Metabolomic profiling of acerola clones according to the ripening stage

Franca, Lorena Galdino da; Filho, Elenilson G. Alves; Ribeiro, Laiza Brito; Evangelista, J.S.B.; Silva, Lorena Mara; Souza, Pahlevi Augusto de; Moura, Carlos Farley Herbster; Canuto, Kirley Marques; Aragão, F. A. S. de

doi:10.1007/s11694-020-00649-0

Cited by 11 publications

(22 citation statements)

References 35 publications

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“…Furthermore, vitamin C and polyphenols were low, but signi cantly (p < 0.05) correlated (r = 0.24). This correlation, also reported by França et al (2020), can be explained as the fruit response to progressive oxidative stress. In fact, with ripening there is a reduction in oxygen scavenging enzyme activities and an increase in membrane lipid peroxidation, indicating that acerola ripening is characterized by progressive oxidative stress (Prakash and Baskaran 2018).…”

Section: Correlations Among Variablessupporting

confidence: 71%

“…In a recent review, Prakash and Baskaran (2018) also reported that with ripening, vitamin C decreases and phenols degrade; the decrease in total vitamin C and total soluble phenol content reduction determine lower total antioxidant activity. Even if the reduction in vitamin C has a much more signi cant in uence on acerola antioxidant capacity than phenolic compounds (Xu et al 2020), the high capacity of ripe acerola fruits to sequester free radicals is due to their high content of vitamin C, in agreement with França et al (2020).. Although vitamin C content had a wide range of variation in the 103 phenotypes, there was no correlation with other fruit quality parameters (Fig.…”

Section: Correlations Among Variablesmentioning

confidence: 97%

“…In fact, they are an excellent source of antioxidant activity and contribute to fruit color and avor quality, producing astringency and bitterness (Vendramini and Trugo 2000). Souza et al (2014) found values from 1562 to 2631 mg of gallic acid 100 g − 1 of pulp; Mariano- Nasser et al (2017) reported values from 914 to 2428 mg of gallic acid 100 g − 1 of pulp and França et al (2020) reported values from 1016 to 1801 mg of gallic acid 100 g − 1 of pulp. However, the range of variation in these three studies was lower than the current study.…”

Section: Chemical Characters Of Acerolamentioning

confidence: 99%

“…In fact, with ripening there is a reduction in oxygen scavenging enzyme activities and an increase in membrane lipid peroxidation, indicating that acerola ripening is characterized by progressive oxidative stress (Prakash and Baskaran 2018). Moreover, enzymes such as ascorbate oxidase or peroxidase may accelerate ascorbic acid oxidation during ripening and therefore lead to its reduction (França et al 2020).…”

Section: Correlations Among Variablesmentioning

confidence: 99%

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Fruit Evaluation of 103 Acerola (Malpighia Emarginata D. C.) Phenotypes from the Subtropical Region of Brazil

Farinelli¹,

Portarena²,

Silva³

et al. 2021

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Acerola fruit is one of the richest natural sources of ascorbic acid ever known. As a consequence, acerola fruit and its products are demanded worldwide for the production of health supplements and for the development of functional products. Acerola phenotypes (103) were selected from Western Paraná State and evaluated to obtain information on fruit quality characteristics with the aim of using them in genetic breeding programs for improving acerola in the subtropical region of Brazil. Multivariate analysis of the dissimilarity among the phenotypes was performed using the heat map clustering method and principal component analysis. Results obtained using the two methods were comparable, and the methods were effective in discriminating between samples and variables. This indicates variability among phenotypes with potential for its use in breeding programs. Based on the mean values of the chemical and physical characteristics of fruits and considering the differences among the phenotypes, nine crosses are suggested to generate a future improved population, namely between phenotype numbers 37, 4, 14, 29 and phenotype numbers 99, 60 and 66, belonging to the two different clusters and characterized by high vitamin C content and yield or higher values of fruit size and color parameters.

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Section: Correlations Among Variablessupporting

confidence: 71%

Section: Correlations Among Variablesmentioning

confidence: 97%

Section: Chemical Characters Of Acerolamentioning

confidence: 99%

Section: Correlations Among Variablesmentioning

confidence: 99%

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Fruit Evaluation of 103 Acerola (Malpighia Emarginata D. C.) Phenotypes from the Subtropical Region of Brazil

Farinelli¹,

Portarena²,

Silva³

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…Other studies also found positive correlations, between antioxidant capacity and some bioactive compounds in various fruits [ 80 ] or in concrete fruits: doum [ 81 ], guava [ 82 ], black wolfberry [ 83 ], and strawberry [ 84 ]. Less correlation was exhibited in one article studying acerola, for vitamin C and total phenolic compounds [ 85 ], although one other work found a positive correlation only for ascorbic acid, also in acerola [ 86 ]. A positive effect was found in citrus fruits for bioactive compounds and antioxidant activity measured using the DPPH method [ 87 ], but weak correlation was reported for citrus fruits between vitamin C and carotenoids, with lipophilic antioxidant capacity [ 88 ], and also between vitamin C and flavonoids in blackberries [ 89 ].…”

Section: Fruits and Their Antioxidant Activitymentioning

confidence: 99%

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

2021

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Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.

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