Composition of Food Plants of Central America. Viii. Guatemala

Abstract

A description of the procedure followed in the collection and preparation of samples for shipment, and an outline of the information recorded on the accompanying data sheets, were given in the first report of this series. Kodachromes were taken in duplicate of all samples, as has been done throughout the study; one set to be kept on file a t the Escuela Agricola Panamericana and the other in the M. I. T. Nutritional Biochemistry Laboratories. Specimens were also taken for the herbarium at the Escuela.Methods of analysis used have been described in Reports I and 11. The same 13 constituents were measured as shown in the first seven papers.Of the 79 samples analyzed, 78 were purchased in markets, 73 in the several markets in Guatemala City, and five in Antigua. The remaining sample, apio, was taken from the ground at the Escuela Nacional de Agricultura near BBrcena. Information on altitude, prevailing soil type, and estimated annual rainfall in the areas where samples originated is summarized i n Table 1. It should be noted that the majority of the samples came from the highland areas, where the soil is of volcanic origin.

Ascorbic Acid Content of Some Malpighia spp.

“…None of the species tested and presented here approached the previously published ascorbic acid mínimums for M. punicifolia L., M. glabra L., or M. souzae. However, Munsell et al (38,39) reported that M. glabra L. from Guatemala yielded 14.9 and 15.…”

“…Since the reporting of the high ascorbic acid content of the West Indian Cherry by Asenjo and Freiré de Guzman (4) z , and verification by Mustard (40), literature search indicates that Malpighia punicifolia L. (1,2,3,5,6,7,8,9,10,14,15,16,17,19,20,21,22,24,25,26,27,28,29,32,33,34,35,41,42,44,45) and the closely allied species, M. glabra L. (15,16,23,30,31,32,33,38,39,40,45,46,47) have received much attention.…”