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Full Research Article

Comparative Phytochemical Profiling and GC-MS Characterization of Red-and White-fleshed Dragon Fruit (Hylocereus spp.) Pulp

A
A.M. Deshmukh1,*
V
V.K. Garande2
A
A.K. Sahoo3
1Department of Food Science and Technology, Shivaji University, Kolhapur-416 004, Maharashtra, India.
2Zonal Agricultural Research Station, Ganeshkhind, Pune-411 007, Maharashtra, India.
3Institute of Chemical Technology-Indian Oil Odisha Campus, Bhuvaneshwar-751 013, Odisha, India.

ABSTRACT

Background: Dragon fruit is a rich source of essential nutrients and minerals and exhibits high antioxidant activity. Regular consumption of foods abundant in natural antioxidants has been associated with a reduced risk of chronic degenerative diseases such as diabetes, obesity, cancer and cardiovascular disorders, while also contributing to the mitigation of systemic inflammation. Identification and characterization of natural phytochemicals present in dragon fruit are therefore crucial for elucidating its therapeutic potential and for supporting the development of functional foods aimed at promoting human health.

Methods: Methanol extracts were prepared from the pulp of red and white dragon fruits through homogenization, centrifugation and concentration. The extracts were then analyzed by using a Shimadzu Japan TQ 8050 plus GC-MS system with the NIST 2014 database for accurate compound identification.

Result: GC-MS analysis revealed significant differences in the volatile and chemical profiles of red and white dragon fruit pulps. Ten compounds were identified in the red pulp, whereas the white pulp exhibited a more complex profile with over twenty-six compounds. Esters, alcohols, ketones and fatty acids constituted more than 60% of the detected constituents. Inositol isomers (muco-, epi- and l-inositol) were predominant in both pulps, showing the highest peak areas (71.00-99.12%). The red pulp was characterized by distinct lipid compounds, while the white pulp showed a unique set of alcohols and fatty acids. These phytochemicals are associated with antioxidant, anti-inflammatory, antimicrobial and anticancer properties, highlighting the potential of dragon fruit as a functional food for human health promotion.

INTRODUCTION

Dragon fruit (Hylocereus spp.) known as Pitaya or Pitahaya which means “The scaly fruit” in Latin America belonging to the family Cactaceae, is a most important tropical fruit crop. Dragon fruit is a rich source of nutrients and minerals such as phosphorus, iron, vitamin C, crude fiber, flavonoids, phenolic, betacyanins, polyphenols and carotene. It is a rich source of betalains which can combat oxidative stress and suppress cancer cells. Betalains are responsible for the major antioxidant capacity in dragon fruit (Esquivel et al., 2007; Rebecca et al., 2010; Wiset et al., 2012).  Carotenoids could reduce the risk of heart disease and cancer, other importance of dragon fruit is such as it can limit cholesterol levels, prevent colon cancer, improve kidney function and bone formation, strengthen the brain workings, increase the sharpness of the eyes and help in reducing blood sugar levels in people suffering from type 2 diabetics (Romero et al., 2017; Sonawane, 2017). The fruit contains malic acid as the principal acid (Gunasena et al., 2007; Nomura et al., 2005). Dragon fruit boosts immunity in individuals due to the presence of bioactive compounds. Thus, improves physical and mental health (Michelle et al., 2017). It is becoming well-known in India as a therapeutic fruit that is consumed because of its high nutritional content and therapeutic benefits (Deka et al., 2025). Hence, the objective of the present study was to identify the phytochemical constituents of Hylocereus undatus and Hylocereus polyrhizus qualitatively with the aid of GC-MS techniques.

MATERIALS AND METHODS

The experiment was conducted in the Department of Food Science and Technology at Shivaji University, Kolhapur, during the period 2024-2025.

Collection of fruit material
 
Fully matured well-ripened fruits of Hylocereus species were collected from the Chipri and local market of Kolhapur in the months of March to June and October to December. The fruits were stored at -18°C until its use.
 
