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Türkiye’de Yetişmekte Olan Kırmızı Ejder Meyvesi (Hylocereus polyrhizus)’ nin Fiziksel ve Kimyasal Özelliklerinin Belirlenmesi

Yıl 2023, Cilt: 10 Sayı: Özel Sayı, 41 - 47, 28.07.2023
https://doi.org/10.51532/meyve.1182770
Bu makale için 28 Temmuz 2023 tarihinde bir düzeltme yayımlandı. https://dergipark.org.tr/tr/pub/meyve/issue/79131/1389446

Öz

Türkiye’de Antalya ilinde yetiştirilen kırmızı ejder meyvesinin (H.polyrhizus), fiziksel ve kimyasal özellikleri çalışma kapsamında belirlenmiştir. Beyaz ve kırmızı ejder meyvesi cinsleri yetiştirilmekle birlikte özellikle kırmızı ejder meyvesinin et kısmında şeker içeriği düşük ve betasiyanin renk maddesi içeriği yüksektir. Renk maddesinin yanı sıra yapısında yer alan fenolik maddeler ile yüksek antioksidan kapasitesine de sahiptir. Taze ejder meyvesi, kabukları ayrıldıktan sonra et ve tohum kısmını içerecek şekilde tüketilmektedir. Yapılan çalışmada kabukları ayrılan meyvenin et ve tohum kısmı püre haline getirilerek fiziksel ve kimyasal analizleri gerçekleştirilmiştir. Bu kapsamda toplam kuru madde, pH değeri, toplam fenolik madde miktarı, betasiyanin içeriği, betaksantin içeriği, toplam ve invert şeker miktarı, antioksidan kapasitesi ve renk değerleri belirlenmiştir. Meyvenin CIE lab renk değerlerinden aydınlık özelliğini gösteren L* değeri 6.44±0.16, kırmızı-yeşil koordinatında yer alan a* değeri (+, kırmızılık) 35.11±0.4 ve sarılık-mavilik koordinatındaki b* değeri ise -5.70±0.03 (-, mavilik) olarak ölçülmüştür. Örneklerin fenolik madde içeriği 519.07±0.6 mg.GAE 100g-1 kuru madde, betasiyanin miktarı 296.88±0.03 mg.100g-1 kuru madde ve betaksantin miktarı 190.48 ±0.9 mg.100g-1 kuru madde olarak belirlenmiştir. Antioksidan kapasitesi (DPPH yöntemi ile) ise yüzde inhibisyon cinsinden %82.6±0.7 olarak bulunmuştur.

