Antioxidant Metabolism during Fruit Development of Different Acerola (Malpighia emarginata D.C) Clones

Abstract

The present research work describes the major changes in the antioxidant properties during development of acerola from five different clones. Ripening improved fruit physicochemical quality parameters; however, total vitamin C and total soluble phenols (TSP) contents declined during development, which resulted in a lower total antioxidant activity (TAA). Despite the decline in TSP, at ripening, the anthocyanin and yellow flavonoid content increased and was mainly constituted of cyanidin 3-rhamnoside and quercetin 3-rhamnoside, respectively. The activities of oxygen-scavenging enzymes also decreased with ripening; furthermore, the reduction in vitamin C was inversely correlated to membrane lipid peroxidation, indicating that acerola ripening is characterized by a progressive oxidative stress. Among the studied clones, II47/1, BRS 237, and BRS 236 presented outstanding results for vitamin C, phenols, and antioxidant enzyme activity. If antioxidants were to be used in the food supplement industry, immature green would be the most suitable harvest stage; for the consumer's market, fruit should be eaten ripe.

Bioactive compounds and antioxidant potential fruit of Ximenia americana L.

“…These results agree with the highest antioxidant activity in this stage. Behavior similar to X. americana was observed in fruits of acerola when studying the antioxidant metabolism of fruits, which found that the antioxidant activity, polyphenols, vitamin C and antioxidant enzymes showed higher values for the green fruits Oliveira et al (2012).…”

“…The higher antioxidant activity for green fruits was also observed in fruits of Malpighia emarginata (Oliveira, Moura, Brito, Mamede, & Miranda, 2012). The X. americana presents antioxidant activity similar to fruits with considerable amounts of antioxidants such as Myrciaria dubia (478 g fruit/g DPPH Å and 153 lmol Trolox/g), Mouriri pusa (414 g fruit/g DPPH Å and 125 lmol Trolox/g) and Malpighia emarginata (670 g fruit/g DPPH Å and 96.6 lmol Trolox/g) (Rufino et al, 2010).…”

Quality of different tropical fruit cultivars produced in the Lower Basin of the São Francisco Valley1

“…Oliveira et al (2012), who evaluated the fruit of five acerola clones at different stages of maturation, reported that the ripe fruit had average values of titratable acidity ranging from 1.24 to 1.81% malic acid, and a pH ranging from 3.38 to 3 50. These results are within the range seen in the present study.…”

Elicitors: A Tool for Improving Fruit Phenolic Content

“…Also in acerola, six commercial clones were investigated by Sampaio et al [37], who found that the clone II 47/1 had the highest anthocyanin content. Oliveira et al [38], studying five acerola clones, established that clones II 47/1, BRS 237, and BRS 236 presented outstanding results for vitamin C, phenols and antioxidant enzyme activity.…”