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Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components

In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summar...

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Autores principales: Sánchez-Capa, Maritza, Corell González, Mireia, Mestanza-Ramón, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10610027/
https://www.ncbi.nlm.nih.gov/pubmed/37896098
http://dx.doi.org/10.3390/plants12203635
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author Sánchez-Capa, Maritza
Corell González, Mireia
Mestanza-Ramón, Carlos
author_facet Sánchez-Capa, Maritza
Corell González, Mireia
Mestanza-Ramón, Carlos
author_sort Sánchez-Capa, Maritza
collection PubMed
description In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region’s underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: Aphandra natalia (Balslev and Henderson) Barfod; Eugenia stipitate McVaugh; Gustavia macarenensis Philipson; Mauritia flexuosa L.f; Myrciaria dubia (Kunth) McVaugh; Oenocarpus bataua Mart; Plukenetia volubilis L.; Pouteria caimito (Ruiz and Pav.) Radlk.; and Solanum quitoense Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops.
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spelling pubmed-106100272023-10-28 Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components Sánchez-Capa, Maritza Corell González, Mireia Mestanza-Ramón, Carlos Plants (Basel) Article In the Ecuadorian Amazon region, there are various types of edible fruits that have distinct qualities and benefits. Understanding the uses, properties, and functions of these fruits is important for researching products that are only available in local markets. This review aims to gather and summarize the existing scientific literature on the ethnobotany, physicochemical composition, and bioactive compounds of these native fruits to highlight the potential of the region’s underutilized biodiversity. A systematic review was carried out following the PRISMA methodology, utilizing databases such as Web of Science, Scopus, Pubmed, Redalyc, and SciELO up to August 2023. The research identified 55 edible fruits from the Ecuadorian Amazon and reported their ethnobotanical information. The most common uses were fresh fruit consumption, preparation of typical food, and medicine. Additionally, nine native edible fruits were described for their physicochemical characteristics and bioactive components: Aphandra natalia (Balslev and Henderson) Barfod; Eugenia stipitate McVaugh; Gustavia macarenensis Philipson; Mauritia flexuosa L.f; Myrciaria dubia (Kunth) McVaugh; Oenocarpus bataua Mart; Plukenetia volubilis L.; Pouteria caimito (Ruiz and Pav.) Radlk.; and Solanum quitoense Lam. The analyzed Amazonian fruits contained bioactive compounds such as total polyphenols, flavonoids, carotenoids, and anthocyanins. This information highlights their potential as functional foods and the need for further research on underutilized crops. MDPI 2023-10-21 /pmc/articles/PMC10610027/ /pubmed/37896098 http://dx.doi.org/10.3390/plants12203635 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sánchez-Capa, Maritza
Corell González, Mireia
Mestanza-Ramón, Carlos
Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
title Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
title_full Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
title_fullStr Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
title_full_unstemmed Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
title_short Edible Fruits from the Ecuadorian Amazon: Ethnobotany, Physicochemical Characteristics, and Bioactive Components
title_sort edible fruits from the ecuadorian amazon: ethnobotany, physicochemical characteristics, and bioactive components
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10610027/
https://www.ncbi.nlm.nih.gov/pubmed/37896098
http://dx.doi.org/10.3390/plants12203635
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