preprints.org > chemistry and materials science > food chemistry > doi: 10.20944/preprints201803.0061.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 8 March 2018 / Approved: 8 March 2018 / Online: 8 March 2018 (03:48:02 CET)

Fruits of chayote [Sechium edule (Jacq.) Swartz] are widely consumed in Mesoamerica, but little is known about the nutraceutical potential. This study aimed to determine the chemical compositions, antioxidant activities from the juice fruits from two commercial varieties of chayote cultivated in Mexico, as well as a proposal for the elaboration of chayote juices with stevia leaves and pineapple juice. The physicochemical properties of juice from virens levis (VL) and nigrum spinosum (NS) varieties were determined using standard methods. The juice of the two varieties differ significantly regarding the concentrations of total soluble solids, total sugars, but not vitamin C. The total concentration of phenolics in NS extracts was slightly higher than in VL (1005 and 856 mg 100 g⁻¹ dry-weight, respectively) but the total flavonoid contents were similar (27 and 26 mg 100 g⁻¹ dry-weight, respectively). Cucurbitacin D was predominant in both varieties. The radical scavenging capacities of VL and NS extracts varied slightly (IC50 = 0.45 to 0.65 mg mL⁻¹), while the antioxidant activities were similar (~80%). The NS variety is particularly promising regarding nutraceutical application. The chayote juice combined with stevia and pineapple maintain the original nutraceutical characteristics from the fruit, but enhanced the organoleptic characteristics like density and sugar/acidity balance.

Cucurbitaceae; gourd family; nutraceutical; antioxidant

Chemistry and Materials Science, Food Chemistry

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