YELLOW PITAYA (HYLOCEREUS MEGALANTHUS) FATTY ACIDS COMPOSITION FROM ECUADORIAN AMAZONIA

Altuna Jl; Silva M; Alvarez M; Quinteros Mf; Morales D; Wilman Carrillo

doi:10.22159/ajpcr.2018.v11i11.24922

Authors

Altuna Jl Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, BolÄ±var State University, Av. Ernesto Che Guevara s/n-Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.
Silva M Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
Alvarez M Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
Quinteros Mf Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, BolÄ±var State University, Av. Ernesto Che Guevara s/n-Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.
Morales D Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.
Wilman Carrillo Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador. http://orcid.org/0000-0002-7609-2939

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i11.24922

Keywords:

Dragon fruit, Yellow pitaya, Fatty acid, Methyl esters fatty acids, Lipids

Abstract

Objective: The aim of this study was to determine the composition of methyl esters fatty acids (FAMEs) in yellow pitaya (Hylocereus megalanthus) seeds cultivated in the Palora, Ecuador Amazonian region.

Methods: Yellow pitaya oil was obtained from yellow pitaya seeds using the Soxhlet technique. FAMEs identification and quantification were carried out using the gas chromatography (GC) with mass spectrometry (MS) and the database Library NIST14.L to identify the FAMEs present in yellow pitaya oil.

Results: Yellow pitaya oil from Ecuador Amazonian region was analyzed by GC-MS, to obtain the five main fatty acids, palmitic acid (11.52%), stearic acid (4.29%), oleic acid (11.09%), vaccenic acid (3.08%), and linoleic acid (69.98%). Omega 6 was the most abundant fatty acid, total content in yellow pitaya seeds oil.

Conclusions: Yellow pitaya seeds content a good proportion of polyunsaturated fatty acids (omega 6). For their fatty acid composition, yellow pitaya seeds can be considered as healthy food and can be used in the food industry for different purposes. Regular consumption of yellow pitaya can improve human health.

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Author Biographies

Altuna Jl, Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, BolÄ±var State University, Av. Ernesto Che Guevara s/n-Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.

UEB

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

FCIAL

Alvarez M, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

FCIAL

Quinteros Mf, Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, BolÄ±var State University, Av. Ernesto Che Guevara s/n-Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.

UEB

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

FCIAL

Wilman Carrillo, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

Facultad de Ciencia e IngenierÃa en Aliementos

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YELLOW PITAYA (HYLOCEREUS MEGALANTHUS) FATTY ACIDS COMPOSITION FROM ECUADORIAN AMAZONIA

Authors

DOI:

Keywords:

Abstract

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Author Biographies

Altuna Jl, Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, BolÄ±var State University, Av. Ernesto Che Guevara s/n-Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

Alvarez M, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

Quinteros Mf, Department of Research, Faculty of Agricultural Sciences, Natural Resources and the Environment, BolÄ±var State University, Av. Ernesto Che Guevara s/n-Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador.

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

Wilman Carrillo, Laboratory of Functional Foods, Faculty of Foods Science and\ Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador.

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