Isolation And Characterization Of Oligosaccharides Composition In Organically Grown Red Pitaya, White Pitaya And Papaya

• Main Authors: Mohd Adzim Khalili, Rohin, Abd Manaf, Ali, A. B., Che Abdullah
• Format: Article
• Language: English; English
• Published: 2014
• Subjects: R Medicine (General); RV Botanic, Thomsonian, and eclectic medicine
• Online Access: http://eprints.unisza.edu.my/4358/1/FH02-FPSK-14-00675.pdf; http://eprints.unisza.edu.my/4358/2/FH02-FPSK-14-01044.jpg; http://eprints.unisza.edu.my/4358/

Objective: the objectives of this study are to isolate and characterize oligosaccharide composition in the flesh and peel of red pitaya, white pitaya and papaya using high performance liquid chromatography analysis (HPLC). Methods: the oligosaccharide composition in both flesh and peel of red pitaya, white pitaya and papaya was determined and quantified by comparing peak areas of sugar samples to those of the standard solutions (Sigma Aldrich, USA). Results: the results of the present study revealed both flesh and peel of red pitaya were significantly higher in dry matter as compared with white pitaya and papaya. The high total soluble solid content of the red pitaya flesh was reflected in the amount of glucose, sucrose and fructose which were significant higher than the amount in white pitaya and papaya flesh. The composition of raffinose and stachyose in red pitaya flesh was found to be significantly higher than white pitaya flesh and papaya flesh. This study clearly showed that red pitaya flesh has a significantly higher composition of maltotriose, maltotetriose and maltopentaose contents as compared to white pitaya flesh and papaya flesh. Therefore, comparatively the composition of maltotriose, maltotetriose and maltopentaose in the fruit’s flesh is significantly higher in value than the peel of the fruit. The flesh of red pitaya was found to have reasonably high proportions of prebiotic oligosaccharides as compared to white pitaya and papaya. Conclusion: the red pitaya fruit may represent a rich source of prebiotic oligosaccharides. It should be regarded as a valuable new source of prebiotic oligosaccharides with the potential of being an economic value-added ingredient to be used as a substrate for the development of functional foods to assist in the prevention of chronic diseases.