Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes

摘要: The fruit of Guamuchil is an excellent source bioactive compounds for human health although their natural occurrence could be affected by the ripening process. aim was to evaluate some physicochemical, chemical and antioxidant changes in guamuchil during six stages (I VI). A defined trend (p ≤ 0.003) observed color [°Hue, 109 (light green) 20 (dark red)], anthocyanins (+571 %), soluble solids (+0.33 oBrix), ash (+16 %), sucrose (-91 %), proanthocyanidins (63 %), ascorbic acid (-52 %) hydrolysable PC (-21 %). Carotenoids were not detected chlorogenic most abundant phenolic compound. Maximal availability these bioactives per stage (p ≤ 0.03) as follows: I (protein/ lipids/ sucrose/ proanthocyanidins/ phenolics), II (total sugars/ascorbic acid), III IV (flavonoids/ acid) VI (fructose/ glucose/ anthocyanins). Color change explained (β = 0.47) anthocyanin (β = 0.20) contents (p < 0.001). Radical scavenging capacity (ORAC, DPPH TEAC) strongly correlated with total (r = 0.49-0.65, p ≤ 0.001) but 89 % ORAC's associated variance + (p ≤ 0.0001). a more convenient specific if harvested at different stages.