The concentration of phytonutrients is influenced by many factors, such as variety, state of maturity, location, environmental conditions, agricultural practices, and pre-/postharvest handling. reported that berries of mortiño have relatively high concentrations of sugar, antioxidants such as vitamin C and the vitamin B complex, and minerals such as potassium, calcium, and phosphorus. Mortiño, which can be found in Ecuador in the paramos at high altitudes ranging from 3000 to 4500 m above sea level (masl), is a source of anthocyanins, proanthocyanidins, and polyphenolic compounds, which have been shown to possess antioxidant and anti-inflammatory properties, as well as lipid accumulation inhibition activity in adipocytes. Actually, with the advancement in food processing technologies, commercial mortiño products are available in the markets in different presentations such as capsules, powder, and wines, known as Wine of the Andes. Mortiño berries can be found at local markets in the northern Andes (Colombia and Ecuador), where these fruits are usually collected from wild plants. floribundum fruit production is that the plant has not been domesticated and the technical difficulties to cultivate it, in addition to the continuous fragmentation experienced by mortiño populations due to anthropogenic processes such as deforestation, productive land reconversion, and overexploitation. Mortiño berries are used by local communities in Ecuador for medical uses (allegedly as an aliment for rheumatism, fevers, colics, common colds, hangovers, and liver and kidney problems), as well as for ornamental and other uses as dye, fodder, or firewood. The berry is consumed fresh, dried, in sausages, jellies, jams, desserts, and in a special beverage called “colada morada”. This species is particularly common in the Andes from Venezuela to Bolivia and has been used since immemorial times. Mortiño ( Vaccinium floribundum Kunth)-also known as Andean blueberry-is a deciduous perennial shrub endemic to the high Andes of South America and it is considered a “superfruit” due to its antioxidant capacity and possible health benefits. The research confirms that the mortiño berries produced in the Ecuadorian paramo area are a valuable source of polyphenolics, rich in sugars and organic acids, and can be classified as a good source of microelements. Seven anthocyanins were identified: glycosides of cyanidin, delphinidin, petunidin, peonidin, and pelargonidin. The main constituents of the mortiño berries included hydroxycinnamic acids (5- O-caffeoylquinic acid), flavonols (quercetin 3-hexoside, quercetin 5-hexoside, quercetin 3-pentoside, and quercetin-3- O-rhamnoside) and anthocyanins. The main organic acids were quinic and citric acid, while glucose, fructose, sucrose, mannose, and sorbitol were the main sugars determined in the mortiño fruits. +, and DPPH), sugar and organic acids, and minerals were examined. Polyphenol compounds were identified by high-performance liquid chromatography (HPLC) coupled to electrospray ionization mass spectrometric (ESI-MS n) and quantified by high-performance liquid chromatography with a diode array detector (HPLC-DAD). So, the aim of this research was to evaluate for the first time the effect of the stage of development of the mortiño berries (two stages) and environment of origin (three sampling areas) on fruit quality. To date, there is no known study that addresses the biochemical characterization of mortiño berries from the paramo of the Chimborazo volcano (Ecuador). Mortiño ( Vaccinium floribundum Kunth) is considered a “superfruit” due to its antioxidant capacity and possible health benefits.
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