Claim · model-written summary
Total titratable acidity was 2.63 +/- 0.07 g citric acid equivalent / 100 g.
- Taxon
- Naranjilla
Solanum quitoensee1 - Outcome
- Total titratable aciditye0
- Value
- 2.63 +/- 0.07 g citric acid equivalent / 100 ge0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total titratable acidity was 2.63 +/- 0.07 g citric acid equivalent / 100 g”
e1“Naranjilla (Solanum quitoense Lam.)”
Title
Óscar Acosta; Ana M. Pérez; Fabrice Vaillant Archivos Latinoamericanos de Nutrición 2026. doi:10.37527/2009.59.1.013
Other claims from this paper (13)
- Observation Mature naranjilla fruit contained 1.6 +/- 0.3 g/100 g sucrose.
- Observation Mature naranjilla fruit contained 0.68 +/- 0.05 g/100 g glucose.
- Observation Mature naranjilla fruit contained 0.7 +/- 0.1 g/100 g fructose.
- Observation Total soluble solids were 9.1 +/- 0.5 degrees Brix.
- Observation Fruit H-ORAC was 17 +/- 1 micromol Trolox equivalent /g.
- Observation Total polyphenolic content was 48 +/- 3 mg gallic acid equivalent /100 g.
- Observation Ascorbic acid content was 12.5 +/- 0.0 mg/100 g.
- Observation Whole-fruit carotenoid content was 33.3 +/- 0.6 microg/g.
- Observation Pulp carotenoid content was 7.2 +/- 0.3 microg/g.
- Observation Beta-carotene was the predominant identified carotenoid in whole fruit.
- Observation Ten volatile compounds were identified in naranjilla pulp.
- Observation Methyl butanoate was the predominant volatile compound in pulp.
- Association The authors found naranjilla composition in Costa Rica similar to earlier reports from other locations.