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Relevant physicochemical properties and metabolites with functional

properties of two commercial varieties of Peruvian Pouteria lucuma

Article  in  Journal of Food Processing and Preservation · April 2020

DOI: 10.1111/jfpp.14479

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Received: 6 August 2019    Revised: 27 October 2019    Accepted: 26 March 2020

DOI: 10.1111/jfpp.14479

ORIGINAL ARTICLE

Relevant physicochemical properties and metabolites with

functional properties of two commercial varieties of Peruvian
Pouteria lucuma

Diego García-Ríos1  | Ana Aguilar-Galvez1 | Rosana Chirinos1 | Romina Pedreschi2 |

David Campos1

1
Universidad Nacional Agraria La Molina,
Instituto de Biotecnología, Lima, Peru Abstract
2
Pontificia Universidad Católica de Two commercial varieties of Peruvian Pouteria lucuma fruits namely “Seda” and
Valparaíso, Escuela de Agronomía,
“Beltrán” were characterized in terms of their physicochemical properties as well as
Valparaiso, Chile
their primary and secondary metabolites content and profile. Free sugars, dietary
Correspondence
fiber, and starch comprise the main components in both varieties. Phenolic com-
David Campos, Instituto de Biotecnología,
Universidad Nacional Agraria La Molina, Av. pounds derived from flavanoids (flavan-3-ols), gallic acid, and their derivatives were
La Molina s/n, Lima, Valparaiso, Peru.
identified. Xanthophylls were tentatively identified based on their UV-vis spectra and
Email: dcampos@lamolina.edu.pe
enclosed the majority of the carotenoids found in lucuma. Additionally, both varieties
Funding information
showed to be sources of lipophilic compounds such as tocopherols (α, β, and γ) and
Vicerrectorado de Investigación—
Universidad Nacional Agraria La Molina; triterpenoids. The triterpenoid α-amyrin was identified in a Pouteria fruit for the first
Fondo Nacional de Desarrollo Científico,
time. The in vitro antioxidant capacity (AoxC) of the lipophilic fraction represented
Tecnológico y de Innovación Tecnológica-
FONDECYT, Grant/Award Number: approximately 30% of the total AoxC. These results show that both lucuma varieties
124-2015-FONDECYT
are rich sources of compounds with technological and functional properties with po-
tential application in the food industry.
Practical applications
Lucuma is a characteristic Peruvian fruit. To date, it is mainly used by the regional ice
cream industry and it has been included recently in some confectionery products.
Due to its high dietary fiber, carotenoids and sugar content it could be used as an
alternative to the use of refined sugars and artificial colorants in the dairy and bakery
industry.

1 |  I NTRO D U C TI O N Other Pouteria species such as P. campechiana (canistel) (Costa,

The genus Pouteria belongs to the Sapotaceae family and it is dis-
tributed in the tropical and subtropical regions of Asia and America.
Many species are of commercial importance since they are used as
food and in traditional medicine (Silva, Simeoni, & Silveira, 2009).
One of the most studied species of this family is P. sapota (mamey)
which has been shown to be a source of many bioactive compounds
such as polyphenols, carotenoids, and tocopherols (Ma, Yang, Basile,
& Kennelly, 2004; Yahia, Gutiérrez-Orozco, & Arvizu-de Leon, 2011).
Wondracek, Lopes, Vieira, & Ferreira, 2010), P. viridis (Ma et al., 2004),
and P. macrophylla (da Silva, Gordon, Jungfer, Marx, & Main, 2012)
have also been reported as rich sources of bioactive compounds.
Lucuma (P. lucuma) is a fruit native to the Andean region, found
in Peru and Chile; it can be cultivated from the sea level to an alti-
tude of 3,000 m.a.s.l (Jordan, 1996). It presents an ovoid or elliptical
shape depending on the cultivar, a diameter variable between 7.5
and 10 cm, thin green or yellow-green skin and sweet yellow-or-
ange flesh (Yahia & Gutiérrez-Orozco, 2011). In Peru, there are two

