A Comprehensive Analysis of the Nutritional Value, Antioxidant Potential and Fatty Acid Composition of Lucuma (<i>Pouteria lucuma</i>) Fruit, Grown in the High-Altitude Valleys of Bolivia

GLEZ, SOLAN; CARRASCO, CRISTHIAN; BÖÖK, OLOF; CASTAÑETA, GROVER; LOAYZA, ERICK; PEÑARRIETA, JOSÉ MAURICIO; POPOVA, TEODORA; CABRERIZO, FRANCO M.; TEJEDA, LESLIE

doi:10.1590/0001-3765202520241017

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CHEMICAL SCIENCES • An. Acad. Bras. Ciênc. 97 (1) • 2025 • https://doi.org/10.1590/0001-3765202520241017 linkcopy

A Comprehensive Analysis of the Nutritional Value, Antioxidant Potential and Fatty Acid Composition of Lucuma (Pouteria lucuma) Fruit, Grown in the High-Altitude Valleys of Bolivia

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The lucuma tree (Pouteria lucuma), native to South America, is gaining attention for its unique nutritional profile and potential health benefits. This study aimed to analyze the nutritional composition, antioxidant capacity, and fatty acid profile of lucuma fruit from a high-altitude valley in Bolivia. The proximate analysis revealed high levels of carbohydrates (41.7%), dietary fibre (2.4%), and protein (6.9%). Antioxidant assays identified significant amounts of polyphenols, flavonoids, and carotenoids, known for their antioxidant and anti-inflammatory properties. The fruit’s fatty acid profile showed a healthy omega-6:omega-3 ratio of 0.21. These results highlight lucuma’s potential as a functional food and support further research into its health benefits.

Key words
Andean fruit; South America; proximal analysis; fatty acid profile; TAC; TPH

Parameters	Mature fruit
Moisture (g/100 g)	51.8 ± 1.3
pH	5.2 ± 0.1
Peel colour
L*	38.0 ± 0.9
^a*	1.5 ± 0.3
^b*	17.8 ± 3.1
Fruit Pulp colour
L*	39.8 ± 0.3
^a*	8.0 ± 0.3
^b*	21.4 ± 0.2

Chemical composition	Fat (%)	Protein (%)	Carbohydrate (%)	Dietary fiber (%)	Ash (%)
Bolivian biotype (Maria Belén)	2.0 ± 0.19	6.9 ± 0.01	87.2 ± 0.06	2.4 ± 0.01	1.4 ± 0.03

Sample (Edible part)	TAC ABTS (µmol TE/g)	TAC FRAP (µmol TE/g)	TPH (mg GAE/g)	TF (µmol CE/g)	Carotenoids (µg β-carotene/g)
Bolivian biotype (Maria Belén)	3.6 ± 0.2	5.7 ± 0.2	1.4 ± 0.06	0.2 ± 0.06	1336 ± 61

Sample	Glucose mg/g	Fructose mg/g	Sucrose mg/g
Bolivian biotype (María Belén)	187.5 ± 1.96	177.6 ± 1.71	15.2 ± 0.22

Fatty acid %	Pulp
Lauric (C12:0)	12.26 ± 2.37
Myristic (C14:0)	4.37 ± 0.21
Palmitic (C16:0)	28.60 ± 0.76
Palmitoleic (C16:1)	1.64 ± 0.07
Stearic (C18:0)	1.62 ± 0.79
Oleic (C18:1n-9)	7.35 ± 0.31
Vaccenic (C18:1n-7)	4.44 ± 0.10
Linoleic (C18:2n-6)	6.88 ± 0.14
α-Linolenic (C18:3n-3)	32.84 ± 1.55
Total ω6/ω3 ratio	100 0.21

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[tfnI] The a* and b* values were employed to ascertain the chromatic characteristics of the lucuma biotype María Belén pulps and peels at the mature stage of development. The a* value indicates a red colour, while the b* value indicates a yellow colour (Figure 2).