Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (<i>Solanum betaceum</i>Cav.)
Catalina Vasco, Jenny Ávila, Jenny Ruales, Ulf Svanberg, Afaf Kamal‐Eldin
International Journal of Food Sciences and Nutrition
Abstract
Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, degrees Brix, acidity, sugars, organic acids, minerals, vitamin C and beta-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (approximately 400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp.
Extracted Claims
14 claims extracted from this paper into the knowledge graph
golden-yellow tamarillos have 0.72% fat
“except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits”
purple-red tamarillos are softer than Spanish fruits
“The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition”
golden-yellow tamarillos have 0.32% malic acid
“except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits”