Acerola ( Malpighia emarginata DC.)

Mohammed, Majeed

doi:10.1533/9780857092762.27

Cited by 9 publications

(16 citation statements)

References 28 publications

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“…Chilling injury incidence was determined by counting the number of fruit in each sample with chilling injury symptoms, characterized by discoloration and translucent appearance of epidermal tissues (Mohammed, 2011). The results were expressed as percentage of fruit with chilling injury symptoms in each sample.…”

Section: Chilling Injurymentioning

confidence: 99%

Maturity stage at harvest and storage temperature to maintain postharvest quality of acerola fruit

Ribeiro

Freitas

2020

Scientia Horticulturae

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Section: Chilling Injurymentioning

confidence: 99%

Maturity stage at harvest and storage temperature to maintain postharvest quality of acerola fruit

Ribeiro

Freitas

2020

Scientia Horticulturae

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“…AFP demonstrated a high content of TPC (408.39 mg/g d.w.) compared to all gluten-free breads with or without AFP (Table 5). Many authors confirmed that acerola fruit have high concentrations of total polyphenols, among which flavonoids and phenolic acids are present in high quantities (Mohammed, 2011; Moura et al., 2018).…”

Section: Resultsmentioning

confidence: 98%

“…Acerola ( Malpighia emarginata DC) is a small fruit and is called by various names such as ‘Barbados cherry’, ‘West Indian cherry’, ‘cereza’, ‘cerise des Antilles’ and ‘sweet kersie’. It is native to the West Indies and to the tropical and subtropical America but has now been introduced into many other regions (Liu et al., 2014; Mohammed, 2011).…”

Section: Introductionmentioning

confidence: 99%

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Bourekoua

Gawlik‐Dziki

Różyło

et al. 2020

Food sci. technol. int.

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In this study, we evaluated the effect of enrichment of bread using acerola fruit powder on the physical, sensorial and antioxidant properties of gluten-free breads. We tested different proportions of acerola fruit powder (0–5% w/w) in rice flour. According to the results, loaf volume increased from 423.33 cm3 to 571.67 cm with increasing amount of acerola fruit powder cm3 with increasing amount of acerola fruit powder (from 0 to 5% w/w). Acerola fruit powder improved the structural parameters of the crumb by increasing the size and area fraction of cells. All tested quantities of acerola fruit powder improved textural parameters by decreasing firmness and chewiness and by increasing springiness. In addition, acerola fruit powder positively affected the antioxidant properties of enriched breads. The total phenolic content and antioxidant activity of extracts was found to be increased with the addition of acerola fruit powder. All antioxidant activities were found to be increased with increasing quantities of acerola fruit powder. The sensory attributes of the bread showed that a partial replacement of the rice flour with up to 3% of acerola fruit powder provided satisfactory results. The optimum level of acerola fruit powder for all parameters tested was found to be 3% w/w.

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“…[109]. It is found from southern Texas (USA), Mexico, and Central America to some subtropical Asia, India and South America, being Brazil the greatest exponent and one of the world largest producers [110][111].…”

Section: Acerola and Its Antioxidants Compoundsmentioning

confidence: 99%

An integrated approach to add value to acerola fruit (>i<Malphigia emarginata>/i<): antioxidant extraction and its performance in food emulsion

Loro¹

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An integrated approach to add value to acerola fruit (Malphigia emarginata): antioxidant extraction and its performance in food emulsionAntioxidants have the ability to protect, prevent, or reduce the damage caused by the phenomena of oxidation due to free radicals' activity. They play a key role in the defense mechanisms of plants and other biological systems, acting directly in the early stages of generation and propagation of free radicals in the oxidative process, in both food and biological systems. In foods, they act by preventing and/or delaying the processes of lipid autoxidation through the neutralization of free radicals. Autoxidation lead to the development of undesirable flavors and chemical compounds in food, besides deterioration of quality and shortening the shelf life of food products. The use of antioxidant compounds is a necessity in the food industry, which normally uses synthetic products. The questioning of the innocuity of synthetic antioxidants and the recent demand for natural ingredients by consumers have motivated the study of alternative sources and their processing parameters for food application. Attention has been given to ascorbic acid, tocopherols, and carotenoids that present known potential for food application. Acerola fruits (Malphigia emarginata DC.) are an important source of natural antioxidants, due to the high levels of ascorbic acid and phenolic compounds. In this work natural extracts obtained from acerola pulp and seeds were applied in lipid matrices. The study consisted of three stages: extraction conditions determination using experimental design and optimization methods; oxidative stability study in lipid system models comparing natural extracts to synthetic ones; and sensorial evaluation of emulsions added off natural antioxidants. The results evidenced a high antioxidant capacity of extracts obtained under optimized conditions and a significant antioxidant action in the oxidative stability in lipid systems. In addition, it was observed high sensorial acceptance and low sensorial profile differentiation of emulsions added of natural extracts in comparison to the synthetic antioxidants. Therefore, acerola is an efficient substitute for synthetic antioxidants in lipid-based foods without causing sensorial alteration.

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Acerola ( Malpighia emarginata DC.)

Cited by 9 publications

References 28 publications

Maturity stage at harvest and storage temperature to maintain postharvest quality of acerola fruit

Maturity stage at harvest and storage temperature to maintain postharvest quality of acerola fruit

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

An integrated approach to add value to acerola fruit (>i<Malphigia emarginata>/i<): antioxidant extraction and its performance in food emulsion

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