THE STABILITY OF ASCORBIC ACID IN FROZEN AND BOTTLED ACEROLA JUICE ALONE AND COMBINED WITH OTHER FRUIT JUICES<sup>a,</sup><sup>b</sup>

Fitting, Katherine O.; Miller, Carey D.

doi:10.1111/j.1365-2621.1960.tb00324.x

Cited by 11 publications

(6 citation statements)

References 6 publications

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“…Fitting and Miller [40] studied stability of ascorbic acid and bottled acerola juice alone and combined with other fruit juices. Cavalcante and Amaya [41] studied the carotenoid composition of the acerola fruit, while Cruz et al [42] studied the variations in the content of ascorbic acid in the acerola as a function of the fruit maturation stage and storage temperature.…”

Section: Additional Studies Of Acerola Chemical Compositionmentioning

confidence: 99%

Acerola: importance, culture conditions, production and biochemical aspects

Assis¹,

Fernandes²,

Martins³

et al. 2008

Fruits

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--Origin and importance. Acerola, or Malpighia emarginata D.C., is native to the Caribbean islands, Central America and the Amazonian region. More recently, it has been introduced in subtropical areas (Asia, India and South America). The vitamin C produced by acerola is better absorbed by the human organism than synthetic ascorbic acid. Exportation of acerola crops is a potential alternative source of income in agricultural businesses. In Brazil, the commercial farming of acerola is quite recent. Climatic conditions. Acerola is a rustic plant. It can resist temperatures close to 0°C, but it is well adapted to temperatures around 26°C with rainfall between (1200 and 1600) mm per year. Fruit characteristics. Acerola fruit is drupaceous, whose form can vary from round to conic. When ripe, it can be red, purple or yellow. The fruit weight varies between (3 and 16) g. Maturation. Acerola fruit presents fast metabolic activity and its maturation occurs rapidly. When commercialised in ambient conditions, it requires fast transportation or the use of refrigerated containers to retard its respiration and metabolism partially. Production and productivity. Flowering and fruiting are typically in cycles associated with rain. Usually, they take place in 25-day cycles, up to 8 times per year. The plant can be propagated by cuttings, grafting or seedlings. Harvest. Fruits produced for markets needs to be harvested at its optimal maturation stage. For distant markets, they need to be packed in boxes and piled up in low layers; transportation should be done in refrigerated trucks in relatively high humid conditions. Biochemical constituents. Acerola is the most important natural source of vitamin C [(1000 to 4500) mg·100 -1 g of pulp], but it is also rich in pectin and pectolytic enzymes, carotenoids, plant fibre, vitamin B, thiamin, riboflavin, niacin, proteins and mineral salts. It has also shown active anti-fungal properties. Products and market. Acerola is used in the production of juice, soft drinks, gums and liqueurs. The USA and Europe are great potential markets. In Europe, acerola extracts are used to enrich pear or apple juices. In the USA, they are used in the pharmaceutical industry. Conclusions. The demand for acerola has increased significantly in recent years because of the relevance of vitamin C in human health, coupled with the use of ascorbic acid as an antioxidant in food and feed. Acerola fruit contains other significant components, which are likely to lead to a further increase in its production and trade all over the world.Brazil / Malpighia emarginata / fruits / proximate composition / uses / world markets Acérola : importance, conditions de culture, production et aspects biochimiques.Résumé --Origine et importance. L'acérola, ou Malpighia emarginata D.C., est originaire des îles Caraï-bes, d'Amérique centrale et d'Amazonie. Cette plante a été introduite récemment en zones subtropicales (Asie, Inde, Amérique du Sud). La vitamine C produite par l'acérola est mieux absorbée par l'organisme humain qu...

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Section: Additional Studies Of Acerola Chemical Compositionmentioning

confidence: 99%

Acerola: importance, culture conditions, production and biochemical aspects

Assis¹,

Fernandes²,

Martins³

et al. 2008

Fruits

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“…In partly-ripe cherries, Asenjo and Moscoso (1950) found ascorbic acid levels from 1135 mg to 1916 mg per 100 g of cherries, and in ripe cherries the ascorbic acid content ranged from 557 mg to 1246 mg per 100 g of cherries. Partly-ripe, or half-ripe, cherries were described as having a combination of pink, red, and green colors on their surface, with the pink or red occupying less than half of the exterior, while ripe cherries were completely red in color (Fitting and Miller, 1960). In 1946,…”

Section: Cherry Powdermentioning

confidence: 99%

A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon

Baseler

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The objective of this research was to compare residual nitrite, residual nitrate, lipid oxidation, and sensory and visual characteristics of conventionally cured Canadian-style bacon containing sodium nitrite to no-nitrite-or-nitrate-added Canadian-style bacon (naturally cured) during 7 or 12 weeks of storage. Three treatments were used for the first and second experiments: control, natural cure (NC) using celery powder with a nitrate reducing culture, and natural cure with cherry powder (NCCP) with a nitrate reducing

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“…Reported studies of the stability of vitamin C in foods are abundant. Malakar (l) 2 indicated that blanching of some Indian vegetables in acid of 3 to 5 pH had the best effect on the retention of ascorbic acid; otherwise the loss amounted to 23 percent. Fitting and Miller (#) found that acerola juice had little or no effect upon the color or flavor of the fortified juices of pineapple, passion-fruit, and guava.…”

Section: Review Of Literaturementioning

confidence: 99%

Factors Affecting the Stability of Vitamin C in Tropical Fruit Juices and Nectars

Rahman¹,

Anziani²,

Cruz-Cay³

1964

JAUPR

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THE STABILITY OF ASCORBIC ACID IN FROZEN AND BOTTLED ACEROLA JUICE ALONE AND COMBINED WITH OTHER FRUIT JUICES^a,^b

Cited by 11 publications

References 6 publications

Acerola: importance, culture conditions, production and biochemical aspects

Acerola: importance, culture conditions, production and biochemical aspects

A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon

Factors Affecting the Stability of Vitamin C in Tropical Fruit Juices and Nectars

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THE STABILITY OF ASCORBIC ACID IN FROZEN AND BOTTLED ACEROLA JUICE ALONE AND COMBINED WITH OTHER FRUIT JUICESa,b

Cited by 11 publications

References 6 publications

Acerola: importance, culture conditions, production and biochemical aspects

Acerola: importance, culture conditions, production and biochemical aspects

A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon

Factors Affecting the Stability of Vitamin C in Tropical Fruit Juices and Nectars

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THE STABILITY OF ASCORBIC ACID IN FROZEN AND BOTTLED ACEROLA JUICE ALONE AND COMBINED WITH OTHER FRUIT JUICES^a,^b