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© 2020 Wiley Periodicals LLC     1 of 11
https://doi.org/10.1111/jfpp.14479
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2 of 11       GARCÍA-RÍOS et al.
types of lucuma: "Seda" and "Palo." The "lucuma Seda" has a pulp
with a smooth texture when ripe, floury, intense yellow color, soft
on the palate and sweet and it is suitable for consumption as fruit.
The "lucuma Palo," in contrast, when ripe has a pulp of hard texture,
not suitable for fresh consumption, which makes it more appropri-
ate for industrial processing (Sistema Integrado de Información de
Comercio Exterior, 2015). However, color, aroma and other thermo-
sensitive compounds could be affected in different degrees during
postharvest storage and/or processing conditions as consequence
of changes and interactions among the compounds present. Thus, it
is important to be aware of the components present to prevent po-
tential changes in the physicochemical, organoleptic and bioactivity
and control these changes during processing or storage.
Recently, lucuma has attracted the attention of consumers and
researchers because it constitutes a source of various compounds of
interest for their antioxidant properties such as carotenoids and phe-
nolic compounds (Dini, 2011; Erazo, Escobar, Olaeta, & Undurraga,
1999; Fuentealba et al., 2016). To date, the characterization and
quantification of the aforementioned metabolites in lucuma have
not been fully completed. Also, no previous study has provided in-
formation about the content of tocopherols or terpenoids in lucuma.
Therefore, the objective of this study is to identify and quantify the
physicochemical characteristics as well as compounds with bioactive
properties of lucuma fruits of two commercial varieties: "Seda" and
"Beltrán".
2 |  M ATE R I A L S A N D M E TH O DS
2.1 | Materials and reagents
2.1.1 | Fruit material
Two varieties commercially known as "Seda" and "Beltrán" from the
province of Huaral, Peru and purchased directly from a local pro-
ducer were used. The fruits were harvested at commercial maturity
(yellow peel coloration under the calix), transported to the labora-
tory and stored for 5 days at room temperature, until they reached
edible ripeness. Subsequently, they were peeled, lyophilized, and
stored at −40°C until analysis.
2.1.2 | Chemicals
Butylated hydroxytoluene (BHT), β-carotene, myo-inositol, phe-
nolic acid standards (ellagic and gallic), flavanones (hesperetin), to-
copherol standards (α, β, γ, and δ-tocopherol), α-amyrin, β-sitosterol,
and cycloartenol were purchased from Sigma Chemicals Co. (St.
Louis). Flavan-3-ols (catechin, epicatechin, gallocatechin, and epi-
gallocatechin gallate) and procyanidins (procyanidin B1 and B2)
were purchased from ChromaDex ™ (Santa Clara). Sugar stand-
ards: fructose, glucose and sucrose were purchased from Sigma
(Carbohydrates Kit, CAR10), organic acid standards: L-ascorbic,
citric, malic, quinic, succinic and tartaric were purchased from
Supelco (Kit 47264) and standards of methyl esters of fatty
acids (FAME Mix, 37 components) were purchased from Restek.
Acetone, methylene chloride, hexane, ethanol, anhydrous sodium
sulfate and HPLC grade solvents (acetonitrile, methanol, hexane)
were purchased from J.T. Baker, MS-grade methanol LiChrosolv®
from Merck. Sodium carbonate, sodium chloride, 2-propanol, and
Folin–Ciocalteu reagent were purchased from Merck. Glacial acetic
acid was purchased from Fermont and potassium hydroxide was
purchased from Mallinckrodt.
2.2 | Characterization and quantitative analysis
2.2.1 | Physico-chemical characteristics
Moisture, ash, lipid, and protein (N × 6.25) were determined ac-
cording to the AOAC (2007) methods. Moisture was determined in
both fresh and lyophilized pulp. Total dietary fiber and starch were
determined according to the AOAC method (AOAC, 2007), results
were expressed as g/100 g of DW. Soluble solids, pH, and titrat-
able acidity were performed following the methods described in the
AOAC (2007). Reducing sugars were determined as recommended
by Miller (1959) with some modifications and were expressed as glu-
cose. Color determination (L*, a*, and b* values) was carried out both
in the peel and in the pulp as the average of six measurements at the
equatorial region using the Konica Minolta Chromameter colorim-
eter (CR-400, Konica Minolta).
2.2.2 | Determination of sugars, sugar-alcohols
and organic acids
Sugars, sugar-alcohols and organic acids were extracted accord-
ing to Pérez, Olías, Espada, Olías, and Sanz (1997) with certain
modifications. Briefly, 0.5 g of lyophilized lucuma was extracted
twice with 25 ml of 95% ethanol for 10 min for each extraction.
The extracts were mixed and concentrated in a rotary evapora-
tor at 50°C, until dryness. The residue was dissolved with 4 ml of
0.2 N H2 SO 4 containing 0.05% EDTA. Eight hundred microliter of
the solution was taken and injected into a Sep-Pak C18 cartridge
(WAT036905, Waters, Ireland), then eluted with 10 ml of 0.2 N
H2 SO 4. The content of sugars and sugar-alcohols was determined
following the method described by Campos, Aguilar-Galvez, and
Pedreschi (2016); while organic acids according to the protocol
described by Aguilar-Galvez, Guillermo, Dubois-Dauphin, and
Campos (2011). In both cases, a Waters 2695 Separation Module
(Waters) equipped with an autoinjector, a 2414 refractive index
and detector 996 photodiode array detector, respectively, and
the Empower software (Waters) were used. The results were ex-
pressed in mg/ g of DW.
GARCÍA-RÍOS et al.
2.2.3 | Determination of L-ascorbic acid
Sample treatment for the quantification of L-ascorbic acid was per-
formed as reported by Sánchez-Moreno, Plaza, de Ancos, and Cano
(2003) with some modifications. One gram of lyophilized sample was
homogenized with 10 ml of 3% metaphosphoric acid solution and 8%
