TITLE:
Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
AUTHORS:
Marisa Rivas, Dora Vignale, Roxana M. Ordoñez, Iris Catiana Zampini, María Rosa Alberto, Jorge E. Sayago, María I. Isla
KEYWORDS:
achojcha Fruit; achojcha Flour; Cyclanthera pedata; Nutritional Properties; Functional Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.8A,
July
26,
2013
ABSTRACT: There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectrophotometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composition by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid-b-carotene methods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All preparations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceutical characteristics that are demanded by functional food and could be used as dietary supplement.