Mistol fruit (Sarcomphalus mistol) as an ingredient in nutritious value-added foods to the local bioeconomy

Mistol fruit (Sarcomphalus mistol) as an ingredient in nutritious value-added foods to the local bioeconomy | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Mistol fruit (Sarcomphalus mistol) as an ingredient in nutritious value-added foods to the local bioeconomy Rocío Andrea Villalba Salas, Eva Eugenia Soledad Coronel Méndez, and 6 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7497291/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 14 You are reading this latest preprint version Abstract Sarcomphalus mistol Griseb. (Rhamnaceae) is a native fruit tree traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional and functional potential remains largely unexplored. This study examined the physicochemical composition, total phenolic content (TPC) and antioxidant capacity (ABTS) of fresh mistol fruit, as well as three value-added products: marmalade; roasted and ground fruit as a coffee substitute; and a plant-based beverage formulated with mistol and peanuts ( Arachis hypogaea ) in liquid and freeze-dried forms. The fresh fruit (pulp and peel) had high levels of carbohydrates (43 g/100 g), dietary fibre (2.12 g/100 g) and minerals (Ca 105 mg/100 g, Mg 58.6 mg/100 g), as well as the highest phenolic content (682 mg GAE/100 g), demonstrating strong antioxidant activity (71.2 µM TEAC/g). Marmalade had a higher energy density (249 kcal/100 g) and sugar content (60 g/100 g), but a significantly lower phenolic content (229 mg GAE/100 g) and antioxidant capacity (4.5 µM TEAC/g), reflecting losses from thermal processing. The mistol–peanut beverage had a low energy value (59 kcal/100 g) and preserved a high level of TPC (547 mg GAE/100 g) and antioxidant activity (17.6 µM TEAC/g). Its lipid profile was dominated by oleic acid (81.4% MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient- and bioactive-rich native fruit with cultural significance and versatility in food processing. Incorporating it into innovative formulations, particularly plant-based beverages, highlights opportunities to diversify diets, promote functional foods and strengthen the sustainable bioeconomy in the Gran Chaco region. Sarcomphalus mistol composition antioxidant capacity plant-based beverage functional foods bioeconomy Figures Figure 1 1. INTRODUCCION Growing interest in functional and plant-based foods has driven the search for native and underutilised species that could contribute to diversifying diets and ensuring food and nutritional security in highly vulnerable contexts [ 1 ]. In the Gran Chaco region of the American Chaco, the mistol fruit (Sarcomphalus mistol Griseb.) is a traditional food source for indigenous and peasant communities. The mistol fruit is a drupe with sweet, pasty pulp that constitutes a wild food resource of great cultural and nutritional importance, but it has not yet been extensively studied from nutritional, functional or technological perspectives. [ 2 , 3 ]. It has traditionally been highly valued by indigenous and rural communities, particularly children, who consume it fresh or in traditional preparations such as bolanchao (a mixture with carob flour, Neltuma spp.), syrup or "mistol coffee", which is made from roasted and ground fruit. In times of scarcity, the dried leaves were also used to mix with yerba mate (Ilex paraguariensis), demonstrating the versatility of this resource in the regional diet [ 4 ]. To preserve them, they are boiled in water and left to dry [ 5 ]. Beyond its cultural and symbolic significance, mistol has remarkable nutritional and functional potential that remains largely unexplored. The fruit contains bioactive compounds such as flavonoids and proanthocyanidins with antioxidant properties, as well as carbohydrates, dietary fibre and essential minerals. This positions the fruit as a promising resource for developing innovative foods with potential applications in preventing metabolic syndrome, thanks to its antioxidant and anti-inflammatory properties. Extracts from the fruit have been shown to inhibit key enzymes such as α-glucosidase and α-amylase, suggesting a hypoglycaemic effect [ 6 – 9 ]. Furthermore, 'mistol coffee' has been used in traditional medicine to support the treatment of respiratory and gastrointestinal conditions, hypertension, and diabetes, further reinforcing its potential as a functional, non-conventional food [ 8 ]. However, there are still gaps in our knowledge regarding the compositional characterisation of mistol, the impact of processing on its nutritional and sensory quality, and its potential integration into sustainable value chains. On the other hand, incorporating mistol into modern diets presents several challenges, including the gradual disappearance of traditional eating habits in indigenous communities as they transition to industrialised products, limitations in the preservation and marketing of fresh fruit, and the lack of established value chains and a developed domestic market [ 10 ]. The functional foods market, particularly the production of functional beverages from various raw materials such as plant-based milks, fruit juices and herbal teas, is one of the fastest-growing industries. It primarily focuses on different population groups such as children, the elderly, athletes and people with compromised immune systems, among others [ 11 ]. The growing demand for healthy, plant-based foods provides a strategic opportunity to promote mistol and its products as an underutilised native resource. This could contribute to food security and dietary diversification, as well as the development of value-added products. It could also generate culturally appropriate food alternatives adapted to the regional bioeconomy and provide scientific evidence to support their incorporation into the functional foods industry. This study aimed to evaluate the nutritional composition and antioxidant potential of added-value S. mistol products, including marmalade, roasted and ground fruit (as a coffee substitute) and a plant-based beverage made with mistol and peanuts ( Arachis hypogaea ). 2. MATERIALS AND METHODS The Supplementary Materials section presents the methodology, sample descriptions, product production process and determinations of the physicochemical characteristics, nutritional composition and antioxidant potential of the samples. 3. RESULTS AND DISCUSSION The fruits of Sarcomphalus mistol were small, measuring approximately 1.2 cm in diameter, and weighed an average of 0.85 g, which is characteristic of species native to the Chaco (see Fig. 1 ). Various value-added products were produced from them, including marmalade and a beverage made from mistol and peanuts. Roasted and ground mistol fruit can be used as a coffee substitute. Significant differences (p < 0.05) in physicochemical parameters were observed in the analysed samples of fresh mistol fruit and its derived products. The pH ranged from 4.08 to 4.48, indicating moderate acidity, which contributes to the products' microbiological stability and sensory acceptability (Table 1 ). The marmalade had the lowest pH value (4.08), which enhances its preservation properties without the need for chemical additives. Regarding water activity (aw), the marmalade had the highest value (0.918). High values of soluble solids (°Brix) were observed in the fresh pulp (51.6 °Brix) and even higher values were observed in the marmalade (62.83 °Brix), reflecting the concentration of sugars due to thermal processing and the addition of sucrose. An increase in °Brix is related to improved sensory acceptability and shelf life. In contrast, the mistol-peanut-based beverage had a low soluble solids value (10.1 °Brix), maintaining desirable characteristics for its use as a functional beverage. Table 1 Physicochemical characteristics of the mistol fresh fruit (pulp + peel), mistol marmalade and mistol-based beverage M + P lyophilized Pulp + peel fresh fruit (100g) Marmalade (100g) Beverage M + P pH 4.22 ± 0.03 a 4.08 ± 0.01 b 4.48 ± 0.03 c Soluble solids (°Brix) 51.6 ± 1.54 a 62.83 ± 0.06 b 10.10 ± 0.01 c a w 0.860 ± 0.02 a 0.918 ± 0.012 b 0.915 ± 0.019 c Valores expresados como media ± desviación estándar (n = 3). Letras distintas en la misma fila indican diferencias significativas (p < 0.05, ANOVA, Tukey post test). The results of the centesimal composition analysis of the samples, which included the edible parts of the fruit (pulp and shell), marmalade and a mistol- and peanut-based beverage, showed that carbohydrates were the dominant component, accounting for 95 to 97% of the total, with soluble sugars making up the majority of this (Table 1 ). Whole, dried mistol