Native Amazonian Inga Fruits as Sources of Bioactive Compounds with In Vitro Antioxidant and Antimicrobial Activity

The genus Inga (Fabaceae), widely distributed across the Neotropics, comprises numerous underexplored native species with potential as functional foods. This study evaluated the physicochemical, mineral, and bioactive characteristics, as well as the in vitro antioxidant and antimicrobial activities, of eight Inga species from the Ecuadorian Amazon. Physicochemical parameters were determined; minerals were quantified by atomic absorption spectrophotometry, while vitamin C, organic acids, carotenoids, chlorophylls, and phenolic compounds were analysed by RRLC. Antioxidant activity was assessed using the DPPH and ABTS assays, and minimum inhibitory concentrations were determined by broth microdilution. Inga velutina presented 24.0 °Brix, whereas Inga bachryrhachis contained 2941.3 mg/100 g DW potassium, 464.9 mg/100 g DW calcium and 7703.7 mg/100 g DW phenolic compounds. Inga leiocalycina contained 13.8 mg/100 g DW vitamin C, while Inga feuilleei reached 2233.9 mg/100 g DW total organic acids. Inga capitata exhibited the highest DPPH and ABTS values, at 4.1 and 5.3 mmol TE/100 g DW, respectively. Inga densiflora inhibited Escherichia coli and Streptococcus mutans, with an MIC of 5.2 mg/mL. PCA explained 62.5% of the total variability. These findings support the selective valorisation of native Inga fruits as potential sources of bioactive ingredients.