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Essential fatty acids of pitaya (dragon fruit) seed oil


Ariffin, Abdul Azis and Bakar, Jamilah and Tan, Chin Ping and Abdul Rahman, Russly and Karim, Roselina and Loi, Chia Chun (2009) Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry, 114 (2). pp. 561-564. ISSN 0308-8146; ESSN: 1873-7072


Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are important acids that are necessary substrates in animal metabolism and cannot be synthesised in vivo. Both pitaya varieties contain about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)). This paper details the process of recovering the pitaya seeds and determining the composition of the oil extracted from the seeds.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2008.09.108
Publisher: Elsevier
Keywords: Pitaya; Seed oil; Essential fatty acids; Linoleic; Linolenic
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 04 Apr 2014 01:13
Last Modified: 16 Nov 2016 01:16
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2008.09.108
URI: http://psasir.upm.edu.my/id/eprint/14553
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