Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 71; no. 4; pp. 396 - 401
• Main Authors: Wall-Medrano, Abraham, González-Aguilar, Gustavo A., Loarca-Piña, Guadalupe F., López-Díaz, José A., Villegas-Ochoa, Mónica A., Tortoledo-Ortiz, Orlando, Olivas-Aguirre, Francisco J., Ramos-Jiménez, Arnulfo, Robles-Zepeda, Ramón
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2016; Springer Nature B.V
• Subjects: Anthocyanins; Anthocyanins - analysis; Antioxidants; Antioxidants - analysis; Ascorbic acid; Ascorbic Acid - analysis; Biological activity; Carotenoids; Carotenoids - analysis; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorogenic acid; Chlorogenic Acid - analysis; Color; Ecology; Fabaceae - chemistry; Flavonoids; Food plants; Food Science; Fructose; Fruit - chemistry; Fruits; Linear Models; Lipids; Nutrition; Organic chemistry; Original Paper; Phenols; Phenols - analysis; Phytochemicals - analysis; Pithecellobium dulce; Plant Physiology; Proanthocyanidins; Public health; Ripening; Scavenging; Sucrose; Sugar; Ripening; Anthocyanins; Guamúchil; Radical scavenging capacity; Phenolic compounds; Pithecellobium dulce
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-016-0575-0

The fruit of Guamúchil is an excellent source of bioactive compounds for human health although their natural occurrence could be affected by the ripening process. The aim was to evaluate some physicochemical, chemical and antioxidant changes in guamúchil fruit during six ripening stages (I to VI). A defined trend ( p  ≤ 0.003) was observed for color [°Hue, 109 (light green) to 20 (dark red)], anthocyanins (+571 %), soluble solids (+0.33 o Brix), ash (+16 %), sucrose (−91 %), proanthocyanidins (63 %), ascorbic acid (−52 %) and hydrolysable PC (−21 %). Carotenoids were not detected and chlorogenic acid was the most abundant phenolic compound. Maximal availability of these bioactives per ripening stage ( p  ≤ 0.03) was as follows: I (protein/ lipids/ sucrose/ proanthocyanidins/ hydrolysable phenolics), II (total sugars/ascorbic acid), III (total phenolics), IV (flavonoids/ chlorogenic acid) and VI (fructose/ glucose/ anthocyanins). Color change was explained by sucrose (β = 0.47) and anthocyanin (β = 0.20) contents ( p  < 0.001). Radical scavenging capacity (ORAC, DPPH and TEAC) strongly correlated with total PC ( r  = 0.49–0.65, p ≤ 0.001) but 89 % of ORAC’s associated variance was explained by anthocyanin + sucrose + ascorbic acid ( p  ≤ 0.0001). Guamúchil fruit could be a more convenient source of specific bioactive compounds if harvested at different ripening stages.