Kaynakça

  • Abd Manan E, Abd Gani SS, Zaidan UH, Halmi MIE, 2019. Characterization of antioxidant activities in red dragon fruit (Hylocereus polyrhizus) pulp water-based extract. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 61(2): 170-180.
  • Adnan L, Osman A, Abdul Hamid A, 2011. Antioxidant activity of different extracts of red pitaya (Hylocereus polyrhizus) seed. International Journal of Food Properties, 14(6): 1171-1181.
  • Akram S, Mushtaq M, 2019. Dragon (Hylocereus megalanthus) seed oil. In Fruit Oils: Chemistry and Functionality (pp. 675-689). Springer, Cham.
  • Anwar SH, Ayun SQ, Nasution IS, 2019. Shelf life estimation of red dragon fruit jam using accelerated shelf life testing (ASLT) method. In IOP Conference Series: Earth and Environmental Science (Vol. 365, No. 1, p. 012029). IOP Publishing.
  • AOAC, 1990. Official Methods of Analysis. 15th ed., USA.
  • Ardianto ET, Subaktilah Y, Widiyawati A, Elisanti AD, 2019. Biscuit organoleptic test of dragon fruit (Hylocereus polyrhizus) and moringa leaves for anemia. In Proceeding of the 1st International Conference on Food and Agriculture (Vol. 2).
  • Ariffin AA, Bakar J, Tan CP, Rahman RA, Karim R, Loi CC, 2009. Essential fatty acids of pitaya (dragon fruit) seed oil. Food chemistry, 114(2): 561-564.
  • Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, Al‐Hassan AA, 2022, Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract. Food science & nutrition, 10(2): 597-608.
  • Barcelon E, Carreon L, Guillermo J, Jacob E, Jocson S, Panopio JG, Rosalinas S 2015. Consumer acceptability and physico-chemical content of red flesh dragon fruit spread. Australian Journal of Basic and Applied Sciences, 9(2): 18-21.
  • Bassey EJ, Cheng JH, Sun DW, 2022. Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying. Food Chemistry, 375: 131886.
  • Bilek SE, 2010. The effects of time, temperature, solvent: solid ratio and solvent composition on extraction of total phenolic compound from dried olive (Olea europaea L.) leaves. GIDA J. Food, 35: 411-416.
  • Blois MS, 1958. Antioxidant determinations by the use of a stable free radical, Nature, 181: 1199-1200pp.
  • Boyapati T, Rana SS, Ghosh P, 2022. Microwave-Assisted Extraction of Dragon Fruit Seed Oil: Fatty acid Profile and Functional Properties. Journal of the Saudi Society of Agricultural Sciences.
  • Castro JC, Dos Anjos MM, Hoinatski A, Klososki SJ, Mikcha JMG, Matshushita M, De Abreu Filho BA, 2021. Dragon fruit (Hylocereus undatus Haw.) jam: Use full, development and characterization. Research, society and Development, 10(7), e6510716255-e6510716255.
  • Castro-Muñoz R, Barragán-Huerta BE, Yáñez-Fernández J, 2015. Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta). LWT-Food Science and technology, 62(1), 242-248.
  • Cemeroğlu B, 2010. Gıda Analizleri. Bizim Grup Basımevi: Ankara.
  • Chandran S, 2009. Effect of film packaging in extending shelf life of dragon fruit, Hylocereus undatus and Hylocereus polyrhizus. In Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce 875, pp. 389-394.
  • Chong ZS, 2021. Quality Characteristics of Gluten-Free Loaf Bread Incorporated with Red Dragon Fruit Puree (Doctoral dissertation, Tunku Abdul Rahman University College).
  • Choo WS, Yong WK, 2011. "Antioxidant properties of two species of Hylocereus fruits."Advances in Applied Science Research 2(3): 418-425.
  • Dartsch PC, Kler A, Kriesl E, 2009. Antioxidative and antiinflammatory potential of different functional drink concepts in vitro. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 23(2): 165-171.
  • De Souza AC, Fernandes AC, Silva MS, Schwan RF, Dias DR, 2018. Antioxidant activities of tropical fruit wines. Journal of the Institute of Brewing, 124(4): 492-497.
  • Dimero FN, Tepora T F, 2018. Processing and Development of Dragon Fruit Wine. International Journal of Environment, Agriculture and Biotechnology, 3(5): 266212.
  • Esquivel P, Stintzing FC, Carle R, 2007. Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes. Innovative Food Science & Emerging Technologies, 8(3): 451-457.
  • Fitratullah AMN, Maruddin F, Yuliati FN, Prahesti KI, Taufik M, 2019. Addition of red dragon fruit (Hylocereus polyrhizus) on yogurt: Effect on lactic acid content, pH, and the inhibition of Escherichia coli growth. In IOP Conference Series: Earth and Environmental Science Vol. 343, No. 1, p. 012034. IOP Publishing.
  • Garcia EJ, Oldoni TLC, Alencar SMD, Reis A, Loguercio AD, Grande RHM, 2012. Antioxidant activity by DPPH assay of potential solutions to be applied on bleached teeth. Brazilian dental journal, 23: 22-27.
  • Goldman IL, 1995. “Differential effect of population density on shape and size of cylindrical red beet (Beta vulgaris L.) genotypes”, J. Amer. Soc. Hort. Sci., 120: 908–909.
