Chemical composition, nutritional evaluation, and economic prospects of Spondias purpurea (Anacardiaceae).
Kozio? M. J., Macía M. J.
Author Affiliation: Nestlé R&D Center S.A., Casilla Postal 17-11-6053, Quito, Ecuador.
Economic Botany 52 : 373-380
Abstract : The fruits of ovo (S. purpurea), collected in the north of Ecuador during the peak harvest, had the highest caloric density of the fruits compared: 74 kcal/100 g edible portion versus 39-58 kcal/100 g for peach, apricot, plum, mango and cherry. This higher caloric density is due principally to ovo's higher concentration of total carbohydrates (19.1%); fructose, glucose and sucrose together account for 65% of the soluble matter. Unlike the other fruits, ovo retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/100 g edible portion) and an excellent source of vitamin C (49 mg/100 g edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present. Although there is a local market for ovo in Ecuador, large scale exportation of the fresh fruit currently lacks the necessary infrastructure to prolong shelf life, while the current production of ovo is insufficient for large scale industrial processing of the fruit. In the near future, the best alternative to maximize the income of the smallholders producing ovo is for them to concentrate on producing value added products such as jams, ice creams, alcoholic beverages, and vinegars.