Preliminary phytochemical screening
 
Various qualitative chemical tests were conducted to establish the phytochemical profiles of the samples. Qualitative phytochemical analyses were performed following the standard procedures described by (Harborne, 1988) and (Khandelwal, 2005) to detect the presence of different phytoconstituents. The fruit pulp was initially stored at -18°C, after which they were dried, finely ground and sieved through a 100-mesh sieve to obtain uniform powder samples. The powdered samples were then packed in multilayer bags and stored at room temperature until further analysis. Each qualitative test was performed in triplicate for all samples to ensure reproducibility and reliability of the results.
 
Test for saponins
 
One mL of the pulp extract was diluted with distilled water to 20 mL and shaken in a graduated cylinder for 15 minutes. The formation of one centimetre layer of foam indicates the presence of saponins (Harborne, 1988).
 
Test for phenols
 
A small amount of the alcoholic extract was taken with 1 mL of water in a test tube and 1 to 2 drops of Iron III chloride (FeCl3) was added. Presence of blue, green, red or purple colour is a positive test (Harborne, 1988).
 
Test for glycosides
 
 A small amount of alcoholic extract was taken in 1 mL of water in a test tube and a few drops of aqueous NaOH were added. A yellow colour indicates the presence of glycosides (Khandelwal, 2005).
 
Test for favonoids
 
One to five drops of concentrated hydrochloric acid (HCl) were added to little amount of ethanolic extract of the plant material. Immediate development of a red colour indicates the presence of flavonoids (Harborne, 1988).
 
Test for tannins: Ferric chloride (FeCl3) test
 
Five millilitres of the extract were transferred into a test tube, followed by the addition of 2 mL of 5% ferric chloride (FeCl3) solution. The formation of a greenish-black coloration or precipitate indicated the presence of tannins (Khandelwal, 2005).
 
Lead acetate test
 
Two millilitres of the extract were mixed with 2 mL of distilled water and a few drops of 1% lead acetate solution were added. The appearance of a white precipitate confirmed the presence of tannins (Khandelwal, 2005).
 
Preparation of the dragon fruit extract
 
Dragon fruit pulp was extracted by initially separating the pulp using a muslin cloth. The obtained pulp was homogenized with methanol in a 1:2 (w/v) ratio of pulp to solvent and agitated on an orbital shaker at ambient temperature for 24 h to ensure efficient extraction of bioactive compounds. After homogenization, the mixture was centrifuged at 15,000 rpm for 10 min to separate the solid and liquid fractions. The supernatant was carefully collected and concentrated by evaporating the solvent to reduce the volume by half. The concentrated extracts were subsequently stored at -20°C until further analysis to maintain sample stability (Jagtap et al., 2010).
 
GC-MS analysis
 
GC-MS analysis was carried out at the Central Facility Centre (CFC), SAIF, Shivaji University, Kolhapur, using a Shimadzu TQ-8050 Plus GC-MS system (Japan) equipped with an HS-20 autosampler and an electron ionization (EI) detector. Separation was achieved on an HP-5MS capillary column (5% diphenyl, 95% dimethylpolysiloxane: 30 m x 0.25 mm ID x 0.25 µm film thickness). The oven temperature program was set initially at 50°C with a holding time of 3 min, followed by an increase at a rate of 10°C min-1 to 250°C and held for 20 min. Helium was used as the carrier gas at a constant flow rate of 1.0 mL min-1, with a purge flow of 3.0 mL min-1. Samples were injected in split mode with an injection volume of 1 µL and an injector temperature of 300°C. The mass spectrometer operated with an ion source temperature of 200°C and a scan speed of 2500. Identification of compounds was performed by comparing the mass spectra with those in the NIST 2014 mass spectral library (Jabbar et al., 2022).

