PROXIMATE CHEMICAL ANALYSIS, PHYSICOCHEMICAL AND ENZYMATIC CHARACTERIZATION, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT CAPACITY OF BONETE (JACARATIA MEXICANA)
Authors: Carlos Hernán Herrera Méndez, María Vargas y Vargas, José María Tamayo Manrique, Gustavo Rivera Solís and Emir Alejandro Hernández Gómez
Carlos Hernán Herrera Méndez: Departamento de Ingeniería Agroindustrial, Universidad de Guanajuato, México.
María Vargas y Vargas: Tecnológico Nacional de México/ IT Mérida, México.
José María Tamayo Manrique: Centro de Bachillerato Tecnológico Industrial y de Servicios, Mérida, México.
Gustavo Rivera Solís: Instituto de Investigaciones Silvio Zavala, Universidad Modelo, Mérida, México.
Emir Alejandro Hernández Gómez: Tecnológico Nacional de México/ IT Mérida, México.
ABSTRACT
Bonete (Jacaratia mexicana) is a tree that grows in southeastern Mexico (Yucatán). The nutritional contribution and potential health benefits of its fruits, particularly of this species growing in this specific region, are unknown. Proximate analysis, physicochemical and enzymatic characterization, as well as the bioactive compound content and antioxidant activity of the fruit pulp, were performed. Proximate analysis and physicochemical characterization were carried out using the methods described by the Association of Official Analytical Chemists (AOAC). Phenolic compounds and antioxidant activity were quantified using the Folin–Ciocalteu method and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging assay. The yield was 244.2 g relative to the whole fruit. The macronutrient content, expressed as a percentage, was 1.84 % protein, 5% lipids, and 7.72% carbohydrates. The physicochemical characteristic of acidity was 0.231 %, with a pH value of 5.07, which makes the food slightly alkaline, an advantage for gastric balance (acidity). The activity of two enzymes was characterized: polyphenol oxidase (browning) and pectin methylesterase (fruit softening). The total polyphenol content (672.29 mg gallic acid equivalents/100 g pulp) indicates that this fruit has a high value, and the values of the other active compounds analyzed suggest that this fruit may have high functional potential in individuals with various health conditions.
Keywords: Characterization, Components, Macronutrients, Polyphenols, Pulp