Phenolic Profile, Antioxidant Capacity, and Mineral Content of Peel and Pulp from Green and Ripe Vasconcellea jossei Fruits

Vasconcellea jossei is an Andean fruit species of the Caricaceae family whose chemical composition remains poorly understood. This study aimed to characterize the phenolic composition, antioxidant capacity, and mineral composition of the peel and pulp of green and ripe V. jossei fruits. Total phenolic (TPC) and total flavonoid (TFC) contents were determined, as well as antioxidant capacity using DPPH and FRAP, the phenolic acid and flavonoid profile using HPLC-PDA, and the elemental composition. The peel exhibited higher phenolic compound contents and greater antioxidant capacity than the pulp, with the green peel showing 10.43 mg GAE/g DW of TPC, 2.57 mg QE/g DW of TFC, 10.81 µmol TE/g DW by DPPH, and 45.70 µmol TE/g DW by FRAP. HPLC-PDA analysis revealed differences in the distribution of phenolic compounds according to tissue type and maturity stage. Rutin was the predominant compound, reaching 189.54 mg/100 g DW in the green peel. TPC and TFC showed strong positive correlations with DPPH and FRAP, supporting the contribution of phenolic compounds to antioxidant capacity. Potassium (K) was the predominant element, with a maximum concentration of 43,900 mg/kg DW in the ripe pulp, accompanied by significant levels of magnesium (Mg) and phosphorus (P). Overall, the results indicate that tissue type and maturity stage were associated with differences in the chemical composition of V. jossei. The high rutin concentration and antioxidant capacity of the peel, along with the high mineral content of the ripe pulp, provide relevant information for the characterization of this understudied Andean species and support future strategies for the utilization and valorization of its different fractions.