NATIONAL UNIVERSITY OF SANTA

LANGUAGE CENTER
CEIDUNS

Monograph title:
_________________________________

PERUVIAN GROUND CHERRY
(Physalis Peruviana L.)
NATIVE PLANT FROM THE ANDES REGION
_____________________________________________

TEACHER : Janeth Mendez
LEVEL : Advanced
CYCLE : Conversation III
TIME : Saturdays and Sundays
03:00 pm. to 07:00 pm.

Nuevo Chimbote – Perú
2016

Table of contents
I. INTRODUCTION..........................................................................................3
II. OVERVIEW OF PERUVIAN GROUND CHERRY........................................4
2.1 General characteristics of the Peruvian ground cherry................................4
2.2 Peruvian ground cherry growing areas in Peru............................................7
2.3 Export of Peruvian ground cherry.................................................................8
2.4 Nutritional composition of the Peruvian ground cherry:..............................11
III. PROPERTIES AND USES OF PERUVIAN GROUND CHERRY...............13
3.1 Bioavailability of nutrients in the Peruvian ground cherry: health impacts
(Physalis peruviana L)................................................................................13
3.1.1 Purifies the blood....................................................................................13
3.1.2 Natural tranquilizer..................................................................................13
3.1.3 Prevents cancer......................................................................................14
3.1.4 Allied prostate treatments.......................................................................14
3.1.5 Controls bronchial infections...................................................................14
3.1.6 Reduce the levels of cholesterol.............................................................15
3.1.7 Natural cicatrizing....................................................................................15
3.2 Uses of Peruvian ground cherry (Physalis peruviana L)............................16
3.2.1 Dehydrated Peruvian ground cherry.......................................................16
3.2.2 Peruvian ground cherry nectar................................................................17
3.2.3 Peruvian ground cherry pie.....................................................................17
3.2.5 Syrup Peruvian ground cherry................................................................18
3.2.6 Liquors.....................................................................................................18
IV. STUDIES USING PERUVIAN GROUND CHERRY...................................19
4.1 Developments with Peruvian ground cherry (Physalis peruviana L.) in the
Alimentary Industry.....................................................................................19
4.1.1 Dehydrated Peruvian ground cherry.......................................................19
4.1.2 Soft Peruvian ground cherry candies added calcium without sucrose.. .19
4.1.3 Peruvian ground cherry functional pulp added calcium, vitamin C and
dietary fiber.............................................................................................19
4.1.4 Ice cream with the addition of pieces of gooseberry...............................19
4.1.5 Peruvian ground cherry minimally processed with probiotics.................20
4.1.6 Dehydrated Peruvian ground cherry.......................................................20
4.1.7 Peruvian ground cherry minimally processed fortified with vitamin E.. . .20
4.2 Developments with Peruvian ground cherry (Physalis peruviana L.) in
medicine......................................................................................................21
4.2.1 Evaluation of anti-inflammatory activity of Peruvian ground cherry........21
4.2.2 Evaluation of the Peruvian ground cherry (Physalis Peruvian L) activity
antihepatoma..........................................................................................21
4.2.3 Diabetic treatment...................................................................................21
4.2.4 Immunosuppressive activity....................................................................22
V. CONCLUSIONS..........................................................................................22
VI. BIBLIOGRAPHIC REFERENCE.................................................................23