fruits contain approximately 7.8 g/100 g of protein [ 9 ], which varies according to the part analysed. The highest content is found in the pulp (15.5 g/100 g). However, a lower protein content of 3.6 g/100 g was found in fresh mistol fruits [ 6 ], a value similar to that observed in this study (3.12 ± 0.06 g/100 g) in freshly harvested fruits with a moisture content of 45.5 ± 0.97 g/100 g. Mistol pulp has a high protein content compared to fleshy fruits and a moderate content compared to some nuts [ 12 ]. It has also been reported that 28.3% of its amino acids are essential [ 7 ]. The protein content of the mistol and peanut-based beverage was lower; however, the globular fraction of peanut proteins contains arachins and conglutins of good nutritional value [ 13 ] which would complement the mistol proteins. Regarding the fruit's carbohydrate content (pulp and peel), more than 90% consists of soluble sugars (41.7 ± 2.59 g/100 g), giving it an attractive, sweet flavour. Even the mistol shell contains 32.1 g/100 g of sugars, the majority of which is fructose [ 14 ]. The dietary fibre content was relatively low in the edible portion (fruit and peel) of the mistol compared to the other components of the percentage composition (2.12 ± 0.16 g/100 g). One study showed that the crude fibre content is higher in powdered fruit peel (23.2 g/100 g) than in pulp (13.8 g/100 g). However, overall, dietary fibre values are lower than those of crude fibre [ 7 ]. The lipid content of the edible fruit pulp and peel was 4.46 ± 0.10 g/100 g. It has been reported that the pulp and peel of mistol contain approximately 12% lipids, whereas the lipid concentration is higher in the seed powder at 18.5%. Furthermore, mistol lipids contain high levels of tocopherols (830 mg/kg) [ 9 ]. The observed ash content (1.8%) was low compared to that of the pulp and peel of fruits harvested in Argentina (4.6%) [ 7 ]. The ash value represents a food's mineral content and is composed of major elements, such as Na, K, Ca and Mg, as well as trace elements, such as Fe, Zn and Cu. It can indicate the degree of impurity in a powder sample, or a high proportion of peel relative to the whole fruit. Furthermore, the minerals in powdered foods indirectly increase hygroscopicity through water-mineral bonds and mineral-carbohydrate interactions [ 15 ]. Therefore, the observed low ash content in the analysed samples indicates lower mineral density, which could be attributed to the variability of the soils in terms of both edaphic and geographical factors, as well as differences in post-harvest processing. There was marked variability in the total phenolic compound (TPC) content between fresh mistol fruit and its derived products, demonstrating the influence of processing on the preservation of these bioactive metabolites. The pulp and peel of the fresh fruit had the highest levels (682 mg GAE/100 g), highlighting their importance as a natural antioxidant source. Polyphenol-rich extracts of freeze-dried mistol pulp and peel have been reported to contain 188.8 mg GAE/100 g in the peel and 356 mg GAE/100 g in the pulp [ 7 ]. The TPC of whole and defatted mistletoe fruits is predominantly made up of compounds derived from caffeic acid and groups of phenolic acids derived from hydroxycinnamic acid. It also contains flavonoids, such as caffeoyl-malic acid-hexoside, caquetins and flavanols (e.g. taxifolin and its derivatives) [ 9 ]. The marmalade showed a significant reduction in total phenolic content (TPC) of 229 mg GAE/100 g, which was mainly due to the high temperatures and prolonged cooking time that favour the degradation of polyphenols. The stability of bioactive compounds in products such as functional beverages is key to preserving their nutritional and functional value. This depends on the food's chemical composition (pH and sugar content) and processing conditions, particularly temperature and exposure time [ 16 ]. Heat treatment can rupture cell walls, releasing previously bound phenolic compounds and increasing their bioavailability. However, exposure to heat also increases susceptibility to oxidation and affects different compounds with varying thermostability differently. Boiling has been shown to generate the most significant changes to polyphenol composition because tissue disintegration allows nutrients and metabolites to migrate into the cooking liquid, reducing their concentration in the original matrix [ 17 ]. Evaluation of antioxidant capacity using the ABTS method revealed significant variations between fresh mistol fruit and its processed derivatives (see Table 2 ). The fresh fruit exhibited the greatest antioxidant activity (71.2 µM TEAC/g), which confirms its natural abundance of phenolic compounds and its potential as a functional food. Fruit that is rich in polyphenols and antioxidants can enhance immune function, control inflammation in the stomach and promote microbial diversity [ 18 ]. These fruits contain flavonoids and carotenoids, which have immunomodulatory properties that suggest their potential therapeutic use in the treatment of autoimmune diseases, infections, and inflammatory bowel disease (IBD) [ 18 ]. Table 2 Centesimal composition, mineral elements and antioxidant potential of whole fruit, marmalade, and beverage plant-base of Sarcomphalus mistol Parameter Pulp + peel fresh fruit (100g) Marmalade (100g) Beverage M + P (100 mL) Moisture (g/100g) 45.5 ± 0.97 a 33.98 ± 1.98 b 87.33 ± 0.33 c Total carbohydrates (g/100g) 43.00 ± 0.65 a 61.66 ± 2.44 b 8.16 ± 0.09 c Total sugars (g/100g) 41.7 ± 1.59 a 60.06 ± 1.25 b 7.78 ± 0.11 c Total proteins (g/100g) 3.12 ± 0.06 a 0.68 ± 0.14 b 1.43 ± 0.10 c Dietary Fiber (g/100g) 2.12 ± 0.16 a 3.66 ± 0.06 b 0.33 ± 0.01 c Total Lipids (g/100g) 4.46 ± 0.10 a Nd 2.33 ± 0.22 Ash (g/100g) 1.80 ± 0.30 a 0.35 ± 0.05 b 0.19 ± 0.01 c Calories (kcal/100g) 224 ± 3 a 249 ± 9 b 59.33 ± 1 c Na (mg/100g) 11.81 ± 3.65 a 8.26 ± 2.57 ab 3.45 ± 1.34 b Ca (mg/100g) 105 ± 2 a 6.00 ± 0.71 b 2.76 ± 0.56 c Mg (mg/100g) 58.64 ± 1.13 a 9.58 ± 0.40 b 10.34 ± 0.33 b Fe (mg/100g) 0.457 ± 0.445 a 1.69 ± 0.16 b 0.23 ± 0.13 a Cu (mg/100g) < 0.16 0.383 ± 0.001 a 0.07 ± 0.01 b Zn (mg/100g) 0.311 ± 0.11 a 0.09 ± 0.06 b 0.09 ± 0.00 b Mn (µg/100g) < 500 1552 ± 108 < 2.53 TPC (mg GAE/100g db) 682 ± 69 a 229.±8 b 547 ± 94* ABTS (µM TEAC/g db) 71.22 ± 0.76 a 4.50 ± 0.89 b 17.6 ± 5.25* Values expressed as mean ± standard deviation (n = 3). Different letters in the same row indicate significant differences (p < 0.05, ANOVA, Tukey post test). Beverage M + P: mistol and peanut-based beverage. Nd: not detected. (*): Freeze-dried beverage data. Table 3 Nutrient supply of whole fruit, marmalade, and beverage plant-based of Sarcomphalus mistol , based on daily requirements. Parameter Referencias de DRI/RDA Pulp + peel fresh fruit (100g) Marmalade (100g) Beverage M + P (200 mL) Energía (kcal) 2000 kcal/día 9.2% 12.5% 6.0% Carbohidratos 50 g/día 86% 123% 32.6% Lípidos 33–67 g/día nd Nd 6.96–14.12% Proteínas 50 g/día 6.4% 1.4% 5.8% Fibra dietética 25 g/día 8.5% 14.6% 2.6% Calcio (Ca) 1000 mg/día 10.5% 0.6% 0.6% Magnesio (Mg) 400 mg/día 14.7% 2.4% 5.2% Hierro (Fe) 18 mg/día 3.7% 9.4% 2.6% Zinc (Zn) 8 mg/día 4.4% 1.1% 2.2% Cobre (Cu) 0.9 mg/día – 42.5% 15.6% Sodio (Na) 2000 mg/día 0.7% 0.4% 0.4% Reference: FAO/WHO (2004) – Human Vitamin and Mineral Requirements (adults men and women 19–50 years) [ 19 ]. The freeze-dried beverage retained a significant proportion of its antioxidant capacity (17.6 µM TEAC/g), indicating that freeze-drying is an effective method of preserving bioactive metabolites despite losses occurring during processing. In contrast, the marmalade exhibited a substantial reduction in antioxidant activity (4.5 µM TEAC/g), which can be attributed to the thermal degradation of polyphenols during cooking and the dilution caused by the addition of sucrose. Overall, these results demonstrate that the preservation of mistol's antioxidants is significantly influenced by the type of processing, and that freeze-drying is a more suitable technological alternative for developing health-oriented, sustainable bioeconomy products. The observed results suggest that consuming fresh mistol fruit with the peel provides 10% of the RDI for calcium, 15% for magnesium, and 8.5% for dietary fibre, playing a complementary role in the diets of populations that regularly consume it. The dietary fibre content of dried mistol products makes them potentially useful as supplements for improving digestive health [ 18 ]. Furthermore, the results demonstrate that a 10-gram serving of mistol marmalade can provide up to 4.36% of the RDI for copper [ 19 ], an essential cofactor in antioxidant enzymes such as Cu/Zn superoxide dismutase, as