Antioxidant Potential of Tamarillo Fruits-Chemical and Infrared Spectroscopy Analysis

Abstract

Native to South America, tamarillo (Solanum betaceum Cav.) is a small tree cultivated as a fruit crop in several regions of the world. Known for its sweet and sour taste, tamarillo fruits are very nutritious due to the presence of health-beneficial components such as fiber, vitamins, and antioxidants. Despite its nutritional value, tamarillo remains poorly known in global markets. The present work aims to study the antioxidant activity of four genotypes of tamarillo. Several chemical assays were performed to assess the antioxidant components and antioxidant activity of aqueous ethanolic extracts from each genotype. Overall, the Mealhada genotype (a red cultivar) showed the most interesting results, displaying the highest amount of total phenolic, flavonoids, and anthocyanin contents, as well as higher antioxidant activity. To evaluate the composition of the extract, Fourier-transform infrared spectroscopy (FTIR) was used to characterize important components in aqueous ethanolic extracts of the fruits, having revealed the presence of high amounts of phenols (the main compounds responsible for antioxidant activity), as well as triterpenoids and polysaccharides. The present results highlight the potential nutraceutical importance of tamarillo fruits.

Keywords: FTIR-ATR; antioxidant activity; fruit extract; phenols; tamarillo.

Figure 1

Tamarillo fruits: (A) TMI (red) from Colombia; (B) TVM (red) from Mealhada; (C) CR (red) from the Botanical Garden of Coimbra; (D) CO (orange) from the Botanical Garden of Coimbra.

Figure 2

Mean FTIR spectra (1800–800 cm⁻¹) of the tamarillo extracts presently studied. TMI, imported red tamarillo; TVM, Mealhada red tamarillo; CR, Botanical Garden red tamarillo; CO, Botanical Garden orange tamarillo.