The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV–VIS spectrophotometry. High-performance liquid chromatography (HPLC) was used to determine the phenolic profile and methylxanthines. The antioxidant activity was evaluated by the methods of 2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) cation bleaching (ABTS), ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The exudate mucilage samples from Nacional X Trinitario-type cocoa presented the highest content of TPC 105.08 mg gallic acid equivalents (GAE)/100 mL, TFC 36.80 mg catechin equivalents (CE)/100 mL, catechin (CAT) 35.44 mg/g, procyanidins (PCB2: 35.10; PCB1: 25.68; PCC1: 16.83 mg/L), epicatechin (EPI) 13.71 mg/L, caffeine (CAF) 0.90% and theobromine (TBR) 2.65%. In the cocoa bean shell, the variety CCN-51 presented a higher content of TPC (42.17 mg GAE/100 g) and TFC (20.57 mg CE/100 g). However, CAT (16.16 mg/g), CAF (0.35%) and TBR (1.28%) were higher in the Nacional X Trinitario cocoa type. The EPI presented no significant differences between the two samples studied (0.83 and 0.84 mg/g). The antioxidant activity values (ABTS, FRAP and ORAC methods) were higher in the samples of CCN-51 than in the Nacional X Trinitario type. The bean shell samples presented antioxidant values of 171.32, 192.22 and 56.87 mg Trolox equivalents (TE)/g, respectively, and the bean shell samples presented antioxidant values of 167.06, 160.06 and 52.53 mg TE/g, respectively. The antioxidant activity (ABTS, FRAP and ORAC) of the residues was correlated with the bioactive compounds of the mucilage and bean shells, showing a strong positive correlation (<0.99) with the procyanidins (B1, B2 and C1), EPI and CAT and a positive/moderate correlation (0.94) with methylxanthines.

Andean blackberries (Rubus glaucus Benth) are fruits rich in phytocomponents with high antioxidant activity. In this work, the changes in the total polyphenol content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) of four blackberry varieties at three maturity stages (E1-25%, E2-50%, and E3-100%) were measured. The antioxidant activity (AA) was evaluated using the 2,2’azinobis-(3-ethylbenzthiazolin 6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods. TPC and TFC content decreased with the increase in the maturity stage. The blackberry Brazos cultivar presented TPC values of 51.26, 38.16, and 31.59 mg of gallic acid equivalents (GAE)/g dry weight (DW) at E1, E2, and E3, respectively. The TAC and soluble solids increased with the increase in the maturity stage of the fruits. The Andimora variety at E3 presented a high TPC content, and the Colombiana variety presented a high TFC content. The blackberry Colombiana cultivar presented TAC values of 1.40, 2.95, and 12.26 mg cy-3-glu/100g DW at E1, E2, and E3, respectively. The blackberry Colombiana cultivar presented a high AA value at 1278.63 µmol TE/g DW according to the ABTS method and 1284.55 µmol TE/g DW according to the FRAP method. The TPC and TFC showed a high correlation with the AA according to the ABTS and the FRAP methods. The Pearson correlation between the TFC and AA/ABTS has a value of r = 0.92. The TFC and AA/FRAP present a value of r = 0.94.

This study involved the evaluation of the effect of vacuum pasteurization on physicochemical characteristics (pH, total soluble solids, titratable acidity, chroma, tone, IO, vitamin C, 5-hydroxymethylfurfural), microbiological properties (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, total coliforms, total mesophilic aerobes, molds and yeasts) and sensory characteristics of orange and carrot nectar. The thermal treatments were designed based on the thermal lethality of two heat-resistant microorganisms typical of the product (Neosartorya fischeri and Zygosaccaromyces bailii). The evaluation was carried out on raw nectar and pasteurized nectar. The shelf life was estimated to be 30 days (6 °C). The most favorable results were obtained by applying a heat treatment at 88 °C for 32.68 min, managing to retain 85.87% of vitamin C and a microbiological stability of 12 days (6 ± 0.6 °C) with regard to total mesophilic aerobes. Likewise, the tasters established that this treatment resulted in the best flavor, texture and acceptability characteristics.

Lupinus is recognized as a nutrient-dense legume rich in protein, raw fiber, antioxidants, and unsaturated fatty acids, contributing significantly to human nutrition and health. In Ecuador, the Andean Crops and Plant Genetic Resources program of INIAP maintains a germplasm bank comprising 257 uncharacterized accessions. This study aimed to evaluate the nutritional and phytochemical composition of ten promising sweet Lupin genotypes (L. mutabilis) exhibiting good agronomic characteristics, resistance and/or tolerance to biotic and abiotic stresses, superior grain quality and significantly reduced seed alkaloid content in experimental trails. These genotypes were compared with two accessions of L. albus and L. angustifolius used as control genotypes. Except for carbohydrate content, L. mutabilis genotypes exhibited similar or superior nutritional profiles compared to genotype controls with high protein (44.7%), fat (19.91%), and ash (4.16%) contents and reduced alkaloid concentrations, notably, two genotypes LmAnds16 and LmFRs43 with 0.04%. However, it exhibited the highest polyphenol (8.84 mg·g⁻¹) and flavonoid (0.67 mg·g⁻¹) concentrations and antioxidant activity for ABTS (19.94 µmol TE·g⁻¹) and FRAP (300.30 µmol TE·g⁻¹) on a dry weight basis (DW). These results are important for the generation of new varieties of Lupinus focused on its nutritional quality and to produce nutraceutical and functional foods.