Chemical composition, nutritional evaluation, and economic prospects of Spondias purpurea (anacardiaceae)

Abstract:

The fruits of 'ovo' (Spondias purpurea L.) had the highest caloric density of the fruits compared, 74 kcal/100 g edible portion versus 39 to 58 kcal/100 g for peach, apricot, plum, mango, and cherry. This higher caloric density is due principally to ovo's higher concentration of total carbohydrates (19.1%); fructose, glucose, and sucrose together account for 65% of the soluble matter. Unlike the other fruits, ovo retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/ 100 g edible portion) and an excellent source of vitamin C (49 mg/100 g edible portion). Analysis of volatile flavor compounds showed 2-hexenal to be the main flavor compound present. Although there is a local market for ovo in Ecuador, large scale exportation of the fresh fruit currently lacks the necessary infrastructure to prolong shelf life, while the current production of ovo is insufficient for large scale industrial processing of the fruit. In the near future, the best alternative to maximize the income of the small holders producing ovo is for them to concentrate on producing 'value added products' such as jams, ice creams, alcoholic beverages, and vinegars.

Año de publicación:

1998

Keywords:

• Edible fruit
• Nutritional value
• Spondias purpurea
• Economic botany
• ECUADOR
• composition
• Anacardiaceae

Fuente:

scopus