Phytochemical characterization and antioxidant properties of Prumnopitys andina fruits in different ripening stages in southern Chile

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datacite.alternateIdentifier.citationChilean journal of agricultural research, Vol. 82, 285-293, 2022
datacite.alternateIdentifier.doi10.4067/S0718-58392022000200285
datacite.creatorInostroza Blancheteau, Claudio
datacite.creatorSandoval Rodríguez, Yoselin
datacite.creatorReyes Diaz, Marjorie
datacite.creatorTighe Neira, Ricardo
datacite.creatorGonzalez Villagra, Jorge
datacite.date2022
datacite.subjectConífera
datacite.subjectFlavonoides
datacite.subjectEspecies nativas
datacite.subjectSólidos solubles
datacite.subject.englishConifer
datacite.subject.englishFlavonoids
datacite.subject.englishNative species
datacite.subject.englishSoluble solids
datacite.titlePhytochemical characterization and antioxidant properties of Prumnopitys andina fruits in different ripening stages in southern Chile
dc.date.accessioned2022-06-06T21:30:40Z
dc.date.available2022-06-06T21:30:40Z
dc.description.abstractThe 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.
dc.formatPDF
dc.identifier.urihttps://repositoriodigital.uct.cl/handle/10925/4570
dc.language.isoen
dc.publisherInstituto de Investigaciones Agropecuarias
dc.rightsObra bajo licencia Creative Commons Atribución 4.0 Internacional
dc.sourceChilean journal of agricultural research
oaire.resourceTypeArtículo de Revista
uct.carreraAgronomía
uct.catalogadorbmc
uct.comunidadRecursos Naturales
uct.facultadFacultad de Recursos Naturales
uct.indizacionSCIELO
uct.nucleosNúcleo de Investigación Agropecuaria
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