well as enzymes involved in energy metabolism. This could be beneficial in preventing or modulating processes related to oxidative stress, which plays an important role in the pathophysiology of type 2 diabetes. An adequate copper balance contributes to the regulation of glucose homeostasis and insulin sensitivity [ 20 ]. Consuming copper-rich plant foods such as mistol may be an effective dietary strategy for prevention and metabolic support. Characterising the lipid and antioxidant profile helps to identify plant matrices that are technologically stable and have health benefits. In beverages, peanuts are the main source of lipids, and their lipid profile is considered cardioprotective due to their high content of oleic (monounsaturated) and linoleic (polyunsaturated) acids, as well as phytosterols. Furthermore, the bioactive compounds found in peanuts include resveratrol and other polyphenols, as well as tocopherols, which have anti-obesity, anti-diabetic, anti-lipemic and anti-cancer properties [ 13 ]. The polyphenols in mistol can be complemented by resveratrol and peanut flavonoids. This phenolic synergy gives the beverage greater antioxidant capacity and lipid modulation (phytosterols) than other plant-based beverages made from a single food source. The freeze-dried beverage's fatty acid profile is 81.4% oleic acid, a monounsaturated fatty acid comparable to olive oil and other MUFA sources. Oleic acid is the most prevalent monounsaturated fatty acid in the human diet. It has been associated with beneficial effects on lipid and carbohydrate metabolism, including reducing LDL cholesterol, increasing HDL cholesterol and improving insulin sensitivity. A diet rich in MUFAs has been shown to reduce the inflammatory state of postprandial monocytes linked to metabolic syndrome. Oleic acid acts as a metabolic signal between the intestine and the liver, regulating lipid absorption and transport in the intestine, as well as modulating the liver's synthesis of triglycerides and cholesterol. It may also influence energy homeostasis and intestinal inflammation, thereby reinforcing its role in metabolic health [ 21 ]. Consuming the mistol and peanut-based beverage could positively impact the gut-liver axis, establishing it as a cardioprotective and metabolically favourable food source and aligning with the growing trend of functional foods. The lipid profile of the freeze-dried mistol and peanut beverage (Table 4 ) showed a clear predominance of monounsaturated fatty acids (MUFA, 81.4%), primarily oleic acid (C18:1, 9c), consistent with peanuts being the main ingredient in the fat matrix. Saturated fatty acids (SFA) accounted for 15.9%, with palmitic acid (C16:0) and stearic acid (C18:0) being the most prevalent. Meanwhile, polyunsaturated fatty acids (PUFA) accounted for just 2.5%, suggesting low levels of linoleic and linolenic acid intake, which tend to be present in lower concentrations in peanut-based products. From a nutritional perspective, this profile is favourable as the predominance of MUFA is associated with cardiovascular benefits, reduced LDL cholesterol and improved insulin sensitivity. In technological terms, the high oleic acid content provides greater oxidative stability, which is beneficial for preserving the product and extending its shelf life [ 22 ]. Overall, the results demonstrate that the mistol- and peanut-based beverage can serve as a healthy, stable and vegan alternative within the framework of the food bioeconomy and innovation in functional products from the Gran Chaco. These results reflect the versatility of mistol as an ingredient, ranging from energy-dense foods such as the fresh edible portion, to stable and functional formulations. Revaluing mistol could help to diversify diets, strengthen value chains and fill a knowledge gap regarding this underutilised native food. This would provide a scientific foundation that favours innovation in functional foods and the conservation and sustainable use of local biodiversity. Table 4 Fatty acid profile of mistol-peanut based beverage Fatty acid Formula Plant-mistol + peanut-based beverage lyophilized (Fatty acid g/100g) Fatty acid g/200 mL Plant-mistol + peanut-based beverage Myristic acid C14:0 0,006 ± 0.0 0.0015 ± 0.0 Palmitic acid C16:0 1.45 ± 0.01 0.367 ± 0.04 Stearic acid C18:0 0.482 ± 0.00 0.122 ± 0.01 Oleic acid C18:1, 9c 14.95 ± 0.004 3.79 ± 0.02 Araquidic acid C20:0 0.22 ± 0.0 0,056 ± 0.02 Behenic acid C22:0 0.50 ± 0,003 0.127 ± 0.02 Lignoceric acid C24:0 0.255 ± 0,003 0.065 ± 0.02 Not identified FA - 0.509 ± 0.01 0.129 ± 0.05 ∑SFA 15.9% ∑MUFA 81.4% ∑PUFA 2.5% CONCLUSION The results obtained confirm that mistol (Sarcomphalus mistol Griseb.) and its derivatives have a diverse nutritional and functional profile, with different applications depending on the processing method used. The fresh fruit stood out for its balanced contribution of carbohydrates, lipids, proteins and essential minerals, such as calcium and magnesium. It also had a high content of total phenolic compounds and notable antioxidant capacity. While the marmalade showed higher caloric density and a greater concentration of simple sugars, it exhibited significant reductions in micronutrients and bioactive compounds, reflecting the losses associated with intensive thermal processing. By contrast, the mistol and peanut-based beverage demonstrated low energy density but retained a significant proportion of polyphenols and antioxidants, alongside an appealing macronutrient profile for functional formulations. Together, these findings position mistol as an underutilised native food resource with the potential to diversify diets and develop innovative products within the regional bioeconomy framework. Key to promoting its incorporation into sustainable value chains and contributing to food and nutritional security in the Gran Chaco will be optimising technological processes that preserve its nutritional and bioactive value. Abbreviations aw: water activity; w/v, weight volume ratio; DRI, Dietary Recommended Intake; RDA, Recommended Dietary Allowance; SFA, Saturated Fatty Acids; FA, fatty acid; MUFA, Monounsaturated Fatty Acids; PUFA, Polyunsaturated Fatty Acids; GC, Gas chromatography; GAE, Galic acid equivalents; extract concentration scavenging 50% of the ABTS radical; TAC, Total antioxidant capacity; TPC, Total Phenolics Compounds; TE, Trolox equivalents; TEAC, Trolox equivalents antioxidant capacity. Declarations Funding Not applicable. The authors would like to express their gratitude to the Faculty of Chemistry at the National University of Asunción for making their facilities available. Author Contribution All authors have read and agreed to the published version of the manuscript.Author ContributionsR. V.; Write original draft, R.M.; formal analysis, E. C.; methodology, conceptualization,A.F.; methodology, J.B.; methodology, data curation S. C.; supervision,A. 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Supplementary Files 2.SupplementarymaterialMISTOLMSPFHN.docx Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 20 Sep, 2025 Reviews received at journal 20 Sep, 2025 Reviews received at journal 14 Sep, 2025 Reviews received at journal 09 Sep, 2025 Reviewers agreed at journal 08 Sep, 2025 Reviewers agreed at journal 07 Sep, 2025 Reviewers agreed at journal 05 Sep, 2025 Reviewers agreed at journal 03 Sep, 2025 Reviewers agreed at journal 03 Sep, 2025 Reviewers agreed at journal 03 Sep, 2025 Reviewers invited by journal 02 Sep, 2025 Editor assigned by journal 31 Aug, 2025 Submission checks completed at journal 31 Aug, 2025 First submitted to journal 30 Aug, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7497291","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":510957724,"identity":"1a241340-5bbd-4add-933b-aecce9c92023","order_by":0,"name":"Rocío Andrea Villalba Salas","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"Rocío","middleName":"Andrea Villalba","lastName":"Salas","suffix":""},{"id":510957725,"identity":"5ced2121-1c51-41ca-8cce-ab7c4ad7a4fc","order_by":1,"name":"Eva Eugenia Soledad Coronel Méndez","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"Eva","middleName":"Eugenia Soledad Coronel","lastName":"Méndez","suffix":""},{"id":510957726,"identity":"fe2b08e5-e071-42db-b8e6-a2251d3dc41e","order_by":2,"name":"María Beatriz Carvajal","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"María","middleName":"Beatriz","lastName":"Carvajal","suffix":""},{"id":510957727,"identity":"2dcdad26-dd65-4817-8df5-9cd5d8f0864a","order_by":3,"name":"Jorge Belotto","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"Jorge","middleName":"","lastName":"Belotto","suffix":""},{"id":510957728,"identity":"581ee955-205a-46c0-b9e2-67359d047121","order_by":4,"name":"Rocío