acetic acid for 10 min. The mixture was centrifuged at 2,795 g at 4°C
for 25 min (Hettich, model MIKRO 220R). The extract was analyzed
by HPLC-PAD. A Prodigy ODS3 100A (5μm, 250 × 4.6 mm ID) col-
umn (Phenomenex) was used. The mobile phase was composed of
25 mmol/l KH2PO4, pH 2.5 at a flow rate of 1 ml/ min. Samples were
filtered prior to HPLC injection. Ten microliter of sample was injected
and run for 15 min at 40°C. L-ascorbic acid was detected and quanti-
fied at 245 nm. The results were expressed in mg/ 100 g of DW).
2.2.4 | Determination of fatty acids
The lipophilic fraction was extracted from 100 mg of lyophilized
lucuma and 500 μl of 96% methanol, 750 μl of Milli-Q water, and
375 μl of chloroform were added. The samples were sonicated for
30 min and then centrifuged for 10 min at a maximum speed. The
chloroform phase was recovered and the methanol/ water phase
was re-extracted with 375 μl of chloroform. The chloroform phases
were mixed and evaporated in a nitrogen-saturated atmosphere. The
fatty acid profile was determined according to the method proposed
by Meurens, Baeten, Yan, Mignolet, and Larondelle (2005) with slight
modifications. The fatty acids present in the residue were converted
to methyl esters and one microliter was injected in a gas chroma-
tograph GC-2010 plus Shimadzu equipped with an FID-2010 flame
ionization detector and AOC-20i autoinjector. The column used was
a Restek Rt-2560 (0.2 μm, 100 × 0.25 mm ID). The methyl esters of
the fatty acids were identified and quantified by comparing reten-
tion times with known and previously injected standards. The results
were expressed as a percentage relative to the total of fatty acids.
2.2.5 | Total carotenoids and profile
Carotenoid extraction was carried out according to the method re-
ported by Andre et al. (2007) with slight modifications. Lyophilized
lucuma pulp (0.5 g) was mixed with 5 ml of acetone: hexane (1:1, v/ v),
homogenized and stirred in an ice bath for 30 min. The extract was
centrifuged at 2,795 g for 15 min at 4°C, and the supernatant was
collected. The extraction was repeated in the cake twice for 10 min
each, maintaining the initial extraction conditions. The supernatants
were combined and evaporated to dryness in a rotary evapora-
tor at 40°C, and finally suspended in 2  ml of acetone. Total carot-
enoids were determined by spectrophotometry (Genesys™ 20 Vis
Spectrophotometer, Thermo Scientific) at 450 nm and the content
was expressed in mg of β-carotene equivalents/ 100 g DW.
To determine the profile of carotenoids, saponification of the
extract was carried out, an aliquot of the extract was evaporated to
|
      3 of 11
dryness with nitrogen, then re-suspended in 4 ml of methanol con-
taining 10% potassium hydroxide (w/v). The solution was allowed
to stand for 16 hr in the dark at 4°C in a nitrogen-saturated atmo-
sphere and 4 ml of hexane and 4 ml of saturated NaCl solution were
added. The organic phase was recovered and the aqueous phase
re-extracted with hexane. Both organic phases were mixed, brought
to dryness with N2 and re-dissolved in 1 ml of methylene chloride:
ethanol (65:35, v/v).
The analysis was performed by HPLC-PDA according to the
method of Kao, Loh, Inbaraj, and Chen (2012) with slight modifica-
tions. Spectral data were recorded from 330 to 550 nm during the
whole run. A YMC TM carotenoid (5 μm, 250 × 4.6 mm ID) column
(Waters, Ireland) was used for separation at 30°C. The mobile phase
was composed of solvent (A) methanol: acetonitrile: water (79:14:
7, v/v/v) and solvent (B) methylene chloride. The solvent gradient
was as follows: 5% B for 9 min, 5%–15% B in 14 min, 15%–17% B in
10 min, 17%–29% B in 2 min, 29%–30% B in 10 min, 30%–34% B in
21 min and returned to 5% B in 1 min and kept at those conditions for
5 min. A flow rate of 1.0 ml/ min was used and 20 μl of sample was
injected. Carotenoids were identified by comparison of retention
times and absorption spectra with data reported in the literature.
2.2.6 | Total phenolic compounds and profile
The extraction of phenolic compounds was carried out according
to the method proposed by Ma et al. (2004) with slight modifica-
tions. Half a gram of lyophilized lucuma was mixed with 25 ml of 80%
acetone and stirred for 90 min. Subsequently, the extract was cen-
trifuged at 2,800 g and stored in dark and nitrogen-saturated atmos-
phere at −20°C until analysis. Total phenolic compounds (TPC) were
determined according to the method of Singleton and Rossi (1965)
by colorimetric reaction with Folin–Ciocalteu reagent. The content
of TPC was expressed in mg of Gallic equivalent (AGE)/ g DW.
Phenolic profile was assessed following the method of Chirinos
et al. (2008) with slight modifications. Phenolic extracts were sep-
arated on HPLC-PDA. Spectral data were recorded from 200 to
700 nm during the whole run. An X-terra RP18 (3.5 µm, 250 × 4.6 mm
ID) column (Waters) was used for separation at 30°C. The mobile
phase was composed of solvent (A) water: formic acid (95:5, v/v) and
solvent (B) acetonitrile. The solvent gradient was as follows: 0%–15%
B in 40 min, 15%–45% B in 45 min, and 45%–100% B in 10 min. A
flow rate of 0.5 ml/min was used and 20 µl of sample was injected.
Samples were filtered prior to HPLC injection. Phenolic compounds
were identified by comparing their retention time and UV-vis spec-
tral data to known previously injected standards.
2.2.7 | Determination of tocopherols
Tocopherols were quantified and identified following the method-
ology proposed by Amaral, Rui, Seabra, and Oliveira (2005). Half
a gram of lyophilized lucuma pulp was mixed with 100 μl of BHT
 |
4 of 11       GARCÍA-RÍOS et al.
solution (10 mg in 1 ml of hexane), 2 ml of ethanol, 4 ml of hexane
and 2 ml of saturated NaCl solution. The mixture was homogenized
for 1 min in a vortex and then centrifuged for 4 min at 2,505 g at 4°C.
