Impact of Babaco (Vasoncelea x pentagona (Heilborn) Mabb.) Fruit Ripening Stages on Phytochemical Composition and Biological Properties

<b>Background:</b> This research article delves into Babaco fruit's-an Ecuadorian product with immense nutraceutical potential phytochemical composition and biological activity-in different maturation fruit stages. Bridging the gap between food and medicine, nutraceuticals offer health benefits beyond basic nutrition. <b>Methods:</b> Specifically, this study investigates Babaco's antioxidant and its phenolic and flavonoid content across different ripening stages: physiological maturity, organoleptic quality immaturity, and commercial maturity. <b>Results:</b> This last stage of maturity exhibits the highest antioxidant activity, making it the optimal phase for marketing Babaco as a nutraceutical product. Further LC-MS analysis reveals the specific secondary metabolites responsible for this potent antioxidant capacity. <b>Conclusions:</b> By introducing Babaco as a nutraceutical fruit, Ecuador can showcase its unique phytochemical profile, which is rich in phenolic compounds and flavonoids. Consumers stand to gain from Babaco's antioxidant properties, supporting overall health and well-being. Recognizing Babaco's antioxidant potential aligns perfectly with Ecuador's diverse biodiversity and offers a promising avenue for health-conscious choices.