Molinas","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"Rocío","middleName":"","lastName":"Molinas","suffix":""},{"id":510957729,"identity":"0cd94c8d-1ed0-4e3c-9ed4-19d84d3affa4","order_by":5,"name":"Silvia Beatriz Caballero Soto","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"Silvia","middleName":"Beatriz Caballero","lastName":"Soto","suffix":""},{"id":510957730,"identity":"5da101f6-7dff-4cd1-9279-d0cfb5472c49","order_by":6,"name":"Adeline Friesen","email":"","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":false,"prefix":"","firstName":"Adeline","middleName":"","lastName":"Friesen","suffix":""},{"id":510957731,"identity":"50c21522-7f8e-48df-a08c-be3457f97076","order_by":7,"name":"Laura Graciela Mereles Ceuppens","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA9UlEQVRIiWNgGAWjYBACPjiLHYg/MDDwENTCBmcxMzAwziBZCzNh9SAt7GfMPvzMscnnZ2Y+/Nmm7LAMg0TuwQ+MOw7j1sKTYzyzd1ua5cxmtjTpnHOHeRgk8pIlGM/g0cKQY8zAu+2wgcFhHjPm3DaQlhwDCcY2PFr43xgz/t3238D+MP/nz5YQLcY/8GoBKmDm3XbAwADod2lGiBYz/LZIPCtmlt2WbCBxmM1MsudcOg8bzxszi8Qz6Ti18PMnb2Z8u83OgL+9+fGHH2XW9vzsOcY3Pu6wxqkF3VJoTCU2NJOgBQwYG+qI1TIKRsEoGAXDHwAAH8pGevuI270AAAAASUVORK5CYII=","orcid":"","institution":"Universidad Nacional de Asunción","correspondingAuthor":true,"prefix":"","firstName":"Laura","middleName":"Graciela Mereles","lastName":"Ceuppens","suffix":""}],"badges":[],"createdAt":"2025-08-30 20:23:09","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7497291/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7497291/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":90823936,"identity":"b6ffe1e0-9b37-49e6-8c93-f7b19db1c7be","added_by":"auto","created_at":"2025-09-08 14:53:50","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":860423,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003eSarcomphalus mistol\u003c/em\u003e fruits and products; A) Whole mistol fruit, were; internal diameterl: 1.19±0.06 cm, transversal diametert: 1.22±0.07 cm and weigth: 0.848 ± 0.25 g. B) Mistol marmalade, C) Roasted and ground mistol, and D) liquid and freeze-dried beverage plant\u003cstrong\u003e-\u003c/strong\u003ebased of mistol and peanuts.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-7497291/v1/925b81cd99bfd6c14a081505.png"},{"id":90824175,"identity":"7079381b-6728-48cb-9627-1aab2354c20f","added_by":"auto","created_at":"2025-09-08 15:01:56","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2032815,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7497291/v1/f1af8cfd-99d9-40bf-a358-d36a43846a2a.pdf"},{"id":90823951,"identity":"f6c36a94-2c01-4fc7-9af0-b3b75964de78","added_by":"auto","created_at":"2025-09-08 14:53:57","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"supplement","size":38056,"visible":true,"origin":"","legend":"","description":"","filename":"2.SupplementarymaterialMISTOLMSPFHN.docx","url":"https://assets-eu.researchsquare.com/files/rs-7497291/v1/83d341b65f2cb40467f50b3e.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Mistol fruit (Sarcomphalus mistol) as an ingredient in nutritious value-added foods to the local bioeconomy","fulltext":[{"header":"1. INTRODUCCION","content":"\u003cp\u003eGrowing interest in functional and plant-based foods has driven the search for native and underutilised species that could contribute to diversifying diets and ensuring food and nutritional security in highly vulnerable contexts [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. In the Gran Chaco region of the American Chaco, the mistol fruit (Sarcomphalus mistol Griseb.) is a traditional food source for indigenous and peasant communities. The mistol fruit is a drupe with sweet, pasty pulp that constitutes a wild food resource of great cultural and nutritional importance, but it has not yet been extensively studied from nutritional, functional or technological perspectives. [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e, \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. It has traditionally been highly valued by indigenous and rural communities, particularly children, who consume it fresh or in traditional preparations such as bolanchao (a mixture with carob flour, Neltuma spp.), syrup or \"mistol coffee\", which is made from roasted and ground fruit. In times of scarcity, the dried leaves were also used to mix with yerba mate (Ilex paraguariensis), demonstrating the versatility of this resource in the regional diet [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. To preserve them, they are boiled in water and left to dry [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Beyond its cultural and symbolic significance, mistol has remarkable nutritional and functional potential that remains largely unexplored. The fruit contains bioactive compounds such as flavonoids and proanthocyanidins with antioxidant properties, as well as carbohydrates, dietary fibre and essential minerals. This positions the fruit as a promising resource for developing innovative foods with potential applications in preventing metabolic syndrome, thanks to its antioxidant and anti-inflammatory properties. Extracts from the fruit have been shown to inhibit key enzymes such as α-glucosidase and α-amylase, suggesting a hypoglycaemic effect [\u003cspan additionalcitationids=\"CR7 CR8\" citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. Furthermore, 'mistol coffee' has been used in traditional medicine to support the treatment of respiratory and gastrointestinal conditions, hypertension, and diabetes, further reinforcing its potential as a functional, non-conventional food [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. However, there are still gaps in our knowledge regarding the compositional characterisation of mistol, the impact of processing on its nutritional and sensory quality, and its potential integration into sustainable value chains. On the other hand, incorporating mistol into modern diets presents several challenges, including the gradual disappearance of traditional eating habits in indigenous communities as they transition to industrialised products, limitations in the preservation and marketing of fresh fruit, and the lack of established value chains and a developed domestic market [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eThe functional foods market, particularly the production of functional beverages from various raw materials such as plant-based milks, fruit juices and herbal teas, is one of the fastest-growing industries. It primarily focuses on different population groups such as children, the elderly, athletes and people with compromised immune systems, among others [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. The growing demand for healthy, plant-based foods provides a strategic opportunity to promote mistol and its products as an underutilised native resource. This could contribute to food security and dietary diversification, as well as the development of value-added products. It could also generate culturally appropriate food alternatives adapted to the regional bioeconomy and provide scientific evidence to support their incorporation into the functional foods industry. This study aimed to evaluate the nutritional composition and antioxidant potential of added-value \u003cem\u003eS. mistol\u003c/em\u003e products, including marmalade, roasted and ground fruit (as a coffee substitute) and a plant-based beverage made with mistol and peanuts (\u003cem\u003eArachis hypogaea\u003c/em\u003e).\u003c/p\u003e"},{"header":"2. MATERIALS AND METHODS","content":"\u003cp\u003eThe \u003cem\u003eSupplementary Materials\u003c/em\u003e section presents the methodology, sample descriptions, product production process and determinations of the physicochemical characteristics, nutritional composition and antioxidant potential of the samples.\u003c/p\u003e"},{"header":"3. RESULTS AND DISCUSSION","content":"\u003cp\u003eThe fruits of \u003cem\u003eSarcomphalus mistol\u003c/em\u003e were small, measuring approximately 1.2 cm in diameter, and weighed an average of 0.85 g, which is characteristic of species native to the Chaco (see Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). Various value-added products were produced from them, including marmalade and a beverage made from mistol and peanuts. Roasted and ground mistol fruit can be used as a coffee substitute. Significant differences (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in physicochemical parameters were observed in the analysed samples of fresh mistol fruit and its derived products. The pH ranged from 4.08 to 4.48, indicating moderate acidity, which contributes to the products' microbiological stability and sensory acceptability (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). The marmalade had the lowest pH value (4.08), which enhances its preservation properties without the need for chemical additives. Regarding water activity (aw), the marmalade had the highest value (0.918). High values of soluble solids (\u0026deg;Brix) were observed in the fresh pulp (51.6 \u0026deg;Brix) and even higher values were observed in the marmalade (62.83 \u0026deg;Brix), reflecting the concentration of sugars due to thermal processing and the addition of sucrose. An increase in \u0026deg;Brix is related to improved sensory acceptability and shelf life. In contrast, the mistol-peanut-based beverage had a low soluble solids value (10.1 \u0026deg;Brix), maintaining desirable characteristics for its use as a functional beverage.