The upper phase was collected and the sample was re-extracted
twice with 2 ml of hexane. The extracts were combined and taken to
dryness with nitrogen and the residue was re-dissolved with 0.5 ml
of hexane. The extract was dried with anhydrous sodium sulfate
(0.5 g), centrifuged at 7,378 g for 2 min.
Samples were separated using a HPLC equipped with a Waters
2475 multi fluorescence detector. An YMC-Pack SIL (3 µm,
250 × 4.6 mm ID) column (YMC, Japan) was used for tocopherol
separation at 35°C. The mobile phase was composed of n-hexane/
2-propanol/acetic acid (1000/6/5, v/v/v). A flow rate of 1.4 ml/min
under isocratic conditions was used. Ten microliter of sample was
injected. Samples were filtered prior to HPLC injection. The fluo-
rescence detector was programmed at the excitation and emission
wavelengths of 290 and 330 nm, respectively. Tocopherols were
identified and quantified by comparing their retention time to
known previously injected standards. Results were expressed as
mg/100 g of dry matter.
2.2.8 | Phytosterols and triterpenoids
The unsaponifiable extract was obtained according to the protocol
reported by Duchateau et al. (2002). Twelve and a half grams of ly-
ophilized sample was mixed with 100 ml of hexane: acetone: etha-
nol (50:25:25, v/v/v) for 10 min under agitation and then 15 ml of
water was added and stirred for another 5 min. The lipid phase was
recovered and concentrated in a vacuum rotary evaporator at 60°C.
Hundred milligram of the lipid extract was saponified with 1 ml of
methanolic KOH at 70°C for 50 min, after the addition of the internal
standard (β-cholestanol). The unsaponifiable fraction was extracted
by liquid–liquid partition with 1 ml of distilled water and 5 ml of n-
heptane. The n-heptane extract was recovered and the extraction
was repeated in the aqueous fraction twice. The n-heptane extracts
were mixed and dehydrated with anhydrous sodium sulfate. Trace
1310 Gas chromatograph (Thermo Scientific, Rodano) was used,
coupled to a triple Quadrupole TSQ 8000 Evo Mass Spectrometer
(Thermo Scientific, using a TG-5SILMS column (30 × 0.25 mm ID,
0.25  μm film thickness) (Thermo Scientific). The chromatographic
separation was carried according to da Costa, Augusto, Teixeira-
Filho, and Teixeira (2010). The furnace temperature was programmed
as follows: initially at 250°C (for 2 min), increased to 285°C at a rate of
25°C/ min and an isothermal period of 32 min at 285°C. The injection
volume was 1 μl with a split ratio of 10. The temperature of the injec-
tor was set at 300°C. Helium was used as a carrier gas. For the mass
spectrometric analysis, the ionization was performed by electronic
impact (EI) in a positive mode at 70 eV and detection by scanning in
the range of 45 to 600 m/z was performed. Compound identification
was performed by comparing retention times and mass spectra with
previously injected standards and by comparison with the NIST 2.0
library. The results were expressed as μg/g of dry matter.
2.2.9 | In vitro hydrophilic and lipophilic
antioxidant capacity
Antioxidant capacity (AoxC) was reported by the TEAC (Trolox equiva-
lent antioxidant capacity) test recommended by Arnao, Cano, and
Acosta (2001) in the hydrophilic and lipophilic extracts, using the ABTS
reagent. The extracts were obtained according to the protocol of Wu
et al. (2004) with some modifications. The lipophilic extract was ob-
tained from 1 gram of lyophilized lucuma pulp, homogenized in 10 ml
of hexane: dichloromethane (1:1, v: v) in an ice bath for 15 min and then
centrifuged at 4,000 g for 10 min at 4°C. The extraction was repeated
after recovering the supernatant under the same conditions as the first
extraction. The supernatants were mixed and evaporated on a rotary
evaporator at 40°C under reduced pressure. Finally, the dry extract
was re-suspended in 10 ml acetone and stored under a nitrogen at-
mosphere at −20°C until analysis. The hydrophilic extract was obtained
from the residue of the lipophilic extraction which was homogenized
in 20 ml of acetone: water: acetic acid (70:29.5:0.5, v/v/v) at room
temperature for 15 min. The extraction was repeated after the cen-
trifugation performed under the same conditions as for the hydrophilic
extract. The supernatants were mixed and stored under the same con-
ditions as for the lipophilic extract. The results of both methods were
expressed in μmol of Trolox equivalent (TE)/ g sample (dry basis).
2.3 | Statistical analysis
Results represent the mean and standard deviation of three inde-
pendent experiments (n = 3). T- tests were performed with a 95%
confidence, using the Statgraphics Centurion XVI (StatPoint Inc.).
3 | R E S U LT S A N D D I S CU S S I O N
3.1 | Physico-chemical characteristics
The physico-chemical characteristics are shown in Table 1. The
moisture contents were similar for both varieties (p > .05), 56.2 and
56.9% for Beltrán and Seda, respectively. The results are within
the humidity range reported by Erazo et al. (1999) in six selections
of Chilean lucuma (56.03 to 63.16%). The stage of maturity at the
time of harvest and storage conditions can affect the moisture con-
tent of the fruit (Alia-Tejacal et al., 2007; Fuentealba et al., 2016).
In general, the moisture content of lucuma is lower than that of
other Sapotaceae such as mamey (75%) and sapodilla (82%) (Moo-
Huchin et al., 2014), although a moisture value of 49.5% in canistel
has been reported (Costa, Wondracek, et al., 2010). The total die-
tary fiber content was similar for both varieties (24.2%) and higher
than that reported in sapote (17.2%–21.5%) (Mahattanatawee et al.,
2006; Moo-Huchin et al., 2014). For this reason, lucuma is an op-
tion to meet the fiber requirements recommended for adults by the
American Dietetic Association (between 20 and 35 g/day) (Marlett,
McBurney, & Slavin, 2002).
GARCÍA-RÍOS et al. |
      5 of 11

