Mutamba Fruits (Guazuma Ulmifolia Lam.) - Physical, Physicochemical, and Antioxidant Characterization

In 2020, a study was conducted to identify food-related substances in mutamba fruit (Guazuma ulmifolia Lam.), a plant common in Latin America. The fruit was characterized at two maturation stages, incomplete and full physiological maturation, with average masses of 5.52g and 3.54g respectively, and an acidic average pH of 4.84. As the fruit matured, soluble solids content increased to 32.9 °Brix, and there was an increase in protein, lipid, crude fiber, and ash, and a reduction of 80% in moisture. The most concentrated minerals were potassium, nitrogen, calcium, phosphorus, and magnesium. Anthocyanins, polyphenols, yellow flavonoids, and antioxidant activity increased with maturation, while vitamin C remained at 1500 mg/100g. The study concluded that mutamba fruits have potential for use in the food industry due to their high content of soluble solids, vitamin C, and minerals, regardless of their maturation stage.