Abstract

OBREGON LA ROSA, Antonio José  and  LOZANO ZANELLY, Glenn Alberto. Nutritional and bioactive compounds of three fruits from the Peruvian highlands and jungle as a potential source of nutrients for human consumption. Cienc. Tecnol. Agropecuaria [online]. 2021, vol.22, n.2, e1835.  Epub May 01, 2021. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol22_num2_art:1835.

The objective of this study was to determine the physical-chemical characteristics, bioactive compounds and the antioxidant capacity of three types of fruits from the mountains and jungle of Peru: aguaymanto (Physalis peruviana L.), yellow pitaya (Selenicereus megalanthus (and quito quito (Solanum quitoense Lam.). The analyzes performed were proximal, physical-chemical, minerals, bioactive compounds, and antioxidant capacity. The highest contents of phosphorus, calcium and sodium (46.80, 38.40 and 4.50 mg %, respectively) corresponded to the aguaymanto; whereas yellow pitaya had the highest magnesium and sulfur contents (28 and 28.20 mg %, respectively). Quito quito presented the highest potassium content (354.90 mg %). Regarding the microelements, the iron content of the yellow pitaya and quito quito fruits stands out (25.90 and 34.60 mg/kg, respectively). The fruits aguaymanto and quito quito had the highest amounts of bioactive compounds, such as vitamin C (43.1 and 30.1 mg/100 g, respectively), total polyphenols (62.93 and 67.24 mg gallic acid/100 g, respectively), and total carotenoids (0.8 and 0.74 mg β-carotene/100 g, respectively.) The antioxidant capacity was determined by the methodologies DPPH, ABTS and FRAP, presenting, aguaymanto and quito quito the highest values, from 197 to 987 µmoles Trolox/100 g, with respect to the yellow pitaya that varied from 110 to 638 µmoles Trolox/100 g. The results allow us to demonstrate that the Andean fruits: aguaymanto, yellow pitaya and quito quito represent an important source of nutritional and bioactive compounds and that they could be used in human nutrition and for the preparation of functional and nutraceutical foods.

Keywords : antioxidant capacity; carotenoids; chemicophysical properties; fruits; nutritional value; phenolic compounds.

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