Table 1.

The content of sugars, total phenol, total antioxidant capacity of pitaya species (Hylocereus spp.).

Variety	Sugar				Total Phenol (mg/GAE 100 g)	DPPH%
	Glucose	Xylose	Fructose	Total
Red-fleshed	7.52 ± 0.74	0.03 ± 0.04	3.70 ± 0.50	11.25 ± 1.27	17.11 ± 0.38	46.81 ± 2.93
White-fleshed	5.22 ± 0.39	0.05 ± 0.02	4.97 ± 0.48	10.24 ± 0.85	16.66 ± 0.56	38.36 ± 0.2.67