Abstract

CORTES DIAZ, G. M; PRIETO SUAREZ, G. A  and  ROZO NUNEZ, W. E. Bromatological and Physicochemical Characterization of Physalis peruviana L., and its Potential as a Nutraceutic Food. Ciencia en Desarrollo [online]. 2015, vol.6, n.1, pp.87-97. ISSN 0121-7488.

Ascorbic acid has been recognized as an important nutrient in various food products of the family basket. The action of vitamin C is supplied by two biologically active forms: the L-ascorbic acid (L-AA) and its oxidized form, the dehydroascorbic acid (DHAA). In this study we characterized the Physalis (Physalis peruviana L.) in its physicochemical and bromatological properties, plus its antioxidant activity for its possible application as a nutraceutical food. Furthermore it was subjected to dehydration by heat and lyophilization. The proximate analysis of Physalis (Physalis peruviana L) from Toca-Boyacá presented a moisture, ash, protein and fat values content at 82,43%, 0,75%, 0,48% and 1.43%, respectively, which are near the FAO and the ICBF (Colombian Familiar Wealth Fare Institute) referents. Their result showed a relatively high protein content (1,43%), because most of the fruits do not exceed 1,0%. The moisture content obtained by heat drying at 30 ^°C and during 72 h was 57,46%; while by the lyophilization method was 82,43%. The vitamin C content determined by HPLC in fresh fruit, was 20,7575 ± 0.0617 mg/100 sample, while in the lyophilized fruit was 21,9212 ± 0.1929 mg/100 of the sample. The total phenolic content in the lyophilized Physalis was 0.1381 mg/L and in the fresh fruit 0.1301 mg/L. The Physalis methanol extract presents an antioxidant activity, due to its ability to trap the radical cation ABTS⁺, while the recorded values for dehydration Physalis were 186,242 mg/100 g in dry sample and for the lyophilized Physalis was 211.6444 mg/100 g of dry sample. In the DPPH radical trapping case, the concentrations reached were 393.69 mg/100 g for the lyophilized sample and 391.39 mg/100 g for the dehydrated by heat sample.

Keywords : Physalis peruviana L; Dehydration; Lyophilization; Vitamin C; Antioxidant activity; ABTS; DPPH; Total phenols.

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