TA B L E 1   Composition and physico-chemical characteristics for TA B L E 2   Content of sugars, myo-inositol and organic acids in
Beltrán and Seda lucuma varieties Beltrán and Seda lucuma varieties

Variety Variety
Components
Component Beltrán Seda (mg/g DW) Beltrán Seda
1 a a
Moisture   (g/100 g) 56.2 ± 3.7 56.9 ± 3.3 Sugars    
a b a
Protein (g/100 g DW) 4.3 ± 0.02 5.2 ± 0.05 Glucose 147.2 ± 18.5 140.9 ± 5.5a
a b a
Ash (g/100 g DW) 2.1 ± 0.08 2.51 ± 0.04 Fructose 155.9 ± 16.7 136.9 ± 10.6a
Lipids (g/100 g DW) 1.29 ± 0.06a 1.23 ± 0.03a Sucrose 57.6 ± 3.9a 48.0 ± 6.7a
a a
Total Dietary Fiber (g/100 g DW) 24.2 ± 1.4 24.2 ± 0.7 Sugar alcohols    
b
Soluble Fiber 4.5 ± 0.8 3.9 ± 0.5 myo-inositol 5.7 ± 0.4 9.9 ± 0.5a
Insoluble Fiber 19.7 ± 1.2 20.3 ± 0.5 Organic acids    
a b b
Starch (g/100 g DW) 15.6 ± 1.6 11.7 ± 0.5 Citric 1.7 ± 0.1 3.4 ± 0.4a
a a b
Reducing sugars (g glucose/100 g 27.2 ± 1.7 23.2 ± 3.5 Tartaric 0.55 ± 0.03 1.0 ± 0.2a
DW) Malic ND 1.6 ± 0.2
Soluble solids 21.7 ± 0.6b 23.4 ± 0.9a Quinic 14.3 ± 0.7a 14.9 ± 1.4a
pH 5.56 ± 0.06a 5.49 ± 0.04a Succinic 0.8 ± 0.01a 0.6 ± 0.1b
a
Titrable acid (% of citric acid) 0.28 ± 0.01 0.36 ± 0.02a L-ascorbic 0.68 ± 0.01 a
0.58 ± 0.02b
Peel Color    
Note: Different letters within the same row stand for significant
L* 50.7 ± 2.7a 46.2 ± 3.1a differences (p < .05).
a* 6.0 ± 2.5a −6.8 ± 2.0 b Abbreviation: ND, non detected.
a
b* 35.3 ± 5.2 22.3 ± 1.2b
Pulp Color     green - yellow for Seda. The appearance of yellow-orange tones is
L* 71.6 ± 2.3a 69.2 ± 3.6a attributed to the synthesis of carotenoids, as the fruit matures, chlo-
a* 16.6 ± 3.0 a
13.9 ± 5.4 a
rophyll degrades and carotenoids are synthesized (Eskin & Hoehn,
b* 68.8 ± 3.2a 52.6 ± 6.9a 2013; Li & Yuan, 2013). These differences in peel color might suggest
that the synthesis-degradation balance of chlorophyll during ripen-
Note: Different letters within the same row stand for significant
differences (p < .05). ing is different between both varieties of lucuma. In contrast, the
1
Moisture measured on the fresh pulp. color of the pulp showed no significant differences (p > .05) for any
of the parameters (L*, a*, b*). These values were higher than those re-
ported in mamey (Alia-Tejacal et al., 2007; Moo-Huchin et al., 2014).
The starch content was significantly higher in Beltrán variety,
but the content of reducing sugars was similar for both varieties.
Controlling the content of sugars and starch is important for the 3.2 | Determination of sugars, sugar-
conservation of the fruit because although it is possible to reduce alcohols and organic acids
the starch content (therefore, increase the content of sugars), this
increase could result in an over-ripe and easily affected fruit (Eskin & Results corresponding to primary metabolites (sugars and sugar al-
Hoehn, 2013). Seda presented an acidity (0.28%) lower than Beltrán cohols) are shown in Table 2. Most relevant sugars corresponded to
(0.36%); both values were similar to those reported for mamey (0.2 fructose and glucose. No significant differences in sugar contents
to 0.3%) (Alia-Tejacal et al., 2007). However, the acid values found were found (p > .05) for Beltrán and Seda, respectively with values of
were lower than most of those reported by Moo-Huchin et al. (2014) fructose (155.9 and 136.9 mg/g DW), glucose (147.2 and 140.9 mg/g
for tropical fruits, which have contents in the order of 0.3 to 1.9% DW), and sucrose (57.6 and 48.0 mg/g DW), respectively. The con-
acidity expressed as citric acid. No significant difference (p > .05) tents of fructose and sucrose were higher than those reported by
was found in the pH values for both varieties. The content of soluble Fuentealba et al. (2016) for lucuma biotype Leiva 1 (98.7 mg/ g and
solids was significantly higher (p < .05) in Seda (23.4%) than Beltrán 36.2 mg/g in DW, respectively); while the glucose content found in
(21.7%). These values were similar to those reported by Alia-Tejacal this work was lower than that reported by Fuentealba (170.9 mg/g
et al. (2007) for mamey (23%–27%). DW). The composition of sugars in the studied lucuma varieties is
Regarding color, differences were found in the peel of both vari- different from that reported in canistel where sucrose predomi-
eties, while the values of L* and b* were similar, differences for the nates (96.89 mg/g DW, Kubola, Siriamornpun, & Meso, 2011) and
value of a* were encountered with positive values (red) in Beltrán in mamey where non-reducing sugars, such as sucrose, represented
and negative values (green) in Seda. Very marked differences in the more than 70% of total sugars (38.96–69.35 mg/g DW, Alia-Tejacal
hue of the peel were found with yellow - orange for Beltrán and et al., 2007). Myo-inositol was the only sugar alcohol detected;
 |
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the content in Seda was higher (9.9 mg/g DW or 4.3 mg/g FW) TA B L E 3   Content of saturated and unsaturated fatty acids,
than in Beltrán (5.7 mgg DW or 2.5 mg/g FW). These values were total carotenoids, total phenolic compounds, tocopherols and
antioxidant activity in two commercial lucuma varieties
greater than 2.1 mg/g DW and differed from the values reported by
Fuentealba et al. (2016) for lucuma biotype Leiva 1. Variety
Organic acid profile and content are shown in Table 2. The high-
Compounds Beltrán Seda
est content corresponds to quinic acid and similar contents of 14.3
Saturated fatty acids (% of total    
and 14.9 mg/g DW (p > .05) were found in both varieties. For other
fatty acids)
quantified organic acids, Seda variety had a significantly higher
Lauric (C12:0) traces 2.9
concentration of citric and tartaric acid, while Beltrán had a higher
Miristic (C14:0) 7.5 6.6
concentration of succinic and ascorbic acid, respectively. Malic
Pentadecanoic (C15:0) 3.6 5.4
acid was only detected and quantified in Seda variety. In other
Pouteria species such as mamey, malic acid was reported as the Palmitic (C16:0) 25 23.4

