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Economic Botany

, Volume 52, Issue 4, pp 373–380 | Cite as

Chemical composition, nutritional evaluation, and economic prospects ofSpondias purpurea (Anacardiaceae)

  • Michael J. Kozioł
  • Manuel J. Macía
Article

Abstract

The fruits of “ovo” (Spondias purpurea L) had the highest caloric density of the fruits compared, 74 kcal/100 g edible portion versus 39 to 58 kcal/100 g for peach, apricot, plum, mango, and cherry. This higher caloric density is due principally to ovo's higher concentration of total carbohydrates (19.1%); fructose, glucose, and sucrose together account for 65% of the soluble matter. Unlike the other fruits, ovo retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mgl 100 g edible portion) and an excellent source of vitamin C (49 mg/l00 g edible portion). Analysis of volatile flavor compounds showed 2-hexenal to be the main flavor compound present. Although there is a local market for ovo in Ecuador, large scale exportation of the fresh fruit currently lacks the necessary infrastructure to prolong shelf life, while the current production of ovo is insufficient for large scale industrial processing of the fruit. In the near future, the best alternative to maximize the income of the small holders producing ovo is for them to concentrate on producing “value added products” such as jams, ice creams, alcoholic beverages, and vinegars.

Key Words

Spondias purpurea Anacardiaceae edible fruit composition nutritional value economic botany Ecuador 

Composición química, evaluación nutricional, y perspectivas económicas de spondias purpurea l. (Anacardiaceae)

Resumen

LOS frutos del “ovo” (Spondias purpurea L.) tienen el valor más alto de densidad calórica entre los frutos comparados, 74 kcal/100 g de portion comestible frente a valores de 39 a 58 kcallg reportados para durazno (melocotón), albaricoque, ciruela, mango y cereza (guinda). Este valor se debe principalmente a la elevada concentración de los hidratos de carbono (19.1%) en el ovo, en comparación con las otras frutas mencionadas; la concentratión total de fructosa, glucosa y sacarosa representa el 65% de los sólidos totales presentes. En relatión con las otras frutas, el ovo cuenta con cantidades relativamente altas de almidón en el mesocarpio. El ovo representa una fuente regular de potash (250 mgl 100 g de portión comestible) y una excelente fuente de vitamina C (49 mg/100 g de portion comestible). El análisis de los compuestos aromáticos volátiles identificó a 2-hexenal como el componente principal del aroma de lafruta. En Ecuador existe un mercado potential para la venta de los ovos, aunque en la actualidad, la exportatión a gran escala de los frutos frescos carece de la infraestructura necesaria para prolongar la estabilidad delfruto para su transporte y su venta posterior. La mejor alternativa para obtener mayores ingresos para los pequeños productores de ovo sería la venta de los productos que aportan un valor añadido: mermeladas, helados, bebidas alcohólicas y vinagres. Con la productión actual de ovo en Ecuador, sería posible una explotación a nivel de pequeña industria de estos productos elaborados.

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Copyright information

© The New York Botanical Garden 1998

Authors and Affiliations

  • Michael J. Kozioł
    • 1
  • Manuel J. Macía
    • 2
  1. 1.Nestlé R&D Center S.A.QuitoEcuador
  2. 2.Real Jardín Botánico de MadridMadridEspaña

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