Abstract
Physalis pubescens L. is a UFP (unconventional food plant) that produces high quality fruits; however, in Rio Grande do Sul it is still considered a rare species. There is only few information regarding the characterization of these fruits in Brazil, and the main reports of this species are mainly focused on the pharmacology and agronomic conditions of the plant. The aim of this study was to analyze the physical and chemical composition, including bioactive compounds, of Physalis fruits obtained from a spontaneous culture of the southern region of Rio grande do sul. Soluble solids, total titratable acidity, vitamin C, moisture, ash, crude fiber, crude protein, lipids, carbohydrates, total caloric value, carotenoids, phenolic compounds, flavonoids and phenolic acids from pulp and seed were evaluated. It was observed that the fruit has acid characteristics (4.8%), in addition to a considerable presence of lipids (1.96%) and carbohydrates (10.85%), containing high content of carotenoids (171.36 µg β-carotene.g-1), phenolic compounds (142.83 mg.EAG.100g-1) and phenolic acids (38.55 mg EAC.100g-1). It was possible to observe that the fruits of Physalis pubescens are nutritious, presenting light acidity and they are a rich source of bioactive compounds.
Highlights
The main benefits associated with Physalis consumption are its nutritional composition as well as the presence of bioactive compounds (Salazar et al, 2008; Valdenegro et al, 2012)
Shape and different flavor, Physalis pubescens L. fruits have been investigated for better evaluation of their nutritional potential
In view of the results found for the fruits of Physalis pubescens L., it was observed that these fruits are a significant source of bioactive compounds such as carotenoids and phenolic compounds, mainly in the pulp fraction, and can be used by the food and pharmaceutical industries
Summary
El Sheikha (2010), points out that the flavor of the Physalis fruits is bittersweet and comes close to the flavor of the tomato and pineapple mixture. The main benefits associated with Physalis consumption are its nutritional composition (important source of vitamins and minerals) as well as the presence of bioactive compounds (carotenoids and phenolic compounds) (Salazar et al, 2008; Valdenegro et al, 2012). Studies with UFP, such as Physalis pubescens L., have become increasingly attractive due to the continuous search for bioactive compounds of natural origin (Fernandes et al, 2019). Shape and different flavor, Physalis pubescens L. fruits have been investigated for better evaluation of their nutritional potential
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