Determination of pitaya seeds as a natural antioxidant and source of essential fatty acids

T. C. Chemah, Aminah Abdullah, A. Noriham, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The antioxidant capacity and total phenolic content of seeds of three types of pitaya namely Hylocereus polyrhizus, Hylocereus undatus and Selenicereus megalanthus and the fatty acid content of pitaya seeds oil were examined in this study. The ethanolic extracts of H. polyrhizus seeds showed significantly high (p<0.05) total phenolic (43.9 mg GAE/100g dry weight) and flavonoid (50.8 mg CAE/100g dry weight) contents as compared to H. undatus and S. megalanthus and its aqueous extracts. DPPH assay showed similar trend showing that H. polyrhizus seeds had significantly higher (p<0.05) scavenging apacities (46.6%). FRAP test also indicated that the ethanolic extracts of H. polyrhizus seeds had significantly higher (p<0.05) reducing capacity (59.1mg Trolox/100g dry weight). The main fatty acids of pitaya seeds oil were C16:0, C18:0, C18:1, C18:2 with an exceptional high level of linoleic acid, up to 660 g/kg for S. megalanthus, 540 g/kg for H. undatus and 480 g/kg for H. polyrhizus.

Original languageEnglish
Pages (from-to)1003-1010
Number of pages8
JournalInternational Food Research Journal
Volume17
Issue number4
Publication statusPublished - 2010

Fingerprint

Hylocereus polyrhizus
Essential Fatty Acids
essential fatty acids
Hylocereus undatus
Seeds
Antioxidants
antioxidants
seeds
seed oils
extracts
Selenicereus
Weights and Measures
Oils
Fatty Acids
Linoleic Acid
linoleic acid
Flavonoids
flavonoids
fatty acid composition
fatty acids

Keywords

  • Antioxidant
  • Essential fatty acid
  • H.polyrhizus
  • H.undatus
  • Pitaya seeds
  • S.megalanthus

ASJC Scopus subject areas

  • Food Science

Cite this

Determination of pitaya seeds as a natural antioxidant and source of essential fatty acids. / Chemah, T. C.; Abdullah, Aminah; Noriham, A.; Wan Mustapha, Wan Aida.

In: International Food Research Journal, Vol. 17, No. 4, 2010, p. 1003-1010.

Research output: Contribution to journalArticle

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