ArticleJournal of food science2025
Phytochemical and Antioxidant Profile of Pitaya (Hylocereus hybridum) Fruits: Elucidation Through Chemical Fractionation.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Efficacy of Watercress (Antioxidants (Basel, Switzerland) · 2026Article
- Phytochemical and Antioxidant Profile of Pitaya (Hylocereus hybridum) Fruits: Elucidation Through Chemical Fractionation.Journal of food science · 2025Article
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Authors and funding
9 authors.
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Abstract
The increasing global demand for diverse and health-promoting foods has led to the expansion of tropical fruit cultivation beyond their native regions, notably into the Mediterranean area. This shift necessitates a deeper understanding of their phytochemical profiles, as environmental factors in new cultivation contexts can significantly influence the biosynthesis of their bioactive compounds. In this study, we explored the phytochemical and antioxidant properties of pitaya fruit, focusing on chemical fractionation and the link between its bioactive components and functional benefits. Using HPLC-DAD-MS/MS, key compounds contributing to the fruit's antioxidant effects were identified. The total polyphenol content (TPC) in the original pitaya extract was 670.57 ± 15.98 mg 100 g
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