Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, degrees Brix, acidity, sugars, organic acids, minerals, vitamin C and beta-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (approximately 400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp.

Objective: The objective of the study was to establish potential uses of the fruit peel and seeds from Passiflora vitifolia collected in the Colombian Central Andes. Methods: The physical characteristics and chemical profile of the byproducts were determined. The ethanolic extracts of these materials were used to assess the content and phytophenols composition, to establish the antioxidant potential and the antidiabetic activity, in vitro inhibition of α-amylase enzyme and glucose diffusion. The performance and physicochemical composition of the seed oil was also evaluated. Results: The seeds contain almost 4 times more phenolic compounds (10 671 mg GAE/100 g sample) than the peel (2817 mg GAE/100 g sample). Likewise, crude protein and fat contents from the seeds are higher (15.5% and 25.6%) than the peel (6.60% and 5.70%, respectively). Nine phytoconstituents were positive for both extracts. Significant variation (p<0.05) of antioxidant and anti-hyperglycemic potential was observed among the peel and seeds in all methods applied. Conclusion: Results showed that the byproducts of P. vitifolia fruit could be used to enhance the nutritional quality of functional products. These findings were also confirmed by the ethanolic extract from seeds, which revealed high levels of phenolics, high antioxidant potential, and anti-hyperglycemic activity that make it a promising phytotherapeutic product, all of which gives added value to the fruit of this wild Passiflora.