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003ePhysicochemical characteristics of the mistol fresh fruit (pulp\u0026thinsp;+\u0026thinsp;peel), mistol marmalade and mistol-based beverage M\u0026thinsp;+\u0026thinsp;P lyophilized\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003ePulp\u0026thinsp;+\u0026thinsp;peel fresh fruit (100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMarmalade (100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eBeverage M\u0026thinsp;+\u0026thinsp;P\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003epH\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSoluble solids (\u0026deg;Brix)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e51.6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.54 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e62.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e10.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ea\u003csub\u003ew\u003c/sub\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.860\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.918\u0026thinsp;\u0026plusmn;\u0026thinsp;0.012 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.915\u0026thinsp;\u0026plusmn;\u0026thinsp;0.019 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"4\"\u003eValores expresados como media\u0026thinsp;\u0026plusmn;\u0026thinsp;desviaci\u0026oacute;n est\u0026aacute;ndar (n\u0026thinsp;=\u0026thinsp;3). Letras distintas en la misma fila indican diferencias significativas (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05, ANOVA, Tukey post test).\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eThe results of the centesimal composition analysis of the samples, which included the edible parts of the fruit (pulp and shell), marmalade and a mistol- and peanut-based beverage, showed that carbohydrates were the dominant component, accounting for 95 to 97% of the total, with soluble sugars making up the majority of this (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). Whole, dried mistol fruits contain approximately 7.8 g/100 g of protein [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e], which varies according to the part analysed. The highest content is found in the pulp (15.5 g/100 g). However, a lower protein content of 3.6 g/100 g was found in fresh mistol fruits [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e], a value similar to that observed in this study (3.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 g/100 g) in freshly harvested fruits with a moisture content of 45.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.97 g/100 g. Mistol pulp has a high protein content compared to fleshy fruits and a moderate content compared to some nuts [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. It has also been reported that 28.3% of its amino acids are essential [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. The protein content of the mistol and peanut-based beverage was lower; however, the globular fraction of peanut proteins contains arachins and conglutins of good nutritional value [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e] which would complement the mistol proteins. Regarding the fruit's carbohydrate content (pulp and peel), more than 90% consists of soluble sugars (41.7\u0026thinsp;\u0026plusmn;\u0026thinsp;2.59 g/100 g), giving it an attractive, sweet flavour. Even the mistol shell contains 32.1 g/100 g of sugars, the majority of which is fructose [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. The dietary fibre content was relatively low in the edible portion (fruit and peel) of the mistol compared to the other components of the percentage composition (2.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16 g/100 g). One study showed that the crude fibre content is higher in powdered fruit peel (23.2 g/100 g) than in pulp (13.8 g/100 g). However, overall, dietary fibre values are lower than those of crude fibre [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. The lipid content of the edible fruit pulp and peel was 4.46\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 g/100 g. It has been reported that the pulp and peel of mistol contain approximately 12% lipids, whereas the lipid concentration is higher in the seed powder at 18.5%. Furthermore, mistol lipids contain high levels of tocopherols (830 mg/kg) [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. The observed ash content (1.8%) was low compared to that of the pulp and peel of fruits harvested in Argentina (4.6%) [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. The ash value represents a food's mineral content and is composed of major elements, such as Na, K, Ca and Mg, as well as trace elements, such as Fe, Zn and Cu. It can indicate the degree of impurity in a powder sample, or a high proportion of peel relative to the whole fruit. Furthermore, the minerals in powdered foods indirectly increase hygroscopicity through water-mineral bonds and mineral-carbohydrate interactions [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e]. Therefore, the observed low ash content in the analysed samples indicates lower mineral density, which could be attributed to the variability of the soils in terms of both edaphic and geographical factors, as well as differences in post-harvest processing.\u003c/p\u003e\u003cp\u003eThere was marked variability in the total phenolic compound (TPC) content between fresh mistol fruit and its derived products, demonstrating the influence of processing on the preservation of these bioactive metabolites. The pulp and peel of the fresh fruit had the highest levels (682 mg GAE/100 g), highlighting their importance as a natural antioxidant source. Polyphenol-rich extracts of freeze-dried mistol pulp and peel have been reported to contain 188.8 mg GAE/100 g in the peel and 356 mg GAE/100 g in the pulp [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. The TPC of whole and defatted mistletoe fruits is predominantly made up of compounds derived from caffeic acid and groups of phenolic acids derived from hydroxycinnamic acid. It also contains flavonoids, such as caffeoyl-malic acid-hexoside, caquetins and flavanols (e.g. taxifolin and its derivatives) [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. The marmalade showed a significant reduction in total phenolic content (TPC) of 229 mg GAE/100 g, which was mainly due to the high temperatures and prolonged cooking time that favour the degradation of polyphenols. The stability of bioactive compounds in products such as functional beverages is key to preserving their nutritional and functional value. This depends on the food's chemical composition (pH and sugar content) and processing conditions, particularly temperature and exposure time [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e]. Heat treatment can rupture cell walls, releasing previously bound phenolic compounds and increasing their bioavailability. However, exposure to heat also increases susceptibility to oxidation and affects different compounds with varying thermostability differently. Boiling has been shown to generate the most significant changes to polyphenol composition because tissue disintegration allows nutrients and metabolites to migrate into the cooking liquid, reducing their concentration in the original matrix [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. Evaluation of antioxidant capacity using the ABTS method revealed significant variations between fresh mistol fruit and its processed derivatives (see Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The fresh fruit exhibited the greatest antioxidant activity (71.2 \u0026micro;M TEAC/g), which confirms its natural abundance of phenolic compounds and its potential as a functional food. Fruit that is rich in polyphenols and antioxidants can enhance immune function, control inflammation in the stomach and promote microbial diversity [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. These fruits contain flavonoids and carotenoids, which have immunomodulatory properties that suggest their potential therapeutic use in the treatment of autoimmune diseases, infections, and inflammatory bowel disease (IBD) [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eCentesimal composition, mineral elements and antioxidant potential of whole fruit, marmalade, and beverage plant-base of \u003cem\u003eSarcomphalus mistol\u003c/em\u003e\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eParameter\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003ePulp\u0026thinsp;+\u0026thinsp;peel fresh fruit (100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMarmalade (100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eBeverage M\u0026thinsp;+\u0026thinsp;P\u003c/p\u003e\u003cp\u003e(100 mL)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMoisture (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e45.