Carrera-Cevallos Jeanette, Muso Christian, Chacón Torres Julio C, Salazar Diego, Pérez Lander, Landázuri Andrea C, León Marco, López María, Jara Oscar, Coronel Manuel, Carrera David, Acurio Liliana
School of Chemical Sciences and Engineering, Yachay Tech University, Urcuquí 100115, Ecuador.
School of Physical Sciences and Nanotechnology, Yachay Tech University, Urcuquí 100115, Ecuador.
Foods. 2025 Jul 27;14(15):2633. doi: 10.3390/foods14152633.
Magenta Cherry or Eugenia Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries' morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol /g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems.
洋红樱桃（或番樱桃）是一种未得到充分利用的浆果品种，其功能性成分来源有趣。本研究旨在评估这些浆果在两个成熟阶段，即消费者成熟度（CM）和过熟阶段（OM）的形态计量学、营养和植物化学特征。形态计量学分析显示，其大小和重量参数与蓝莓等商业浆果相当。将新鲜果实加工成粉碎物，并对其进行了近似分析，结果表明其水分含量高（88.9%）、膳食纤维含量高（3.56%）、蛋白质含量高（0.63%），脂肪含量可忽略不计，表明其适合低热量饮食。通过高效液相色谱法进行的植物化学筛选鉴定出了没食子酸、绿原酸、羟基肉桂酸、阿魏酸、槲皮素、芦丁和缩合单宁。乙醇提取物的生物活性谱比水提取物更强，具有显著的抗氧化能力（通过铁还原抗氧化能力（FRAP）测定法，高达803.40 μmol/g）。傅里叶变换红外光谱（FTIR）和拉曼光谱分析确定了与成熟相关的羟基、羰基和芳香族基团的结构转变。花青素和类黄酮含量的观察变化支持了这些变化，两者在CM阶段均较高。OM果实中明显的色素损失可能归因于pH值变化、氧化降解、酶活性丧失和生物胁迫因素。抗氧化测定（DPPH、ABTS和FRAP）证实了CM阶段浆果具有更高的自由基清除活性。元素分析确定了钾、钙、镁、铁和锌等矿物质，尽管其浓度适中。总之，番樱桃果实作为天然抗氧化剂和生物活性化合物的来源具有相当大的潜力。这些发现主张在功能性食品系统中对这种本土浆果品种进行更多的探索和可持续利用。
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