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Nutrients, Phytochemicals, and In Vitro Antioxidant and Antimicrobial Activities of Lulo (Solanum quitoense Lam.) Fruit Pulp, Peel, and Seeds

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPetrović, Jovana
dc.contributor.authorPereira, Alexis
dc.contributor.authorSoković, Marina
dc.contributor.authorBarros, Lillian
dc.contributor.authorPinela, José
dc.date.accessioned2025-11-21T16:13:10Z
dc.date.available2025-11-21T16:13:10Z
dc.date.issued2025
dc.description.abstractLulo or naranjilla (Solanum quitoense Lam.) is an Andean fruit with a sour and refreshing flavor, widely used in the preparation of juices and sweets. Despite its potential for international markets, it remains largely unknown outside its native regions, and most existing studies have focused on the whole fruit or its juice. This study investigated the nutritional and phenolic profiles of the peel, pulp, and seeds of S. quitoense using official food analysis methods and chromatographic techniques. In addition, the in vitro antioxidant activity and antimicrobial effects against foodborne fungi and bacteria were assessed. The peel was rich in ascorbic acid (25.2 mg/100 g fw), alpha-tocopherol (7.9 mg/100 g fw), dietary fiber (16.5 g/100 g fw), macrominerals (Na, Ca, K), and flavonoids (14.2 mg/g extract); the pulp contained high levels of citric acid (4.22 g/100 g fw) and sucrose (2.7 g/100 g fw); and the seeds stood out for their contents of trace elements (Zn, Cu, Mn, Fe), oleic acid, and spermidine-derived phenolamides (37.8 mg/g extract). Hydroethanolic extracts showed antioxidant activity by inhibiting lipid peroxidation and oxidative hemolysis, with the seed extract exhibiting the strongest antifungal effect against Aspergillus versicolor, likely due to its high spermidine derivative content. These findings shed light on the potential of S. quitoense fruit for the development of functional foods, antioxidant-rich beverages, and nutraceutical products.eng
dc.description.sponsorshipWork supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). National funding by FCT, through the individual research grant (DOI: 10.54499/2020.06297.BD) of M.A.-O. and the scientific employment program-contract with M.I.D. (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0004) and L.B. (DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002). J. Petrovíc and M.S. are grateful to the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (Contract No. 451-03-136/2025-03/200007). The authors are also grateful to FEDER Cooperación Interreg VI A Espanha—Portugal (POCTEP) 2021–2027 for financial support through the project 0033_NET4FOOD_1_P.
dc.identifier.citationAñibarro-Ortega, M.; Dias, M.I.; Petrović, J.; Pereira, A.; Soković, M.; Barros, L.; Pinela, J. (2025). Nutrients, Phytochemicals, and In Vitro Antioxidant and Antimicrobial Activities of Lulo (Solanum quitoense Lam.) Fruit Pulp, Peel, and Seeds. Foods. ISSN 2304-8158. 14:12, p. 1-21
dc.identifier.doi10.3390/foods14122083
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/35133
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subjectNaranjilla/Lulo
dc.subjectNutritional composition
dc.subjectPhenolic compounds
dc.subjectPhenolamides
dc.subjectAntioxidant activity
dc.subjectFunctional food
dc.titleNutrients, Phytochemicals, and In Vitro Antioxidant and Antimicrobial Activities of Lulo (Solanum quitoense Lam.) Fruit Pulp, Peel, and Seedseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage21
oaire.citation.issue12
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAñibarro-Ortega
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person.familyNamePereira
person.familyNameBarros
person.familyNamePinela
person.givenNameMikel
person.givenNameMaria Inês
person.givenNameAlexis
person.givenNameLillian
person.givenNameJosé
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person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-4740-6329
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7523-1637
person.identifier.ridM-8242-2013
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person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id58124934600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54392272800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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