RESULTS AND DISCUSSION

Preliminary phytochemical screening
 
The presence of phytochemical constituents in dragon fruit pulp samples was analyzed and presented in (Table 1). Natural sources of antioxidant are found in fruits and vegetables with the highest percentage of antioxidant concentrated in the kernel of nuts, peels of fruit, juice of fruits and vegetables (Beebi et al., 2026). Qualitative screening revealed that both red and white dragon fruit pulps contained phenolics, flavonoids, glycosides and tannins, whereas saponins were absent in the pulp of both varieties. Similarly, the peels of both red and white dragon fruit exhibited the presence of phenols, flavonoids, glycosides and tannins. Consumption of tannin-rich foods, such as tea, wine and certain fruits, has been associated with improved human health through the reduction of blood pressure and arterial stiffness, thereby lowering the risk of cardiovascular diseases. Turrini et al., (2015) and Cosme et al., (2025) reported that ellagitannins an important tannin compounds predominantly found in berries and pomegranates are linked to the inhibition of tumor growth and the prevention of carcinogenic processes. Furthermore, Tao et al., (2022) and Zheng et al., (2025) reported that flavonoids confer a wide range of health benefits, including reduced risk of chronic diseases and enhanced immune function, along with antibacterial, antimalarial, anticancer, antiviral, antiangiogenic and neuroprotective activities.

Table 1: Phyto-chemicals present in red DF pulp and white DF pulp.


 
Volatile content detection by GC-MS
 
Gas chromatography-mass spectrometry (GC-MS) is a well-established analytical technique for the detection and characterization of aroma-active compounds in food matrices. Previous studies done by Liang et al., (2020) and Zhang et al., (2020) and demonstrated that most volatile compounds in fruits are synthesized through a series of enzymatic reactions involving precursors such as amino acids, fatty acids and secondary metabolites. These volatile constituents play a crucial role in determining the sensory quality of fresh fruits and fruit-derived products and are of significant importance in food industry applications, including flavour profiling and flavour extract development.
       
In fresh red and white dragon fruit, aldehydes and alcohols were identified as the dominant classes of volatile compounds, accounting for approximately 83% of the total peak area of all detected volatiles (Table 2) and (Graph 1 and 2). The aroma profile comprised a complex mixture of aldehydes, ketones, alcohols, esters, lactones and terpenes. The GC-MS-identified compounds in red and white dragon fruit pulps are presented in (Table 2 and 3), a respectively.

Table 2: Chemical composition of methanolic pulp extract of red dragon fruit pulp (H. Polyrhizus).



Table 3: Chemical composition of methanolic pulp extract of white dragon fruit (H. undatus).



Graph 1: Chromatogram of red dragon fruit pulp.



Graph 2: Chromatogram of white dragon fruit pulp.


       
A total of ten compounds were identified in red dragon fruit pulp, including five alcohols, three esters, one fatty acid and one alkene. In contrast, the white dragon fruit pulp exhibited a more diverse volatile composition, with twenty-six compounds comprising three esters, two ethers, sixteen alcohols, one alcoholic ketone, one aldehyde and two carboxylic acids. Predominant compounds in red dragon fruit included muco-inositol, epi-inositol, l-inositol, cis-inositol, inositol, E, E, Z-1,3,12-nonadecatriene-5,14-diol, 9,12-octadecadienoic acid (Z, Z), 9-octadecynoic acid methyl ester and 10,13-eicosadienoic acid methyl ester.
       
Vucenik, (2019) reported that Muco-inositol (myo-inositol) has received considerable scientific attention due to its reported efficacy in counteracting cancer and Unfer and Facchinetti  (2017) and Chatree et al., (2020) studied and reported its role in managing metabolic disorders such as polycystic ovary syndrome, gestational diabetes mellitus, infertility and thyroid dysfunctions. The presence of esters in ripe fruits suggests their probable formation through protein degradation pathways.
       
The major compounds identified in white dragon fruit pulp included trans-geranylgeraniol, 9,12-octadecadienoic acid (Z, Z), propylene carbonate, muco-inositol, epi-inositol, cis-inositol, l-inositol, Z,Z-8,10-hexadecadien-1-ol and cis-13,16-docosadienoic acid. Geranylgeraniol and related terpenoids have been extensively studied by Medvedev  et al.  (2018); Irwin et al., (2020) and McCully, (2020) for their biological activities, including cardioprotective and neuroprotective effects, hypolipidemic properties, prevention of metabolic disorders and antitumoral activity. Similarly, Lei et al., (2018) reported that geraniol is known for its broad pharmacological profile, encompassing anti-inflammatory, antioxidant, antimicrobial and anticancer activities, along with protective effects on the heart, liver and nervous system.
       
