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Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes

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Abstract

The fruit of Guamúchil is an excellent source of bioactive compounds for human health although their natural occurrence could be affected by the ripening process. The aim was to evaluate some physicochemical, chemical and antioxidant changes in guamúchil fruit during six ripening stages (I to VI). A defined trend (p ≤ 0.003) was observed for color [°Hue, 109 (light green) to 20 (dark red)], anthocyanins (+571 %), soluble solids (+0.33 oBrix), ash (+16 %), sucrose (−91 %), proanthocyanidins (63 %), ascorbic acid (−52 %) and hydrolysable PC (−21 %). Carotenoids were not detected and chlorogenic acid was the most abundant phenolic compound. Maximal availability of these bioactives per ripening stage (p ≤ 0.03) was as follows: I (protein/ lipids/ sucrose/ proanthocyanidins/ hydrolysable phenolics), II (total sugars/ascorbic acid), III (total phenolics), IV (flavonoids/ chlorogenic acid) and VI (fructose/ glucose/ anthocyanins). Color change was explained by sucrose (β = 0.47) and anthocyanin (β = 0.20) contents (p < 0.001). Radical scavenging capacity (ORAC, DPPH and TEAC) strongly correlated with total PC (r = 0.49–0.65, p ≤ 0.001) but 89 % of ORAC’s associated variance was explained by anthocyanin + sucrose + ascorbic acid (p ≤ 0.0001). Guamúchil fruit could be a more convenient source of specific bioactive compounds if harvested at different ripening stages.

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Abbreviations

AAPH:

2,2'-azobis-2-amidinopropane

ABTS▪ − :

2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate

DPPH:

2-diphenyl-2-picrylhydrazyl hydrate

EN:

Essential nutrient

ORAC:

Oxygen radical absorbance capacity

PC:

Phenolic compounds

PDf :

Pithecellobium dulce fruit

RSC:

Radical scavenging capacity

Trolox:

6-hydroxy.2.5.7.8-tetramethyl-s-dicarboxylic acid

TE:

Trolox equivalents

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Acknowledgments

The authors are grateful to Prof. Arturo Velazquez-Salazar for providing PDf samples, to Dr. Fernando Ayala-Zavala for reviewing this manuscript and to all authorities from CIAD, UACJ and UAQ for their support during this study.

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Authors and Affiliations

  1. Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, 32310, Chihuahua, Mexico

    Abraham Wall-Medrano, José A. López-Díaz, Francisco J. Olivas-Aguirre & Arnulfo Ramos-Jiménez

  2. Coordinación de Tecnología de Alimentos de Origen Vegetal & Toxicología, Carretera a la Victoria km. 0.6, AP 1735, 83000, Hermosillo, Sonora, Mexico

    Gustavo A. González-Aguilar & Mónica A. Villegas-Ochoa

  3. Departamento de Investigación y Posgrado en Alimentos (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Santiago de Querétaro, 76010, Querétaro, Mexico

    Guadalupe F. Loarca-Piña

  4. Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, AC (Unidad Hermosillo), Carretera a la Victoria km. 0.6, AP 1735, 83000, Hermosillo, Sonora, Mexico

    Orlando Tortoledo-Ortiz

  5. Departamento de Químico-Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, 83000, Hermosillo, Sonora, Mexico

    Ramón Robles-Zepeda

Authors
  1. Abraham Wall-Medrano
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  2. Gustavo A. González-Aguilar
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  3. Guadalupe F. Loarca-Piña
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  4. José A. López-Díaz
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  5. Mónica A. Villegas-Ochoa
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  6. Orlando Tortoledo-Ortiz
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  7. Francisco J. Olivas-Aguirre
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  8. Arnulfo Ramos-Jiménez
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  9. Ramón Robles-Zepeda
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Corresponding author

Correspondence to Abraham Wall-Medrano.

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Electronic supplementary material

ESM 1

Pithecellobium dulce (Roxb.) Benth fruit (PDf) during ripening. Left to right: stages I to III (up), stages IV to VI (down). JPEG file (JPEG 68 kb)

ESM 2

a. Physicochemical changes in PDf during ripening. JPEG file (JPEG 205 kb)

ESM 2

b (JPEG 183 kb)

ESM 3

Chemical changes in PDf during ripening. JPEG file (JPEG 274 kb)

ESM 4

Phenolic compounds changes in PDf during ripening. JPEG file (JPEG 324 kb)

ESM 5

Radical scavenging capacity (RSC) changes in PDf during ripening. JPEG file (JPEG 154 kb)

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Wall-Medrano, A., González-Aguilar, G.A., Loarca-Piña, G.F. et al. Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes. Plant Foods Hum Nutr 71, 396–401 (2016). https://doi.org/10.1007/s11130-016-0575-0

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  • DOI: https://doi.org/10.1007/s11130-016-0575-0

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