Maqui (
Aristotelia chilensis
[Molina] Stuntz,
Elaeocarpaceae) is a Chilean native species which produces small berries
that are mainly collected from the wild. The health benefits of maqui fruit are attributed to their high polyphenol content as
well as their wide variety of anthocyanins and flavonols. One of the main factors that affect the polyphenol content in fruit
is the maturity stage at harvest. The objective of this study was to determine total phenol and total anthocyanin content and
antioxidant activity (by ferric reducing ability of plasma [FRAP] assay) of maqui fruits harvested at different fruit maturity
stages from two wild populations located in Central Chile. Each maturity stage was determined by days from fruit set, berry
size, and soluble solids. Total phenol content declined while total anthocyanin content increased from the green to light
red stage. Nevertheless, both total phenol and anthocyanin content increased from the light red to dark purple stage. The
highest anthocyanin content and antioxidant activity was found in the late maturity stage (dark purple). The results show
that ripening in maqui fruit can be expected with 1100 growing degree-days (91 d after fruit set) in Central Chile. At this
moment of harvest, fruits with 18-19° Brix have the highest anthocyanin content and antioxidant activity (FRAP). This
study constitutes the first advances in the understanding of maqui fruit ripening and corresponding antioxidant activity.