  • Hani NM, Romli SR, Ahmad M, 2015. Influences of red pitaya fruit puree and gelling agents on the physico‐mechanical properties and quality changes of gummy confections. International Journal of Food Science & Technology, 50(2): 331-339.
  • Hor SY, Ahmad M, Farsi E, Yam MF, Hashim MA, Lim CP, Asmawi MZ, 2012. Safety assessment of methanol extract of red dragon fruit (Hylocereus polyrhizus): Acute and subchronic toxicity studies. Regulatory Toxicology and Pharmacology, 63(1): 106-114.
  • Hossain FM, Numan SM, Akhtar S, 2021. Cultivation, Nutritional Value, and Health Benefits of Dragon Fruit (Hylocereus spp.): A Review. International Journal of Horticultural Science and Technology, 8(3): 239-249.
  • Jayasinghe O, Fernando S, Jayamanne V, Hettiarachchi D, 2015. Production of a novel fruit-yoghurt using dragon fruit (Hylocereus undatus L.). European Scientific Journal, 11(3).
  • Jiang, X., Lu Y, Liu SQ, 2020. Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii. Lwt, 132, 109929.
  • Le TT, Le NL, 2021. Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice (hylocereus polyrhizus) extracted by ultrasound‐assisted enzymatic treatment and optimized by response surface methodology. Journal of Food Processing and Preservation, 45(3), e15217.
  • Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao, Qi X, 2022. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. Ultrasonics Sonochemistry, 82, 105897.
  • Liaotrakoon W, De Clercq N, Van Hoed V, Dewettinck K, 2013a. Dragon fruit (Hylocereus spp.) seed oils: their characterization and stability under storage conditions. Journal of the American Oil Chemists' Society, 90(2): 207-215.
  • Liaotrakoon W, De Clercq N, Van Hoed V, Van de Walle D, Lewille B, Dewettinck K, 2013b. Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees. Food and Bioprocess Technology, 6(2), 416-430.
  • Lim HK, Tan CP, Karim R, Ariffin AA, Bakar J, 2010. Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus. Food Chemistry, 119(4), 1326–1331. https://doi.org/10.1016/J. FOODCHEM.2009.09.002.
  • Mahayothee B, Komonsing N, Khuwijitjaru P, Nagle M, Müller J, 2019. Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science & Technology, 54(2): 460–470.
  • Nur Aliaa AR, Siti Mazlina MK, Taip FS, 2011. Effects of Commercial Pectinases Application on Selected Properties of Red Pitaya Juice. J. Food Process Eng. 34(5): 1523–1534.
  • Özcan K, Bilek SE, 2018. Kırmızı Pancardan Renk Maddesi Üretimi ve Stabilitesinin Sağlanması. Akademik Gıda, 16(4), 439-449.
  • Pawde S, Talib MI, Parate VR, 2020. Development of fiber-rich biscuit by incorporating dragon fruit powder. International Journal of Fruit Science, 20(sup3), S1620-S1628.
  • Prabowo I, Utomo EP, Nurfaizy A, Widodo A, Widjajanto E, Rahadju P, 2019. Characteristics and antioxidant activities of anthocyanin fraction in red dragon fruit peels (Hylocereus polyrhizus) extract. Drug Invention Today, 12(4).
  • Rebecca OPS, Boyce AN, Chandran S, 2010. Pigment identification and antioxidant properties of red dragon fruit (Hylocereus polyrhizus). African Journal of Biotechnology, 9(10), 1450-1454.
  • Stintzing FC, Carle C, 2003. Functional properties of anthocyanins and betalains in plants, food, and in human nutrion, Trends Food Science Technology 15:19p.
  • Sudiarta IW, Saputra IWR, Singapurwa NMAS, Candra IP, Semariyani AAM, 2021. Ethanol and methanol levels of red dragon fruit wine (Hylocereus costaricensis) with the treatment of sugar and fermentation time. In Journal of Physics: Conference Series Vol. 1869, No. 1, p. 012032. IOP Publishing.
  • Thokchom A, Hazarika BN, Angami T, 2019. Dragon fruit-An advanced potential crop for Northeast India. Agriculture & Food: eNewsletter. 1(4): 253-254.
  • Truong TCT, Kobayashi T, 2020. Pectin bioplastic films regenerated from dragon fruit peels. Vietnam Journal of Science, Technology and Engineering, 62(4): 18-22.
  • Wang W, Xue G, Qu Y, Wang R, Wei Y, Liu M, Zhang S, 2021. Preparation and Characterization of Food Packaging Films Based on Dragon Fruit Peel Polysaccharide and Pomegranate Peel Polyphenol. Available at SSRN 4087231.
  • Wong YM, Siow LF, 2015. Effects of Heat, pH, Antioxidant, Agitation and Light on Betacyanins Stability Using Red-fleshed Dragon Fruit (Hylocereus polyrhizus) Juice and Concentrate as Models. J. Food Sci. Technol. 52(5): 3086–3092.
  • Wu LC, Hsu HW, Chen YC, Chiu CC, Lin YI, Ho JAA, 2006. Antioxidant and antiproliferative activities of red pitaya. Food chemistry, 95(2): 319-327.
  • Wulansari PD, Kusmayadi A, 2016. Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time. Animal Production, 18(2): 113-117.
  • Yeler HB, 2021. Kırmızı pancar ve üzüm kabuğundan farklı ekstraksiyon koşullarında boyar madde üretimi. Doktora Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
  • Zainoldin KH, Baba AS, 2009. The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology, 60(3): 361-366.

