Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts

被引:168
|
作者
Tenore, Gian Carlo [1 ]
Novellino, Ettore [1 ]
Basile, Adriana [2 ]
机构
[1] Univ Naples Federico II, Dipartimento Chim Farmaceut & Tossicol, I-80131 Naples, Italy
[2] Univ Naples Federico II, Sez Biol Vegetale, Dipartimento Sci Biol, I-80131 Naples, Italy
关键词
Red pitaya fruits; Edible and non-edible portions; Antioxidant capacity; Antimicrobial activity; ANTIMICROBIAL PROPERTIES; FRUIT;
D O I
10.1016/j.jff.2011.09.003
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Polyphenols from flesh and peels of red pitaya (Hylocereus polyrhizus) fruit were quantified by employing an extract sub-fractionation procedure applied for the first time to this fruit. Higher polyphenolic contents than those from the literature were measured by using analogous spectroscopic techniques to those reported in previous works. Betacyanin fractions exhibited the highest reducing and radical-scavenging capacities among the extracts and fractions tested by FRAP and DPPH assays, respectively. Finally, polyphenolic fractions showed a broad antimicrobial spectrum by inhibiting the growth of all of food-borne pathogens tested, while the non-fractionated extracts revealed a very low or no activity. Results indicated flesh as a good source of antioxidants with healthy benefits for human diet and peels as a valuable manufacture by-product to be exploited for the formulation of nutraceuticals and food applications. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:129 / 136
页数:8
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