A study on the factors influencing the preservation rate of ascorbic acid in acerola cherry pulp

Abstract

Acerola cherry grows in tropical regions. It contains a large amount of ascorbic acid (up to 4000 mg/100 g) but is not easy to preserve. It is very important to extend the preservation time of acerola cherries and maintain the ascorbic acid. Through single factor experiment and UV spectrophotometric method, the effect of five environmental factors (temperature, pH value, light, air, and metal ion) and four additives (sodium metabisulfite, EDTA, phytic acid and L-cysteine) on the content of ascorbic acid were investigated. Degradation curves of ascorbic acid and dehydroascorbic acid in acerola cherry pulp at 60°C were also explored. The results show that the influence of metal ions and air is far greater than other factors, the antioxidant effect of cysteine is higher than that of the other three additives and the degradation of dehydroascorbic acid occurred preferentially. This research provides theoretical support for the preservation of acerola cherry pulp.

Effect of chemical pretreatment on quality attributes of the cashew apple

“…In contrast, Huang et al. (2022) reported no significant difference in the retention of ascorbic acid in acerola cherry pulp after EDTA treatment.…”

“…Guiamba and Svanberg (2016) reported 90% retention of ascorbic acid in mango puree after 2 mM of EDTA treatment. In contrast, Huang et al (2022) reported no significant difference in the retention of ascorbic acid in acerola cherry pulp after EDTA treatment.…”

Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits

“…131,136 Such distinct reports are probably related to the compound's easy degradation process, as fruit maturation, light exposure, extreme pH values, long storage times, air-driven oxidation, and high temperatures have been associated with vitamin C loss. 186,187 Future investigations with yellow grumixama are necessary and may reveal greater contents of vitamin C. Finally, it has been revealed that, besides the tree leaves, the whole fruit can also yield interesting amounts of essential oils. 166 Especially, yellow grumixama has significantly more essential oil content (0.15%) than purple grumixama (0.002%) and its levels match more the ones found in the leaves (0.17-0.34%).…”

“…131,136 Such distinct reports are probably related to the compound's easy degradation process, as fruit maturation, light exposure, extreme pH values, long storage times, air-driven oxidation, and high temperatures have been associated with vitamin C loss. 186,187 Future investigations with yellow grumixama are necessary and may reveal greater contents of vitamin C.…”

Promising acerola (Malpighia emarginata Sessé & Moc. ex DC.) genotypes with high fruit quality for different purposes

“…ex DC., Malpighiaceae) is a cherry-like tropical fruit native to the Caribbean and the Antilles islands, cultivated in tropical and subtropical regions of South America, Central America, Mexico, China, and India (Miskinis et al 2023;Moura et al 2018). Acerola, along with the Amazonian fruit camu-camu [Myrciaria dubia (Kunth) McVaugh, Myrtaceae], is known as one of the richest natural sources of ascorbic acid (vitamin C), with contents that may exceed 4,000 mg/100 g, equivalent to 100 times the amount found in lemon and orange (Prakash & Baskaran 2018;Huang et al 2022).…”