Brazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi-arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity.

Abstract

Acerola fruit has gained prominence for its high nutraceutical value, associated with high levels of ascorbic acid and phenolic compounds. The objectives of this study were to analyze the chemistry composition and antioxidant capacity in seven Brazilian varieties of acerola. All acerola genotypes were harvested at the red ripe maturity stage, and the fruit were subjected to metabolite analyses by High-Performance Liquid Chromatography. The varieties presented high levels of ascorbic acid and malic acid. The main sugars observed in acerola were glucose and fructose. Cyanidin-3-rhamnoside was the main phenolic compound in the fruit (149-682mg/kg FW), which had higher concentration in the varieties BRS 235-Apodi, BRS 236-Cereja, and BRS 237-Roxinha. Other phenolic compounds also observed in the fruit were quercetin-3-glucoside, isorhamnetin, catechin, procyanidin A2, naringenin, hesperidin, chlorogenic acid, and trans-resveratrol. In conclusion, the observed wide range of acerola nutraceutical properties was related to the high genetic variability among genotypes. PRACTICAL APPLICATIONS: Brazil is the world's largest producer, consumer and exporter of acerola, with commercial orchards distributed all over the country. According to the Brazilian Ministry of Agriculture, Livestock and Supply, about eighteen registered varieties of acerola have been produced in the country. Among them are the varieties developed by Breeding Programs at the Brazilian Agricultural Research Corporation (Embrapa). Despite the great diversity of studies about acerola composition, only a few studies have focused on analyzing specific varieties. Therefore, limited information is currently available on the profile of metabolites of commercial interest in acerola varieties, such as sugars, organic acids and some phenolics. This study showed that acerola nutraceutical properties was highly dependent on the genotype.