Sánchez-Capa Maritza, Corell González Mireia, Mestanza-Ramón Carlos
Departamento de Agronomía, Universidad de Sevilla, ETSIA Crta. de Utrera Km 1, 41013 Seville, Spain.
Research Group YASUNI-SDC, Escuela Superior Politécnica de Chimborazo, Sede Orellana, El Coca 220001, Ecuador.
Plants (Basel). 2023 Oct 21;12(20):3635. doi: 10.3390/plants12203635.
In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region's underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: (Balslev and Henderson) Barfod; McVaugh; Philipson; L.f; (Kunth) McVaugh; Mart; L.; (Ruiz and Pav.) Radlk.; and Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops.
在厄瓜多尔亚马逊地区，有各种可食用水果，它们具有独特的品质和益处。了解这些水果的用途、特性和功能对于研究仅在当地市场可得的产品很重要。本综述旨在收集和总结关于这些本土水果的民族植物学、物理化学组成和生物活性化合物的现有科学文献，以突出该地区未充分利用的生物多样性的潜力。按照PRISMA方法进行了系统综述，利用了诸如科学网、Scopus、PubMed、Redalyc和SciELO等数据库，截至2023年8月。该研究确定了来自厄瓜多尔亚马逊的55种可食用水果，并报告了它们的民族植物学信息。最常见的用途是新鲜水果消费、制作传统食品和药用。此外，还描述了九种本土可食用水果的物理化学特征和生物活性成分：（Balslev和Henderson）Barfod；McVaugh；Philipson；L.f；（Kunth）McVaugh；Mart；L.；（Ruiz和Pav.）Radlk.；以及Lam。分析的亚马逊水果含有生物活性化合物，如总多酚、黄酮类化合物、类胡萝卜素和花青素。这些信息突出了它们作为功能性食品的潜力以及对未充分利用作物进行进一步研究的必要性。