Conversation III 1

.......................6 Figure 7: Physalis peruviana L............ b) Presentation 250 grams....................................................50 cm................................17 Figure 24: Peruvian ground cherry syrup........18 Figure 26: Peruvian ground cherry drink with Algarrobina......5 Figure 3: Peruvian ground cherry in green calyx (Physalis peruviana L..........................................................).................................. is a native plant from the Andes region... USA................................................................................).......................................................................................18 Figure 25: Peruvian ground shake Celendino with Algarrobina.........7 Figure 8: Main growing areas of Peruvian ground Cherry in Peru.........................)..........15 Figure 18: People with scars..8 Figure 9: The four main destinations of the aguaymanto....................................................................................................................18 Conversation III 2 .6 Figure 6: Peruvian Ground Cherry is a juicy berry with a round shape and a diameter between 1..................................14 Figure 17: Cholesterol......................10 Figure 11: Analysis of the nutritional composition of Peruvian ground cherry (Physalis peruviana L.11 Figure 12: Average nutritional facts of the aguaymanto (Physalis peruviana L........15 Figure 19: Peruvian ground cherry a) Presentation in plastic box of 200 grams......................................................13 Figure 14: People with acute stress................................................................).......... And Canada.......................16 Figure 20: Dehydrated Peruvian ground cherry snack with peanuts................................................................... accounted for 73% of the total............................................................................)...................... the Netherlands....................................................5 Figure 4: Peruvian ground cherry with calix open and closed (Physalis peruviana L...............................Cross section (Physalis peruviana L...... presentation bags 30-40 grams.............................9 Figure 10: Most exported presentations of Peruvian ground cherry in 2015.....................16 Figure 21: Nectar of Peruvian ground cherry............................................ Germany......17 Figure 22: Peruvian ground cherry pie...............................25 to 2....................................14 Figure 16: Patients with bronchial infections...................................17 Figure 23: Peruvian ground cherry marmalade.......................12 Figure 13: Patients with hypertension.........13 Figure 15: Elderly patients with prostate problems..........................6 Figure 5: Peruvian ground cherry ................List of Figures Figure 1: Plant of Peruvian ground cherry (Physalis peruviana L) in south America 4 Figure 2: Shrub and fruits of Peruvian ground cherry.......................

In recent years they have been studied for nutritional and medicinal properties. It is characterized by: abundant concentration of vitamin C. Growing Peruvian ground cherry: It is an alternative crop for the economy of our country. benefits. because it presents new opportunities and interest in the international market. Peruvian ground cherry pie. helps heal wounds. Aguaymanto is used as: Dehydrated Peruvian ground cherry. combats allergies (asthma.I. Peruvian ground cherry peeled. sinusitis. Peruvian ground cherry jam and Peruvian ground cherry cocktail. Peruvian ground cherry cake. It is a fruit free and can be eaten without being washed. in the School of Engineering Agroindustrial experimental tests are being performed in the development of new products based on Peruvian ground cherry.K. etc). antioxidant to extend the life of cells. A and B. stabilizes the joints and the level of glucose in the blood. “Uchuva”. Peruvian ground cherry as fresh fruit. “Golden berry” in South Africa and the U. “Peruvian Ground cherry” and “Peruvian cherry” in the United Stated. INTRODUCTION. because it has germoplasmica structure. dehydrated Peruvian ground cherry snack with peanuts. contributes to the development of bones and teeth. This paper details the characteristics. Conversation III 3 . “Gian ground cherry”. One of these fruits is the “Aguaymanto” also known as: “Tomatillo”. composition. Peru has a wide variety of wild fruit. Peruvian ground cherry juice. “Capuli” and “Uvilla” in Peru. At the National University of Santa. We are considering its composition and analyzing its stability by sensory analysis. uses and analysis of Peruvian ground cherry..

The useful period of production of the plant is nine to eleven months from the time of the first harvest. ‘aguaymanto’ in Perú. thereafter decreases productivity and quality of the fruit. ‘uvilla’ in Ecuador. (Tapia & Fries. OVERVIEW OF PERUVIAN GROUND CHERRY.6 to 0. (Tapia & Fries. It is an herbaceous plant. erect.) also known as: ‘uchuva’ in Colombia. Puente et al.A. There are more than 80 varieties that can be found in the wilderness. (L. semi-shrub. ‘topotopo’ in Venezuela and ‘goldenberry’ in English speaking countries are some of the multiple names for this fruit around the world. In south America the plant of Peruvian ground cherry (Physalis peruviana L. The botanical name or Scientific name of the plant is Physalis peruviana Linnaeus.II. perennial in subtropical areas and can reach a height of 0. 2007) Conversation III 4 . II.. Figure 1: Plant of Peruvian ground cherry (Physalis peruviana L) in south America. 2011).9 meters and in some cases reaches 1. 2007) The time between initiation of germination and the first harvest is approximately nine and a half months.1 General characteristics of the Peruvian ground cherry.8 meters.

