Physical-Chemical Characterization of Fruit Harvested at Different Maturity Stages of Grafted Yellow Pitahaya ( Haw.).

The physicochemical properties of fruits at different maturity stages using grafting technology are of great importance since grafting can alter the nutritional and functional parameters of the fruit. In this study, grafted yellow pitahaya ( Haw.) fruit, grown on live tutors, was evaluated from stages 0 to 5.

Physicochemical Characterization and Antioxidant Capacity of Açaí () in Ecuadorian Region.

The phytochemical components and antioxidant capacity of Açaí () give it nutritional and bioactive characteristics with anti-cancer and anti-inflammatory properties; it is exported mainly from Brazil to various places worldwide. In Ecuador, the cultivated variety has an abundant production that has not been used or studied in depth; because of this, it is relevant to expand the study of this fruit's phytochemical and antioxidant properties. This paper presents the results of evaluating the concentration of antioxidants and antioxidant activity in different stages of maturation and geographical locations of the Açaí, for which samples obtained in the Ecuadorian provinces of Sucumbíos and Orellana have been evaluated.

Profile of Bioactive Components of Cocoa ( L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity.

The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV-VIS spectrophotometry.

Mineral Content and Phytochemical Composition of Avocado var. Hass Grown Using Sustainable Agriculture Practices in Ecuador.

Avocado demand has increased in recent years due to the nutraceutical properties that this fruit has and its positive impacts on human health; however, avocado production also requires sustainable alternatives to improve its cultivation. The objective of this study was to carry out characterization of the mineral content and phytochemical compounds in avocado fruit of the Hass variety grown using sustainable agricultural practices in Ecuador. Our results show an increase in fruit quality traits, such as firmness, and in the content of soluble solids, protein, fiber, fat, carotenoids, Ca, Mg, Zn and stearic acid in the pulp of the avocado Hass variety, as well as an initial trend of yield increase with the application of sustainable practices.

Pulp Mineral Content of Passion Fruit Germplasm Grown in Ecuador and Its Relationship with Fruit Quality Traits.

There are several species of passion fruit grown in South America. However, there is a lack of information about the mineral content in their pulp. Thus, the objective of the present research was to determine the mineral content in the pulp of different germplasms of passion fruit [ f.

Phytochemical Composition and Antioxidant Activity of spp. Germplasm Grown in Ecuador.

Tropical fruits are in high demand for their flavor and for their functional composition because these compounds are considered nutraceuticals. Passion fruit production is of economic importance to Ecuador; however, several species are grown and each has to be analyzed to identify their phytochemical composition. In this study, the polyphenol, flavonoid, carotenoid, vitamin C, sugar and organic acid contents were determined.

Phytochemical Characterization of a Tree Tomato ( Cav.) Breeding Population Grown in the Inter-Andean Valley of Ecuador.

Tree tomato ( Cav.) is an Andean fruit crop that is grown in Ecuador. It is an exceptional source of minerals and vitamins, thus has nutraceutical properties.

Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans.

Cocoa presents a high fat content and a unique fatty acid profile defining its technological and nutritional properties. This study evaluated the fat content and fatty acid composition of Nacional cocoas, a worldwide recognised "fine" variety, collected in 85 Ecuadorian farms while taking into account 3 geographical levels (region, province, and canton). The total fat content varied from 45.

Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars ( Benth) from Ecuador.

Andean blackberries ( Benth) are fruits rich in phytocomponents with high antioxidant activity. In this work, the changes in the total polyphenol content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) of four blackberry varieties at three maturity stages (E1-25%, E2-50%, and E3-100%) were measured. The antioxidant activity (AA) was evaluated using the 2,2'azinobis-(3-ethylbenzthiazolin 6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods.

Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato () Cultivars.

Crop productivity and food quality are affected by environmental conditions. The objective of this work was to evaluate the effect of the environment on the concentration of phytochemical components in several potato () cultivars. The content of vitamin C (ascorbic acid, AA), the total carotenoids content (TCC), the total polyphenols content (TPC), and the total anthocyanins content (TAC) of 11 potatoes varieties grown in Ecuador (Cutuglahua, Pujilí, and Pilahuín) was measured by the spectrophotometric method.

Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model.

Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently, standard determination of antioxidants is carried out using relatively complex methods and techniques.

Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.

Flavan-3-ols were successfully extracted from cocoa by the Fast-Prep device and analyzed by HPLC-DAD, and their identifications were confirmed by injection of authentic standards. (-)-Epicatechin was the most abundant component with an average of 9.4 mg/g dried cocoa powder.