# Nutrients and Bioactive Compounds in Peruvian Pacay (Inga feuilleei D.C.)

## TL;DR

This study analyzes the nutritional and bioactive compound profiles of two Peruvian pacay varieties, highlighting differences in their fruit fractions.

## Contribution

The study provides new data on the nutritional and bioactive composition of pacay fruit fractions for the first time.

## Key findings

- Pacay seeds are rich in protein (18–21%) and contain high levels of hydroxycinnamic acids.
- Peels have the highest fiber content (~34%) and total polyphenols (1843 mg GAE/100 g).
- Amylopectin is the dominant starch fraction in pacay seeds (86%).

## Abstract

Pacay (Inga feuilleei D.C.) is a species native to Peru. To the author’s knowledge, the only information found in the literature reference of the chemical composition of the pacay’s edible part (fruit) corresponds to the Peruvian table of food composition of the Ministry of Health. Considering the lack of information on this important plant, this study aims to (1) compare the nutritional profiles of the Limeña and Corriente varieties, (2) evaluate the distribution of bioactive compounds across the fruit’s principal fractions (pulp, seed, and peel/mesocarp), and (3) determine the antioxidant capacity and bioactives associated with each fraction. Results showed clear differences both between plant tissues and between genotypes. The edible part showed high amounts of carbohydrates (84–87%), seeds are rich in protein (18–21%), and peels are rich in fiber (around 34%). Amylopectin was the majority starch fraction (86%) found in pacay seeds. All pacay fractions stand out for their high content of total polyphenols, being higher in the case of the peel (1843 mg GAE/100 g). Hydroxycinnamic acids content (40–136 mg FAE/100 g) was higher than the flavonols (18–50 mg GAE/100 g), and both were present in higher amounts in the case of the seed fraction. These findings could be important to enhance the knowledge about this species and its revalorization as functional ingredients to be used in food formulation.