Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-07-11T13:40:59Z No. of bitstreams: 1 2012 - Luzimary de Jesus Ferreira Godinho Rocha.pdf: 1344154 bytes, checksum: 0659f7d53a1501d32b67bcaa4079a4da (MD5) / Made available in DSpace on 2017-07-11T13:40:59Z (GMT). No. of bitstreams: 1 2012 - Luzimary de Jesus Ferreira Godinho Rocha.pdf: 1344154 bytes, checksum: 0659f7d53a1501d32b67bcaa4079a4da (MD5) Previous issue date: 2012-07-26 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / The pitaya or Cereus undatus pitaya or, synonymy: Hylocereus guatemalensis, H.undatus is exotic fruit consumption and slightly increasing in our country. The functional assignments given to this fruit, common sense encourages the study of their physical, chemical and microbiological. It should be noted that the fruits are primary sources of several vitamins and other bioactive compounds, for example, phenolic fibers, and sugars. The intake of these compounds increases the immunity of individuals, leading to improved levels of health, physical and mental performance. The reference values for these nutrients pitaya, also, are unknown to the general public, as this is a fruit intake of a wealthy class, for its price is too high for our Brazilian standards. In food matrices are very complex, given its inherent characteristics. Thus, there are several techniques used for quantitative analysis of bioactive compounds, among them, have a High Performance Liquid Chromatography (HPLC) and UV-visible spectrophotometry. The objective of this study is to quantify the presence of vitamin C, anthocyanins and sugars in pitayas white and red pulp by HPLC, as well as to determine, although the content of antioxidant activity by the method of capturing the radical 2,2 '- azinobis ( 3-etilbenzenotiazolina-6-sulfonic acid - ABTS), soluble solids (? Brix) is determined in a digital refractometer, as well as acidity and pH. The soluble solids found can confirm that the samples of red pitaya have higher sugar content than the white pulp. The pH and total acidity (g citric acid/100g fruit), should also be monitored and analyzed, possibly under conditions of controlled cultivation of this food because it is an exotic fruit and consumption in our country recently. As for the results of anthocyanins, because it is a dye that rapidly degrades, its presence became insignificant, being found only in the halo of red pulp pitaya, requiring further analysis and monitoring standards in a more specific. There was a low antioxidant activity in the samples, as well as its content of vitamin C, these values should be found, first, the storage time, which decreases the levels of these analytes. / A pitaya ou Cereus undatus, sinon?mia: Hylocereus guatemalensis, H.undatus ? uma fruta ex?tica e de consumo ligeiramente crescente no nosso pa?s. As atribui??es funcionais dadas a essa fruta, pelo senso comum, incita ao estudo das suas caracter?sticas f?sicas, qu?micas e microbiol?gicas. Deve-se ressaltar que as frutas s?o fontes prim?rias de v?rias vitaminas e outros compostos bioativos, como por exemplo, os compostos fen?licos, fibras e a??cares. A ingest?o desses compostos aumenta a imunidade dos indiv?duos, induzindo a melhoria dos n?veis de sa?de, rendimento f?sico e mental. Os valores de refer?ncia desses nutrientes para a pitaya, ainda, s?o desconhecidos do grande p?blico, por ser esta uma fruta de consumo de uma classe abastada, por seu pre?o ser demasiadamente alto para os nossos padr?es brasileiros. As matrizes em alimentos s?o muito complexas, dadas as suas caracter?sticas intr?nsecas. Diante disso, v?rias s?o as t?cnicas utilizadas para determina??es anal?ticas de compostos bioativos, dentre elas, t?m-se a Cromatografia L?quida de Alta Efici?ncia (CLAE) e espectrofotometria U.V vis?vel. O objetivo deste trabalho ? quantificar a presen?a de vitamina C, antocianinas e a??cares nas pitayas de polpas branca e vermelha por CLAE, bem como, determinar, ainda, o teor de atividade antioxidante pelo m?todo de captura do radical 2,2?- azinobis (3-etilbenzenotiazolina-6-?cido sulf?nico ? ABTS), teores de s?lidos sol?veis (?Brix) determinado em um refrat?metro digital, al?m da acidez e pH. O teor de s?lidos sol?veis encontrados pode confirmar que as amostras de pitaya vermelha t?m maiores teores de a??cares que a de polpa branca. Quanto ao valor de pH e acidez total titul?vel (g de ?cido c?trico/100g de fruta), precisam, ainda, ser monitorados e analisados, possivelmente, sob condi??es de cultivo controlado desse alimento por se tratar de uma fruta ex?tica e de recente consumo no nosso pa?s. Quanto aos resultados das antocianinas, por se tratar de um corante que degrada rapidamente, a sua presen?a mostrou-se irris?ria, sendo encontrada somente no halo da pitaya de polpa vermelha, necessitando de mais an?lises e padroniza??es em condi??es mais espec?ficas de monitoramento. Houve baixa atividade antioxidante nas amostras analisadas, bem como o seu teor de vitamina C, esses valores encontrados devem-se, primeiramente, ao tempo de armazenamento, que diminui os teores desses analitos.