Bioprospecting of wild fruit (Solanum pachyandrum): physicochemical characterization and optimization of ultrasound-assisted extraction of bioactive compounds

Deep in the Peruvian wild, an overlooked fruit hides a treasure trove of antioxidants—and scientists just cracked the code to unlock it efficiently.

The wild fruit Solanum pachyandrum has long been ignored by science—until now. For the first time, researchers have mapped its physicochemical changes during ripening and optimized a green, ultrasound-assisted extraction method to pull out its bioactive compounds. Using a Box-Behnken design, they tested how methanol concentration (10–70%), ultrasonic amplitude (20–60%), and sonication time (1–15 min) affect total phenolic content (TPC), total carotenoids (TCC), and antioxidant activity (AA). The models fit well for TPC (R² = 0.9185) and TCC (R² = 0.941), though AA proved trickier to predict. The optimal recipe—10% methanol, 60% amplitude, 15 minutes—yielded 90.27 mg GAE/100 g of phenolics and 269.13 mg β-CE/100 g of carotenoids in ripe fruits. Ripening mattered: green fruits packed more phenolics and antioxidant power (149.62 mg GAE/100 g; 198.32 μmol Trolox/100 g), while carotenoids accumulated as fruits matured. This study shines a light on a neglected species and proves that ultrasound-assisted extraction is a powerful, eco-friendly tool for unlocking its potential.

Key Points

• First-ever study of Solanum pachyandrum's bioactive compounds.
• Ultrasound-assisted extraction optimized via Box-Behnken design.
• Green fruits richer in phenolics; ripe fruits accumulate carotenoids.