Objective: This integrative review aimed to identify the phenolic compounds present in pitayas (dragon fruit). Methods: We employed a comprehensive search strategy, encompassing full-text articles published between 2013 and 2023 in Portuguese, English, and Spanish from databases indexed in ScienceDirect, Capes Periodics, Scielo, and PubMed. The study’s selection was guided by the question, “What are the main phenolic compounds found in pitaya fruits?”. Results: After screening 601 papers, 57 met the inclusion criteria. The identified phytochemicals have been associated with a range of health benefits, including antioxidant, anti-inflammatory, and anxiolytic properties. Additionally, they exhibit promising applications in the management of cancer, diabetes, and obesity. These 57 studies encompassed various genera, including Hylocereus, Selenicereus, and Stenocereus. Notably, Hylocereus undatus and Hylocereus polyrhizus emerged as the most extensively characterized species regarding polyphenol content. Analysis revealed that flavonoids, particularly kaempferol and rutin, were the predominant phenolic class within the pulp and peel of these fruits. Additionally, hydroxycinnamic and benzoic acid derivatives, especially chlorogenic acid, caffeic, protocatechuic, synaptic, and ellagic acid, were frequently reported. Furthermore, betalains, specifically betacyanins, were identified, contributing to the characteristic purplish-red color of the pitaya peel and pulp. These betalains hold significant potential as natural colorants in the food industry. Conclusion: Therefore, the different pitayas have promising sources for the extraction of pigments for incorporation in the food industry. We recommend further studies investigate their potential as nutraceuticals.

O presente estudo teve como objetivo empregar farinhas de coprodutos de frutas em bolos sem glúten e analisar a qualidade sensorial e tecnológica das receitas. Foi desenvolvido um bolo padrão e seis com adição de 14% de cada farinha de coproduto. Foi realizada avaliação de volume, dureza instrumental e análise sensorial de aceitação. O bolo com farinha da casca de banana apresentou os melhores resultados de volume e dureza, enquanto o bolo com farinha da casca de abacaxi os piores resultados, menor volume e maior dureza. As diferenças de cor dos bolos foram refletidas pela característica de cada farinha adicionada. Todos os bolos atingiram mais de 70% de aceitabilidade sensorial, demonstrando a viabilidade das aplicações. Conclui-se que a utilização de farinhas produzidas com coprodutos de frutas em bolos é uma opção para uma alimentação saudável e sustentável, em especial, para indivíduos celíacos.

Anais do IV Simpósio de Ciência e Tecnologia de Alimentos (SICITAL) (978-65-272-1612-4) - Valorização De Coprodutos Agroindustriais Na Formulação De Alimentos: Potencial Tecnológico E Sustentabilidade - Uma Revisão

Non–conventional food plants (NCFPs) have gained attention as sustainable sources of nutrients and bioactive compounds, while their underutilized edible parts may contribute to food diversification and waste reduction. This study performed a descriptive comparative analysis of the nutritional, mineral, lipid, phenolic, antioxidant, oxalate, and acute toxicity profiles of Xanthosoma sagittifolium (Taioba) cultivated in Brazil. Samples were evaluated for proximate composition; minerals by ICP–OES; Folin–Ciocalteu reducing capacity; antioxidant capacity by ABTS, DPPH, and FRAP; fatty acid profile by GC–FID; oxalic acid content; and toxicity using the Artemia salina bioassay. The leaf blade showed substantially higher protein, total phenolic equivalents, FRAP capacity, and concentrations of several fatty acids, including α–linolenic and linoleic acids, as well as higher levels of most analyzed minerals. Conversely, the petiole exhibited markedly higher moisture, carbohydrates, and potassium. Both fractions demonstrated high dietary fiber content, a predominance of polyunsaturated fatty acids, and low atherogenicity and thrombogenicity indices. Although both fractions contained oxalates—with the leaf blade presenting nearly twice the concentration of the petiole—aqueous extracts of both parts showed no detectable acute lethality in the Artemia salina screening. Overall, the results highlight that Taioba represents a highly valuable nutritional resource. Furthermore, the integral utilization of both the leaf blade and the underutilized petiole offers a complementary, sustainable, zero–waste strategy for dietary diversification, provided that appropriate thermal processing is applied to mitigate oxalate concerns.