Additionally, 9, 12-octadecadiynoic acid has been implicated in adaptive behavioral development reported by Chen et al., (2021). The presence of fatty acids such as docosadienoic and octadecadienoic acids may contribute to the characteristic waxy sensory attributes of dragon fruit.  Chen et al., (2025) reported that saturated fatty acids including hexadecanoic, tetradecanoic and pentadecanoic acids also play a significant role in imparting waxy aroma characteristics. The identification of prominent volatile groups and fatty acid matrices in GC-MS chromatograms aligns with the observation by Rumondor et al., (2026), who noted that red dragon fruit (Hylocereus polyrhizus) peel contains key volatile compounds capable of interacting significantly with matrix proteins and fats during processing, alongside a rich profile of phenolic compounds Overall, more than 60% of the identified compounds in dragon fruit consisted of esters, alcohols, ketones and fatty acids, including hexadecanoic, octadecanoic and eicosanoic acids. The detected hydroxy acids further contribute to the antioxidant potential of dragon fruit.

CONCLUSION

From the present study, it can be concluded that, the methanolic extracts of both red and white dragon fruit pulps are rich sources of physiologically important phytochemicals. Qualitative phytochemical screening confirmed the presence of flavonoids, phenols, tannins and glycosides in both varieties. Furthermore, GC-MS analysis enabled the identification of several bioactive compounds of physiological significance, highlighting the potential of dragon fruit pulp as a valuable functional food ingredient and a natural source of health-promoting compounds.

ACKNOWLEDGEMENT

I would like to thank all the members of the CFC, SUK for their contribution to the development of scientific research. The authors acknowledge the CFC and Department of Food Science and Technology, Shivaji University for providing laboratory facilities. The authors are grateful to the BARTI fellowship, for providing financial support to carry out this study.

CONFLICT OF INTEREST

The authors declare no conflict of interest. The authors hereby declare that the work presented in this article is original and that any liability for claims relating to the content of this article will be borne by them.

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    Full Research Article

    Comparative Phytochemical Profiling and GC-MS Characterization of Red-and White-fleshed Dragon Fruit (Hylocereus spp.) Pulp

    A
    A.M. Deshmukh1,*
    V
    V.K. Garande2
    A
    A.K. Sahoo3
    1Department of Food Science and Technology, Shivaji University, Kolhapur-416 004, Maharashtra, India.
    2Zonal Agricultural Research Station, Ganeshkhind, Pune-411 007, Maharashtra, India.
    3Institute of Chemical Technology-Indian Oil Odisha Campus, Bhuvaneshwar-751 013, Odisha, India.

    ABSTRACT

    Background: Dragon fruit is a rich source of essential nutrients and minerals and exhibits high antioxidant activity. Regular consumption of foods abundant in natural antioxidants has been associated with a reduced risk of chronic degenerative diseases such as diabetes, obesity, cancer and cardiovascular disorders, while also contributing to the mitigation of systemic inflammation. Identification and characterization of natural phytochemicals present in dragon fruit are therefore crucial for elucidating its therapeutic potential and for supporting the development of functional foods aimed at promoting human health.

    Methods: Methanol extracts were prepared from the pulp of red and white dragon fruits through homogenization, centrifugation and concentration. The extracts were then analyzed by using a Shimadzu Japan TQ 8050 plus GC-MS system with the NIST 2014 database for accurate compound identification.

    Result: GC-MS analysis revealed significant differences in the volatile and chemical profiles of red and white dragon fruit pulps. Ten compounds were identified in the red pulp, whereas the white pulp exhibited a more complex profile with over twenty-six compounds. Esters, alcohols, ketones and fatty acids constituted more than 60% of the detected constituents. Inositol isomers (muco-, epi- and l-inositol) were predominant in both pulps, showing the highest peak areas (71.00-99.12%). The red pulp was characterized by distinct lipid compounds, while the white pulp showed a unique set of alcohols and fatty acids. These phytochemicals are associated with antioxidant, anti-inflammatory, antimicrobial and anticancer properties, highlighting the potential of dragon fruit as a functional food for human health promotion.

