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

2008; American Chemical Society; Volume: 56; Issue: 24 Linguagem: Inglês

10.1021/jf801515p

1520-5118

Anne‐Laure Gancel, Pascaline Alter, Claudie Dhuique‐Mayer, Jenny Ruales, Fabrice Vaillant,

Plant biochemistry and biosynthesis

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.