 Gen info
- Lucuma is a genus of flowering plants in the family Sapotaceae. It includes 19 species native to the tropical and subtropical Americas, from Mexico and Florida to souther Brazil and northern Chile. The canistel (L. campechiana) and lucuma (L. bifera) are cultivated for their edible fruits. (26)
- Etymology: The common name "Egg fruit" derives from the texture of the sweet Canistel flesh, often compared to a hard-boiled egg yolk. (•) The specific epithet campechiana derives from the Mexican town of Campeche, where it is native.
- In Taiwan, the fruit is called xiantao, meaning "peach of the immortals".
Botany
• Tiesa is an erect tree growing to a height of 15 to 20 meters. Leaves are alternative,
smooth, dark green, elliptic to narrow-obovate with entire margins.
Flowers are greenish white, in axillary clusters. Pedicels are long.
Fruit is extremely variable in size and form, oval, subglobose, pear-shaped
or spindle-shaped, with or without an pointed apex or curved beak, yellow-orange
when ripe with an edible sweet and meatpulp.
• The Fruit: The shape and size of the fruit is highly variable, depending on the cultivar. The better selections consistently produce large, ovate fruit with glossy skin weighing upwards of 400 g (14 oz). The flesh is somewhat pasty, although the best varieties have a creamy, mousse-like texture. The flavor is rich and is reminiscent of an egg custard. The fruit may contain one to six large, brown seeds.
The canistel displays climacteric fruit ripening. A fully mature fruit shows an intense yellow skin color. Eventually, it softens and drops from the tree. Insects and birds avoid the fruit flesh, perhaps due to its astringent properties, that are much reduced in senescent fruits, but still perceptible to the human palate. Apparently mature fruits severed from the tree while still hard often fail to develop the desired climacteric changes in terms of reduced astringency and a texture reminiscent of egg yolk. (27)
Distribution
- Introduced to the Philippines during the Spanish times.
- Cultivated for its edible fruit and as shade tree.
- Not naturalized.
- Native to Belize, Costa Rica, El Salvador, Guatemala, Honduras, Mexico Central, Mexico Gulf, Mexico Northeast, Mexico Northwest, Mexico Southeast, Mexico Southwest, Nicaragua, Panamá. (12)
 Constituents
- Phytochemical screening of seeds yielded leucoanthocyanins, hydrolyzable tannins, saponins and glycoside. (8)
- Food value per 100 g of edible portion: Calories, 138.8; protein, 1.68 g; fat, 0.13 g; carbohydrates, 36.69 g, calcium, 26.5 mg; calcium, 26.5 mg; iron, 0.92 mg; thiamine, 0.17 mg, riboflavin, 0.01 mg, niacin, 3.72 mg, ascorbic acid, 58.1 mg; amino acids, tryptophan 28 mg, methionine 13 mg, lysine 84 mg.
- Ethyl acetate extract of leaves yielded six stilbenes and six flavonoid glycosides.
(See study below) (2)
- In a study of seeds, pulp, and peel, a 70%n ethanol extract from peel showed highest total phenolic content (2304.7 mg gallic acid equivalent/100 g dw) while the pulp showed highest total flavonoid content (6414.03 mg rutin equivalent/100 g dw). (see study below) (10)
- Study ethanolic leaf and seed extracts yielded six compounds: protocatechuic acid (1), gallic acid (2), quercetin (3), myricetin (4), myricetin-3-O-α-L-rhamnoside (5) and myricetin-3-O-β-galactoside (6). (see study below) (13)
- Nutrient analysis of fruit (per 100 g) yielded: energy value 580-630 kJ, water 57.2-60.6 g, protein 1.7-2.5 g, fat 0.1-0.6 g, carbohydrates 36.7-39.1 g, fiber 0.1-7.5 g, ash 0.6-0.9 gm, calcium 26.5-40 mg, phosphorus
30-37.3 mg, iron 0.-1.1 mg, carotene 0.32 mg, thiamine 0.02-0.17 mg, riboflavin 0.01-0.03 g, niacin 2.5-3.7 mg, vitamin C 43-58 mg. (Monton 1992) (14)
- Study of an ethyl acetate extract of stem bark of P. campechiana yielded 3ß, 28-hydroxy-lean-12-enyl fatty acid ester (1), a mixture of fatty acid ester of oleanolic acid (2a) and a fatty acid ester of betulinic acid (2b) in a 0.3:1 ratio, and spinasterol (3). (see study below) (19)
Properties
- Studies have shown antimitotic, antioxidant, anti-inflammatory, antibacterial, immunomodulatory, hepatoprotective, antidiabetic, vasorelaxant, antihypertensive, antimutagenic, gastroprotective, antinociceptive, antihyperalgesic, cosmeceutical properties.
Parts
used
Bark, seeds.
 Uses
Edibility
- Fruit is edible; best when fully ripe for easy peeling, eaten out of hand,
laced with lime or lemon juice.
- Rich in niacin and carotene with a fair amount of vitamin C
- In other countries, fruit used for making milkshake, jams, jelly, marmalades and flavoring for
ice cream.
