Kırmızı Pitaya (Hylocereus polyrhizus) ve Beyaz Pitaya (Hylocereus undatus) Türlerinin Fenolik Bileşenlerinin Belirlenmesi.

The aim of the research was to determine the phenolic components of Vietnamese White (flesh white) and Siam Red pitaya (flesh color red) fruits grown under greenhouse cultivation in Seydikemer district of Muğla province. In the research, phenolic components of the varieties such as gallic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, routine and camperol were examined. In the study, it was determined that the Siam Red variety had higher gallic acid (142.85%), chlorogenic acid (332.50%) and caffeic acid (62.50%) contents than the Vietnamese White variety. No statistical difference was detected in p-coumaric acid and routine components of varieties. In the research, while the catechin component was not detected in the Vietnamese White variety, it was detected as 0.90 µg/g in the Siam Red variety. In the research, it was determined that the Kamferol content of the Vietnamese White variety was 75% higher than the Siam Red variety. In this study, the phenolic components of pitaya species with red and white flesh grown in the Seydikemer district of Muğla province were investigated for the first time, and the results are presented. The research revealed that the pitaya species with red flesh contained higher phenolic components. Consequently, it can be said that pitaya species with red flesh would be more suitable for consumption, and this study could serve as a resource for future research on the pitaya species used in the study. [ABSTRACT FROM AUTHOR]