Determination of Physical and Chemical Properties of Red Dragon Fruit Grown in Türkiye

Yıl 2023, Cilt: 10 Sayı: Özel Sayı, 41 - 47, 28.07.2023
https://doi.org/10.51532/meyve.1182770
Bu makale için 28 Temmuz 2023 tarihinde bir düzeltme yayımlandı. https://dergipark.org.tr/tr/pub/meyve/issue/79131/1389446

Öz

In this study, the physical and chemical properties of the red-fleshed dragon fruit grown in Antalya, Turkey were determined. Although, white and red dragon fruits are grown in the world especially red dragon fruit has a low sugar content and high betacyanin content in flesh part. Also, red dragon fruits show high antioxidant capacity due to existing phenolic compounds in its structure Flesh and the seeds of the fresh dragon fruit can be consumed after removal of peels. In study after the peels removal of the red fruits, flesh and seeds containing part were homogenized by ultraturrax. Physical and chemical analysis such as total dry matter, pH value, total phenolic content, betacyanin content, betaxanthin content, total sugar content, antioxidant capacity and color values were analysed. The CIElab color values of red fruit; L* value indicating brightness is 6.44±0.16, a* value indicating redness was 35.11±0.4 and b* value indicating jaundice was measured as -5.70±0.03. In addition, the amount of the phenolic content of samples was 519.07±0.6 mg.GAE 100g-1 dry matter, betacyanin content was 296.88±0.3 mg.100g-1 dry matter and betaxanthin was determined as 190.48±0.9 mg.100g-1 dry matter. The antioxidant capacity (by DPPH method) was ascertained to be 82.6±0.7% in terms of inhibition.

