Journal of Food Composition and Analysis· 2026Q1
Carotenoid profile, bioaccessibility, and physicochemical properties of underutilized and edible Ecuadorian Amazonian fruits
- 0citations
- Q1SCImago
- 2026year
Short summary
Cocona Zamora and Red chonta–Puyo fruits offer the highest total carotenoid bioaccessible content (160.34 ± 68.9 and 124.68 ± 2.6 μg/serving, respectively), despite lower bioaccessibility (<2%) in fruits like paso and zapote that have higher overall carotenoid content.
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Key points
- Cocona Zamora and Red chonta–Puyo provide the highest total bioaccessible carotenoid content per serving.
- Fruits with higher total carotenoid content (paso, zapote) exhibited lower bioaccessibility (<2%).
- Zeaxanthin and β-carotene were the dominant carotenoids found.
- Titratable acidity, size, lightness, and chroma showed the most variability in physicochemical characteristics.
AI-generated from the title and abstract; the full text is not read.
Abstract
Fruits from the Ecuadorian Amazon have nutraceutical potential, but there is little information available about them. This study evaluated the physicochemical characteristics and the carotenoid profile and bioaccessibility of seven underutilized fruits from the Ecuadorian Amazon. Bioaccessibility was determined through in vitro digestion following the standardized INFOGEST protocol. Multivariate analyses were used to classify Amazonian fruits from different locations based on their carotenoid profiles, while correlation analysis highlighted key relationships among pigments. Titratable acidity, size, lightness, and chroma exhibited the greatest variability in physicochemical characteristics. Zeaxanthin and β-carotene were the predominant carotenoids in zapote and the remaining fruits, respectively. The fruits with the highest total carotenoid bioaccessibility were cocona (11%), and yellow and red chonta (2.4%), while paso and zapote, with higher carotenoid content, showed lower bioaccessibility (<2%). Cocona Zamora and Red chonta–Puyo had the highest total carotenoid bioaccessible content (160.34 ± 68.9 and 124.68 ± 2.6 μg/serving size, respectively). Including Amazonian fruits in local diets represents a valuable strategy to improve functional nutrition and promote biodiversity conservation.
The authors' abstract, as published at the source. Journal of Food Composition and Analysis, 2026 · DOI ↗
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Field: Biochemistry (Medicine)
BiochemistryMedicine