<i>Plinia peruviana</i> “Yvapurũ” Fruits and Marmalade from Paraguay: Autochthon Products with Antioxidant Potential

Abstract

In this study, we aimed to describe the antioxidant content and physicochemical characteristics of the marmalade and fruits of Plinia peruviana “Yvapurũ”, harvested in Paraguay. The morphological characteristics, moisture, pH, vitamin C, total phenols, and anthocyanins were analyzed in mature wild and cultivated fruit samples. The values of anthocyanins (282–288 mg of cyanidin 3-O-glucoside/100 g) and total phenols in fruits and marmalades (214–224 and 719–817 mg GAE/100 g, respectively) make this fruit and its marmalade byproduct potential sources of phenolic compounds of interest to the dye, flavoring, and antioxidant industries.

Keywords

• <i>Plinia peruviana</i>
• antioxidants
• total phenols
• marmalade
• anthocyanins
• Yvapurũ