Kaynakça

  • Abd Manan E, Abd Gani SS, Zaidan UH, Halmi MIE, 2019. Characterization of antioxidant activities in red dragon fruit (Hylocereus polyrhizus) pulp water-based extract. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 61(2): 170-180.
  • Adnan L, Osman A, Abdul Hamid A, 2011. Antioxidant activity of different extracts of red pitaya (Hylocereus polyrhizus) seed. International Journal of Food Properties, 14(6): 1171-1181.
  • Akram S, Mushtaq M, 2019. Dragon (Hylocereus megalanthus) seed oil. In Fruit Oils: Chemistry and Functionality (pp. 675-689). Springer, Cham.
  • Anwar SH, Ayun SQ, Nasution IS, 2019. Shelf life estimation of red dragon fruit jam using accelerated shelf life testing (ASLT) method. In IOP Conference Series: Earth and Environmental Science (Vol. 365, No. 1, p. 012029). IOP Publishing.
  • AOAC, 1990. Official Methods of Analysis. 15th ed., USA.
  • Ardianto ET, Subaktilah Y, Widiyawati A, Elisanti AD, 2019. Biscuit organoleptic test of dragon fruit (Hylocereus polyrhizus) and moringa leaves for anemia. In Proceeding of the 1st International Conference on Food and Agriculture (Vol. 2).
  • Ariffin AA, Bakar J, Tan CP, Rahman RA, Karim R, Loi CC, 2009. Essential fatty acids of pitaya (dragon fruit) seed oil. Food chemistry, 114(2): 561-564.
  • Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, Al‐Hassan AA, 2022, Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract. Food science & nutrition, 10(2): 597-608.
  • Barcelon E, Carreon L, Guillermo J, Jacob E, Jocson S, Panopio JG, Rosalinas S 2015. Consumer acceptability and physico-chemical content of red flesh dragon fruit spread. Australian Journal of Basic and Applied Sciences, 9(2): 18-21.
  • Bassey EJ, Cheng JH, Sun DW, 2022. Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying. Food Chemistry, 375: 131886.
  • Bilek SE, 2010. The effects of time, temperature, solvent: solid ratio and solvent composition on extraction of total phenolic compound from dried olive (Olea europaea L.) leaves. GIDA J. Food, 35: 411-416.
  • Blois MS, 1958. Antioxidant determinations by the use of a stable free radical, Nature, 181: 1199-1200pp.
  • Boyapati T, Rana SS, Ghosh P, 2022. Microwave-Assisted Extraction of Dragon Fruit Seed Oil: Fatty acid Profile and Functional Properties. Journal of the Saudi Society of Agricultural Sciences.
  • Castro JC, Dos Anjos MM, Hoinatski A, Klososki SJ, Mikcha JMG, Matshushita M, De Abreu Filho BA, 2021. Dragon fruit (Hylocereus undatus Haw.) jam: Use full, development and characterization. Research, society and Development, 10(7), e6510716255-e6510716255.
  • Castro-Muñoz R, Barragán-Huerta BE, Yáñez-Fernández J, 2015. Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta). LWT-Food Science and technology, 62(1), 242-248.
  • Cemeroğlu B, 2010. Gıda Analizleri. Bizim Grup Basımevi: Ankara.
  • Chandran S, 2009. Effect of film packaging in extending shelf life of dragon fruit, Hylocereus undatus and Hylocereus polyrhizus. In Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce 875, pp. 389-394.
  • Chong ZS, 2021. Quality Characteristics of Gluten-Free Loaf Bread Incorporated with Red Dragon Fruit Puree (Doctoral dissertation, Tunku Abdul Rahman University College).
  • Choo WS, Yong WK, 2011. "Antioxidant properties of two species of Hylocereus fruits."Advances in Applied Science Research 2(3): 418-425.
  • Dartsch PC, Kler A, Kriesl E, 2009. Antioxidative and antiinflammatory potential of different functional drink concepts in vitro. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 23(2): 165-171.
  • De Souza AC, Fernandes AC, Silva MS, Schwan RF, Dias DR, 2018. Antioxidant activities of tropical fruit wines. Journal of the Institute of Brewing, 124(4): 492-497.
  • Dimero FN, Tepora T F, 2018. Processing and Development of Dragon Fruit Wine. International Journal of Environment, Agriculture and Biotechnology, 3(5): 266212.
  • Esquivel P, Stintzing FC, Carle R, 2007. Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes. Innovative Food Science & Emerging Technologies, 8(3): 451-457.
  • Fitratullah AMN, Maruddin F, Yuliati FN, Prahesti KI, Taufik M, 2019. Addition of red dragon fruit (Hylocereus polyrhizus) on yogurt: Effect on lactic acid content, pH, and the inhibition of Escherichia coli growth. In IOP Conference Series: Earth and Environmental Science Vol. 343, No. 1, p. 012034. IOP Publishing.
  • Garcia EJ, Oldoni TLC, Alencar SMD, Reis A, Loguercio AD, Grande RHM, 2012. Antioxidant activity by DPPH assay of potential solutions to be applied on bleached teeth. Brazilian dental journal, 23: 22-27.
  • Goldman IL, 1995. “Differential effect of population density on shape and size of cylindrical red beet (Beta vulgaris L.) genotypes”, J. Amer. Soc. Hort. Sci., 120: 908–909.
  • Hani NM, Romli SR, Ahmad M, 2015. Influences of red pitaya fruit puree and gelling agents on the physico‐mechanical properties and quality changes of gummy confections. International Journal of Food Science & Technology, 50(2): 331-339.
