Physicochemical and nutraceutical characterization of sirimbache fruit (Gaultheria glomerata (Cav.) Sleumer)

The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to dete rmine the nutraceutical potential of s irimbache fruits ( Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyani din 3 - glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, t he expansion of s irimbache to health conscious markets may be feasible. Such expansion is of great importance for rural agribusiness, as it could promote the development of new agroindustrial projects in the province of Celendin and other Andean areas of Peru.