Acerola (<i>Malpighia emarginata</i>DC): Production, Postharvest Handling, Nutrition, and Biological Activity

Delva, Lemâne; Goodrich-Schneider, Renée M.

doi:10.1080/87559129.2012.714433

Cited by 33 publications

(52 citation statements)

References 50 publications

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“…Over the last few decades, Brazil has started to exploit acerola commercially and now is the largest producer of acerola, with 11,000 hectares of acerola plantation, producing 3000 kg/ha and a total of 32,990 tons/year (Pommer and Barbosa 2009). Brazil has also dominated in marketing and export of processed products from acerola like frozen fruit, juice, marmalade, frozen concentrate, jam, and liquor (Delva and Schneider 2013a). To preserve the genetic variability and provide evaluation and indication of promising genotypes of acerola, an Acerola Active Germplasm Bank (AGB) was established in June 1998, by Federal Rural University of Pernambuco, Brazil (Lima et al 2005).…”

Section: Status In Worldmentioning

confidence: 99%

“…Fully mature acerola fruits are highly delicate with the shelf life of only 2-3 days at ambient temperature. The fruits have in fact a high metabolic activity after harvest and are too perishable for the fresh market (Delva and Schneider 2013a).…”

Section: Fruit Development and Changes During Fruit Ripeningmentioning

confidence: 99%

“…Among the organic acids, malic acid represents 32% of the total acids present in the mature fruit whereas citric acid and tartaric acid are present in minor amounts (Righetto et al 2005). The physicochemical properties of acerola fruit and its nutritional value depend on several factors, including growing locations, environmental conditions, cultural practices, stage of maturation, processing and storage (Delva and Schneider 2013a). The detailed composition of the fruit is discussed herein.…”

Section: Composition Of Acerolamentioning

confidence: 99%

“…also known as Barbados cherry or West Indian cherry, belongs to Malpighiaceae family. The fruit is known to be one of the richest natural sources of ascorbic acid in the world, whose vitamin C content is comparable to only camu camu (Mirciaria dubia) (Delva and Schneider 2013a). The plant has synonyms like Malpighia glabra L., and Malpighia punicifolia L., but Malpighia emarginata DC.…”

Section: Introductionmentioning

confidence: 99%

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Acerola, an untapped functional superfruit: a review on latest frontiers

Prakash

Baskaran

2018

J Food Sci Technol

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Acerola ( DC.) is one of the richest natural sources of ascorbic acid and contains a plethora of phytonutrients like carotenoids phenolics, anthocyanins, and flavonoids. There is an upsurge of interest in this fruit among the scientific community and pharmaceutical companies over the last few years. The fruit contains an exorbitant amount of ascorbic acid in the range of 1500-4500 mg/100 g, which is around 50-100 times than that of orange or lemon. Having a reservoir of phytonutrients, the fruit exhibits high antioxidant capacity and several interesting biofunctional properties like skin whitening effect, anti-aging and multidrug resistant reversal activity. Countries like Brazil, realizing the potential of the fruit have started to exploit it commercially and have established a structured agro-industrial based market. In spite of possessing an enriched nutrient profile with potent "functional food" appeal, acerola is underutilized in large part of the globe and demands greater attention. A comprehensive literature analysis was carried out with reference to the latest frontiers on the compositional characteristics of the fruit. Emphasis has been given on newer dimensions of functional aspects of ascorbic acid and allied work and pectin and pectin methylesterase. The range of nutraceutical phytonutrients present in acerola and their biofunctional properties has been discussed. Recent advances in the value addition of the fruit highlighting the use of techniques like filtration, encapsulation, ultrasound, sonication, etc. are also elaborated. Furthermore, the potential use of acerola pulp in edible films and waste utilization for development of valuable byproducts has been highlighted.

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Section: Status In Worldmentioning

confidence: 99%

Section: Fruit Development and Changes During Fruit Ripeningmentioning

confidence: 99%

Section: Composition Of Acerolamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Acerola, an untapped functional superfruit: a review on latest frontiers

Prakash

Baskaran

2018

J Food Sci Technol

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show abstract

“…BC is one of the most important natural sources of vitamin C, and is better absorbed by the human body than synthetic ascorbic acid (Nunes et al, 2011;Delva and Goodrich-Schneider, 2013). In addition, the fruit contains vitamin A, carotene, vitamin B1, vitamin B2, anthocyanins, phenolic compounds, proteins, carbohydrates, and minerals, especially iron, calcium, and phosphorus (Mezadri et al, 2006;Adriano et al, 2011;Ribeiro da Silva et al, 2014).…”

Section: Introductionmentioning

confidence: 99%