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.97 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e33.98\u0026thinsp;\u0026plusmn;\u0026thinsp;1.98 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e87.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal carbohydrates (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e43.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.65 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e61.66\u0026thinsp;\u0026plusmn;\u0026thinsp;2.44 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e8.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal sugars (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e41.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.59 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e60.06\u0026thinsp;\u0026plusmn;\u0026thinsp;1.25 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal proteins (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eDietary Fiber (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal Lipids (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4.46\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNd\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAsh (g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCalories (kcal/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e224\u0026thinsp;\u0026plusmn;\u0026thinsp;3 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e249\u0026thinsp;\u0026plusmn;\u0026thinsp;9 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e59.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNa (mg/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e11.81\u0026thinsp;\u0026plusmn;\u0026thinsp;3.65 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.26\u0026thinsp;\u0026plusmn;\u0026thinsp;2.57 \u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.45\u0026thinsp;\u0026plusmn;\u0026thinsp;1.34 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCa (mg/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e105\u0026thinsp;\u0026plusmn;\u0026thinsp;2 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMg (mg/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e58.64\u0026thinsp;\u0026plusmn;\u0026thinsp;1.13 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e10.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFe (mg/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.457\u0026thinsp;\u0026plusmn;\u0026thinsp;0.445 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCu (mg/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.16\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.383\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eZn (mg/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.311\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMn (\u0026micro;g/100g)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;500\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1552\u0026thinsp;\u0026plusmn;\u0026thinsp;108\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;2.53\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTPC (mg GAE/100g db)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e682\u0026thinsp;\u0026plusmn;\u0026thinsp;69 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e229.\u0026plusmn;8 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e547\u0026thinsp;\u0026plusmn;\u0026thinsp;94*\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eABTS (\u0026micro;M TEAC/g db)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e71.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.76 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.89 \u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e17.6\u0026thinsp;\u0026plusmn;\u0026thinsp;5.25*\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"4\"\u003eValues expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation (n\u0026thinsp;=\u0026thinsp;3). Different letters in the same row indicate significant differences (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05, ANOVA, Tukey post test). Beverage M\u0026thinsp;+\u0026thinsp;P: mistol and peanut-based beverage. Nd: not detected. (*): Freeze-dried beverage data.\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eNutrient supply of whole fruit, marmalade, and beverage plant-based of \u003cem\u003eSarcomphalus mistol\u003c/em\u003e, based on daily requirements.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"5\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eParameter\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eReferencias de DRI/RDA\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003ePulp\u0026thinsp;+\u0026thinsp;peel fresh fruit (100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eMarmalade (100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eBeverage M\u0026thinsp;+\u0026thinsp;P (200 mL)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eEnerg\u0026iacute;a (kcal)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2000 kcal/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9.2%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e12.5%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e6.0%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCarbohidratos\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e50 g/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e86%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e123%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e32.6%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eL\u0026iacute;pidos\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e33\u0026ndash;67 g/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003end\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNd\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e6.96\u0026ndash;14.12%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eProte\u0026iacute;nas\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e50 g/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.4%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.4%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e5.8%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFibra diet\u0026eacute;tica\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e25 g/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.5%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e14.6%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2.6%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCalcio (Ca)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1000 mg/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e10.5%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.6%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e0.6%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMagnesio (Mg)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e400 mg/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e14.7%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.4%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e5.2%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eHierro (Fe)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e18 mg/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.7%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e9.4%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2.6%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eZinc (Zn)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e8 mg/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4.4%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.1%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e2.2%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCobre (Cu)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.9 mg/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u0026ndash;\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e42.5%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e15.6%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSodio (Na)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2000 mg/d\u0026iacute;a\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.7%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.4%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e\u003cp\u003e0.4%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"5\"\u003eReference: FAO/WHO (2004) \u0026ndash; Human Vitamin and Mineral Requirements (adults men and women 19\u0026ndash;50 years) [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e].