Nutrients of Cubiu Fruits (&lt;i&gt;Solanum sessiliflorum&lt;/i&gt; Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

Moacir C Andrade Jr,Jerusa S Andrade,Suely S Costa,Emanoel A S Leite

doi:10.12691/jfnr-5-9-7

Abstract

Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are nutritionally dense. However, most studies have investigated cubiu nutrients in whole fruits. This study evaluated cubiu fruit nutrients as a function of different tissues (peel, pulp, and placenta) and ripening stages (green, turning, ripe, and fully ripe). Fruits (n = 118) were harvested to investigate weight, macronutrients (moisture, ash, proteins, lipids, carbohydrates, and energy) and selected macrominerals-calcium (Ca), magnesium (Mg), phosphorus (P), and potassium (K). Analyses were performed at the Instituto Nacional de Pesquisas da Amazônia (INPA), Brazil. Macronutrient results were expressed in g/100 g fresh weight, macrominerals as g/kg fresh weight. Fruit weight increased throughout ripening. Moisture reached a maximum value (91.77) in the fully ripe pulp. Ash displayed a maximum value (0.86) in the fully ripe placenta. Energy reached a maximum value (356.66 kJ, 86.57 kcal) in the fully ripe placenta. Carbohydrates decreased from the peel to the placenta (lowest values). K exhibited a maximum value (42.257) in the green pulp. The P peaked in ripe pulp (24.450) and placenta (21.240). In the ripe placenta, Ca had a maximum value (7.860) followed by Mg (7.573). This detailed knowledge of the edible parts of ripening cubiu fruits will broaden their use in health and disease.

Highlights

Cubiu (Solanum sessiliflorum Dunal), known as cocona, is a fruit shrub native to the western Amazonia
Cubiu fruits are appreciated for their complex biology, nutritional richness, and phytomedicinal potential, and it is important to review these aspects in more detail
The fruits were transported in plastic containers to the laboratory of the Department of Food Technology of Coordenação de Tecnologia e Inovação (COTI) of Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Amazonas, Brazil, where the fruits were washed and dried with a paper towel at ambient temperature (22°C)

Summary

Introduction

Cubiu (Solanum sessiliflorum Dunal), known as cocona, is a fruit shrub native to the western Amazonia. It belongs to the Solanaceae family and has been domesticated by the pre-Columbian Amerindians for centuries. Cubiu fruits are highly appreciated in Brazil and other countries (e.g., Colombia, Peru, Bolivia, and Venezuela) especially for their organoleptic characteristics (vivid colors, juiciness, acidity, gelling properties, typical aroma, and unique flavor). It is used for many delicious recipes. Cubiu shrubs have drawn the attention of researchers for their biological versatility (preferential heliophilous or facultative ombrophilous plants), their capacity to grow in upland or lowland areas, their climacteric (ethylenedependent) as well as non-climacteric (ethyleneindependent) behavior (depending upon the cultivar or the genotype), and the good technological quality of their fruits for the food industry [1]

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