predominant organic acid (Alia-Tejacal et al., 2007). The greatest Stearic (C18:0) 20 17.7
difference observed between Seda and Beltrán corresponds to or- Unsaturated fatty acids (% of total    
ganic acids linked to respiration (citric, malic and succinic) and can fatty acids)

be attributed to the environmental conditions in which the fruits Palmitoleic (C16:1) 2.5 1.9

were stored after harvest, since the content of these acids tended Oleic (C18:1) 10 12.2
to decrease more rapidly at higher storage temperatures (Eskin & Linoleic (C18:2) 1.8 2.9
Hoenh, 2013). α-linolenic (C18:3) 29.6 27
ω6/ ω3 ratio 0.06 0.11
Total carotenoids (mg β-carotene 0.30 ± 0.01a 0.25 ± 0.02b
3.3 | Determination of L-ascorbic acid eq/ g DW)
Total phenolic compounds 2.50 ± 0.11a 2.38 ± 0.13a
The content of ascorbic acid was significantly different between (mg AGE/ g DW)
Seda (0.68 mg/g DW or 0.29 mg/g FW) and Beltrán (0.58 mg/g Tocopherols (μg/ g DW)    
DW or 0.25 mg/g FW) varieties, respectively. These contents α-Tocopherol 47.4 ± 1.6 b
59.4 ± 1.3a
were higher than that reported in lucuma Leiva 1 (0.19 mg/g DW) β-Tocopherol 0.68 ± 0.01b 0.75 ± 0.01a
by Fuentealba et al. (2016). Ascorbic acid contents in the range of γ-Tocopherol 7.1 ± 0.3 ND
0.2–1.2 mg/g DW have been reported in mamey (Mahattanatawee δ-Tocopherol ND ND
et al., 2006; Moo-Huchín et al., 2014). Pouteria species with the
Antioxidant capacity    
highest vitamin C content reported correspond to P. macrophylla (μmol TE/ g DW)
with 2.5 mg/g DW (Gordon, Jungfer, Alexandre, Guilherme, & Marx, Hydrophilic 19.3 ± 1.3a 17.3 ± 1.0 b
2011; da Silva et al., 2012) and canistel with 1.9 mg/g FW (Kubola
Lipophilic 8.7 ± 0.1a 7.4 ± 0.4b
et al., 2011).
Phytosterols and Triterpenoids    
(ug/g DW)
β-Sitosterol 4.44 5.27
3.4 | Determination of fatty acids
Cycloartenol 3.50 2.48
α-Amyrin 11.85 12.34
The contents of the different fatty acids are shown in Table 3. Both
lucuma varieties presented a similar profile of fatty acids. Within the Note: Different letters within the same row stand for significant
differences (p < .05).
saturated fatty acids, the most representative was palmitic acid that
Abbreviation: ND, non detected.
represents between 23% and 25% of total fatty acids. Among the
unsaturated fatty acids, α-linolenic acid (ω-3) was the most abundant
and constitutes between 27% and 30% of unsaturated fatty acids. It
is important to point out that this fatty acid is an essential nutrient 3.5 | Total carotenoids and profile
of the diet and plays an important role in human health due to its
association with the reduction of the risk of cardiovascular diseases, Total carotenoid content was significantly higher in the variety
cancer, osteoporosis, and immune disorders (Vilela et al., 2013). The Beltrán (0.3 mg of β - CE/ g DW) than Seda (0.25 mg of β - CE/g
content of linoleic acid (ω-6) was very low with respect to total fatty DW) (Table 3). These contents were similar to those reported by
acids, possibly due to its oxidation and subsequent cleavage by en- Fuentealba et al. (2016) for lucuma Leiva 1 and greater than those
zymes lipoxygenase and aldehyde lyase, which convert this acid into obtained by Erazo et al. (1999) who reported a range of 0.03–
volatile components such as aldehydes and ketones, which contrib- 0.05 mg of β - CE/g DW. In addition, the content of total carotenoids
ute to the aroma profile in the mature fruit (Eskin & Hoehn, 2013). is within the values normally reported for species belonging to genus
GARCÍA-RÍOS et al.
Pouteria such is mamey 1.44 mg of β - CE/g DW (Moo-Huchin et al.,
2014).
HPLC-PDA analysis allowed the separation of 10 carotenoids
(Figure 1), eight of which were identified by comparing their reten-
tion times and absorption spectra to those reported by Kao et al.
(2012). The main carotenoids found in lucuma pulp belong to the
family of xanthophylls. The epoxide forms such as neoxanthin and
violaxanthin were more abundant in the Beltrán variety. In contrast,
the Seda variety presented hydroxylated carotenoids (lutein deriva-
tives) as the most abundant carotenoids. Traces of β-carotene were
detected in both varieties; however, the presence of derivatives such
as β-cryptoxanthin, zeaxanthin, and violaxanthin would indicate that
the carotenoids in lucuma tend to accumulate in the form of xan-
thophylls (possibly esterified) rapidly as maturation progresses (Li &
Yuan, 2013). This process seems to begin even before reaching com-
mercial maturity, as reported by Fuentealba et al. (2016).
The nature of the carotenoids present in lucuma allows us to
infer that these components could be significantly affected by a
conventional drying process extensively used for lucuma flour elab-
oration (Yahia & Gutiérrez-Orozco, 2011). Previous studies have re-
ported that hot air conventional drying significantly decreases the
total carotenoid content in the chips of sweet potato (Bechoff et al.,
2010). Most of the losses observed in sweet pepper during drying
corresponded to the xanthophils violaxanthin and zeaxanthin in ad-
dition to β-carotene (Topuz, Dincer, Sultan, Feng, & Kushad, 2011).
3.6 | Total phenolics compounds and profile
