# Nutritional Analysis of Red-Purple and White-Fleshed Pitaya (_Hylocereus_) Species
## 3 Results
### Principal Component Analysis (PCA)
White pitaya (B. Spme) had the highest alcohols--5 I--while red-fleshed (R. Spme) and white-fleshed (B. Spme) also had higher alcohols at 1-2-3 values. In addition, alcohols 4-6-7 were the highest in red-fleshed fruits (R. Spme). For the Ketones, PC1 explained 71.67% of the total variance and PC2 explained 24.61% in peduncle samples. These two components may explain 96.28% of the total variance (Figure 4). Red-fleshed (R. Spme) had higher k 5-6-7 while white-fleshed (B. Spme) had higher k 1-2-3 and t.k. For the aldehydes, PC1 explained 50.25% of the total variance, PC2 explained 34.81% in peduncle samples. These two components can explain 85.06% of the total variance (Figure 5). Ald7-4-14 was found to be the highest in red-fleshed (R. Spme), and white-fleshed (B. Spme) had a similar trend. Aldehydes 1, 2, 5, 9 and 10 were the highest in red-fleshed (R. Spme) whereas the rest of the aldehyde were the highest in white-fleshed (B. Spme). For esters, PC1 explained 78.64% of the total variance and PC2 explained 21.36% in peduncle samples. These two components may explain 100% of the total variance (Figure 6). E2 was the highest in red-fleshed pitaya while e1 was the highest in white-fleshed (B. Spme). For acids, PC1 explained 55.09% of the total variance and PC2 explained 30.41% in peduncle samples. These two components may explain 85.50% of the total variance (Figure 7). Acids 12-13 were the highest in the red-fleshed pitaya (R.Spme). Figure 1: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for phenolic compounds in red-white pitaya. Figure 3: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for Alcohols from volatile compounds in red-white pitaya. alc1: 1-Hexadecanol, alc2: 1-Tetradecanol, alc3: dimethyl-Silanediol, alc4: <2-ethyl->Hexanol, alc5: Lauryl alcohol, alc6: Pentadecanol, alc7: Tridecyl alcohol. Figure 2: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for sugars in red-white pitaya. Figure 4: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for ketones from volatile compounds in red-white pitaya. k1: 1-hydroxy- 2-Propanone,k2: 1-(2-furanyl)-Ethanone, k3: 2,3-Butanedione, k4: 2-Propanone, k5: 5-hexyldihydro- 2(3H)-Furanone, k6: diphenyl-Methanone, k7: <delta->Dodecalactone; R.Spme: Red Spme; B.Spme: Blue Spme. Figure 5: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for aldehydes from volatile compounds in red-white pitaya. ald1: 2 octanel, ald2: 2,4 nonadenal, ald3: 2-Decenal, (E)-, ald4: 2-furancarboxaldehyde, ald5: 2-heptenal, (Z)-, ald6: 2-oxo- Propanal, ald7: 3-methyl-Benzaldehyde, ald8: caprylaldehyde, ald9: hexanal, ald10: Non-2(E)-enal, ald11: nonanal, ald12: octanel, ald13: Trans-2-Dodecenal, ald14: trans-2-Undecenal. Figure 6: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for esters from volatile compounds in red-white pitaya. e1: 1,2-Benzenedicarboxylic acid, diethyl ester, e2: Acetic acid, ethyl ester. Figure 7: Biplot graph (scores and loading plots) obtained from Principal Component Analysis for acids from volatile compounds in red-white pitaya. ac1: 2-Acetonyl-3-cyano-2,3-dimethylcyclobutane-1-carboxylic acid, ac2: Acetic acid, ac3: anhydride acetic acid, ac4: caprylic acid, ac5: Carbamic acid, monoammonium salt, ac6: decanoic acid, ac7: dodecanoic acid, ac8: heptanoic acid, ac9: hexanoic acid, ac10: nonanoic acid, ac11: octanoic acid, ac12: pentadecanoic acid, ac13: tetradecanoic acid. Other compounds, PC1 explained 60.16% of the total variance, PC2 explained 22.79% in samples. These two components may explain 82.95% of the total variance (Figure 8). As a result, the variability of PCA results in all volatile compounds was found to be quite high, with the total variation ranging between 21.36% and 100.00%. All these figures and tables are a summary of the variables studied in this experiment.