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Food Chem. 2016 Jan 1;190:403-411. doi: 10.1016/j.foodchem.2015.05.111. Epub 2015 May 28.

Characterization of main primary and secondary metabolites and in vitro antioxidant and antihyperglycemic properties in the mesocarp of three biotypes of Pouteria lucuma.

Author information

1
Laboratorio de Química y Bioquímica de Alimentos, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Avenida Waddington 716, Valparaíso, Chile; Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, Quillota, Chile.
2
Laboratorio de Química y Bioquímica de Alimentos, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Avenida Waddington 716, Valparaíso, Chile.
3
Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, Quillota, Chile.
4
Unidad de Postcosecha, Instituto de Investigaciones Agropecuarias (INIA-La Platina), Santiago, Chile.
5
Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina - UNALM, Av. La Molina s/n, Lima, Peru.
6
Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, Quillota, Chile. Electronic address: romina.pedreschi@ucv.cl.

Abstract

Pouteria lucuma is an Andean fruit from pre-Incas' times highly appreciated due to its characteristic flavor and taste in its homeland. We characterized the primary (e.g., sugars and organic acids), and secondary (e.g., phenolics and carotenoids) and in vitro antioxidant and antihyperglycemic properties of Rosalia, Montero and Leiva 1 lucuma biotypes. Significant differences were found in these metabolites and functional properties related to biotype and ripeness stage. Results showed significant amounts of sugars (119.4-344 mg total sugars g(-1)DW) and organic acids (44.4-30.0 mg g(-1)DW) and functional associated compounds such as ascorbic acid (0.35-1.07 mg g(-1)DW), total phenolics (0.7-61.6 mg GAE g(-1)DW) and total carotenoids (0.22-0.50 mg β-carotene g(-1)DW). Important in vitro antioxidant and antihyperglycemic properties were found and provide the base for the standardization of lucuma harvest and postharvest focused not only on the enhancement of sensory but functional properties.

KEYWORDS:

Antihyperglycemia; Carotenoids; Organic acids; Phenolic compounds; Sugars

PMID:
26212989
DOI:
10.1016/j.foodchem.2015.05.111
[Indexed for MEDLINE]

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