Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)

Abstract

Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.2 mg of catechin/g of juice. Catechin, gallic acid, coumaric acid, syringic acid, caffeic acid and ferrulic acid were detected in immature acerola juice by HPLC analysis whereas mature acerola juice showed only one predominant peak with a retention time similar to that of ferrulic acid. The concentrated juice from immature acerola reduced the oxidation of methyl linoleate by 57.2% while the juice from immature acerola reduced the oxidation by 28.1%. These results stated that the antioxidant potential of the acerola juice depended on its content of phenolic compounds and the vitamin C.

Vitamina C, carotenoides, fenólicos totais e atividade antioxidante de goiaba, manga e mamão procedentes da Ceasa do Estado de Minas Gerais

“…Estudos indicam que a contribuição do AA e dos fenólicos totais na atividade antioxidante de frutas pode depender do método escolhido e também das características hidrofóbicas ou hidrofílicas do sistema teste (RIGHETTO et al, 2005). Como relatado anteriormente, a atividade antioxidante in vivo de frutas tropicais não é resultado de um único componente fitoquímico, mas da soma deles, o que reforça a importância da variedade na composição de refeições, e expõe as limitações de proposições que valorizam, mais exclusiva e isoladamente, um ou outro componente específico da alimentação.…”

Comparative Evaluation of the Phytochemical Constituents and the Antioxidant Activities of Five Moroccan Pepper Varieties (Capsicum Annuum L.)

“…However, the lowest yields are obtained for the aqueous extracts. Howard et al 43 48 , who observed greater contents of flavonoids in red peppers than in green ones.…”

“…It is well known that content of phytochemicals, including phenolic compounds present in vegetables, is affected by the specie and type of pepper, agronomic conditions, maturity 43 , postharvest handling and pre and postharvest treatments applied to the fruit 44 . …”

“…These results are in agreement with those obtained by Hallmann & Rembiałkowska 49 , where flavonol contents varied from 8 to 14 mg/100g FW. These variations in flavonoid, flavonol and phenol contents have been associated to pepper maturity, type of cultivar and growing conditions 43 . …”

Calidad morfológica de frutos y endocarpios del nanche rojo (Malpighia mexicana, Malpighiaceae)

“…Este fruto tiene alta demanda por el contenido de vitamina C, así como sus propiedades antioxidantes y nutrimentales (Dean et al, 1997;Hassimotto et al, 2005;Riguetto et al, 2005). La fructificación ocurre durante los meses de mayo a diciembre (Simão, 1971).…”