Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients
Colada Morada, a traditional Ecuadorian beverage consumed during the Day of the Dead celebrations, represents a unique blend of native and introduced ingredients with significant cultural and scientific value. This study investigates the phytochemical profiles and biological activities of key native...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000729 |
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| author | Juan Carlos Romero-Benavides Rodrigo Duarte-Casar Marlene Rojas-Le-Fort Natalia Bailon-Moscoso |
| author_facet | Juan Carlos Romero-Benavides Rodrigo Duarte-Casar Marlene Rojas-Le-Fort Natalia Bailon-Moscoso |
| author_sort | Juan Carlos Romero-Benavides |
| collection | DOAJ |
| description | Colada Morada, a traditional Ecuadorian beverage consumed during the Day of the Dead celebrations, represents a unique blend of native and introduced ingredients with significant cultural and scientific value. This study investigates the phytochemical profiles and biological activities of key native ingredients, including Rubus glaucus, Vaccinium floribundum, Solanum quitoense, Vasconcellea x pentagona, Amaranthus hybridus, Aloysia citrodora, Myrcianthes fragrans, and Mespilodaphne quixos. Using bibliometric analysis and document reviews, we identified major bioactive compounds such as phenolic acids, anthocyanins, flavonoids, terpenoids, and proteolytic enzymes, which exhibit antioxidant, antimicrobial, anti-inflammatory, and chemopreventive properties. Our findings highlight emerging research trends, with an annual growth rate of 7.58 % in publications related to agricultural sciences, food sciences, and pharmacology, reflecting increasing interest in the intersection of ethnobotany and green chemistry. Notable bioactivities include the antioxidant capacity of anthocyanin-rich species, the pest control potential of glycoalkaloids in S. quitoense, and the enzymatic applications of V. x pentagona in food and therapeutics. Additionally, the antimicrobial and insect-repellent properties of A. citrodora and M. quixos, as well as the antioxidant potential of A. hybridus, underscore their functional relevance. This research emphasizes the importance of integrating traditional knowledge with contemporary scientific methodologies to support sustainable agricultural practices, biodiversity conservation, and the development of functional foods and novel therapeutics. Ultimately, our study positions Colada Morada as a valuable nexus for cultural heritage and scientific exploration, aligning with the United Nations Sustainable Development Goals (SDGs) by fostering local economies and promoting global food sustainability. |
| format | Article |
| id | doaj-art-33bf0eedec18457b8f40c48ecb275202 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-33bf0eedec18457b8f40c48ecb2752022025-02-02T05:29:20ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101701Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredientsJuan Carlos Romero-Benavides0Rodrigo Duarte-Casar1Marlene Rojas-Le-Fort2Natalia Bailon-Moscoso3Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja, 110108, Ecuador; Corresponding author.Tecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador — Sede Manabí, Portoviejo, 130103, EcuadorTecnología Superior en Gestión Culinaria, Pontificia Universidad Católica del Ecuador — Sede Manabí, Portoviejo, 130103, EcuadorFacultad de Ciencias de la Salud, Universidad Técnica Particular de Loja, Loja, 110108, EcuadorColada Morada, a traditional Ecuadorian beverage consumed during the Day of the Dead celebrations, represents a unique blend of native and introduced ingredients with significant cultural and scientific value. This study investigates the phytochemical profiles and biological activities of key native ingredients, including Rubus glaucus, Vaccinium floribundum, Solanum quitoense, Vasconcellea x pentagona, Amaranthus hybridus, Aloysia citrodora, Myrcianthes fragrans, and Mespilodaphne quixos. Using bibliometric analysis and document reviews, we identified major bioactive compounds such as phenolic acids, anthocyanins, flavonoids, terpenoids, and proteolytic enzymes, which exhibit antioxidant, antimicrobial, anti-inflammatory, and chemopreventive properties. Our findings highlight emerging research trends, with an annual growth rate of 7.58 % in publications related to agricultural sciences, food sciences, and pharmacology, reflecting increasing interest in the intersection of ethnobotany and green chemistry. Notable bioactivities include the antioxidant capacity of anthocyanin-rich species, the pest control potential of glycoalkaloids in S. quitoense, and the enzymatic applications of V. x pentagona in food and therapeutics. Additionally, the antimicrobial and insect-repellent properties of A. citrodora and M. quixos, as well as the antioxidant potential of A. hybridus, underscore their functional relevance. This research emphasizes the importance of integrating traditional knowledge with contemporary scientific methodologies to support sustainable agricultural practices, biodiversity conservation, and the development of functional foods and novel therapeutics. Ultimately, our study positions Colada Morada as a valuable nexus for cultural heritage and scientific exploration, aligning with the United Nations Sustainable Development Goals (SDGs) by fostering local economies and promoting global food sustainability.http://www.sciencedirect.com/science/article/pii/S2666154325000729Colada moradaAntioxidantsPhenolic compoundsEcuadorian gastronomyFunctional foods |
| spellingShingle | Juan Carlos Romero-Benavides Rodrigo Duarte-Casar Marlene Rojas-Le-Fort Natalia Bailon-Moscoso Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients Journal of Agriculture and Food Research Colada morada Antioxidants Phenolic compounds Ecuadorian gastronomy Functional foods |
| title | Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients |
| title_full | Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients |
| title_fullStr | Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients |
| title_full_unstemmed | Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients |
| title_short | Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients |
| title_sort | colada morada a traditional ecuadorian day of the dead beverage bibliometric analysis and review of the biological activity of native ecuadorian ingredients |
| topic | Colada morada Antioxidants Phenolic compounds Ecuadorian gastronomy Functional foods |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000729 |
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