    INTRODUCTION

    Dragon fruit (Hylocereus spp.) known as Pitaya or Pitahaya which means “The scaly fruit” in Latin America belonging to the family Cactaceae, is a most important tropical fruit crop. Dragon fruit is a rich source of nutrients and minerals such as phosphorus, iron, vitamin C, crude fiber, flavonoids, phenolic, betacyanins, polyphenols and carotene. It is a rich source of betalains which can combat oxidative stress and suppress cancer cells. Betalains are responsible for the major antioxidant capacity in dragon fruit (Esquivel et al., 2007; Rebecca et al., 2010; Wiset et al., 2012).  Carotenoids could reduce the risk of heart disease and cancer, other importance of dragon fruit is such as it can limit cholesterol levels, prevent colon cancer, improve kidney function and bone formation, strengthen the brain workings, increase the sharpness of the eyes and help in reducing blood sugar levels in people suffering from type 2 diabetics (Romero et al., 2017; Sonawane, 2017). The fruit contains malic acid as the principal acid (Gunasena et al., 2007; Nomura et al., 2005). Dragon fruit boosts immunity in individuals due to the presence of bioactive compounds. Thus, improves physical and mental health (Michelle et al., 2017). It is becoming well-known in India as a therapeutic fruit that is consumed because of its high nutritional content and therapeutic benefits (Deka et al., 2025). Hence, the objective of the present study was to identify the phytochemical constituents of Hylocereus undatus and Hylocereus polyrhizus qualitatively with the aid of GC-MS techniques.

    MATERIALS AND METHODS

    The experiment was conducted in the Department of Food Science and Technology at Shivaji University, Kolhapur, during the period 2024-2025.

    Collection of fruit material
     
    Fully matured well-ripened fruits of Hylocereus species were collected from the Chipri and local market of Kolhapur in the months of March to June and October to December. The fruits were stored at -18°C until its use.
     
    Preliminary phytochemical screening
     
    Various qualitative chemical tests were conducted to establish the phytochemical profiles of the samples. Qualitative phytochemical analyses were performed following the standard procedures described by (Harborne, 1988) and (Khandelwal, 2005) to detect the presence of different phytoconstituents. The fruit pulp was initially stored at -18°C, after which they were dried, finely ground and sieved through a 100-mesh sieve to obtain uniform powder samples. The powdered samples were then packed in multilayer bags and stored at room temperature until further analysis. Each qualitative test was performed in triplicate for all samples to ensure reproducibility and reliability of the results.
     
    Test for saponins
     
    One mL of the pulp extract was diluted with distilled water to 20 mL and shaken in a graduated cylinder for 15 minutes. The formation of one centimetre layer of foam indicates the presence of saponins (Harborne, 1988).
     
    Test for phenols
     
    A small amount of the alcoholic extract was taken with 1 mL of water in a test tube and 1 to 2 drops of Iron III chloride (FeCl3) was added. Presence of blue, green, red or purple colour is a positive test (Harborne, 1988).
     
    Test for glycosides
     
     A small amount of alcoholic extract was taken in 1 mL of water in a test tube and a few drops of aqueous NaOH were added. A yellow colour indicates the presence of glycosides (Khandelwal, 2005).
     
    Test for favonoids
     
    One to five drops of concentrated hydrochloric acid (HCl) were added to little amount of ethanolic extract of the plant material. Immediate development of a red colour indicates the presence of flavonoids (Harborne, 1988).
     
    Test for tannins: Ferric chloride (FeCl3) test
     
    Five millilitres of the extract were transferred into a test tube, followed by the addition of 2 mL of 5% ferric chloride (FeCl3) solution. The formation of a greenish-black coloration or precipitate indicated the presence of tannins (Khandelwal, 2005).
     
    Lead acetate test
     
    Two millilitres of the extract were mixed with 2 mL of distilled water and a few drops of 1% lead acetate solution were added. The appearance of a white precipitate confirmed the presence of tannins (Khandelwal, 2005).
     
