Citas bibligráficas
García, D., (2016). Caracterización de algunos metabolitos primarios y secundarios en dos variedades comerciales de lúcuma (Pouteria lucuma) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2565
García, D., Caracterización de algunos metabolitos primarios y secundarios en dos variedades comerciales de lúcuma (Pouteria lucuma) [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/2565
@misc{sunedu/3952215,
title = "Caracterización de algunos metabolitos primarios y secundarios en dos variedades comerciales de lúcuma (Pouteria lucuma)",
author = "García Ríos, Diego Héctor",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
Lucuma (Pouteria lucuma) is an Andean, sub-tropical fruit. Known since ancient times due to its sensory properties, the recent detection of compounds with antioxidant properties such as carotenoids and phenolic compounds has caused an ongoing interest on its functional properties as well. The aim of this work was to characterize some of the primary and secondary metabolites linked to the above mentioned properties in two commercial varieties known as “Seda” and “Beltrán”. In addition, the characterization of physicochemical properties related to post-harvest ripening as well as the proximal chemical composition were carried out in both varieties. Significant differences in peel color, titratable acidity and pH at their fifth day of post-harvest storage were found among varieties. Regarding primary metabolites, the sugar composition (glucose, fructose, and sucrose) was similar in both varieties; however, there was a difference on the content of myo-inositol which was higher in the variety “Seda”. Likewise, the organic acid profile was different among both varieties. Concerning secondary metabolites, variety “Beltrán” evidenced higher contents of those compounds. The main carotenoids found in both varieties were xanthophyll derivatives. Varieties “Seda” and “Beltrán” showed similar phenolic composition, being the main phenolic compounds catechin derivatives. On the other hand, significant differences were found in tocopherol profile and content. While variety “Seda” contained only α and β tocopherols, variety “Beltrán” presented γtocopherol additionally. These results show that both lucuma commercial varieties constitute diversified sources of metabolites with functional properties potentially applicable to the food industry
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