Phenolic acids from fruits of Physalis angulata L. in two stages of maturation.
Physalis angulata L. is an exotic fruit of the Solanaceae family, native to the Amazon region, which has been widely introduced across many tropical and subtropical regions (e.g. Central and South America, Africa, India and Pacific islands). Often characterized as a pantropical invasive weed of crops, gardens and plantations, it contains several chemical compounds of biological interest, such as phenolic acids and flavonoids. The profiles of soluble and insoluble phenolic acids, total phenolic content (TPC) and antioxidant activity of fruits of Physalis angulata were determined in two stages of maturation in order to expand its consumption. The predominant phenolic acids in ripe and green fruits were ferulic acid and p-hydroxybenzoic acid. During maturation, the TPC increased by 9.8%, resulting in a 10.15% higher antioxidant capacity compared to the green fruits. The ripe fruits exhibited values of TPC and antioxidant activity higher than those found in ripe Physalis peruviana, another fruit of the Solanaceae family, which is already consolidated as a highly functional fruit.