Impact of Babaco (Vasoncelea x pentagona (Heilborn) Mabb.) Fruit Ripening Stages on Phytochemical Composition and Biological Properties

Abstract

Background: This research article delves into Babaco fruit’s—an Ecuadorian product with immense nutraceutical potential phytochemical composition and biological activity—in different maturation fruit stages. Bridging the gap between food and medicine, nutraceuticals offer health benefits beyond basic nutrition. Methods: Specifically, this study investigates Babaco’s antioxidant and its phenolic and flavonoid content across different ripening stages: physiological maturity, organoleptic quality immaturity, and commercial maturity. Results: This last stage of maturity exhibits the highest antioxidant activity, making it the optimal phase for marketing Babaco as a nutraceutical product. Further LC-MS analysis reveals the specific secondary metabolites responsible for this potent antioxidant capacity. Conclusions: By introducing Babaco as a nutraceutical fruit, Ecuador can showcase its unique phytochemical profile, which is rich in phenolic compounds and flavonoids. Consumers stand to gain from Babaco’s antioxidant properties, supporting overall health and well-being. Recognizing Babaco’s antioxidant potential aligns perfectly with Ecuador’s diverse biodiversity and offers a promising avenue for health-conscious choices.