthocyanins
 Phytoalbumins
 Vitamin E
Betaxanthins

15. Oxygen free
radical
Fatty acids, DNA, or
cholesterol
Vitamin E
Vitamin E stops the chain
reaction by changing the
nature of the free radical.

16. o Terpenes
Lycopene
 Carotenoids
 rich red color of the flesh of the dragon
fruit
 chemopreventive effects for prostate, lung,
liver and skin cancer
 supports maintenance of prostate health

17.  Tiny Black Seeds
 Polyunsaturated fats
 Omega-3
 Omega-6
 reduce triglycerides
 lower/decrease risk of
cardiovascular diseases
 degrease bad cholesterol while
improving the good cholesterol

19.  Vitamin A
 carotene - vision related to color and night or
low-light vision, anti-carcinogenic properties
 Vitamin C
 water-soluble vitamin which is needed by the
body to make collagen which is the amino L-
carnitine and neurotransmitters
 Vitamin B
B1 – Thiamin – good carbohydrate metabolism
B2 – Riboflavin – helps in recovery and increase
your appetite
B3 – Niacin – lows bad cholesterol, skin benefits

20.  Phosphorus
 provides a boost in the anti-aging
 Calcium
 helps in stronger bones and teeth
 proper functioning of muscle and
nerve transmission
 Iron
 for blood health
 essential for carrying oxygen

23. The objective of the present study
was to evaluate the chemical and physical-
chemical properties, antioxidant activity
and the fatty acid profile of the red pitaya
fruit (pulp and peel) [Hylocereus undatus
(Haw.) Britton & Rose], grown in Brazil.

24.  Obtaining raw material
 Physical-chemical analysis of red pitaya
The duplicate physical-chemical analyses of the red pitaya pulp
were carried out at the Laboratory of Physicochemical and Food Analysis -
School of Pharmacy, Federal University, Goiás. The results were expressed
by calculating the mean values obtained in each analysis. Moisture, ash,
protein, lipids, crude fiber and carbohydrates were analyzed in the pulp
and peel of the fruit, following the methodology proposed by the AOAC. To
calculate the total calories (Kcal), the following factors were used: four for
protein and carbohydrates and nine for lipids. The hydrogenionic potential
(pH) was performed according to the methodology No. 017/IV of the
Adolfo Lutz Institute, in which an electrometric method in water was used.
The reducing (glucose) sugars and non-reducing (sucrose) sugars readings
were taken using a spectrophotometer UV-VIS (510 nm wavelength). The
analysis of the titratable acidity, soluble solids and ascorbic acid (vitamin C)
were also carried out with methodology based on redox reaction.

25. To determine mineral levels, the atomic absorption
spectrophotometry technique (GBC Brand Spectrophotometer,
Model 932AA) was used, in duplicate, at the physical-chemical
analysis laboratory of the Food Research Center, School of
Veterinary Medicine, Federal University of Goiás. Research on
aluminium, arsenic, lead, cobalt, copper, chromium, cadmium,
calcium, iron, phosphorus, magnesium, manganese, mercury, nickel,
potassium, selenium, sodium, and zinc was conducted, in
accordance with the presence of specific cathode lamps for each
mineral. To determine sodium and potassium levels, flame
photometry was used in a photometer (Model DM-6, Digimed
brand). The results were expressed by calculating the mean values
obtained for each analysis.

27. The analyses of red pitaya pulp and shell antioxidant activity
were performed in triplicate, at the physical-chemical analysis lab at the
Goiania Federal Institute - Urutaí Campus. The antioxidant activity was
determined according to the methodology proposed by Borguini [20],
upon valuating the non-fractionated watery extract of the sample using
the DPPH method (2,2-diphenyl picrylhydrazyl) following the technique
described by Brand-Williams et al. (1995). A spectrophotometer UV-VIS
(Spectrum brand, model SP 2000 UV wavelength of 517 nm) was used
for the readings.
To evaluate antioxidant activity, the values observed in the
spectrophotometer were inserted in the formula:
% discoloration = {1- [Abs sample + Abs blank) / control × 100}
The antioxidant activity of the samples was evaluated at 0, 1, 2,
3, 4, 5, 10, 15 and 20 minutes after initiating the reaction with DPPH.

28. Physical-chemical analysis of red pitaya (Hylocereus undatus Haw)

31. EC50 values (μg mL-1) of aqueous extracts from red pitaya
pulp and peel (Hylocereus undatus).
The figure shows the antioxidant activity determined by the DPPH assay in
red pitaya pulp and peel. The results are expressed as EC50 (μg mL–1), which
corresponds to the amount of extract required to reduce DPPH radical by 50%,
therefore, the smaller the EC50, the better the antioxidant capacity of the extract.
Some studies have shown that the dragon fruit has good antioxidant capacity in vitro.
However, this antioxidant potential may vary among different species and different
origins. For red pitaya, the following absorbance values were obtained: Methanol
(0.048 nm), Control: 750 μL + 1.5 mL DPPH (0.449 nm), White: 750 μL + 1.5 mL of
methanol (0.043 nm). For standard BHT solutions, a powerful synthetic antioxidant,
antioxidant activity was observed after a 20 minute reaction period with DPPH 90.20%.

32. The pitaya pulp [Hylocereus undatus] displayed high moisture
content, which explains the low shelf life if stored at room temperature. The
pulp showed reduced levels of lipids, proteins, vitamin C and sodium.
Ordinarily, fruits have low levels of lipids and proteins. The concentration of
ascorbic acid in fruit varies according to the type of cultivation, the stage of
maturity and the conditions of cultivation, among others.
The low calorific value and the presence of micronutrients in fruit
pulp is a great benefit for use in food, especially in low-calorie diets. The red
pitaya grown in Brazil exhibits predominance of essential linoleic fatty acid
(C18:2) followed by oleic acid (C18:1), important essential fatty acids with
beneficial health effects.
Through the present study, weak antioxidant activity of red pitaya
pulp was verified in comparison to the peel of the fruit, which suggests that
the highest concentration of compounds with antioxidant activity is found in
the peel. Therefore, we suggest that the fruit peels not be discarded in food
preparation and emphasize that they be dried and valued as leftovers and
fiber, rich in nutrients and bioactive compounds, import to the health of
human beings.

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