Bioactive compounds in different acerola fruit cultivares

Abstract

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier and BRS 237 -Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina -SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 -Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30. Key words: Antioxidants. Malpighia emarginata Sessé & Mociño ex DC. Polyphenols. Secondary metabolism. ResumoO aumento do consumo de acerola no Brasil foi desencadeado por ser considerada como alimento funcional principalmente por seus altos teores de ácido ascórbico, mas o fruto também apresenta alto valor nutritivo, elevado teores de compostos fenólicos, atividade antioxidante total, antocianinas e carotenoides em sua composição. O objetivo do trabalho foi avaliar as características químicas, físico-químicas e atividade antioxidante de oito cultivares de aceroleira. As acerolas utilizadas na pesquisa foram da safra 2015, de 8 cultivares: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier e BRS 237 -Roxinha, proveniente do Banco Ativo

Fruit Evaluation of 103 Acerola (Malpighia Emarginata D. C.) Phenotypes from the Subtropical Region of Brazil

“…3, Table S.1). Similar high L values were observed by Brunini et al (2004) and Mariano-Nasser et al (2017), while the lower values were lower than those reported in the literature (Table S.3). Looking at the box plot, it can be seen that the L parameter of half of the phenotypes was over the median value, and the other half below, which is in agreement with data reported by Godoy et al ( 2008) (Fig.…”

“…Color is expressed using the rectangular coordinate system L* a* b *, according to the Commission Internationale de E'clairage (CIE 1986), where L* = percentage of the luminosity values (0% = black and 100% = white), a* = red (+) or green (-) and b* = yellow (+) or blue (-) (McGuire 1992). Color measurements were carried out by measuring the color reading twice per fruit, in opposite regions, to avoid the in uence of sun exposure on the fruit (Viúda-Martos et al 2010;Adriano et al 2011;Mondragón-Cortez et al 2013;Mariano-Nasser et al 2017).…”

Bioactive content during the development of the acerola cv. BRS 238 (Frutacor)

“…However, the main commercial interest of acerola comes from its high ascorbic acid or vitamin C content as varieties contain from 1,500 to 4,500 mg. 100g-¹, almost 100 times the concentrations found in citrus fruits (Moreira et al, 2009;Almeida et al, 2014). In addition to the considerable amount of vitamin C, acerola is also good source of phenolic and carotenoid compounds, associated with fruit color besides their antioxidant defense potential (Calgaro & Braga, 2012;Mariano-Nasser et al, 2017).…”

Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits

“…Although their values were not significantly different (p ≤ 0.05) among the studied varieties ranged from 169.62 to 210.80 mg GAE/g of dw. These values are higher than those found in other studies (Mariano-Nasser et al, 2017;Oliveira et al, 2012). It is known that some factors including polarity of the solvent may influence the efficacy of the extraction of compounds, as combinations of ethanol and water, which are efficient in the extraction of polyphenols due to the polarity of these mixtures being similar to those of phenolic compounds which may have provided greater solubilization of the solute and consequently, a higher extraction of these compounds (Machado et al, 2015).…”

“…Higher pH relates to lower acidity, which is consistent with the values observed in these results. It is worth mentioning that the acerola pH remains stable even in different maturation stages when compared to other varieties grown in Brazil (Ribeiro et al, 2019;Carmo et al, 2018;Mariano-Nasser et al, 2017). In this study, the SS/TA ratio presented variation between the studied varieties, (Table 1) demonstrating that these varieties are recommended for technological applications such as usage as a gelling agent, which corroborates the suggestion of Assis et al (2001), who proposed that acerola fruits in the green ripening stage can be an important source of pectin for confectionery industries.…”