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Bioactive compounds and physicochemical attributes of loquat fruits in Mexico
Compuestos bioactivos y atributos fisicoquímicos de frutos de níspero en México
DOI:
https://doi.org/10.15446/rfnam.v77n2.105976Palabras clave:
Antioxidant capacity, Carotenoids, Eriobotrya japonica, Fruit quality, Loquat seedlings, Total sugar content (en)Capacidad antioxidante, Carotenoides, Eriobotrya japónica, Calidad del fruto, Plántulas de níspero, Contenido de azúcares totales (es)
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The loquat is a fruit found in some regional markets of Mexico, and information on its quality is limited. The physicochemical properties and antioxidant potential of loquat fruit pulp produced in the states of Mexico, Oaxaca, and Veracruz were evaluated. The fresh weight (fw) of the fruits was about 15 g. The acidity of the pulp showed variations between 0.60 and 0.93%. The Total soluble solids values were between 14.5 and 17.3 °Bx. The concentration of total phenols was 3.5 mg g-1dw, and the flavonoids represented 62% of the bioactive compounds. The content of carotenes was higher in fruits from the State of Mexico (75.4 µg EβC g-1dw) that achieved the largest fruit size. In the ABTS and FRAP assays, Veracruz fruits had the highest antioxidant capacity but the smaller fruit size. The total sugar mean content was 6.8% fw. In general, the loquat fruit was of commercial small size, and in the tropical conditions of Veracruz attained high phenolic contents.
El níspero es un fruto que se encuentra en los mercados regionales de México, y la información sobre su calidad es limitada. Se evaluaron las propiedades fisicoquímicas y el potencial antioxidante de la pulpa de frutos de níspero producidos en los Estados de México, Oaxaca y Veracruz. El peso fresco (pf) de los frutos fue de alrededor de 15 g. La acidez de la pulpa presentó variaciones entre 0,60 y 0,93%. Los valores de sólidos solubles totales estuvieron entre 14,5 y 17,3 °Bx. La concentración de fenoles totales fue de 3.5 mg g-1dw, y los flavonoides representaron el 62% del total de compuestos bioactivos. El contenido de carotenoides fue mayor en frutos del Estado de México (75.4 µg EβC g-1dw). En los ensayos ABTS y FRAP, los frutos de Veracruz presentaron la mayor capacidad antioxidante. El contenido medio de azúcar total fue de 6,8% pf. En general, el tamaño de la fruta en términos comerciales fue pequeño, y los frutos de Veracruz alcanzaron el mayor contenido de compuestos fenólicos.
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