Scholarlink

<p><i>Sarcomphalus mistol Griseb</i>. (Rhamnaceae) is a fruit from a native tree, traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional value remains largely unexplored. This study analyzed mistol fruits and their derived value-added products, focusing on physicochemical composition, total phenolic content (TPC), and antioxidant capacity (ABTS). The fresh fruit (pulp and peel) had high levels of carbohydrates (43&#xa0;g/100&#xa0;g), dietary fibre (2.12&#xa0;g/100&#xa0;g) and minerals (Ca 105&#xa0;mg/100&#xa0;g, Mg 58.6&#xa0;mg/100&#xa0;g), as well as the highest phenolic content (682&#xa0;mg GAE/100&#xa0;g), with antioxidant potential (71.2 µM TEAC/g). Mistol marmalade had a higher energy density (249&#xa0;kcal/100&#xa0;g) and sugar content (60&#xa0;g/100&#xa0;g), but a significantly lower phenolic content (229&#xa0;mg GAE/100&#xa0;g) and antioxidant potential (4.5 µM TEAC/g), reflecting losses from thermal processing. The mistol–peanut-based beverage had a low energy value (59&#xa0;kcal/100&#xa0;g). Its lipid profile was dominated by oleic acid (81.4% Monounsaturated Fatty Acid - MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient and TPC-rich native fruit with cultural significance and versatility in food processing. Incorporating mistol fruit into innovative food formulations—particularly plant-based beverages—can create opportunities to diversify diets, promote functional food development, and strengthen the sustainable bioeconomy in the Gran Chaco region.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Applying Wild Mistol Fruits (Sarcomphalus Mistol) from the Paraguayan Chaco as Value-Added Food Ingredients

  • 期刊论文

  • 发表日期：

    2025年12月22日

查看全文
  • Villalba R.,
  • Belotto J.,
  • Coronel E.,
  • Carvajal M.,
  • Recalde C.,
  • Caballero S.,
  • Friesen A.,
  • Mereles L.

摘要

Sarcomphalus mistol Griseb. (Rhamnaceae) is a fruit from a native tree, traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional value remains largely unexplored. This study analyzed mistol fruits and their derived value-added products, focusing on physicochemical composition, total phenolic content (TPC), and antioxidant capacity (ABTS). The fresh fruit (pulp and peel) had high levels of carbohydrates (43 g/100 g), dietary fibre (2.12 g/100 g) and minerals (Ca 105 mg/100 g, Mg 58.6 mg/100 g), as well as the highest phenolic content (682 mg GAE/100 g), with antioxidant potential (71.2 µM TEAC/g). Mistol marmalade had a higher energy density (249 kcal/100 g) and sugar content (60 g/100 g), but a significantly lower phenolic content (229 mg GAE/100 g) and antioxidant potential (4.5 µM TEAC/g), reflecting losses from thermal processing. The mistol–peanut-based beverage had a low energy value (59 kcal/100 g). Its lipid profile was dominated by oleic acid (81.4% Monounsaturated Fatty Acid - MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient and TPC-rich native fruit with cultural significance and versatility in food processing. Incorporating mistol fruit into innovative food formulations—particularly plant-based beverages—can create opportunities to diversify diets, promote functional food development, and strengthen the sustainable bioeconomy in the Gran Chaco region.