- The ripe flesh can be blended with milk and other ingredients to make a shake; or pureed, sometimes added to custards or used for making ice creams. Also used in milkshakes, called "eggfruit nog": made by combining the pulp, milk, sugar, vanilla, nutmeg, or other seasoning in a blender. (27)
- Fruit is dehydrated into a nutritious powder, used as food additive and in pudding mixes.
Folkloric
- In Mexico,
decoction of astringent bark used for fevers.
- In Cuba, decoction of
bark used for skin eruptions; seeds used for ulcers; the fruits for
anemia.
- Used as remedy for coronary problems, liver disorders, epilepsy, skin diseases, and ulcers.
Others
- Latex: In Central American, latex extracted from the tree used to adulterate chicle.
- Timber: Strong, hard and heavy; valued for plank and rafter making.
- Pharmaceutical: In the 70s, seed derivative investigated for its activity against seborrheic dermatitis o the scalp; the study was stalled by the difficulty of procuring sufficient seeds for the study.
Studies
• Antimitotic:
Study yielded six stilbenes and six flavonoid glycosides. Stilbenes
have been shown to exhibit a wide range of biologic activities: anti-HIV,
antitumor, anti-inflammatory, antimicrobial and hepatoprotective. The
distilbene ampelopsin B was found to arrest mitosis in a cell-based
primary screen. (2)
• Polyphenolics / Antioxidants: Fresh
fruit yielded seven polyphenolic antioxidants were isolated from Pouteria
species. Highest activity was found in P sapota and lowest in P campechiana. (3) Study evaluated the total phenolics and antioxidant capacities of seeds, pulp, and peel of P. campechiana fruit using three extraction solvents. A 70% ethanol solvent extract exhibited the highest total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. The peel yielded the highest TPC (2304.72 mg gallic acid equivalent/100g dw), while the pulp yielded the highest TFC (6414.03 mg rutin equivalent/100 g dw. Study suggests the pulp and peel of P. campechiana fruit can be utilized as a natural source of antioxidant components. (18)
• Seborrheic Dermatitis:
In the 70s, preliminary findings of a study showed it to be active against seborrheic dermatitis of the scalp.
• Antibacterial: Study on the stem of Pouteria campechiana showed slight activity against E coli and P aeruginosa, the fungi C albicans and T mentagrophytes. They were inactive against S aureus, B subtilis and A niger. (5)
• Immunomodulatory / Stem Bark: Study of the methanolic extract of stem bark of Pouteria cambodiana showed a potent immunological effect with a good dose-dependent effect in peritoneal macrophage phagocytosis and activated lysosomal enzyme activity. (6)
• Antibacterial: Study evaluated the antibacterial activity of P. campechiana seed against E. coli and S. aureus. The seeds showed higher zone of inhibition against Staphylococcus aureus than E. coli, but significantly lower than control. (8)
• Hepatoprotective / Acetaminophen-Induced Toxicity: Study evaluated a fruit extract of polyphenolic-rich P. campechiana for antioxidant and hepatoprotective effect against acetaminophen-intoxicated rats. Results showed concentration-dependent scavenging of free radicals. Treatment significantly reduced elevated liver marker enzymes, with restoration of normal functional ability of hepatocytes. Results showed strong antioxidant and significant hepatoprotective effect. (9)
• Antioxidant / Fruit Pulp and Peel: Study evaluated seeds, pulp, and peel of Pouteria campechiana fruit for total phenolics and antioxidant capacities. Pulp and peel ethanol extracts showed high antioxidant activities, but not the seeds. Results suggest pulp and peel can be use as a natural source of antioxidant components. (see constituents above) (10)
• Anti-Inflammatory / Gastroprotective / Seeds and Leaves: Study evaluated de-fatted ethanol extracts and n-hexane fractions of P. campechiana seeds and leaves. Seed ethanolic extract showed 85% inhibition of inflammation in rat paw edema test and maximum analgesic activity after 90 min (p<0.05) in hot plate test. Both seeds and leaves ethanolic extract showed significant decrease in gastric ulcer number and severity (p<0.05). (see constituents above ) (13)
• Antinociceptive / Antihyperalgesic / Herbal Mix: Study evaluated the antinociceptive and antihyperalgesic properties of an herbal preparation of four vegetal species (P. campechiana, C. cainito, C. limonum, and A. muricata) in a 1:1:1:1 ratio for each plant. Results showed a dose-dependent antinociceptive effect in rat formalin and rat capsaicin. The extract showed an antihyperalgesic effect in alloxan diabetic rats. Results support the use of the plant extracts in Mayan folk medicine. (15)
• Antimutagenic Potential: Study leaf extracts established the antimutagenic activity of C. ovatum, C. religiosa, P. campechiana, and P. odorata. (16)
• Antimitotic Activity / Leaves:Study evaluated the antimitotic activity of EA extracts of leaves of Pouteria campechiana. Study yielded six stilbenes and six flavonoid glycosides. Distilbene ampelopsin B was found to arrest mitosis in a cell-based primary screen to monitor cell-cycle progression. (17)
