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Keywords
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Abstract
Objective: To evaluate the effect of two Mexican traditional curing process of Vanilla planifolia in the concentration of total phenolic compounds (TPC), total flavonoids (TFLAV), total saponins (TSAP) and total triterpenes (TTRIT) in fruits of V. pompona from tree localities. .
Design/methodology/approach: Fruit maturity of 31 weeks were subjected to two curing processes (C1 and C2). The phytochemicals in green fruits (GF) and cured fruits (CF) were quantified by spectrophotometric methods. The data were analyzed under a completely randomized design, with an analysis of variance and under a mean comparison by Tukey (?=0.05).
Results: The concentration of phytochemicals in the fruits of V. pompona was reduced by the curing process. The effect was more noticeable in the TPC and the TSAP, since in the CF of the three localities and of both curing process, the content decreased significantly. The concentration of TFLAV (1.255 and 1.238 g?100 g-1) and TTRI (9.583 and 8.536 g?100 g-1) showed no variation by the C2 process, since they had a similar concentration in the GF and CF respectively. The CF of C2 conserved a higher concentration of the four phytochemicals evaluated.
Limitations on study/implications: The two traditional curing process used for fruits of V. pompona, negatively affected the concentration of phytochemicals.
Findings/conclusions: The concentration of TPC and TSAP in the cured fruits of Cazuelas (B1), Morelos (B1) and Puntilla Aldama (B2) was markedly reduced in comparison with that of the GF. The C2 process with sun-killed had a minor effect in decreasing phytochemicals in the CF.
