Characterization of Pulp, Seed and Peel from Sirindango (Renealmia alpinia), a Native Fruit from Putumayo
DOI:
https://doi.org/10.35588/qqybws98Keywords:
sirindango (Renealmia alpinia), chemical characterization, native fruit, essential minerals, ethnobotanyAbstract
This study comprehensively characterized the nutritional and physicochemical composition of sirindango (Renealmia alpinia), evaluating its potential as a functional food and resource for future industrial applications. Based on the premise that this native fruit possesses significant nutritional and chemical properties that go beyond its traditional use by the Inga ethnic group, a comprehensive analytical methodology was implemented, including spectrophotometry, gravimetry, atomic absorption analysis, and specific volumetric techniques (Kjeldahl for proteins, Lane-Eynon for sugars). The results demonstrated that Sirindango is a valuable source of essential minerals, particularly its potassium (2890 mg/kg), magnesium (653 mg/kg), and iron (25 mg/kg) content, along with an exceptional nutritional profile that includes high protein content (19.32%), dietary fiber (1.53-3.50%), and stable acidic pH (4.62). These findings confirm its potential both as a functional food with superior nutritional properties and as a raw material for industrial developments in the food and nutraceutical sectors.
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Copyright (c) 2025 Carolina Orozco Donneys, Julieth Abadia, Daniela Castellanos Montes, Diana Rosas Riaño, María Aleidy Chindoy
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