• Triiterpenes and Sterols / Antibacterial / Bark: Study of an ethyl acetate extract of stem bark of P. campechiana yielded 3ß, 28-hydroxy-lean-12-enyl fatty acid ester (1), a mixture of fatty acid ester of oleanolic acid (2a) and a fatty acid ester of betulinic acid (2b) and spinasterol (3). Antimicrobial tests on compound 1 and a mixture of 2a and 2b showed slight activity against E. coli, P. aerugnosa, and fungi C. albicans and T. mentagrophytes. (19)
• Antidiabetic / Acute Toxicity Study / Leaves: Study of an ethanol extract of leaves exhibited antidiabetic activity in alloxan induced diabetic wistar albino rats. On acute toxicity study of ethanolic extract of leaves using OECD guidelines, no toxicity or death was observed in various test dose levels. The LD50 was greater for the EE of leaves was greater than 2000 mg/kg (LD50>2000mg/kg). (20)
• Volatile Constituents / Fruits: GC and GC/MS analysis of fruits yielded 18.8 mg/kg total volatiles. Forty-nine compounds were identified, most prominent of which were methyl 2-hydroxy-4-methyl pentanoate (4.74 mg/kg) and S-methyl 2-propenethioate (2.48 mg/kg). (21)
• Immunomodulatory in Macrophage Functions / Leaves: Study evaluated the immunomodulatory properties of a MeOH extract of P. campechiana leaves in peritoneal macrophages of Balb/c mice. Results showed MeOH extract of leaves stimulated phagocytic activity and increased NO, H2O2, and cytokine production. The extract showed strong immunomodulatory effect in a concentration-dependent manner without affecting cell viability. (22)
• Gold Nanoparticles / Antibacterial / Fruit: Study reported on an easy and cost-effective method for synthesis of gold nanoparticles (AuNPs) using fruit of Pouteria campechiana extract. The synthesized NPs showed effective inhibitory activity against pathogens viz., S. aureus, E. coli, B. cereus, and P. aeruginosa. (23)
• Antinociceptive / Antihyperalgesic / Polyherbal Preparation: Study evaluated the antinociceptive and antihyperalgesic properties of an herbal preparation composed of four vegetal species viz., Pouteria campechiana, Chrysophyllum cainito, Citrus limonum and Annona muricata, PCCA, a combination common in traditional Mayan medicine for diabetes and pain. The polyherbal extract showed dose-dependent antinociceptive effect in rat formalin test and rat capsaicin test. The PCCA extract also demonstrated antihyperalgesic effects in alloxan diabetic rats. (24)
• Antihypertensive / Vasorelaxant / Cardiovascular Effects / Polyherbal Preparation: Study evaluated a polyherbal mix of P. campechiana, C. cainito, C. limonum and A. muricata (PCCA) on vasorelaxant and hypotensive effect on a rat model. The ethanolic polyherbal mixture at 1:1:1:1 induced significant vasorelaxation in a concentration dependent manner in aorta's endothelium-intact rings, an effect that was partially endothelium-depdendent. Acute oral administration of 200 and 300 mg/kg exhibited significant decrease in systolic blood pressure. (25)
• Potential as Cosmeceutical Lotion: The aging process is inevitable, affecting the entire body, notably the skin surface. Study evaluated the hydrophilic fraction of Pc fruit extract as an O/W formula for topical application to human skin. Fatty acid analysis revealed over 18 types of fatty acids in the Pc pulp, with the oil showing an acid value of 6.451. The polyphenolic-rich Pc extract containing nano cream suggests potential cosmeceutical use for the fruit. The Pc extract encapsulated with nano-sized O/W could successfully deliver ingredients through the stratum corneum of the human skin, which, in turn, enhances bioavailability of the antioxidants. (28)
• Potential as Starch Resource / Seed and Fruit: Study of seeds and pulp of Pouteria campechiana isolated a starch. The seed starch (PCSS) showed higher amylose content (33.65%), peak viscosity (4612cP), breakdown viscosity (1993cp), pasting temperature (74.45°C). gelatinization enthalpy (11.06J/g), gel adhesiveness (-515g-s), relative crystallinity (22.68%), and short-range molecular order (0.740) than Pc pulp starch. Both the PCSS and PCPS showed A-type pattern with distinct relative crystallinity. Results provide a theoretical reference for further empirical studies into Pc fruit and seed starch applications in the food industry. (29)
• Sensory Additive to Coffee / Canistel Powder: Study evaluated canistel powder as a sensory additive to coffee using Rate-All-That-Apply method. Overripe canistel powder and granule instant coffee in mixtures of 50:50, 60:40, 70:30; 80:20 and 90:10 were used. Results showed 70:30 to be most preferred, with dominant sensory qualities of caramelly aroma and taste, green aroma, creamy taste, and sweet taste, with consumers showing high preference for sensory attributes of caramelly aroma and taste and creamy taste. (30)
Availability
- Wild-crafted.
- Cultivated.
- Extracts, powders in the cybermarket.(Eb)
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