Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).

Bruno Martins Dala-Paula,Taís Pereira Dos Santos,Renata Rosane Andrade Bastos,Juliana De Oliveira Moraes,Laura De Souza Araújo,Nádia Carbonera

doi:10.1590/1413-7054201943021519

Bruno Martins Dala-Paula, Taís Pereira Dos Santos + Show 4 more

Open Access

https://doi.org/10.1590/1413-7054201943021519

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Abstract

ABSTRACT Acerola is a tropical fruit that stands out for its high content of ascorbic acid and phenolic compounds. However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola. The objective of this work was to evaluate the effect of different liquefying times (10, 30 and 50 s) and cold storage at 4 °C for 0, 24, 48 and 72 h in domestic acerola juice. In relation to such, physicochemical determinations were performed, including pH, total titratable acidity, antioxidant potential, contents of phenolic compounds and total flavonoids in juices produced from the whole fruit, the pulp and acerola seed extracts. Whole fruit juice, liquefied for 10 s, had the highest pH and lowest acidity averages (P≤0.05). The contents of phenolic and flavonoid compounds ranged from 26.06±1.18 to 168.34±24.63 mg of gallic acid equivalents (GAE)/100 mL and 11.17±0.96 to 49.45±1.43 mg of catechin equivalents (CE)/100 mL, respectively. Total phenolics were higher in whole acerola juices and total flavonoids in seed extracts, both when liquefied for 50 s. The antioxidant potential ranged from 0.12±0.01 to 4.26±0.78 mmol of Trolox equivalents (TE)/100 mL, and was also higher in whole acerola juice, liquefied for 50 s (P≤0.05). The results showed that acerola pulp has higher phenolic content and antioxidant potential, while seeds have more flavonoids. The liquefying time of the whole fruit for 50 s and consumption during the first 24 h, were the best conditions tested in this study, for obtaining a juice with a high content of phenolic and antioxidant activity.

Highlights

Acerola is a tropical fruit native to Central America and northern South America, belonging to the family Malpighiaceae Juss
The Antillean fruit has already been considered as a hybrid of the species M. glabra L. and M. punicifolia, the former coming from a small tree and the latter from a bush (Simão, 1971)
In a study published by Gomes et al (2001), the authors report that the names M. glabra L. and M. punicifolia are synonyms applied to a different species of acerola and point out that the proper use of the nomenclature to designate acerola should be M. emarginata

Summary

Introduction

Acerola is a tropical fruit native to Central America and northern South America, belonging to the family Malpighiaceae Juss. Among the species of this fruit, two DC.) have been commonly cultivated for consumption and marketing, especially in Brazil, Mexico and certain parts of South East Asia and India (Belwal et al, 2018). The cultivation of acerola trees in Brazil began with the importing of seeds from Puerto Rico in the 1950s. The Antillean fruit has already been considered as a hybrid of the species M. glabra L. and M. punicifolia, the former coming from a small tree and the latter from a bush (Simão, 1971). The Integrated Taxonomic Information System shows the current taxonomic status of M. glabra L. and M. emarginata Sessé & Moc. ex. DC. as accepted, but M. punicifolia as misapplied, with a current status of unaccepted (Itis, 2019)

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