Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)
Artikel i vetenskaplig tidskrift, 2009

Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, degrees Brix, acidity, sugars, organic acids, minerals, vitamin C and beta-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 (similar to 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.

identification

flavonoids

Solanaceae

hplc

Solanum betaceum Cav.

antioxidants

phenolic compounds

acid

tree tomato

quality

anthocyanins

dietary fiber

Tamarillo

polyphenols

Författare

C. Vasco

Sveriges lantbruksuniversitet (SLU)

Escuela Politécnica Nacional

J. Avila

Escuela Politécnica Nacional

J. Ruales

Escuela Politécnica Nacional

Ulf Svanberg

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

A. Kamal-Eldin

Sveriges lantbruksuniversitet (SLU)

International Journal of Food Sciences and Nutrition

0963-7486 (ISSN) 1465-3478 (eISSN)

Vol. 60 SUPPL. 7 278-288

Ämneskategorier

Livsmedelsteknik

DOI

10.1080/09637480903099618

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Senast uppdaterat

2018-04-11