Abstract

HERRERA-HERNANDEZ, María Guadalupe; NUNEZ-COLIN, Carlos Alberto; GUZMAN-MALDONADO, Salvador Horacio  and  HERNANDEZ-MARTINEZ, Miguel Ángel. Contents of some antioxidant compounds at three stages of maturity of the mexican serviceberry fruits (Malacomeles denticulata) in two localities. Rev. Chapingo Ser.Hortic [online]. 2013, vol.19, n.4, pp.45-57. ISSN 2007-4034.

The objective of the present research was to evaluate the CIELAB parameters of luminosity (L*), chromaticity (C*), and Hue (H°) angle, as well as tannins, total phenols and anthocyanin contents in wild population of Mexican serviceberry fruits at trees stages of maturity. Luminosity was reduced 51 % and 66 % in fruits collected in La Valenciana and El Derramadero, respectively, while chromaticity was reduced at similar levels than L* and Hue angle increased. Total soluble phenols were reduced from 763.0 and 834.5 mg-100 g¹ at the unripe stage from 497.5 and 538.5 mg-100 g¹ at the overripe stage. Condensed tannins were reduced as fruit ripened. Total anthocyanin increased from 10.08 and 14.7 mg-100 g¹ at the unripe stage from 16.57 and 17.72 mg-100 g¹ at the overripe stage. The content of phenolics and tannins in the Mexican serviceberry is from 10-20 % higher compared to many commonly consumed fruits. This fruit can be considered a fruit with nutraceutical properties.

Keywords : Rosaceae subtribe Pyrinae; Mexican serviceberry; color parameters; total phenols; anthocyanin; tannins.

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