Characterization of the Caimito Fruit (Chrysophyllum cainito L.) as a Promising Functional Food

Abstract

The global demographic transformation, marked by declining birth rates and increased life expectancy, is motivating researchers to seek foods that can alleviate oxidative stress, a major factor linked to aging and chronic diseases. This study evaluated the caimito fruit (Chrysophyllum cainito), traditionally consumed in Yucatán, Mexico, as a functional food through detailed characterization protocols. For the first time, this work establishes a maturity index value and provides standard parameters useful when developing caimito-derived products. The phenolic content in the caimito pulp was comparable to that of fresh strawberries and correlated with its protective capacity against H₂O₂-induced oxidative stress in K562 cells. UPLC–MS analysis tentatively identified C-glucosides of luteolin and 3-O-glycosides of myricetin and quercetin, known for their antioxidant properties, as the main phenolic components. These findings support the functional potential of caimito, suggesting that incorporating this uniquely flavored fruit into a balanced diet may help reduce oxidative stress and improve health.