Carotenoid profile, bioaccessibility, and physicochemical properties of underutilized and edible Ecuadorian Amazonian fruits

Fruits from the Ecuadorian Amazon have nutraceutical potential, but there is little information available about them. This study evaluated the physicochemical characteristics and the carotenoid profile and bioaccessibility of seven underutilized fruits from the Ecuadorian Amazon. Bioaccessibility was determined through in vitro digestion following the standardized INFOGEST protocol. Multivariate analyses were used to classify Amazonian fruits from different locations based on their carotenoid profiles, while correlation analysis highlighted key relationships among pigments. Titratable acidity, size, lightness, and chroma exhibited the greatest variability in physicochemical characteristics. Zeaxanthin and β-carotene were the predominant carotenoids in zapote and the remaining fruits, respectively. The fruits with the highest total carotenoid bioaccessibility were cocona (11%), and yellow and red chonta (2.4%), while paso and zapote, with higher carotenoid content, showed lower bioaccessibility (<2%). Cocona Zamora and Red chonta–Puyo had the highest total carotenoid bioaccessible content (160.34 ± 68.9 and 124.68 ± 2.6 μg/serving size, respectively). Including Amazonian fruits in local diets represents a valuable strategy to improve functional nutrition and promote biodiversity conservation.