Nutritional Composition, Antinutritional Potential, Antioxidant Capacity, and Consumption Frequency of Physalis peruviana and Physalis angulata Fruits

Physalis fruits, once widely consumed, are now neglected and underutilized. The aim of this study was to determine the nutritional composition, antinutritional potential, antioxidant properties, and consumption frequency of Physalis peruviana and Physalis angulata fruits. To achieve this objective, macronutrients, minerals, and antinutritional compounds were analyzed using standard AOAC methods. Antioxidant capacity was assessed through the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay and the Ferric Reducing Antioxidant Power (FRAP) assay. In addition, a dietary survey was conducted to evaluate the frequency of fruit consumption. The results showed that moisture (80.82 ± 0.45% and 72.95 ± 1.82%), lipids (8.07 ± 1.51 and 1.57 ± 0.35 g/100 g FM), and carbohydrates (67.68 ± 1.68 and 76.79 ± 1.48 g/100 g FM) differed significantly between Physalis peruviana and Physalis angulata, respectively. Physalis peruviana was richer in calcium (74.3 ± 1.24 mg/100 g FM), magnesium (7.84 ± 1.10 mg/100 g FM), potassium (1287.70 ± 13.62 mg/100 g FM) and sodium (16.02 ± 0.20 mg/100 g FM), whereas Physalis angulata contained higher levels of iron (2.81 ± 0.30 mg/100 g), phosphorus (46.38 ± 2.98 mg/100 g FM) and zinc (25.48 ± 1.67 mg/100 g FM). Carotenoid contents were higher in Physalis peruviana. The ICâ‚…â‚€ values determined by the DPPH assay were 0.76 mg/mL for Physalis peruviana and 0.32 mg/mL for Physalis angulata. Both species demonstrated strong antioxidant potential. Despite their valuable nutritional properties, both Physalis species were poorly consumed by the surveyed populations. The fruits of both Physalis species could serve as an excellent dietary supplement to help combat nutritional deficiencies in children.