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Monstera deliciosa fruit: physicochemical characterization and potential for distillate production

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Abstract

Monstera deliciosa fruit is an underutilized fruit found in Portugal. The present work aimed at studying the physicochemical, nutritional and sensorial characteristics of M. deliciosa fruit. Experimental production and characterization of distillates were also done, as well as the volatile profile comparison of the fruit, the fermented pulp and the obtained distillate. The results showed that M. deliciosa fruit harvested in Algarve (Portugal) has a very soft and white flesh, low pH (4.5) and high sugar:acid ratio (8.0). It has a mild acidity and astringency with a pleasant blend of consistency, sweetness, flavor and aroma, which may be due to the presence of volatiles, such as ethyl butanoate and linalool. Nutritionally, it has a high water (87.8%), followed by carbohydrates (9.4%), low protein (1.2%) and fat (0.6%) and considerable mineral contents (Ca, 83 mg/100 g; K, 190 mg/100 g; Na, 120 mg/100 g). M. deliciosa fruit has a total phenolic content of 327 mg/kg with an antioxidant activity of 348 µmol Trolox/100 g. One fruit per day provides 25% of the recommended daily intake of vitamin C (9 mg/100 g). Linalool, limonene and ethyl butanoate were found in the fruit, fermented pulp and distillate. The distillate volatile composition is similar to other fruit distillates and, among other important compounds, linalool, limonene and ethyl butanoate are partly responsible for its flavor and are present in concentrations of 6.7, 1.9 and 3.5 mg/100 mL, respectively. The fruit of M. deliciosa, harvested in Algarve showed good potential in being consumed fresh as well as its use for distillate production.

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Authors and Affiliations

  1. Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139, Faro, Portugal

    T. Barros, L. Galego & P. Pires-Cabral

  2. Centre for Mediterranean Bioresources and Food (MeditBio), Universidade do Algarve, Campus de Gambelas, 8005-139, Faro, Portugal

    L. Galego & P. Pires-Cabral

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  1. T. Barros
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Correspondence to P. Pires-Cabral.

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Barros, T., Galego, L. & Pires-Cabral, P. Monstera deliciosa fruit: physicochemical characterization and potential for distillate production. Food Measure 12, 2874–2882 (2018). https://doi.org/10.1007/s11694-018-9902-5

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