  • Hor SY, Ahmad M, Farsi E, Yam MF, Hashim MA, Lim CP, Asmawi MZ, 2012. Safety assessment of methanol extract of red dragon fruit (Hylocereus polyrhizus): Acute and subchronic toxicity studies. Regulatory Toxicology and Pharmacology, 63(1): 106-114.
  • Hossain FM, Numan SM, Akhtar S, 2021. Cultivation, Nutritional Value, and Health Benefits of Dragon Fruit (Hylocereus spp.): A Review. International Journal of Horticultural Science and Technology, 8(3): 239-249.
  • Jayasinghe O, Fernando S, Jayamanne V, Hettiarachchi D, 2015. Production of a novel fruit-yoghurt using dragon fruit (Hylocereus undatus L.). European Scientific Journal, 11(3).
  • Jiang, X., Lu Y, Liu SQ, 2020. Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii. Lwt, 132, 109929.
  • Le TT, Le NL, 2021. Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice (hylocereus polyrhizus) extracted by ultrasound‐assisted enzymatic treatment and optimized by response surface methodology. Journal of Food Processing and Preservation, 45(3), e15217.
  • Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao, Qi X, 2022. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. Ultrasonics Sonochemistry, 82, 105897.
  • Liaotrakoon W, De Clercq N, Van Hoed V, Dewettinck K, 2013a. Dragon fruit (Hylocereus spp.) seed oils: their characterization and stability under storage conditions. Journal of the American Oil Chemists' Society, 90(2): 207-215.
  • Liaotrakoon W, De Clercq N, Van Hoed V, Van de Walle D, Lewille B, Dewettinck K, 2013b. Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees. Food and Bioprocess Technology, 6(2), 416-430.
  • Lim HK, Tan CP, Karim R, Ariffin AA, Bakar J, 2010. Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil: Hylocereus undatus and Hylocereus polyrhizus. Food Chemistry, 119(4), 1326–1331. https://doi.org/10.1016/J. FOODCHEM.2009.09.002.
  • Mahayothee B, Komonsing N, Khuwijitjaru P, Nagle M, Müller J, 2019. Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science & Technology, 54(2): 460–470.
  • Nur Aliaa AR, Siti Mazlina MK, Taip FS, 2011. Effects of Commercial Pectinases Application on Selected Properties of Red Pitaya Juice. J. Food Process Eng. 34(5): 1523–1534.
  • Özcan K, Bilek SE, 2018. Kırmızı Pancardan Renk Maddesi Üretimi ve Stabilitesinin Sağlanması. Akademik Gıda, 16(4), 439-449.
  • Pawde S, Talib MI, Parate VR, 2020. Development of fiber-rich biscuit by incorporating dragon fruit powder. International Journal of Fruit Science, 20(sup3), S1620-S1628.
  • Prabowo I, Utomo EP, Nurfaizy A, Widodo A, Widjajanto E, Rahadju P, 2019. Characteristics and antioxidant activities of anthocyanin fraction in red dragon fruit peels (Hylocereus polyrhizus) extract. Drug Invention Today, 12(4).
  • Rebecca OPS, Boyce AN, Chandran S, 2010. Pigment identification and antioxidant properties of red dragon fruit (Hylocereus polyrhizus). African Journal of Biotechnology, 9(10), 1450-1454.
  • Stintzing FC, Carle C, 2003. Functional properties of anthocyanins and betalains in plants, food, and in human nutrion, Trends Food Science Technology 15:19p.
  • Sudiarta IW, Saputra IWR, Singapurwa NMAS, Candra IP, Semariyani AAM, 2021. Ethanol and methanol levels of red dragon fruit wine (Hylocereus costaricensis) with the treatment of sugar and fermentation time. In Journal of Physics: Conference Series Vol. 1869, No. 1, p. 012032. IOP Publishing.
  • Thokchom A, Hazarika BN, Angami T, 2019. Dragon fruit-An advanced potential crop for Northeast India. Agriculture & Food: eNewsletter. 1(4): 253-254.
  • Truong TCT, Kobayashi T, 2020. Pectin bioplastic films regenerated from dragon fruit peels. Vietnam Journal of Science, Technology and Engineering, 62(4): 18-22.
  • Wang W, Xue G, Qu Y, Wang R, Wei Y, Liu M, Zhang S, 2021. Preparation and Characterization of Food Packaging Films Based on Dragon Fruit Peel Polysaccharide and Pomegranate Peel Polyphenol. Available at SSRN 4087231.
  • Wong YM, Siow LF, 2015. Effects of Heat, pH, Antioxidant, Agitation and Light on Betacyanins Stability Using Red-fleshed Dragon Fruit (Hylocereus polyrhizus) Juice and Concentrate as Models. J. Food Sci. Technol. 52(5): 3086–3092.
  • Wu LC, Hsu HW, Chen YC, Chiu CC, Lin YI, Ho JAA, 2006. Antioxidant and antiproliferative activities of red pitaya. Food chemistry, 95(2): 319-327.
  • Wulansari PD, Kusmayadi A, 2016. Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time. Animal Production, 18(2): 113-117.
  • Yeler HB, 2021. Kırmızı pancar ve üzüm kabuğundan farklı ekstraksiyon koşullarında boyar madde üretimi. Doktora Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
  • Zainoldin KH, Baba AS, 2009. The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology, 60(3): 361-366.
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Bitki Bilimi
Bölüm Makaleler
Yazarlar

Büşra Yılmaz 0000-0003-1346-7614

Seda Ersus 0000-0003-0475-4099

Yayımlanma Tarihi 28 Temmuz 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 10 Sayı: Özel Sayı

Kaynak Göster