25 to 2. Conversation III 5 . Figure 2: Shrub and fruits of Peruvian ground cherry. Figure 3: Peruvian ground cherry in green calyx (Physalis peruviana L. the fruit is protected by the calyx or fruit basket which completely covers the fruit during its development and ripening. diseases and adverse climatic situations. birds.). The fruit is a juicy berry with a round shape and a diameter between 1. containing around 100 to 200 small seeds inside.50 cm. protecting it against insects. 4 and 10 g weight.

Figure 5: Peruvian ground cherry .Cross section (Physalis peruviana L. Figure 4: Peruvian ground cherry with calix open and closed (Physalis peruviana L.).25 to 2. Figure 6: Peruvian Ground Cherry is a juicy berry with a round shape and a diameter between 1.).50 cm Conversation III 6 .

Physalis peruviana L. in areas located in the Ancash. Figure 7: Physalis peruviana L. Puente et al.2 Peruvian ground cherry growing areas in Peru In Peru it is cultivated in the Quechua agroecological zone. (Tapia & Fries. 2007) In Cajamarca it is cultivated mainly in the provinces of Cajamarca. and throughout South America.A. from temperate to cold temperate. but also on the borders of farms and roads or interspersed with other crops. (Tapia & Fries. Chota. transcending the history of the pre-Incan and Incan periods. Huánuco. is a native plant from the Andes region. is a native plant from the Andes region.. Junín. This plant has been kept intact and without apparent changes in the structure of their germplasm. 2007) Conversation III 7 . II. It has started its commercial cultivation in small areas. Ayacucho. 2011). with excellent possibilities of extending its cultivation. Cajabamba and San Marcos. (L. Arequipa and Cuzco highland. generally in family orchards.

Between 2013 and 2015 the export of aguaymanto grew by 161%. Australia and Chile. among others. (El comercio. 2016) The four main destinations are: Netherlands. said The National ‘Sierra Exportadora Berries’ program. (El comercio. Germany. thanks to the identification of new niche markets. USA and Canada. Figure 8: Main growing areas of Peruvian ground Cherry in Peru. Japan. greater presentations and training of the whole value chain in which small producers have a leading role. the National ‘Sierra Exportadora Berries’ program provided Conversation III 8 . 2016) The National ‘Sierra Exportadora Berries’ program in 2015 supported 2000 small producers in the major producing regions. In Junín. II.3 Export of Peruvian ground cherry. United Kingdom. accounted for 73% of the total. South Korea. which has great potential. Others are: France. New Zealand.

among others). in syrup. harvesting. among others. Peruvian ground cherry covered in chocolate. Figure 9: The four main destinations of the aguaymanto. Most exported presentations of Peruvian ground cherry: In 2015. pulp. 2016) Conversation III 9 . And Canada. agrochemical management. Peruvian ground cherry preserved. accounted for 73% of the total. technological packages for crop (disease control. jam. Germany. (El comercio. Peru mainly exports Peruvian ground cherry organic dehydrated. the Netherlands. post harvesting and dehydration techniques and this program articulated the supply with the demand of domestic and foreign buyers. nectar. USA.

C..C..R. Andino Conversation III 10 .A.A. Shipments were made by 57 companies. Algarrobos Orgánicos del Perú S..C.. Danper S.A.C.A. Among the highlights are: Villa Andina S. Peruvian Nature & S S. Figure 10: Most exported presentations of Peruvian ground cherry in 2015..L. Agroandino S.

