Características nutricionales y antioxidantes de la uchuva colombiana (Physalys peruviana L.) en tres estadios de su maduración

ABSTRACT: The fruit Cape Gooseberry has described at yellow (intermediate) and orange (mature) stages. The objective was to describe content of nutrients, total phenols and carotenoids content and antioxidan capacity (DPPH and FRAP) from fruit Cape gooseberry harvested in three stages of ripeness based on epidermis color, stae 1 (light green), stage 3 (orange fruit with green overtones to the area of the cup), stage 5 (orange), usefull for post-harvest practices and knowledge of the nutraceutical potential. This fruit showed 79-80% humidity in the three stages. The carbohydrate content was higher in stage 1 (16.7%) and 5 (16.2%) than stage 3 (15.9%). Caloric content was 76.2, 73.6 and 71.5 Kcal/100g respectively. The percentage of lipids and protein was less than 3% for all stages. The phenol content ranged from 66.5 to 59.2 mg GAE/100g dry weight (dw), being higher in green gooseberry. The total flavonoids content decreased with maturation (131.9 to 65.9 mg Catechin/ 100g dw) without statistically significant difference. The total carotenoid content was significantly different among the three stages of maturity, being higher in pintona fruit (3961.6 μg β-caroteno /100g pulp). DPPH value increased with fruit ripening (284.3 μmol Trolox equivalents/100g dw) and was significantly higher in stage 5 (ripe). FRAP value was similar in the three stages. In conclusion, during ripening of Cape gooseberry a high moisture was maintained, carbohydrates, caloric and phenolic compounds were reduced, but total carotenoids and antioxidant capacity increased.

• Autores: Corrales Bernal, Andrea; Vergara, Ana Isabel; Rojano, Benjamín Alberto; Yahia Kazuz, Elhadi; Maldonado Celis, María Elena
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2015
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/11980
• Acceso en línea: http://hdl.handle.net/10495/11980
• Palabra clave: Physalis peruviana; Physalis peruviana; Capacidad antioxidante; Antioxidant capacity; Flavonoides; Flavonoids; Carotenoides; Carotenoids; Fenoles; Phenols
• Rights: openAccess
• License: Atribución-NoComercial 2.5 Colombia (CC BY-NC 2.5 CO)