Nutritional and antioxidant profile of the Physalis fruit grown in three Andean regions of Peru

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.

Daily Consumption of Golden Berry (Physalis peruviana) Has Been Shown to Halt the Progression of Insulin Resistance and Obesity in Obese Rats with Metabolic Syndrome

“…The weight gain induced by the HFD indicated a risk of liver damage. However, introducing Golden Berry into the diet significantly reduced liver weight [30]. This effect is attributed to the high levels of polyphenols, as well as vitamins A (α-carotene, β-carotene, and β-cryptoxanthin) and vitamin C found in Golden Berry [31].…”

Effect of the partial substitution of mango and ground chia on the antioxidant capacity in the elaboration of nectar based on sachatomate

“…The sachatomate has a high content of vitamins, essential minerals and its antioxidant activity (Encina et al 2017). Furthermore, chia (Salvia hispanica), is an excellent alternative to make by-products with nutraceutical character for its content of antioxidants and omega 3 (Jaramillo, 2013;Obregón-La Rosa et al, 2023), and mango (Mangifera indica) is a fruit rich in magnesium, in pro vitamins A and C, and has high concentrations of carbohydrates, as well as has a sweet taste (Peralta, 2004;Yahia et al, 2023). Hence, its use will be intended to increase its degree of acceptability of nectar production.…”