C. as well as the presence of essential minerals.. which together would give them medicinal properties described above. y Ecoandino S.A. Puente et al. vitamins such as E and K1. B and C and phytosterols..A. (El comercio.C. Naturandina del Perú S.. Among its major components are its high amounts of polyunsaturated fatty acids. withanolides and physalins. 2016) II.A. Conversation III 11 . Industrias S.A.4 Nutritional composition of the Peruvian ground cherry: The benefits associated with the Peruvian ground Cherry juicy berry are mainly due to their nutritional composition (see Table 1) because. vitamins A.C. Figure 11: Analysis of the nutritional composition of Peruvian ground cherry (Physalis peruviana L. (L. besides having good nutritional characteristics. it contains biologically active components that provide health benefits and reduce risk for certain diseases.). 2011).

5 g Fat 0.2 mg Zinc 0. Conversation III 12 . Dağdemir.3 mg Iron 0. 2012). B3) 0. (per 100 g fruit).40 mg Source: Adapted from (Erkaya.15 – 0.1 – 0. B1) 0.0 g Betacarotene (vit.0 – 19.7 – 1.03 – 0.9 g Ash 0.18 mg Niacin (vit. Table 01: Average nutritional facts of Physalis peruviana L.3 – 1. C) 20 – 43 mg Potassium 210 – 467 mg Magnesium 7 – 19 mg Calcium 2 – 28 mg Phosphorus 27 – 55.).28 – 0.7 mg Ascorbic acid (vit. content.5 g Carbohydrates 11. A) 16 mg Tiamin (vit.8 – 85.6 g Fiber 0. & Şengül.18 mg Riboflavin (vit. Nutritional content Rank Water 79. Figure 12: Average nutritional facts of the aguaymanto (Physalis peruviana L.3 – 1. B2) 0.4 – 4.8 – 1.5% Protein 0.

1. et al.. III. III. Conversation III 13 . III.3 Prevents cancer. The fruit of aguaymanto has in its composition a number of substances that can potentially be absorbed. It is a great ally for patients with hypertension problems. metabolized and exert some beneficial effect on health.1. This fruit is a good alternative for people who have some form of nerve disease or who are in constant stress crisis. 2012). Contains flavonoids and antioxidants that act as a natural relaxant.1. The Peruvian ground cherry has low sugar levels so it has diuretic properties. PROPERTIES AND USES OF PERUVIAN GROUND CHERRY. III.1Bioavailability of nutrients in the Peruvian ground cherry: health impacts (Physalis peruviana L). Figure 13: Patients with hypertension. (Etcheverry. Figure 14: People with acute stress.2 Natural tranquilizer.1 Purifies the blood. III.

The constant consumption of this fruit improves and prevents such complications. It is a natural expectorant. very useful in combating respiratory infections in the bronchial tract.4 Allied prostate treatments. Figure 15: Elderly patients with prostate problems. Conversation III 14 . 2007) Figure 16: Patients with bronchial infections. III. and therefore preventing the development of the disease. III.1. (Franco LA.5 Controls bronchial infections.1. Their anticancer properties help decrease the chances that cancer cells are activated.. III. et al.6 Reduce the levels of cholesterol. which can reduce levels of cholesterol. Acts as a natural diuretic and helps reduce potential problems that can occur in men at advanced ages. The fruit contains large quantities of antioxidants.1.

(Zavala. (Aristizábal Ana. as it has astringent properties that help reduce the appearance of scars caused by acne or other problems. III.2Uses of Peruvian ground cherry (Physalis peruviana L). 2006) Figure 18: People with scars. et al. III. Some foods have been made by incorporating certain bioactive compounds and others by applying different pasteurization methods of fruit dehydration. It acts as a natural healer. These foods are then evaluated by the response of the antioxidant capacity.1..7 Natural cicatrizing. 2013). Figure 17: Cholesterol.. They have developed diverse foods from the Peruvian ground cherry. Conversation III 15 .

