Mauritia flexuosa L.f. is a palm tree which presents great morphological variability (morphotypes), represented mainly by the mesocarp color of its fruits. The objective of the study was to characterize the physicochemical and antioxidant properties of three morphotypes of Mauritia flexuosa L.f. (“Yellow”, “Colour” and “Shambo”) of greater economic importance in the Peruvian Amazon. “Shambo” showed a significantly high content of bioactive compounds (total phenolics, flavonoids and carotenoids) and DPPH radical scavenging activity compared to the “Yellow” and “Colour” morphotypes ( p ≤ 0.05). There was a significant correlation between DPPH radical scavenging activity and total phenolics, flavonoids and carotenoids ( p ≤ 0.01). Furthermore, milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. have been shown to be a good source of bioactive compounds for use in the food industry. The milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. showed higher lightness ( L ∗) and yellowness ( b ∗).

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In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.

Oenacarpus mapora H. Karst (O. mapora) is an Amazon palm with high economic and nutraceutical potential, from which the pulp and oil can be extracted. The objective of this study was to evaluate the phenology of O. mapora in low-terrace and high-terrace forests of the Madre de Dios Region, Peru. Two hundred sixteen individuals of O. mapora were monitored between June 2019 and January 2020, evaluating the presence of flower buds, open flowers, immature fruits and ripe fruits. Weighted mean analyses of the phenological pattern and correlation between climatic and phenological variables were carried out. Higher productivity mediated by a greater number of mature green leaves and bunches was observed in terrace forests located at a lower altitude. In both forest subtypes, flower buds and open flowers were continuous with a peak in July and August, respectively, during the dry season. In both habitats, unripe fruits were also continuous with a peak in September, while ripe fruits showed a peak in December and January in low-terrace and high-terrace forests, respectively, during the rainy season. Our findings show that flowering was continuous during the evaluated period, while fruiting increased during the rainy season associated with a greater number of days with precipitation.