Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)

Pouteria lucuma Pulp and Skin: In Depth Chemical Profile and Evaluation of Antioxidant Activity

“…In Peru and Chile, ‘lucuma’ flavor ice cream is very popular. Recently, lucuma has attracted the attention of researchers because it constitutes a source of various compounds of interest for their antioxidant properties such as carotenoids and phenolic compounds [ 3 , 5 , 6 ]. Therefore, the taste along with its beneficial properties gained the attention of consumers and increased the trade of lucuma, which is widely distributed also in online markets.…”

“…Therefore, the taste along with its beneficial properties gained the attention of consumers and increased the trade of lucuma, which is widely distributed also in online markets. There are few studies focused on the content of this fruit [ 3 , 5 , 6 , 7 ], and no studies have been reported on its skin, which represents an important agricultural waste due to the high demand for lucuma.…”

“…Compounds tentatively identified as aminoacids, organic acids, nucleosides, phenolic acids, phenolic alcohols, flavonoids, and lipids along with some unknown compounds were reported [ 10 ]. Previous investigations on lucuma mainly reported the identification of primary metabolites [ 3 , 5 , 6 ] and the analysis of different biotypes, highlighting differences in the content of sugars, organic acids, total phenolics, total carotenoids while few phenolic compounds were identified by HPLC-DAD [ 3 , 5 ]. Moreover, volatile compounds responsible for the lucuma aroma were identified [ 6 , 11 ].…”

“…Previous investigations on lucuma mainly reported the identification of primary metabolites [ 3 , 5 , 6 ] and the analysis of different biotypes, highlighting differences in the content of sugars, organic acids, total phenolics, total carotenoids while few phenolic compounds were identified by HPLC-DAD [ 3 , 5 ]. Moreover, volatile compounds responsible for the lucuma aroma were identified [ 6 , 11 ]. To the best of our knowledge, the chemical composition of the skin of lucuma has never been investigated before.…”

Postharvest maturation of Pouteria lucuma: Effect of storage conditions on physicochemical components, metabolites and antioxidant and hypoglycemic capacity

“…La lúcuma es conocida en diferentes países de Sudamérica, historiadores señalan que se consume desde la época pre-inca, por las diversas representaciones encontradas en cerámicos y textiles de la cultura mochica (Villanueva, 2001); con un color de pulpa que varía desde amarillo a amarillo-naranja, de sabor y aroma agradable (Inga et al, 2019). Además, posee propiedades funcionales atribuidos a sus compuestos fenólicos, carotenoides, tocoferoles, fitosteroles, terpenoides, que le confieren capacidad antioxidante (Fuentealba et al, 2016;García-Ríos et al, 2020;Aguilar-Galvez et al, 2021) y a su actividad hipoglucemiante, donde ha mostrado inhibición de las enzimas α-amilasa y α-glucosidasa, implicadas en la hiperglucemia que deviene en la diabetes tipo II (Fuentealba et al, 2016;Aguilar-Galvez et al, 2021). La inexistencia de estudios sobre las condiciones de almacenamiento dificulta un manejo adecuado que eviten cambios o daños en la lúcuma.…”