Physicochemical and bioactive compounds evaluation of Physalis pubescens Linnaeus 1

Soluble solids, total titratable acidity, vitamin C, moisture, ash, crude fiber, crude protein, lipids, carbohydrates, total caloric value, carotenoids, phenolic compounds, flavonoids and phenolic acids from pulp and seed were evaluated. The fruits' physicochemical characteristics allow us to evaluate the degree of ripeness, to determine the harvest point, to define forms of postharvest handling and appropriate packaging, and to define storage and processing conditions to obtain its derivatives (Chitarra & Chitarra, 2005). According to Brazilian Legislation (2003), the total caloric value was calculated by adding the calories generated by the major nutrients metabolism, and the results were expressed in Kcal.g-1. Ascorbic acid (vitamin C) content was determined using the Lorenz-Steves titration method described by Zambiazi (2010).