TY - JOUR
T1 - Health-promoting compounds in cape gooseberry (Physalis peruviana L.)
T2 - Review from a supply chain perspective
AU - Olivares-Tenorio, Mary Luz
AU - Dekker, Matthijs
AU - Verkerk, Ruud
AU - van Boekel, Tiny
PY - 2016
Y1 - 2016
N2 - Background The fruit of Physalis peruviana L., known as Cape Gooseberry (CG) is a source of a variety of compounds with potential health benefits. Therefore, CG has been subject of scientific and commercial interest. Scope and approach This review paper evaluates changes of such health-promoting compounds and antioxidant activity in CG, based on published literature and from a supply chain perspective, considering pre-harvest, post-harvest, processing (thermal and not thermal) and storage steps to give an insight of contents at consumption stage. Key findings and conclusions CG has vitamin C (20 and 35 mg 100 g−1 FW), β-carotene (up to 2.0 mg.100 g−1 FW), total phenolic compounds TPC (50–250 gallic acid equivalents.100 g−1 FW), phenolic acids (caffeic, gallic, chlorogenic, ferulic and p-cumaric acids), flavonoids (quercetin, rutin, myricetin, kaempferol, catechin and epicatechin) and antioxidant activity. There is not yet evidence of presence of physalins and withanolides in CG as previous review papers have stated. The ripeness stage of CG is a relevant factor affecting the content of many phytochemicals. Vitamin C and β-carotene contents are directly proportional to ripeness stage. The reported data in literature showed a large variation, likely caused by different raw material properties (origin, ripeness stage, growing conditions etc.) and differences in the employed analytical methods. Thermal and non-thermal processing have an effect on the extractability of the phytochemicals but also on the decrease of compounds and antioxidant activity. Relative stability to certain phytochemicals to processing suggest an opportunity to add value to supply chain with processed food containing health-promoting compounds.
AB - Background The fruit of Physalis peruviana L., known as Cape Gooseberry (CG) is a source of a variety of compounds with potential health benefits. Therefore, CG has been subject of scientific and commercial interest. Scope and approach This review paper evaluates changes of such health-promoting compounds and antioxidant activity in CG, based on published literature and from a supply chain perspective, considering pre-harvest, post-harvest, processing (thermal and not thermal) and storage steps to give an insight of contents at consumption stage. Key findings and conclusions CG has vitamin C (20 and 35 mg 100 g−1 FW), β-carotene (up to 2.0 mg.100 g−1 FW), total phenolic compounds TPC (50–250 gallic acid equivalents.100 g−1 FW), phenolic acids (caffeic, gallic, chlorogenic, ferulic and p-cumaric acids), flavonoids (quercetin, rutin, myricetin, kaempferol, catechin and epicatechin) and antioxidant activity. There is not yet evidence of presence of physalins and withanolides in CG as previous review papers have stated. The ripeness stage of CG is a relevant factor affecting the content of many phytochemicals. Vitamin C and β-carotene contents are directly proportional to ripeness stage. The reported data in literature showed a large variation, likely caused by different raw material properties (origin, ripeness stage, growing conditions etc.) and differences in the employed analytical methods. Thermal and non-thermal processing have an effect on the extractability of the phytochemicals but also on the decrease of compounds and antioxidant activity. Relative stability to certain phytochemicals to processing suggest an opportunity to add value to supply chain with processed food containing health-promoting compounds.
KW - Antioxidant activity
KW - Flavonoids
KW - Phenolic compounds
KW - Phytochemicals
KW - Supply chain
KW - Vitamin C
KW - β-carotene
U2 - 10.1016/j.tifs.2016.09.009
DO - 10.1016/j.tifs.2016.09.009
M3 - Article
AN - SCOPUS:84989182116
VL - 57
SP - 83
EP - 92
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
SN - 0924-2244
IS - part A
ER -