\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eThe freeze-dried beverage retained a significant proportion of its antioxidant capacity (17.6 \u0026micro;M TEAC/g), indicating that freeze-drying is an effective method of preserving bioactive metabolites despite losses occurring during processing. In contrast, the marmalade exhibited a substantial reduction in antioxidant activity (4.5 \u0026micro;M TEAC/g), which can be attributed to the thermal degradation of polyphenols during cooking and the dilution caused by the addition of sucrose. Overall, these results demonstrate that the preservation of mistol's antioxidants is significantly influenced by the type of processing, and that freeze-drying is a more suitable technological alternative for developing health-oriented, sustainable bioeconomy products.\u003c/p\u003e\u003cp\u003eThe observed results suggest that consuming fresh mistol fruit with the peel provides 10% of the RDI for calcium, 15% for magnesium, and 8.5% for dietary fibre, playing a complementary role in the diets of populations that regularly consume it. The dietary fibre content of dried mistol products makes them potentially useful as supplements for improving digestive health [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. Furthermore, the results demonstrate that a 10-gram serving of mistol marmalade can provide up to 4.36% of the RDI for copper [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e], an essential cofactor in antioxidant enzymes such as Cu/Zn superoxide dismutase, as well as enzymes involved in energy metabolism. This could be beneficial in preventing or modulating processes related to oxidative stress, which plays an important role in the pathophysiology of type 2 diabetes. An adequate copper balance contributes to the regulation of glucose homeostasis and insulin sensitivity [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eConsuming copper-rich plant foods such as mistol may be an effective dietary strategy for prevention and metabolic support. Characterising the lipid and antioxidant profile helps to identify plant matrices that are technologically stable and have health benefits. In beverages, peanuts are the main source of lipids, and their lipid profile is considered cardioprotective due to their high content of oleic (monounsaturated) and linoleic (polyunsaturated) acids, as well as phytosterols. Furthermore, the bioactive compounds found in peanuts include resveratrol and other polyphenols, as well as tocopherols, which have anti-obesity, anti-diabetic, anti-lipemic and anti-cancer properties [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. The polyphenols in mistol can be complemented by resveratrol and peanut flavonoids. This phenolic synergy gives the beverage greater antioxidant capacity and lipid modulation (phytosterols) than other plant-based beverages made from a single food source.\u003c/p\u003e\u003cp\u003eThe freeze-dried beverage's fatty acid profile is 81.4% oleic acid, a monounsaturated fatty acid comparable to olive oil and other MUFA sources. Oleic acid is the most prevalent monounsaturated fatty acid in the human diet. It has been associated with beneficial effects on lipid and carbohydrate metabolism, including reducing LDL cholesterol, increasing HDL cholesterol and improving insulin sensitivity. A diet rich in MUFAs has been shown to reduce the inflammatory state of postprandial monocytes linked to metabolic syndrome. Oleic acid acts as a metabolic signal between the intestine and the liver, regulating lipid absorption and transport in the intestine, as well as modulating the liver's synthesis of triglycerides and cholesterol. It may also influence energy homeostasis and intestinal inflammation, thereby reinforcing its role in metabolic health [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e]. Consuming the mistol and peanut-based beverage\u003c/p\u003e\u003cp\u003ecould positively impact the gut-liver axis, establishing it as a cardioprotective and metabolically favourable food source and aligning with the growing trend of functional foods. The lipid profile of the freeze-dried mistol and peanut beverage (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e) showed a clear predominance of monounsaturated fatty acids (MUFA, 81.4%), primarily oleic acid (C18:1, 9c), consistent with peanuts being the main ingredient in the fat matrix. Saturated fatty acids (SFA) accounted for 15.9%, with palmitic acid (C16:0) and stearic acid (C18:0) being the most prevalent. Meanwhile, polyunsaturated fatty acids (PUFA) accounted for just 2.5%, suggesting low levels of linoleic and linolenic acid intake, which tend to be present in lower concentrations in peanut-based products. From a nutritional perspective, this profile is favourable as the predominance of MUFA is associated with cardiovascular benefits, reduced LDL cholesterol and improved insulin sensitivity. In technological terms, the high oleic acid content provides greater oxidative stability, which is beneficial for preserving the product and extending its shelf life [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]. Overall, the results demonstrate that the mistol- and peanut-based beverage can serve as a healthy, stable and vegan alternative within the framework of the food bioeconomy and innovation in functional products from the Gran Chaco. These results reflect the versatility of mistol as an ingredient, ranging from energy-dense foods such as the fresh edible portion, to stable and functional formulations. Revaluing mistol could help to diversify diets, strengthen value chains and fill a knowledge gap regarding this underutilised native food. This would provide a scientific foundation that favours innovation in functional foods and the conservation and sustainable use of local biodiversity.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eFatty acid profile of mistol-peanut based beverage\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFatty acid\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eFormula\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003ePlant-mistol\u0026thinsp;+\u0026thinsp;peanut-based beverage lyophilized (Fatty acid g/100g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eFatty acid g/200 mL Plant-mistol\u0026thinsp;+\u0026thinsp;peanut-based beverage\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMyristic acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC14:0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0,006\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.0015\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePalmitic acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC16:0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.367\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eStearic acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC18:0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.482\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.122\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eOleic acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC18:1, 9c\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e14.