III. presentation bags 30-40 grams III.2.2 Peruvian ground cherry nectar. Conversation III 16 .2. Figure 19: Peruvian ground cherry a) Presentation in plastic box of 200 grams. b) Presentation 250 grams. Figure 20: Dehydrated Peruvian ground cherry snack with peanuts.1 Dehydrated Peruvian ground cherry.

4 Peruvian ground cherry marmalade.3 Peruvian ground cherry pie. Figure 21: Nectar of Peruvian ground cherry.2. III. III. III. Figure 23: Peruvian ground cherry marmalade.2.2.5 Syrup Peruvian ground cherry. Figure 22: Peruvian ground cherry pie. Conversation III 17 .

Figure 24: Peruvian ground cherry syrup.2. III. Figure 26: Peruvian ground cherry drink with Algarrobina. STUDIES USING PERUVIAN GROUND CHERRY Conversation III 18 .6 Liquors. IV. Figure 25: Peruvian ground shake Celendino with Algarrobina.

sensory characteristics and mineral content in ice cream by adding different concentrations of gooseberry.. IV.1 Dehydrated Peruvian ground cherry. (Aristizábal Ana. Conversation III 19 .4 Ice cream with the addition of pieces of gooseberry. IV. Objective of the study: Evaluate the kinetics of color development in Peruvian ground cherry candies added calcium without sucrose at different temperatures and storage times for the color coordinates.3 Peruvian ground cherry functional pulp added calcium.1. assessing the stability and properties during storage.1. 2013). Objective of the study: Develop an alternative product from Peruvian ground cherry to increase the competitiveness of the supply chain and diversify product offerings.1 Developments with Peruvian ground cherry (Physalis peruviana L. vitamin C and dietary fiber. 2013). Objective of the study: Evaluate the influence of the physicochemical. Objective of the study: Peruvian ground cherry minimally processed with Lactobacillus application as a methodology for obtaining functional foods. (Aristizábal Ana.1..1. (Aristizábal Ana. IV. IV. IV.) in the Alimentary Industry. 2013).1.2 Soft Peruvian ground cherry candies added calcium without sucrose.5 Peruvian ground cherry minimally processed with probiotics. (Aristizábal Ana... Objective of the study: Apply chemical and physical pretreatment prior to convective drying to assess the loss of moisture and nutrients in the Peruvian ground cherry as vitamin C and changes in color. 2013). IV.

Objective of the study: Evaluate the useful lifetime of cape gooseberry (Physalis peruviana L. 108(3).1. Objective of the study: Establishing the conditions for the dehydration of the fruit with and without osmotic dehydration pretreatment and determine which allows greater retention of content of β. Journal of Ethno pharmacology. depending on the color. IV. 2006.) in medicine..2. (Aristizábal Ana..) fortified with vitamin E using the technique of vacuum impregnation (IV). IV.carotene. 407-413.7 Peruvian ground cherry minimally processed fortified with vitamin E. Conversation III 20 . The following studies were compiled by Ana Aristizabal. 2013). (Aristizábal Ana. IV.6 Dehydrated Peruvian ground cherry.1. 2013. IV. Supercritical carbon dioxide extract exhibits enhanced antioxidant and anti-inflammatory activities of Physalis Peruvian.1 Evaluation of anti-inflammatory activity of Peruvian ground cherry.2 Developments with Peruvian ground cherry (Physalis peruviana L.. 2013). texture and stability of vitamin E at different storage conditions.