The TPC content in both varieties was similar, with 2.5 mg of
GAE/g DW and 2.4 mg of GAE/g DW for Beltrán and Seda, respec-
tively (Table 3). These values were higher than those reported by
Fuentealba et al. (2016) for lucuma Leiva 1 (0.7 mg AGE/g DM). In
mamey, values of 0.6 mg of GAE/g DW (Moo-Huchin et al., 2014) and
F I G U R E 1   HPLC-PDA carotenoid
profile obtained at 450 nm for the
varieties Beltrán (a) and Seda (b), tentative
identification and UV obtained data.
Identification was based on data reported
by Kao et al. (2012)*
|
      7 of 11
2.8 mg of GAE/g DW (Mahattanatawee et al., 2006) were previously
reported. Instead, in canistel a value of 5 mg of GAE/g DW (Kubola
et al., 2011) was reported and a much higher content (22.9 mg of
GAE/g DW) was reported in P. macrophylla (da Silva et al., 2012) and
up to 29.2 mg of GAE/g DW according to Gordon et al. (2011). This
variation responds to multiple factors both environmental and spe-
cific of the fruit, within the most important environmental factors
are the harvest season and location of the crop (Barceló, Nicolás,
Sabater, & Sánchez, 2009) while factors inherent to the fruit cor-
respond to the type of cultivar and maturity stage. Fuentealba et al.
(2016) observed a drastic reduction in the content of TPC in lucuma:
at harvest maturity (131.6 mg of GAEg DW), the fruit naturally de-
tached from the tree (45.3 mg of GAE/g DW) and then stored at
20°C for 1 week (0.7 mg of GAE/g DW). There can also be variations
within the same cultivar or species (Barceló et al., 2009).
Regarding the nature of phenolic compounds present in lucuma
at edible ripeness, chromatographic analysis allowed the determi-
nation of eight main compounds in both varieties that showed a
similar phenolic compound profile (Figure 2). The majority of these
compounds were tentatively identified and quantified as the deriv-
atives of gallocatechin, epigallocatechin, catechin and epicatechin
(peaks 1, 3, 4, 5, 6, and 9) based on their UV spectra. Other com-
pounds identified were gallic acid (peak 2), ellagic acid (peak 8) and
a derivative of hesperetin (peak 7). The nature of these compounds
was consistent with that reported by Fuentealba et al. (2016), who
identified gallic acid and a flavonoid derivative in the hydrolyzate
of lucuma phenolic compounds. Dini (2011) isolated and identified
gallic acid and complex glycosides of kaempferol in lucuma flour.
The latter, however, was not identified in the present study. The
occurrence of similarity between the absorption spectra and the
difference between the retention times with respect to standards
could suggest that the lucuma phenolic compounds are probably
glycosylated to different types of sugars or in different positions
(Gordon et al., 2011).
 |
8 of 11       GARCÍA-RÍOS et al.
The compounds found in this study are similar to those previ-
ously reported for other Pouteria species. In general, gallic acid,
catechins and gallocatechins are the most representative phenolic
compounds (Ma et al., 2004; da Silva et al., 2012). The authors point
out that the differences can be attributed to genetic variations, as
well as to the chromatographic conditions. Due to the complexity of
the phenolic compounds present in the samples, peak coelution is
possible during HPLC-PDA analysis.
3.7 | Determination of tocopherols
Αlpha and β-tocopherol were detected in both lucuma varie-
ties, while γ-tocopherol was detected only in the Beltrán variety
(Table 3). Αlpha tocopherol constitutes the most abundant tocoph-
erol in both varieties, being higher in the Seda variety. The sum of
tocopherols for the Beltrán and Seda varieties were 5.5 and 6.0 mg/
100 g DW, respectively. These values are comparable to those re-
ported in mango (1.2–9.4 mg/ 100 g DW). No δ-tocopherol was de-
tected; however, this tocopherol has only been reported in mamey
with a content of 0.36 mg/ 100 g DM (Yahia et al., 2011) and the
value was much lower than the total tocopherols found in the pre-
sent work.
Although in comparison with other sources of tocopherols such
as oils and nuts, the total tocopherol content in lucuma is low; how-
ever, this fruit contributes a greater quantity of α-tocopherol, which
is the isomer of vitamin E activity. The presence, although at low
concentrations of other tocopherols such as β and γ-tocopherol in
F I G U R E 2   HPLC-PDA profile for
phenolic compounds obtained at 280 nm
for the lucuma varieties Beltrán (a) and
Seda (b); identification and UV data for
the phenolic compounds
the Beltrán variety, could increase its stability even more before ox-
idation with respect to the variety Seda. These isomers according
to Kamal-Eldin and Budilarto (2015) significantly contribute to the
oxidative stability of foods.
3.8 | Determination of phytosterols and
triterpenoids
Two phytosterols (β-sitosterol and cycloartenol) and one triter-
penoid (α-amyrin) were identified and quantified in lucuma pulp
of two varieties (Table 3). The concentrations of β-sitosterol for
Beltrán variety (0.44 mg/100 g DW or 0.19 mg/100 g FW) and
Seda (0.53 mg/100 g DW or 0.23 mg/100 g FW) lucuma varieties
were lower than those reported in mango (23.7–69.2 mg/100 g DW)
