Abstract

The Patagonian wild berry Ribes magellanicum has promising applications in food and nutrition due to its flavor and the presence of health-promoting bioactive compounds. Relevant chemical, physicochemical, and structural characteristics of the fruit for its utilization as food were investigated. The average moisture content was 79.3% while protein, lipids, sugars, and crude fiber amounted to 7.4, 5.8, 64.3, and 14.5 g/100 g dry fruit, respectively. Average values of fruit diameter, number of seeds, juice yield, soluble solids, and pH were determined as 5 mm, 17, 59.2%, 15.5 degrees Brix, and 4.3, respectively. Total phenolic compounds amounted to 2543 mg/100 g dry weight, anthocyanins to 561 mg C3G/100 g dry weight, and carotenoids to 43.3 mg/100 g oil. ORAC and DPPH values were 36.0 and 15.8 mmol TE/100 g dry weight, respectively. Linoleic acid predominated in a lipid profile that exhibited a good omega-6/omega-3 ratio (1.37). The structure of the berry consisted of a skin (exocarp) and a pulp (mesocarp) that contained many seeds representing 54% of the weight of the berry. These characteristics of R. magellanicum are similar to other wild Patagonian berries that have found applications as foods due to their convenience and the presence of abundant bioactive compounds.