.2. seco-steroids purified from Physalis angulata L. 408-414. Life Sciences. 6(3). Bogotá Colombia. Peruvian ground cherry is a promising native fruit of Perú. Med Vallejiana. It is essential to explore new alternatives for the study and development of new products from Conversation III 21 . IV. International Immunopharmacology. 2012. 2011. F and G. CONCLUSIONS  By virtue of their nutritional composition. Rev.4 Immunosuppressive activity. 482-488. Implementation of a methodology for obtaining markers fruits of Physalis peruviana L.2. Physalins B. 46(2).2. 4 (1) 43 -. Thesis Master of Pharmaceutical Sciences. inhibit lymphocyte function and allogeneic transplant rejection. Peruvian extracts and their effects on apoptosis in human Hep G2 cells. National University of Colombia.2 Evaluation of the Peruvian ground cherry (Physalis Peruvian L) activity antihepatoma. Immunosuppression effect of Withangulatin A from Physalis angulata via heme oxygenase 1-dependent pathways. Effect of the intake of Physalis peruviana (aguaymanto) on postprandial glycemia in young adults. 2006. 74(16). 2007.3 Diabetic treatment. V. IV. 2061-2073. 53. Antihepatoma activity of Physalis angulata and P.. 2004. Process Biochemistry. and evaluation of hypoglycemic activity. IV.

.org. VI.. M.scielo.. Annals of the Faculty of Medicine. Universidad Nacional de San Marcos. (http://repositorio.cl/bitstream/handle/2250/121543/PUENT E_2011. Margarita Posso.  David Zavala. Cytotoxic effect of Physalis peruviana (Peruvian ground cherry) in colon cancer and chronic myeloid leukemia. Puente. & Fleige. P. such as Peruvian ground cherry dehydrated. Grusak. zinc and vitamins B6.. iron.  The fruit Peruvian ground cherry contains nutritional value. Eduardo S. B12. 3. 2011.) for the treatment and prevention of some chronic diseases.. José Rojas.5583 Págs. 2006. Frontiers in Physiology. carotenoids. L. and E. Application of in vitro bioaccessibility and bioavailability methods for calcium.pdf?sequence=1)  Etcheverry. Physalis peruviana Linnaeus. folate. the multiple properties of a highly functional fruit: A review. Claudia A.pe/pdf/afm/v67n4/a02v67n4. 283-289 http://www. 2012.pdf Conversation III 22 . magnesium. Peruvian ground cherry jam and Peruvian ground cherry liquor. Peruvian ground cherry pie. E. Misael Cortés. [Review]. BIBLIOGRAPHIC REFERENCE  Luis A. it demonstrates the use of phytochemicals in Peruvian ground cherry (Physalis peruviana L. which can be used to develop foods with functional characteristics. ISSN 1025 . polyphenols. D. A.uchile. Angel Quispe.  From the compiled scientific data. Castro. this fruit that meets the technical and legal requirements to reach new consumers. Peruvian ground cherry nectar. which can be accessed via the use of both fresh and processed fruit. Pinto-Muñoz. Abraham Vaisberg.

Guía de campo de los cultivos andinos.lasallista. calyces.galeon. Calle J. y A. Antiinflammatory activity of extracts and fractions obtained from Physalis peruviana L. Emisión el Lunes 09 de Mayo del 2016 | 20:08. Uchuva (Physalis peruviana L): Study of their potential application in the development of food functional characteristics of. Caldas. Biomedica. Fries.. 2007. http://aguaymanto. 2013.gov/pubmed/17546228  Aristizábal. http://elcomercio.pdf  Peruvian Ground Cherry derivatives. Written by aguaymanto the 10/09/2013 in Aguaymanto Celendino.nih.ncbi. http://repository. Ospina LF. Specialization in Food and Nutrition.blog. http://www. Ana. Results: III Festival Peruvian ground cherry Celendino. M.pe/economia/peru/exportacion-aguaymanto- crecio-161-entre-2013-y-2015-noticia-1900262 Conversation III 23 .edu.Antioquia.co/dspace/bitstream/10567/1044/1/ Uchuva_estudio_potencial_aplicacion_desarrollo_alimentos_funci onales. Pinzón R. FAO y ANPE. Matiz GE.  Página web: Diario El Comercio – Sección Economía.com/categoria/derivados-de- aguaymanto/  Tapia.M. 2007. E. Lima.  Franco LA. Corporación Universitaria Lasallista..nlm.