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 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.