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Pitaya or pitahaya is the fruit of several different cactus species indigenous to the Americas.The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The seed oil contains the fatty acids, linoleic acid and linolenic acid.
Cook with Pitaya
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Pitaya or pitahaya is the fruit of several different cactus species indigenous to the Americas.The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The seed oil contains the fatty acids, linoleic acid and linolenic acid.
“The best results for the extraction of phenolic compounds from pitaya (dragon fruit) were achieved with an organic solvent (450. 41 mg 100 g^-1 dry bases-db) in comparison to NADESs lactic acid:glycine (193.18 mg 100 g^-1 db) and lactic acid:ammonium acetate (186.08 mg 100 g^-1 db).”
NADESs lactic acid:glycine→achieved→193.18 mg 100 g^-1 dry bases-db for the extraction of phenolic compounds from pitaya
“Storage at 5 ºC, followed by 7 ºC maintained better visual appearance of the pitaya fruit after 20 days, by reducing decay incidence and severity, and maintaining greener bracts compared with fruit stored at 10 ºC.”
