División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no Transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato 38140, Mexico.
Departamento de Ciencias de la Salud, Universidad del Valle de México, Campus Querétaro, Blvd, Juriquilla No. 1000 A, Delegación Santa Rosa Jáuregui, Santiago de Querétaro 76230, Mexico.
Molecules. 2022 Aug 22;27(16):5339. doi: 10.3390/molecules27165339.
spp. present two varieties of commercial interest due to their color, organoleptic characteristics, and nutritional contribution, such as and . The fruit recognized as dragon fruit or Pitahaya is an exotic fruit whose pulp is consumed, while the peel is discarded during the process. Studies indicate that the pulp has vitamin C and betalains, and seeds are rich in essential fatty acids, compounds that can contribute to the prevention of chronic non-communicable diseases (cancer, hypertension, and diabetes). In the present study, polyphenolic compounds, biological activity, and fatty acids present in the peel of the two varieties of pitahaya peel were evaluated, showing as a result that the variety had higher antioxidant activity with 51% related to the presence of flavonoids 357 mgRE/g sample and fatty acids (hexadecanoic acid and linoleate) with 0.310 and 0.248 mg AG/g sample, respectively. On the other hand, showed a significant difference in the inhibitory activity of amylase and glucosidase enzymes with 68% and 67%, respectively. We conclude that pitahaya peel has potential health effects and demonstrate that methylated fatty acids could be precursors to betalain formation, as well as showing effects against senescence and as a biological control against insects; in the same way, the peel can be reused as a by-product for the extraction of important enzymes in the pharmaceutical and food industry.
种类。由于其颜色、感官特性和营养贡献，呈现出两种具有商业价值的品种，如 和 。被认作火龙果或火龙果的果实是一种外来水果，其果肉被食用，而果皮在加工过程中被丢弃。研究表明，果肉含有维生素 C 和甜菜碱，而种子富含必需脂肪酸，这些化合物有助于预防慢性非传染性疾病（癌症、高血压和糖尿病）。在本研究中，评估了两种火龙果果皮中的多酚化合物、生物活性和脂肪酸，结果表明，品种 具有更高的抗氧化活性，与 51%的黄酮类化合物有关，含量为 357 mgRE/g 样品，脂肪酸（十六烷酸和亚油酸）含量分别为 0.310 和 0.248 mg AG/g 样品。另一方面，品种 对淀粉酶和葡萄糖苷酶的抑制活性有显著差异，分别为 68%和 67%。我们得出结论，火龙果果皮具有潜在的健康影响，并表明甲基化脂肪酸可能是甜菜碱形成的前体，同时具有抗衰老和作为生物防治昆虫的作用；同样，果皮可以作为制药和食品工业中重要酶提取的副产品再利用。
