Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoense Lam. Var. Puyo Hybrid), an Andean Fruit

• Published in: Journal of agricultural and food chemistry Vol. 56; no. 24; pp. 11890 - 11899
• Main Authors: Gancel, Anne-Laure, Alter, Pascaline, Dhuique-Mayer, Claudie, Ruales, Jenny, Vaillant, Fabrice
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.12.2008
• Subjects: antioxidant capacity; Antioxidants - chemistry; Biological and medical sciences; carotenoids; Carotenoids - chemistry; Chemical Composition of Foods/Feeds; dihydrocaffeoyl polyamines; food composition; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruit composition; fruit juices; fruit quality; fruits (food); Fundamental and applied biological sciences. Psychology; HPLC/ESI-MS; phenolic compounds; Phenols - chemistry; Solanum - chemistry; Solanum quitoense; Solanum quitoensevar. “Puyo hybrid”; South America; titratable acidity; total soluble solids; South America; phenolic compounds; dihydrocaffeoyl polyamines; carotenoids; HPLC/ESI-MS; antioxidant capacity; Solanum quitoense var. “Puyo hybrid”; Polyamine; Fruit; HPLC chromatography; Hybrid; Antioxidant; Solanum quitoense var. Puyo hybrid; Dicotyledones; Angiospermae; Pigments; Phenols; Spermatophyta; Solanaceae; Solanum; Carotenoid; Mass spectrometry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf801515p

The naranjilla or lulo (Solanum quitoense Lam.) is a little known fruit that originated in the Andes. Commonly consumed as a fresh drink, it is particularly appreciated for its aroma. Besides its organoleptic qualities, the naranjilla also seems to have good antioxidant properties. We therefore studied the physicochemical characteristics of variety “Puyo hybrid”; determined its juice composition; identified its carotenoids and phenolic compounds, using HPLC-DAD and HPLC/ESI-MS, respectively, in each fruit part; and measured the antioxidant capacities of each part, using the ORAC and DPPH methods. We found the following bioactive compounds: all-trans-β-carotene, 13-cis-β-carotene, and 9-cis-β-carotene and the lutein (carotenoids); chlorogenic acids and their hexosides in the flesh and placental tissues, and flavonol glycosides in the skin (phenolic compounds); and many dihydrocaffeoyl spermidines in all three parts of the fruit. The naranjilla appeared to be a fruit with good nutritional potential that can provide the basis for a new fruit-drink flavor or other fruit derived-products.