    Preparation of the dragon fruit extract
     
    Dragon fruit pulp was extracted by initially separating the pulp using a muslin cloth. The obtained pulp was homogenized with methanol in a 1:2 (w/v) ratio of pulp to solvent and agitated on an orbital shaker at ambient temperature for 24 h to ensure efficient extraction of bioactive compounds. After homogenization, the mixture was centrifuged at 15,000 rpm for 10 min to separate the solid and liquid fractions. The supernatant was carefully collected and concentrated by evaporating the solvent to reduce the volume by half. The concentrated extracts were subsequently stored at -20°C until further analysis to maintain sample stability (Jagtap et al., 2010).
     
    GC-MS analysis
     
    GC-MS analysis was carried out at the Central Facility Centre (CFC), SAIF, Shivaji University, Kolhapur, using a Shimadzu TQ-8050 Plus GC-MS system (Japan) equipped with an HS-20 autosampler and an electron ionization (EI) detector. Separation was achieved on an HP-5MS capillary column (5% diphenyl, 95% dimethylpolysiloxane: 30 m x 0.25 mm ID x 0.25 µm film thickness). The oven temperature program was set initially at 50°C with a holding time of 3 min, followed by an increase at a rate of 10°C min-1 to 250°C and held for 20 min. Helium was used as the carrier gas at a constant flow rate of 1.0 mL min-1, with a purge flow of 3.0 mL min-1. Samples were injected in split mode with an injection volume of 1 µL and an injector temperature of 300°C. The mass spectrometer operated with an ion source temperature of 200°C and a scan speed of 2500. Identification of compounds was performed by comparing the mass spectra with those in the NIST 2014 mass spectral library (Jabbar et al., 2022).

    RESULTS AND DISCUSSION

    Preliminary phytochemical screening
     
    The presence of phytochemical constituents in dragon fruit pulp samples was analyzed and presented in (Table 1). Natural sources of antioxidant are found in fruits and vegetables with the highest percentage of antioxidant concentrated in the kernel of nuts, peels of fruit, juice of fruits and vegetables (Beebi et al., 2026). Qualitative screening revealed that both red and white dragon fruit pulps contained phenolics, flavonoids, glycosides and tannins, whereas saponins were absent in the pulp of both varieties. Similarly, the peels of both red and white dragon fruit exhibited the presence of phenols, flavonoids, glycosides and tannins. Consumption of tannin-rich foods, such as tea, wine and certain fruits, has been associated with improved human health through the reduction of blood pressure and arterial stiffness, thereby lowering the risk of cardiovascular diseases. Turrini et al., (2015) and Cosme et al., (2025) reported that ellagitannins an important tannin compounds predominantly found in berries and pomegranates are linked to the inhibition of tumor growth and the prevention of carcinogenic processes. Furthermore, Tao et al., (2022) and Zheng et al., (2025) reported that flavonoids confer a wide range of health benefits, including reduced risk of chronic diseases and enhanced immune function, along with antibacterial, antimalarial, anticancer, antiviral, antiangiogenic and neuroprotective activities.

    Table 1: Phyto-chemicals present in red DF pulp and white DF pulp.


     
    Volatile content detection by GC-MS
     
    Gas chromatography-mass spectrometry (GC-MS) is a well-established analytical technique for the detection and characterization of aroma-active compounds in food matrices. Previous studies done by Liang et al., (2020) and Zhang et al., (2020) and demonstrated that most volatile compounds in fruits are synthesized through a series of enzymatic reactions involving precursors such as amino acids, fatty acids and secondary metabolites. These volatile constituents play a crucial role in determining the sensory quality of fresh fruits and fruit-derived products and are of significant importance in food industry applications, including flavour profiling and flavour extract development.
           
    In fresh red and white dragon fruit, aldehydes and alcohols were identified as the dominant classes of volatile compounds, accounting for approximately 83% of the total peak area of all detected volatiles (Table 2) and (Graph 1 and 2). The aroma profile comprised a complex mixture of aldehydes, ketones, alcohols, esters, lactones and terpenes. The GC-MS-identified compounds in red and white dragon fruit pulps are presented in (Table 2 and 3), a respectively.

    Table 2: Chemical composition of methanolic pulp extract of red dragon fruit pulp (H. Polyrhizus).



