Bioactive compounds in different acerola fruit cultivares

Mariano-Nasser, Flávia Aparecida De Carvalho; Nasser, Maurício Dominguez; Furlaneto, Karina Aparecida; Ramos, Juliana Arruda; Vieites, Rogério Lopes; Pagliarini, Maximiliano Kawahata

doi:10.5433/1679-0359.2017v38n4suplp2505

Cited by 6 publications

(8 citation statements)

References 12 publications

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“…São metabólitos secundários envolvidos na adaptação às condições de estresse e variam conforme aspectos genéticos, condições ambientais e grau de maturação da fruta (Sousa et al 2011;Mariano-Nasser et al 2017). Existem mais de 8000 estruturas conhecidas e, devido à atividade antimicrobiana, são pesquisadas para potenciais aplicações na conservação de alimentos (Carvalho et al 2020;Santos et al 2020).…”

Section: Introductionunclassified

“…O ácido ascórbico, precursor da vitamina C, é conhecido como um importante composto antioxidante de origem natural. Está presente em diversas frutas, e a acerola é considerada um alimento funcional principalmente pelos altos teores dessa substância (Mariano-Nasser et al 2017, Dala-Paula et al 2019.…”

Section: Introductionunclassified

“…ascórbico(Mariano-Nasser et al 2017;Rezende et al 2018;Dala-Paula et al 2019). Com o despolpamento da fruta e transformação do resíduo em farinha, alguns compostos são eliminados, visto a exposição à luz, oxigênio, calor e demais fatores que degradam estes compostos.…”

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“…A atividade antioxidante é atribuída à capacidade de extinguir os radicais livres, doando átomos de hidrogênio, elétrons ou cátions metálicos quelantes. Dessa forma, são capazes de prevenir os efeitos deletérios da oxidação e, quando incorporados à dieta humana, promovem benefícios à saúde(Mariano-Nasser et al 2017;Chuah et al 2020). Os efeitos benéficos dos antioxidantes naturais estão relacionados à presença de ácido ascórbico, antocianinas, carotenoides, compostos fenólicos e outros com atividade antioxidante, que podem ser encontrados em frutas e vegetaisBatista et al 2018;…”

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Obtenção da farinha do resíduo do processamento de acerola e avaliação de compostos bioativos e nutritivos

Magalhães

Gandra

Cunha

et al. 2021

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A acerola é uma fruta de grande valor nutricional reconhecida pelo elevado teor de vitamina C, e possui variada aplicabilidade na indústria de alimentos. O seu processamento gera uma quantidade considerável de resíduos, e há carência de informações sobre a composição e o aproveitamento deste material. Diante do exposto, o objetivo desse estudo foi produzir uma farinha a partir do resíduo do despolpamento da acerola, e realizar a caracterização físico-química e análise de compostos bioativos, visando um possível aproveitamento para fins alimentícios. A farinha, constituída de semente e casca da fruta, mostrou-se um subproduto rico nutricionalmente, contendo 9,12% de proteína, 3,40% de lipídios, 1,76% de cinzas, 6,64% de umidade e 79,07% carboidratos, pH de 3,23 e acidez titulável de 3,30 g ácido cítrico/100g. Quanto aos compostos bioativos, a farinha apresentou elevados teores de vitamina C (764,40 mg/100 g), carotenoides (23,93 µg/g), compostos fenólicos totais (28,46 mg AGE/100 g), atividade antioxidante pelo radical DPPH (EC50 113,40 g de farinha/g DPPH) e ABTS (193,90 μmol/g de farinha). A farinha desenvolvida apresentou-se como alternativa de aproveitamento para fins alimentícios, com boa conservação devido ao baixo teor de água, além de contribuir para a redução dos resíduos agroindustriais.

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Section: Introductionunclassified

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Obtenção da farinha do resíduo do processamento de acerola e avaliação de compostos bioativos e nutritivos

Magalhães

Gandra

Cunha

et al. 2021

RSD

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“…The production and consumption of acerola (Malpighia emarginata Sessé & Mociño ex DC) in Brazil has been encouraged for the reason that it is considered a functional food with high levels of ascorbic acid, an essential dietary component (ASENJO; FREIRE DE GUZMAN, 1946), which is not synthesized by the human organism (CHITARRA; CHITARRA, 2005;MACIEL et al, 2010). The fruit has significant nutritional value (MERCALI et al, 2013), high total antioxidant capacity and high levels of phenolic compounds (RUFINO et al, 2009;MARIANO-NASSER et al, 2017), in addition to anthocyanins and carotenoids ( MUSSER et al, 2004;LIMA et al, 2014).…”

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Crop yield and physical and chemical characteristics of acerola clones grown in the Alta Paulista region, Brazil

et al. 2021

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This paper aimed to evaluate crop yield and physical and chemical characteristics of acerola (Malpighia emarginataSessé & Mociño ex DC) clones grown in the Alta Paulista region, Brazil. The evaluationcomprised 7 clones, namely: Olivier, BRS 238-Frutacor, BRS 236-Cereja, BRS 235-Apodi, BRS 237-Roxinha, Okinawa,and Waldy-CATI 30, studiedfrom October 2018 to April 2019. Crop yield was analyzed based on the accumulated production of 12 harvests, withfresh massexpressedin kg fruit·plant-1. Considering the capacity of30 harvests per plant within thecomplete croppingperiod, total fruit mass (in kg fruit·plant-1) and crop yield (in tha-1) were estimated. Samples were collected from 4 of the 12 harvests in order to determineaverage fruit mass (g); average fruit size, fruitheight/diameter ratio, and pulp yield (%). Regarding fruit pulp, the analysis consisted of quantifying the soluble solids, expressed in degrees Brix, and the technological index (i.e. pulp yield x °Brix/100). The experiment was conducted in a randomized block design, with 7 treatments and 4 repetitions. The obtained data were statistically processed by analysis of variance using the F test, and the means were compared using the Tukey’stest at the 0.05 significance level. The study concluded that, given the soil and weather conditions of the Alta Paulistaregion, Olivier, Apodi and Frutacor are the clones mainly recommended for the agro-industrial market, being the Olivier cultivar the first option among the three and appearing in a greater proportion in the area of the commercial orchard studied. Regarding the acerola production for fresh consumption, Olivier and Roxinha are the most suitable clones. Olivier stands out for its good fruit yield, adequate physical and chemical characteristics, and easy manual harvesting.

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

et al. 2021

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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 (149–682 mg/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.

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Bioactive compounds in different acerola fruit cultivares

Cited by 6 publications

References 12 publications

Obtenção da farinha do resíduo do processamento de acerola e avaliação de compostos bioativos e nutritivos

Obtenção da farinha do resíduo do processamento de acerola e avaliação de compostos bioativos e nutritivos

Crop yield and physical and chemical characteristics of acerola clones grown in the Alta Paulista region, Brazil

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

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