Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index

Featured Application Tamarillo is a fruit that contains several bioactive molecules with probed antioxidant properties, due to the relatively higher polyphenols content, as well as simple (mono-, di-, and oligo-saccharides) and complex (poly-saccharides as pectin) structural sugar-based molecules. Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a source of bioactive compounds, to generate scientific information on the importance of its chemical composition and antioxidant and prebiotic properties. Different analyses were carried out: spectroscopic methods (IR, UV, NMR) of pulp flour and epicarp flour, antioxidant properties, prebiotic activity, and bromatological analysis. The spectra obtained by FTIR, UV, and NMR allowed the identification of chemical structures associated with the inulin-like functional groups. Pulp flour showed the highest prebiotic activity with values of 1.49 for Lactiacidbacillus. plantarum. Total phenolic compounds content in pulp flour was 206.23 mg/100 g dry weight, with an acceptable antioxidant property (ABTS+ = 6.27 TEAC and DPPH= %AA of 91.74 at a concentration of 250.00 mu g/mL, 131.26 of IC50 ascorbic acid). The results regarding tamarillo as a source of bioactive molecules with important physiological properties as an antioxidant and putative prebiotic indicate it is a good alternative for the formulation of functional foods.

Automated summary

This research evaluated the potential of tamarillo red variety as a source of bioactive compounds, finding it rich in antioxidants and prebiotic substances, suitable for formulation of functional foods.