Determinação de parâmetros físico-químicos e análise antioxidante da polpa de pitaia (Hylocereus polyrhizus)

Abstract

Pitaia has led to the interest of studies due to the benefits that this fruit presents to human health, containing antioxidant compounds and vitamin C. It is an exotic fruit, and the functional attributions given to it incite the research of its physicochemical characteristics and antioxidant activity. From a commercial standpoint, its consumption can be in Natura form, as well as industrialized in the form of refreshments, jams, sweets and others. The studies of antioxidant action, quantification of vitamin C and physicochemical analyses (ashes and moisture) of Pitaya pulps (in Natura, frozen and industrialized) were carried out. The methods used were the sequestration of free radicals with dpph for antioxidant action, and the other analyses followed the analytical norms of the Instituto Adolfo Lutz by means of the analyses carried out, it was found that the pulp of the Pitaya in Natura It has a high moisture content being 84.04%. The antioxidant capacity and chemical characteristics of Pitaya can contribute to the promotion of quality of life due to the potential of beneficial actions that it provides. In this research we can see that the forms of fruit cultivar and storage will influence the amount of vitamin C and antioxidant activity of the fruit.