Nutraceutical Properties of Freeze Dried and Cabinet Dried Tamarillo Fruit and Its Products

Abstract

Tamarillo (Solanum betaceum Cav.) is a small but fast-growing shrub cultivated for its edible fruit. The fruits are fresh or used in various culinary preparations such as salads, sauces, soups, jellies, ice creams, juices and liqueurs. The fruit is low in fat and calories and has high nutritional value providing significant amounts of micronutrients such as vitamins, minerals and a few bioactive compounds which produce more possible effects of providing nutraceutical to treat degenerative diseases such as diabetes, cardiovascular diseases and cancer.  The study was conducted between 2021 and 2022 to estimate the total phenolic content of Tamarillo fruit. Gallic acid was taken as the standard for estimating phenolic content. There were two drying methods used such as cabinet drier and freeze drier. Fruits were divided into fruit with peel, fruit without peel, fruit chutney and juice extracts and its dried by using a freeze drier and the spectra obtained by FTIR allowed the identification of functional groups and secondary metabolites present in Tamarillo fruit samples. Total phenolic content was estimated by using a UV- Spectrophotometer (765 nm) in cabinet dried samples of Tamarillo fruit extracts. Fruit samples were extracted by ultrasonication using methanol as solvent. The study revealed that the Total Phenolic Content of cabinet dried Tamarillo fruit with peel was 2225.06 mg GAE/100 g, Tamarillo fruit without peel extract contained 875 mg GAE/100g and Tamarillo fruit peel had 1472 mg GAE/100g. The functional group and polyphenols in the fruit indicated the presence of antioxidants that protect cells from free radical damage. The underutilized fruit may be utilized for its nutritional benefits and nutraceutical potential in treating degenerative diseases.