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.004\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAraquidic acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC20:0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0,056\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBehenic acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC22:0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0,003\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.127\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eLignoceric acid\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eC24:0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.255\u0026thinsp;\u0026plusmn;\u0026thinsp;0,003\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.065\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNot identified FA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.509\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.129\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003e\u0026sum;SFA\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e15.9%\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003e\u0026sum;MUFA\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e81.4%\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003e\u0026sum;PUFA\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e2.5%\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e"},{"header":"CONCLUSION","content":"\u003cp\u003eThe results obtained confirm that mistol (Sarcomphalus mistol Griseb.) and its derivatives have a diverse nutritional and functional profile, with different applications depending on the processing method used. The fresh fruit stood out for its balanced contribution of carbohydrates, lipids, proteins and essential minerals, such as calcium and magnesium. It also had a high content of total phenolic compounds and notable antioxidant capacity. While the marmalade showed higher caloric density and a greater concentration of simple sugars, it exhibited significant reductions in micronutrients and bioactive compounds, reflecting the losses associated with intensive thermal processing. By contrast, the mistol and peanut-based beverage demonstrated low energy density but retained a significant proportion of polyphenols and antioxidants, alongside an appealing macronutrient profile for functional formulations. Together, these findings position mistol as an underutilised native food resource with the potential to diversify diets and develop innovative products within the regional bioeconomy framework. Key to promoting its incorporation into sustainable value chains and contributing to food and nutritional security in the Gran Chaco will be optimising technological processes that preserve its nutritional and bioactive value.\u003c/p\u003e"},{"header":"Abbreviations","content":"\u003cp\u003eaw: water activity; w/v, weight volume ratio; DRI, Dietary Recommended Intake; RDA, Recommended Dietary Allowance; SFA, Saturated Fatty Acids; FA, fatty acid; MUFA, Monounsaturated Fatty Acids; PUFA, Polyunsaturated Fatty Acids; GC, Gas chromatography; GAE, Galic acid equivalents; extract concentration scavenging 50% of the ABTS radical; TAC, Total antioxidant capacity; TPC, Total Phenolics Compounds; TE, Trolox equivalents; TEAC, Trolox equivalents antioxidant capacity.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eFunding\u003c/h2\u003e\u003cp\u003eNot applicable. The authors would like to express their gratitude to the Faculty of Chemistry at the National University of Asunci\u0026oacute;n for making their facilities available.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eAll authors have read and agreed to the published version of the manuscript.Author ContributionsR. V.; Write original draft, R.M.; formal analysis, E. C.; methodology, conceptualization,A.F.; methodology, J.B.; methodology, data curation S. C.; supervision,A. O; methodology, formal analysis, M.C.; formal analysis. L. M.; methodology,visualization, prepared figure 1, conceptualization, review and editing.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eThis work was supported by the ValSe-Food Network, Sistema Nacional de Investigadores (SISNI) of Paraguay and Consejo Nacional de Ciencia y Tecnolog\u0026iacute;a (CONACYT).\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eKaur S, Kaur G, Kumari A et al (2025) Resurrecting forgotten crops: Food-based products from potential underutilized crops a path to nutritional security and diversity. 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Ann Clin Nutr Metab 15:2\u0026ndash;7. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.15747/ACNM.2023.15.1.2\u003c/span\u003e\u003cspan address=\"10.15747/ACNM.2023.15.1.2\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"plant-foods-for-human-nutrition","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Plant Foods for Human Nutrition](https://www.springer.com/journal/11130)","snPcode":"11130","submissionUrl":"https://submission.nature.com/new-submission/11130/3","title":"Plant Foods for Human Nutrition","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Sarcomphalus mistol, composition, antioxidant capacity, plant-based beverage, functional foods, bioeconomy","lastPublishedDoi":"10.21203/rs.3.rs-7497291/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7497291/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\u003cem\u003eSarcomphalus mistol\u003c/em\u003e Griseb. (Rhamnaceae) is a native fruit tree traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional and functional potential remains largely unexplored. This study examined the physicochemical composition, total phenolic content (TPC) and antioxidant capacity (ABTS) of fresh mistol fruit, as well as three value-added products: marmalade; roasted and ground fruit as a coffee substitute; and a plant-based beverage formulated with mistol and peanuts (\u003cem\u003eArachis hypogaea\u003c/em\u003e) in liquid and freeze-dried forms. The fresh fruit (pulp and peel) had high levels of carbohydrates (43 g/100 g), dietary fibre (2.12 g/100 g) and minerals (Ca 105 mg/100 g, Mg 58.6 mg/100 g), as well as the highest phenolic content (682 mg GAE/100 g), demonstrating strong antioxidant activity (71.2 \u0026micro;M TEAC/g). Marmalade had a higher energy density (249 kcal/100 g) and sugar content (60 g/100 g), but a significantly lower phenolic content (229 mg GAE/100 g) and antioxidant capacity (4.5 \u0026micro;M TEAC/g), reflecting losses from thermal processing. The mistol\u0026ndash;peanut beverage had a low energy value (59 kcal/100 g) and preserved a high level of TPC (547 mg GAE/100 g) and antioxidant activity (17.6 \u0026micro;M TEAC/g). Its lipid profile was dominated by oleic acid (81.4% MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient- and bioactive-rich native fruit with cultural significance and versatility in food processing. Incorporating it into innovative formulations, particularly plant-based beverages, highlights opportunities to diversify diets, promote functional foods and strengthen the sustainable bioeconomy in the Gran Chaco region.\u003c/p\u003e","manuscriptTitle":"Mistol fruit (Sarcomphalus mistol) as an ingredient in nutritious value-added foods to the local bioeconomy","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-08 14:53:39","doi":"10.21203/rs.3.rs-7497291/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-09-20T19:16:55+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-20T13:56:07+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-14T13:09:54+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-09T18:16:24+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"108704765488872731468334951169392063841","date":"2025-09-08T19:03:55+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"156148610889223757681061298714905867388","date":"2025-09-08T01:45:30+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"142068743325235050287306600799678639943","date":"2025-09-05T16:57:57+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"158126601175447014017007797468996570570","date":"2025-09-03T15:02:53+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"239500574863661317265775936848391006177","date":"2025-09-03T13:47:13+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"296777889985650604661113235050038535254","date":"2025-09-03T04:29:49+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-09-02T20:20:00+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-09-01T00:47:03+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-09-01T00:46:20+00:00","index":"","fulltext":""},{"type":"submitted","content":"Plant Foods for Human Nutrition","date":"2025-08-30T20:18:46+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"plant-foods-for-human-nutrition","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Plant Foods for Human Nutrition](https://www.springer.com/journal/11130)","snPcode":"11130","submissionUrl":"https://submission.nature.com/new-submission/11130/3","title":"Plant Foods for Human Nutrition","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"1f54bbca-1233-427f-aa06-3bbbd95f9ef1","owner":[],"postedDate":"September 8th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2025-11-10T15:53:31+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-08 14:53:39","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7497291","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7497291","identity":"rs-7497291","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}