The influence of processing and long-term storage on the antioxidant metabolism of acerola (Malpighia emarginata) purée

Abstract

This study evaluated the effect of the processing and long-term storage on the antioxidant potential and activity of antioxidant enzymes of frozen purées from six acerola clones. Ripe acerolas from clones BRS 235, BRS 236, BRS 237, BRS 238, II47/1 and BRS 152 were harvested; the pulp was processed, packed in sealed polyethylene plastic bags and stored in a domestic freezer at -18°C for 11 months. Samples of each clone were analyzed on harvest/processing day and every 30 days after for bioactive antioxidant compounds, antioxidant enzyme activity and total antioxidant activity. Acerola purées presented a decrease of non-enzyme antioxidants and an increase of antioxidant enzymes activities, indicatives of a compensatory mechanism between enzymatic and non-enzymatic antioxidants. In acerola purée, anthocyanin and polyphenols are strongly correlated to soluble solids content and vitamin C seems a major contributor to total antioxidant activity. Clone II47/1 had an outstanding performance regarding the antioxidant potential of its purée and the best storage period at -18 o C would be 150 days, for all clones studied.

Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

“…min -1 .mg -1 P, in stage IV. APX activity was much lower than CAT and as both enzymes use H 2 O 2 as substrate, this result implies that CAT is possibly the main H 2 O 2 scavenger in acerola fruit, which was also reported by Oliveira et al (2012).…”

“…Ripe stage IV acerola showed the highest levels of quercetin, especially for 'Flor Branca' and 'BRS 366' fruit with 33.72 and 27.81 mg.100 g -1 DM, respectively. Oliveira et al (2012) found similar contents of quercetin in ripe 'BRS 237' acerola fruits, 33.49 mg.100g -1 DM. The yellow flavonoid quercetin is a powerful antioxidant accumulated during ripening in acerola, adding to its nutritional bioactive properties.…”

“…Oliveira et al (2011) studied the correlation between antioxidant compounds and TAA and reported that for acerola clone II 47/1, TAA was strongly correlated to SS, as well as polyphenols and vitamin C contents. However, for 'BRS 235' acerola fruit, TAA and vitamin C were negatively correlated with SS, polyphenols and anthocyanins.…”

“…Previous works showed that acerola presented high levels of both enzymes and nonenzymatic compounds with antioxidant activity (OLIVEIRA et al, 2011;OLIVEIRA et al, 2012), implying therefore, a great potential for human health promotion and for extension of postharvest conservation period. As stated by Lacan and Baccou (1998) when studying melon varieties, those fruit with higher antioxidant levels were able to be stored for longer periods, representing an extension in shelflife.…”

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

“…Turkmen et al (2005) reported a loss of phenolics during cooking in squash, peas and leek and an increase in phenolics in green beans, pepper and broccoli. The flavonoid content of acerola (84.1 ± 2.19 mg/100 g FW), was found to be more than the literature value (Oliveira et al 2011). The differences may be due to the variation in the stage of maturity, genotype, climatic factors and method of determination (Vendramini and Trugo 2000).…”