The lucuma (Pouteria lúcuma) is a subtropical fruit of Andean origin. Traditionally appreciated for its sensory characteristics and its versatility for the food industry. In the present investigation, an identification and quantification of the main secondary metabolites in lucuma of the "Dos Marrón" biotype in two stages of maturity (green and purple) was carried out, as well as an analysis of the hydrophilic and lipophilic antioxidant capacity. Additionally, the hypoglycaemic activity was evaluated by the inhibition of a-amylase and a-glucosidase in both states. It was found that the state of maturity of the fruit influences the content of secondary metabolites, observing that the lucuma in the green state had higher concentrations of phenolic compounds and tocopherols, while the lucuma in the green state had the highest amount of carotenoids (p <0,05). The chromatographic analysis r...

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios