Revaluation of “jerjo” (Vasconcellea Candicans [A. Gray] A. D C.) through the formulation and physicochemical and sensory characterization of a macerated liqueur; [Revalorización del “jerjo” (Vasconcellea Candicans [A. Gray] A. DC.) mediante la formulación y caracterización fisicoquímica y sensorial de un licor macerado]

Klauer K.M.G.; Cardenas M.H.; Condori H.R.Y. · Acta Agronomica (2025) · DOI: 10.15446/acag.v73n4.122497

Resumen

The present study aimed to revalue the Andean fruit “jerjo” (Vasconcellea candicans), a native resource from the Marán sector, Tomepampa district (La Unión province, Arequipa, Perú), through the elaboration and characterization of a macerated liqueur. Nine formulations were prepared by combining different fruit/liquor ratios and maceration times (15, 30, and 45 days). Sensory evaluation was conducted with 15 judges using a 5-point hedonic scale. Formulation T3t2 (60% fruit, 28% pisco, 12% syrup, and 30 days of maceration) was identified as the most accepted. Physicochemical, proximate, and bioactive parameters of the fresh fruit and the selected macerate were analyzed in duplicate and interpreted descriptively. Compared with fresh fruit, the macerate showed reductions in moisture (91.14% to 82.72%), ash (0.70% to 0.53%), fiber (0.55% to 0.004%), and vitamin C (17.12 mg/100 g to 0.44 mg/100 mL). In contrast, carbohydrates (6.72% to 16.51%) and energy value (32.29 kcal/100 g to 67.06 kcal/100 mL) increased, likely due to syrup addition. Total polyphenols (0.10 mg/100 g to 5.70 mg/100 mL) and antioxidant capacity (63 mmol T.E./L to 120 mmol T.E./L) also increased descriptively, and 85% anthocyanin retention was observed, attributed to its transfer into the hydroalcoholic matrix. Overall, jerjo maceration yielded a product with favorable sensory attributes and an enriched functional profile (within the descriptive scope of the study), providing an initial contribution to the technological valorization of Vasconcellea candicans. © (2025), (Universidad Nacional de Colombia). All rights reserved.

Instituciones: Universidad Nacional de San Agustín de Arequipa