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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | López Coronado, Gabriela | - |
| dc.contributor.author | Patiño Vidal, Cristian | - |
| dc.date.accessioned | 2026-10-27T14:26:18Z | - |
| dc.date.accessioned | 2026-06-18 | - |
| dc.date.available | 2026-10-27T14:26:18Z | - |
| dc.date.issued | 2026-10-27 | - |
| dc.identifier.citation | Coronado GL, Vidal CP. 2026. Capuli and Potential Benefits: A Brief Review Focused on Characteristics and Active Properties. J Food Chem Nanotechnol 12(2): 49-55. | es_ES |
| dc.identifier.issn | 2471-4291 | - |
| dc.identifier.other | https://doi.org/10.17756/jfcn.2026-228 | - |
| dc.identifier.uri | http://dspace.unach.edu.ec/handle/51000/17392 | - |
| dc.description | Capuli (Prunus serotina) is a native fruit found in several provinces of Ecuador whose scientific interest has been associated with its nutraceutical potential and abundance of bioactive compounds. This article provides a brief review of capuli and its benefits, highlighting its bioactive properties and potential industrial applications. Capuli has been identified as a complex food matrix whose chemical composition exhibits remarkable antioxidant and antimicrobial properties. Active compounds have been extracted from the pulp, leaves, seeds, and peel using ethanol (EtOH), and their antioxidant properties have primarily been evaluated using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+•), 2,2-diphenyl-1-picrylhydrazyl (DPPH•), and ferric reducing antioxidant power (FRAP) assays. Regarding the antimicrobial activity of capuli, only a limited number of studies have evaluated its antimicrobial activity against Gram-positive and Gram-negative bacteria. The industrial exploitation of capuli-derived active compounds such as natural pigments, dietary supplements, antimicrobial additives, and bioinsecticides has also been insufficiently investigated. The review revealed a limited number of studies employing the FRAP assay, and the antioxidant compounds of capuli have not yet been evaluated in real-world applications. However, challenges associated with extraction optimization, the stability of active compounds, and toxicological assessment continue to limit its large-scale industrial utilization and require further scientific investigation. | es_ES |
| dc.description.sponsorship | UNACH, Ecuador | es_ES |
| dc.format.extent | 49 - 55 | es_ES |
| dc.language.iso | en | es_ES |
| dc.publisher | Riobamba: Universidad Nacional de Chimborazo | es_ES |
| dc.relation.ispartofseries | Journal of Food Chemistry & Nanotechnology: Volume 12 Issue 2, 2026; | - |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | Bioactive compounds | es_ES |
| dc.subject | Antioxidants | es_ES |
| dc.subject | Antimicrobial activity | es_ES |
| dc.subject | Food applications | es_ES |
| dc.title | Capuli and Potential Benefits: A Brief Review Focused on Characteristics and Active Properties | es_ES |
| dc.type | Artículo | es_ES |
| Aparece en las colecciones: | Ingeniería en Agroindustria | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| López C., Gabriela E. (2026) Capuli and Potential Benefits A Brief Review Focused.pdf | Artículo Científico de revisión: https://doi.org/10.17756/jfcn.2026-228 | 377,06 kB | Adobe PDF | Visualizar/Abrir |
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