Mistol fruit (Sarcomphalus mistol) as an ingredient in nutritious value-added foods to the local bioeconomy

Sarcomphalus mistol Griseb. (Rhamnaceae) is a native fruit tree traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional and functional potential remains largely unexplored. This study examined the physicochemical composition, total phenolic content (TPC) and antioxidant capacity (ABTS) of fresh mistol fruit, as well as three value-added products: marmalade; roasted and ground fruit as a coffee substitute; and a plant-based beverage formulated with mistol and peanuts ( Arachis hypogaea ) in liquid and freeze-dried forms. The fresh fruit (pulp and peel) had high levels of carbohydrates (43 g/100 g), dietary fibre (2.12 g/100 g) and minerals (Ca 105 mg/100 g, Mg 58.6 mg/100 g), as well as the highest phenolic content (682 mg GAE/100 g), demonstrating strong antioxidant activity (71.2 µM TEAC/g). Marmalade had a higher energy density (249 kcal/100 g) and sugar content (60 g/100 g), but a significantly lower phenolic content (229 mg GAE/100 g) and antioxidant capacity (4.5 µM TEAC/g), reflecting losses from thermal processing. The mistol–peanut beverage had a low energy value (59 kcal/100 g) and preserved a high level of TPC (547 mg GAE/100 g) and antioxidant activity (17.6 µM TEAC/g). Its lipid profile was dominated by oleic acid (81.4% MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient- and bioactive-rich native fruit with cultural significance and versatility in food processing. Incorporating it into innovative formulations, particularly plant-based beverages, highlights opportunities to diversify diets, promote functional foods and strengthen the sustainable bioeconomy in the Gran Chaco region.