Tinkturenpresse

Diese Seite ist nicht editierbar. Sie können den Quelltext sehen, jedoch nicht verändern. Kontaktieren Sie den Administrator, wenn Sie glauben, dass hier ein Fehler vorliegt.
Alibertia patinoi (Cuatrec.) Delprete syn. Borojoa patinoi Cuatrec. - Rubiaceae - borojó

Evergreen dioecious tropical rainforest tree, up to 6m high, native to Costa Rica, Panama, Colombia, and Ecuador; fruit a large (about 12cm, “tree of the hanging heads”) edible berry, green when unripe and light brown at maturity, weight between 740 and 1000 g, pulp brown, soft, with intense floral aroma and sweet acid taste. \\
[González-Jaramillo, Nancy, et al. "Alibertia patinoi (Cuatrec.) Delprete & CH Perss.(Borojó): food safety, phytochemicals, and aphrodisiac potential." SN Applied Sciences 5.1 (2023): 27] [[https://link.springer.com/content/pdf/10.1007/s42452-022-05251-1.pdf|PDF]] \\
[Duarte-Casar, Rodrigo, et al. "Five underutilized Ecuadorian fruits and their bioactive potential as functional foods and in metabolic syndrome: a review." Molecules 29.12 (2024): 2904] [[https://www.mdpi.com/1420-3049/29/12/2904/pdf|PDF]]

"The brown pulp of fully ripe fruits is processed with sugar into juice, jam, jelly and wine and is used to make dessert, candy and ice cream. The berries are said to have aphrodisiac properties, and the juice is referred to as a love potion (Jugo de Amor)." \\
[Bernd Nowak, Bettina Schulz. Nutzpflanzen der Tropen und Subtropen. Quelle und Meyer Verlag Wiebelsheim, 2019, 429-431] 

"When the Borojó fruits ripen, they change from the green to chocolate brown color, having a thin skin that lacks an apparent division between the mesocarp and the endocarp, and a fleshy, sticky, and aromatic pulp, with an intense floral aroma and sweet acid taste... Due to its characteristic flavor, pleasant aroma, and supposed aphrodisiac properties, the fruits of Borojó are used for the preparation of juice (called “love juice”), drinks, liquors, compotes, jams, jellies, sauces, energy bars, and candies." \\
The most abundant VOCs (HS-SPME, splitless) in underripe fruits were nonanol (43.4%), methyl ocatanoate ( 18.9%), and methyl hexanoate (11.8%). Overripe fruit of Borojó showed (HS-SPME, splitless) ethyl hexanoate (17.1%), methyl octanoate (15.3%), methyl hexanoate (13.9%), 2-heptanone (12.2%), 2-nonanol (8.8%), 2-pentanol (3.4%), and ethyl octanoate (2.3%) as main components, but the highest OAV had methyl 2-methylbutanoate, ethyl 2-methylbutanoate, and ethyl hexanoate. \\
[Chiquiza-Montaño, Laura N., et al. "Volatiles of the Exotic Colombian Fruit Borojó (Alibertia patinoi Cuatrecasas)(Rubiaceae) at Different Ripening Stages." ACS Food Science & Technology 5.2 (2025): 525-536] 


{{:alibertia_pat.jpg|Alibertia patinoi}} \\
Alibertia patinoi, San José del Palmar, Colombia © Joel Tupac Otero Ospina (2024) [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=788772|inaturalist.org]]