Composition, physico-chemical properties and antioxidant capacity of Renealmia alpinia (Rottb.) Maas fruit

Abstract

Composition and bioactive properties of x’kijit fruit [Renealmia alpinia (Rottb.) Maas] pulp and peel is unknown so far. Therefore, the objective of this study was to evaluate physicochemical, and nutritional characteristics, bioactive compounds and antioxidant activity of peel, pulp of the fruit (x'kijit fruit). The fruit pulp was higher in soluble solids (10.53ºBrix) and pH (6.2), while the peel had lower pH (3.9) and soluble solids (2.3ºBrix). The protein and fat contents were higher in pulp with values 4.2 and 8.6%, respectively. Vitamin C, flavonoids, phenolic compounds, and carotenoids were higher in pulp (28.3 mg ascorbic acid.100 g-1 FW, 567.8 mg catechin.100 g-1 FW, 102.4 mg GAE.100 g-1 FW, and 332 µg of carotenoid.100 g-1 FW, respectively) than peel. However, the peel was higher in anthocyanins (181.4 mg of cyanidin.100 g-1 FW), yielding an antioxidant activity of 23.3mMFe2+.100 g-1. The x'kijit fruit demonstrated to have an important nutritional composition and a high antioxidant activity.

Keywords

• x'kijit fruit
• nutritional characteristics