NUTRITIONAL AND ANTIOXIDANT PROFILE OF THE PHYSALIS FRUIT GROWN IN THREE ANDEAN REGIONS OF PERU

Antonio José Obregón-La Rosa, Eliana Contreras-López, Eduardo Flores Juárez, Úrsula Gonzales Barrón, Ana María Muñoz, Fernando Ramos-Escudero*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Background. Physalis peruviana L. fruit contains nutritional and bioactive compounds of immense importance to public health and represents a potential ingredient for the development of functional foods and beverages. Objective. This study aimed to determine the chemical and nutritional composition as well as the antioxidant capacity of the P. peruviana L. fruit grown in Peru in three areas of the Central Andean region. Material and methods. Proximal and physicochemical analyses and estimation of mineral content, vitamin C, total carotenoids, total polyphenols, and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl [DPPH] and 2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS] assays) were performed using standardized methods. Results. The fruits were collected from three regions of the Peruvian Andes (Ancash, Cajamarca, and Cusco). The results showed that the content of potassium (306.54–327.60 mg/100 g) and iron (12.93–14.47 mg/kg) was prominent. The Physalis fruit had high levels of vitamin C (47.20–52.20 mg/100 g), total polyphenols (68.17–83.40 mg equivalents of gallic acid/100 g), and carotenoids (1.12–1.73 mg β-carotene/100 g). Higher values for antioxidant capacity were obtained with the ABTS method (896–1003.33 µmol Trolox/100 g) than with the DPPH method (290–309 µmol Trolox/100 g). Conclusions. This study confirms that the P. peruviana fruit has properties that could provide important health benefits and that it could be used for the development of functional foods and food supplement.

Original languageEnglish
Pages (from-to)49-57
Number of pages9
JournalRoczniki Panstwowego Zakladu Higieny / Annals of the National Institute of Hygiene
Volume74
Issue number1
DOIs
StatePublished - 2023

Keywords

  • Aguaymanto
  • Andean regions
  • Peru
  • antioxidant capacity
  • nutraceutical value
  • nutritional composition

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