MARKET ANALYSIS FOR THREE PERUVIAN NATURAL INGREDIENTS
SC-13-235.E 9
Chapter 3 Usage of ingredients
1. Golden berry – dried
1.1. Macro- and micronutrient content
Dried fruit: The following values are excerpted from the Nutrition Fact labels of selected packaged dried
golden berry products of different origins that are available in the United States market. These nutrient
content claims are presumed accurate but have not been verified by this author:
Colombia origin (NATIVAS NATURALS Brand): per 28 g dried berries: calories 80, calories from
fat 0, total fat 0 g (0% DV), saturated fat 0 g (0% DV), trans fat 0 g, cholesterol 0 mg (0% DV),
sodium 25 mg (1% DV), total carbohydrates 17 g (6% DV), dietary fibre 3 g (12%), sugars 9 g,
protein 2 g, vitamin A (45% DV), vitamin C (4% DV), calcium (0% DV), iron (6% DV).
Ecuador origin (OJIO Brand): per 28 g dried berries: calories 100, calories from fat 5, total fat 0.5 g
(1% DV), saturated fat 0 (0% DV), cholesterol 0 g (0% DV), sodium 10 mg (0% DV), total
carbohydrates 22 g (7% DV), dietary fibre 7 g (28% DV), sugars 8 g, protein 2 g, lycopene 6.1 g,
vitamin A (10% DV), vitamin C (10% DV), calcium (2% DV), iron (4% DV).
Peru origin (PRANA Brand): per 28 g dried berries: calories 82, fat 1 g (2% DV), saturated fat 0 g
(0% DV), trans fat 0 g (0% DV), cholesterol 0 mg (0% DV), sodium 10 mg (0% DV), total
carbohydrates 17 g (7% DV), dietary fibre 5.5 g (25% DV), sugars 8 g, protein 2 g, vitamin A (40%
DV), vitamin C (4% DV), calcium (1% DV), iron (6% DV).
Undeclared origin (NOW FOODS Brand): per 28 g (about 22 berries): calories 80, calories from fat
20, total fat 2 g (3% DV), saturated fat 0 g (0% DV), trans fat 0 g, cholesterol 0 mg (0% DV), sodium 0
mg (0% DV), potassium 510 mg (15% DV), total carbohydrates 17 g (6% DV), dietary fibre 5 g (20%
DV), sugars 11 g, protein 2 g, vitamin A (45% DV), vitamin C (8% DV), calcium (0% DV), iron (4% DV).
Fresh fruit: Moisture 78.9-80.97%, ash 0.80-1.0 g/ 100 g, calories 76.8-88.72 kcal/100 g, carbohydrates
13.22-19.6 g/ 100 g, crude fibre 3.6-4.9 g / 100 g, fat 0.0-0.2 g / 100 g, total lipids 3.16 g / 100 g, protein
0.3-1.9 g/ 100 g, aluminium 0.33 mg/ 100 g, barium 0.06 mg/ 100g, calcium 8.0-10.55 mg/100 g, carotene
1.6-2.64 mg/100 g, chromium 0.01 mg/ 100 g, cobalt 0.01 mg/ 100 g, copper 0.28 mg/ 100 g, iron 1.2-1.47
mg/100 g, magnesium 34.70 mg/ 100 g, manganese 0.26 mg/ 100 g, niacin 1.70 mg/ 100 g, phosphorus
37.9-55.3 mg/100 g, potassium 292.65-347.00 mg/100 g, riboflavin 0.03 mg/ 100 g, rubidium 0.42 mg/ 100
g, sodium 1.10 mg/ 100 g, strontium 0.04 mg/ 100 g, thiamine 0.1 mg/ 100 g, vitamin C 43.0-43.3 mg/100
g, zinc 0.4-0.49 mg/100 g (de Carrasco and Encina-Zelada 2008; Ramadan 2011; Rodrigues et al.
2009).
15,16,17
Gutiérrez et al. (2007) reported ascorbic acid at 0.332 (±0.0262) mg per gram of sample as
per HPLC method.
18
1.2. Phytochemical content
Dried fruit: No quantitative data provided.
Fresh fruit: Ascorbic acid 43.3 ± 0.5 mg/100 g, carotenoids (all-trans-ȕ-carotene comprises about 76.8%
of total carotenoids, 9-cis-ȕ-carotene and all-trans-Į-cryptoxanthin make up 3.6 and 3.4% respectively),
fatty acids (mainly composed of linoleic 72.42%, oleic 10.03%, palmitic 9.38% and stearic 2.67%),
hydroxyester disaccharides, steroidal lactones (withanolides), sterols (mainly campesterol and ȕ-sitosterol
15 De Carrasco, RP and CR. Encina Zelada (2008). Determinación de la capacidad antioxidante y compuestos bioactivos de frutas
nativas peruanas. Rev Soc Quím Perú. 74, Nº 2 (108-124).
16 Ramadan, MF. (2011). Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis
peruviana): an overview. Food Research International; 44:1830-1836.
17 Rodrigues, E and others (2009). Minerals and essential fatty acids of the exotic fruit Physalis peruviana L. Ciéncia e Tecnologia de
Alimentos. 29(3):642-645.
18 Gutiérrez, TM. and others. (2007). Determinación del contenido de ácido ascórbico en uchuva (Physalis peruviana L.) por
cromatografía líquida de alta resolución (CLAR). Biotecnología en el Sector Agropecuario y Agroindustrial; 5(1):70-79.