(Vilela et al., 2013). Another phytosterol detected was cycloartenol,
which was found in a higher concentration in Beltrán (0.35 mg/100 g
DW) than in Seda (0.25 mg/100 g DW). α-Amyrin was the triterpe-
noid detected in both varieties of lucuma and was present in higher
concentration than the phytosterols, with of 11.85 and 12.34 μg/g
DW for Beltrán and Seda, respectively. Its mass spectrum is shown
in Figure 3. Amyrins are secondary metabolites whose bioactivity
has been widely studied and they have been attributed to antihy-
perglycemic and anti-inflammatory properties (Vázquez, Palazon,
& Navarro-Ocaña, 2012). To our knowledge, this is the first report
of α-amyrin in P. lucuma fruits. This triterpenoid and its derivatives
have been detected in the fruits of P. caimito and P. torta branches
(Silva et al., 2009). In this regard, Fuentealba et al. (2016) reported,
GARCÍA-RÍOS et al.
F I G U R E 3   GC-MS chromatograms
obtained for phytosterols and terpenoids
for the lucuma varieties Beltrán (a) and
Seda (b). (1) β-sitosterol, (2) α-Amyrin,
(3) Cycloartenol, (*) Not Identified,
(IS) Internal Standard. α-amyrin mass
spectrum (c)
a significant in vitro antihyperglycemic properties which could be
related to this triterpenoid.
3.9 | In vitro hydrophilic and lipophilic
antioxidant capacity
Significant differences (p < .05) in the lipophilic and hydrophilic AoxC
were found in the studied lucuma varieties (Table 3). Beltrán variety
displayed the highest lipophilic and hydrophilic AoxC with values of
19.3 and 8.7 μmol TE/g DW, respectively compared to Seda vari-
ety (17.3 and 7.4 μmol TE/g DW). At edible ripeness, the values ob-
tained were higher than those reported by Fuentealba et al. (2016)
for lucuma Leiva 1 (4.8 μmol TE/g DW) that coincides with the lower
TPC content also found by these authors (0.7 mg GAE/g DW) with
respect to the Seda and Beltrán varieties. With respect to other spe-
cies of Pouteria, such is mamey, Moo-Huchín et al. (2014) reported a
value of 15.75 μmol TE/g DW using the ABTS method.
|
      9 of 11
The lipophilic AoxC is attributed to compounds such as carot-
enoids and tocopherols. The greater AoxC determined in the Beltrán
variety can be attributed to its higher content of carotenoids and its
greater variety of tocopherols (α, β, γ). In the studied lucuma variet-
ies, lipophilic AoxC represents approximately 30% of the total AoxC
quantified with the ABTS method. Wu et al. (2004) reported that
the lipophilic AoxC determined with the ORAC method in 11 fruit
species represented less than five percent of the total AoxC except
in watermelon (13.4%) and avocado (28.6%).
Studies on lipophilic AoxC in other species of Pouteria are
scarce. Lipophilic AoxC values have been reported in mamey
determined with the DPPH (8.7 mg equivalent ascorbic acid
(AAE)/100 g FW) and FRAP (3.5 mg AAE/100 g FW) methods
that represent less than 10% of the total AoxC (Yahia et al., 2011).
According to what has been reported in the literature, it is not pos-
sible to establish a conclusive relationship between the content
of lipophilic compounds with AoxC and the value of AoxC itself
(Arnao et al., 2001).
 |
10 of 11       GARCÍA-RÍOS et al.
4 |  CO N C LU S I O N S
Both varieties of lucuma showed to be important sources of dietary
fiber, starch, and sugar. Moreover, they presented interesting com-
pounds from a functional point of view. Beltrán variety presented
a higher total carotenoid content than Seda variety; however, the
carotenoid profile determined by HPLC-PDA was similar for both
varieties. Both varieties presented linolenic acid (ω3) as the major
fatty acid and the lipid fraction was characterized by a ratio ω6/
ω3 ≤ 0.11. Alpha-tocopherol was present in greater quantity in Seda,
β-tocopherol was present in the same amount in both varieties,
while γ-tocopherol was only present in the Beltrán variety. Both va-
rieties presented similar amounts of phytosterols and triterpenoids,
highlighting the α-amyrin that might be related to the anti-inflam-
matory and anti-hyperglycemic activities of lucuma. The AoxC, both
hydrophilic and lipophilic, was higher in the Beltrán variety. In both
varieties, lipophilic AoxC stood out, and represented approximately
30% of the total AoxC. These results show that lucuma fruits have
potential for an increased and broadened industrial use.
AC K N OW L E D G M E N T S
This work was supported by Vicerrectorado de Investigación—
UNALM (Technological Research UNALM-2015) and Fondo Nacional
de Desarrollo Científico, Tecnológico y de Innovación Tecnológica-
FONDECYT [grant number 124-2015-FONDECYT].
C O N FL I C T O F I N T E R E S T
The authors have declared no conflicts of interest in this article.
ORCID
Diego García-Ríos  https://orcid.org/0000-0002-0313-2573
David Campos  https://orcid.org/0000-0003-1722-1187
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How to cite this article: García-Ríos D, Aguilar-Galvez A,
Chirinos R, Pedreschi R, Campos D. Relevant
physicochemical properties and metabolites with functional
properties of two commercial varieties of Peruvian Pouteria
lucuma. J Food Process Preserv. 2020;00:e14479. https://doi.
org/10.1111/jfpp.14479