    Table 3: Chemical composition of methanolic pulp extract of white dragon fruit (H. undatus).



    Graph 1: Chromatogram of red dragon fruit pulp.



    Graph 2: Chromatogram of white dragon fruit pulp.


           
    A total of ten compounds were identified in red dragon fruit pulp, including five alcohols, three esters, one fatty acid and one alkene. In contrast, the white dragon fruit pulp exhibited a more diverse volatile composition, with twenty-six compounds comprising three esters, two ethers, sixteen alcohols, one alcoholic ketone, one aldehyde and two carboxylic acids. Predominant compounds in red dragon fruit included muco-inositol, epi-inositol, l-inositol, cis-inositol, inositol, E, E, Z-1,3,12-nonadecatriene-5,14-diol, 9,12-octadecadienoic acid (Z, Z), 9-octadecynoic acid methyl ester and 10,13-eicosadienoic acid methyl ester.
           
    Vucenik, (2019) reported that Muco-inositol (myo-inositol) has received considerable scientific attention due to its reported efficacy in counteracting cancer and Unfer and Facchinetti  (2017) and Chatree et al., (2020) studied and reported its role in managing metabolic disorders such as polycystic ovary syndrome, gestational diabetes mellitus, infertility and thyroid dysfunctions. The presence of esters in ripe fruits suggests their probable formation through protein degradation pathways.
           
    The major compounds identified in white dragon fruit pulp included trans-geranylgeraniol, 9,12-octadecadienoic acid (Z, Z), propylene carbonate, muco-inositol, epi-inositol, cis-inositol, l-inositol, Z,Z-8,10-hexadecadien-1-ol and cis-13,16-docosadienoic acid. Geranylgeraniol and related terpenoids have been extensively studied by Medvedev  et al.  (2018); Irwin et al., (2020) and McCully, (2020) for their biological activities, including cardioprotective and neuroprotective effects, hypolipidemic properties, prevention of metabolic disorders and antitumoral activity. Similarly, Lei et al., (2018) reported that geraniol is known for its broad pharmacological profile, encompassing anti-inflammatory, antioxidant, antimicrobial and anticancer activities, along with protective effects on the heart, liver and nervous system.
           
    Additionally, 9, 12-octadecadiynoic acid has been implicated in adaptive behavioral development reported by Chen et al., (2021). The presence of fatty acids such as docosadienoic and octadecadienoic acids may contribute to the characteristic waxy sensory attributes of dragon fruit.  Chen et al., (2025) reported that saturated fatty acids including hexadecanoic, tetradecanoic and pentadecanoic acids also play a significant role in imparting waxy aroma characteristics. The identification of prominent volatile groups and fatty acid matrices in GC-MS chromatograms aligns with the observation by Rumondor et al., (2026), who noted that red dragon fruit (Hylocereus polyrhizus) peel contains key volatile compounds capable of interacting significantly with matrix proteins and fats during processing, alongside a rich profile of phenolic compounds Overall, more than 60% of the identified compounds in dragon fruit consisted of esters, alcohols, ketones and fatty acids, including hexadecanoic, octadecanoic and eicosanoic acids. The detected hydroxy acids further contribute to the antioxidant potential of dragon fruit.

    CONCLUSION

    From the present study, it can be concluded that, the methanolic extracts of both red and white dragon fruit pulps are rich sources of physiologically important phytochemicals. Qualitative phytochemical screening confirmed the presence of flavonoids, phenols, tannins and glycosides in both varieties. Furthermore, GC-MS analysis enabled the identification of several bioactive compounds of physiological significance, highlighting the potential of dragon fruit pulp as a valuable functional food ingredient and a natural source of health-promoting compounds.

    ACKNOWLEDGEMENT

    I would like to thank all the members of the CFC, SUK for their contribution to the development of scientific research. The authors acknowledge the CFC and Department of Food Science and Technology, Shivaji University for providing laboratory facilities. The authors are grateful to the BARTI fellowship, for providing financial support to carry out this study.

    CONFLICT OF INTEREST

    The authors declare no conflict of interest. The authors hereby declare that the work presented in this article is original and that any liability for claims relating to the content of this article will be borne by them.

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