BIOACTIVE COMPOUNDS DETERMINATION IN FERMENTED LIQUID DRAGON FRUIT (HYLOCEREUS POLYRHIZUS)

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Foong, J. H., Hon, W. M., & Ho, C. W.

Faculty of Applied Sciences, UCSI University,
No. 1, Jalan Menara Gading, UCSI Heights, Cheras 56000, Kuala Lumpur, Malaysia.

ABSTRACT. Bioactive compounds have been intensively studied due to their beneficial effects on high cholesterol, cardiovascular disease and cancer. This study focused on the bioactive compounds (fatty acids, phytosterols, betacyanins and acetic acid) and other aspects (physical, microbiological, chemical and nutritional properties) of fermented liquid dragon fruit (Hylocereus polyrhizus) without pasteurization sample A (SA) and with pasteurization sample B (SB). Overall, SB exhibited significantly higher concentrations (p<0.05) of phytosterols, betacyanins, acetic acids, total phenolic content (TPC), total flavonoid content (TFC) and total flavanol assay (TFA) as compared to SA, except fatty acids; this suggested that heat treatment (75oC for 15 s) may have exerted a favourable effect on the concentration of these bioactive compounds. Also, SB showed greater (p<0.05) radical scavenging capacity in 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay than SA. No microorganisms were detected in SA or SB which was possibly due to restricting internal factor such as low pH (3.94-4.00), high ethanol concentration (7.31-8.92%) and the presence of organic acids. In conclusion, the overall results suggested both SA and SB were microbiologically safe for consumption however heat pasteurization may exert a beneficial effect on concentrations of bioactive compounds.

KEYWORDS. Bioactive compounds, dragon fruit, cholesterol, pasteurization, fermentation

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