Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)

Catalina Vasco, Jenny Avila, Jenny Ruales, Ulf Svanberg, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

73 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)278-288
Number of pages11
JournalInternational Journal of Food Sciences and Nutrition
Volume60
Issue numberSUPPL. 7
DOIs
Publication statusPublished - Sept 2009
Externally publishedYes

Keywords

  • Antioxidants
  • Phenolic compounds
  • Solanaceae
  • Solanum betaceum Cav.
  • Tamarillo
  • Tree tomato

ASJC Scopus subject areas

  • Food Science

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