Phytochemical characterization and antioxidant properties of Prumnopitys andina fruits in different ripening stages in southern Chile
Phytochemical characterization and antioxidant properties of Prumnopitys andina fruits in different ripening stages in southern Chile
Authors
Inostroza Blancheteau, Claudio
Sandoval Rodríguez, Yoselin
Reyes Diaz, Marjorie
Tighe Neira, Ricardo
Gonzalez Villagra, Jorge
Sandoval Rodríguez, Yoselin
Reyes Diaz, Marjorie
Tighe Neira, Ricardo
Gonzalez Villagra, Jorge
Profesor Guía
Authors
Date
Datos de publicación:
10.4067/S0718-58392022000200285
Chilean journal of agricultural research, Vol. 82, 285-293, 2022
Chilean journal of agricultural research, Vol. 82, 285-293, 2022
Tipo de recurso
Artículo de Revista
Facultad de Recursos Naturales
Keywords
Conífera - Flavonoides - Especies nativas - Sólidos solubles
Materia geográfica
Collections
Abstract
The native conifer lleuque (Prumnopitys andina (Poepp. ex Endl.) de Laub.) grows in southern Chile, and has an edible and fleshy ovoid fruit. Some species of the genus Prumnopitys are valuable for the medicinal value of their edible fruits. Thus, the aim of this research was to characterize the phytochemical and antioxidant compounds in four ripening stages of P. andina fruits from La Araucan??a Region, Chile. Fruit quality related parameters, bromatological, antioxidant and phenolic compounds analyses were performed in order to highlight their potential for human consumption. Our study showed that fresh weight, equatorial diameter, and soluble solid content significantly increased (P < 0.05) in P. andina fruits during ripening, reaching 4.02 ?? 0.2 g, 17.9 ?? 0.6 mm, and 23.7 ?? 0.5 ??Brix, respectively, per fruit at stage IV. Our bromatological analyses showed that P. andina fruits had 1.17 ?? 0.1 g 100 g-1 DW protein, 1.55 ?? 0.2 g 100 g-1 DW crude fiber, and 10.76 ?? 2.2 g 100 g-1 DW fruit of ash at fruit ripe. Likewise, we found 2.6 ?? 0.2 mg g-1 FW total phenols, 2.2 ?? 0.2 mg trolox equivalent g-1 FW of antioxidant activity, and 6.4 ?? 0.2 mg rutin equivalent g-1 FW total flavonoid in P. andina fruits. Interestingly, ripening stages I and II showed higher antioxidant compound levels compared to stages III and IV, with the exception of total anthocyanins, which did not change throughout the ripening process. This study shows that P. andina has great potential as a fruit with significant functional properties, which could help promote the propagation, care, and use of this native conifer.