TY - JOUR
T1 - Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)
AU - Vasco, Catalina
AU - Avila, Jenny
AU - Ruales, Jenny
AU - Svanberg, Ulf
AU - Kamal-Eldin, Afaf
N1 - Funding Information:
This research work was supported by grants from the International Programme in Chemical Sciences Project EC: 01, Uppsala University, Uppsala, Sweden, and by the
PY - 2009/9
Y1 - 2009/9
N2 - Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, °Brix, acidity, sugars, organic acids, minerals, vitamin C and β-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (∼400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp.
AB - Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, °Brix, acidity, sugars, organic acids, minerals, vitamin C and β-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (∼400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp.
KW - Antioxidants
KW - Phenolic compounds
KW - Solanaceae
KW - Solanum betaceum Cav.
KW - Tamarillo
KW - Tree tomato
UR - http://www.scopus.com/inward/record.url?scp=77951454650&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=77951454650&partnerID=8YFLogxK
U2 - 10.1080/09637480903099618
DO - 10.1080/09637480903099618
M3 - Article
C2 - 19657848
AN - SCOPUS:77951454650
SN - 0963-7486
VL - 60
SP - 278
EP - 288
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - SUPPL. 7
ER -