Changes of total polyphenolics and vitamin c in acerola during storage and spray drying process
Nong Lam University, Ho Chi Minh City
69
Changes of total polyphenolics and vitamin c in acerola during storage and spray
drying process
Le Trung Thien1, Luong Hong Quang1, Angeli Doliente Cabaltica2,
Le Quoc Tuan3 and Katleen Raes4
1Nong Lam University, Ho Chi Minh City, Vietnam
2International University - Vietnam National University HCM City
3Kasetsart University, Bangkok, Thailand
4Ghent University, Kortrijk, Belgium
ARTICLE INFO
ABSTRACT
Research Paper
Acerola fruit is known to have a high vitamin C concentration.
Polyphenolics are also natural oxidants occurring in plants. Under-
standing changes of these components during storage conditions
and processing steps become important. Results of this research
showed that there was significant difference in vitamin C and total
polyphenolic concentration and three popular varieties of acerola
fruits from Tien Giang province. Concentrations of both vitamin
C and polyphenolics reduced rapidly during storage at room tem-
perature. After three days, vitamin C reduced about 40% whereas
total polyphenolics reduced about 70%. The losses at refrigerated
temperature after 3 days were less than 15% and less than 30%,
for vitamin C and total polyphenolics, respectively. Frozen storage
of the fruit maintained quite well vitamin C and polyphenolics.
Acerola pomace juice was concentrated before spray drying and, at
the same vacuum pressure, temperatures influenced significantly
the retention of vitamin C and total polyphenolics. Optimization
of spray drying conditioners including inlet hot air temperatures
and added ratio of maltodextrin (drying carrier) was also carried
out to obtain high recovery of dry matter, total polyphenolics and
vitamin C.
Recieved: October 23, 2018
Accepted: November 02, 2018
Keywords
Acerola
Vitamin C
Polyphenolics
Spray drying
Storage
Corresponding author
Le Trung Thien
Email: le.trungthien@hcmuaf.edu.vn
1. Introduction
of vitamin C for daily diet or a supplement to
other foods. As well, acerola juice can be added
Acerola is known as an excellent source of vita- to other fruit juices to increase the vitamin C
min C (Mezadri et al., 2008). Estimatedly, a cup content.
(180 ml) of acerola compressed juice, containing
potentially 35 mg/mL ascorbic acid, is equivalent
widely found in the plant kingdom. These com-
to the amount of vitamin C of 14 L orange com-
pressed juice (Johnson, 2003). According to De-
mainly due to their antioxidant potential and the
carvalho and Manica (1994), the concentration of
vitamin C in acerola fruit was about 5 – 20 times
vention of some diseases associated with oxidative
higher compared to guava, about 10 – 15 times
compared to mango. Especially, vitamin C occurs
diovascular diseases and osteoporosis. Polyphe-
mainly in the pulp of acerola while it occurs at
higher concentration in the peel of guava. Con-
centration of vitamin C in compressed juice of
acerola juice is higher than that in compressed
mura et al., 2005). Rufino et al (2010) reported
juice of oranges, lemons, grapes, ... Therefore,
acerola fruit could be used as a commercial source
Brazil acerola. Because of the large amount of
Polyphenols are of secondary metabolites
pounds have received great attention nowadays
relation between their consumption and the pre-
stress, including cancer, and others such as car-
nols found in acerola (Malpighia emarginata
DC.) include anthocyanins, quercitrin, hyperside,
flavonols, astilbin and proanthocyanidin (Hana-
1063 mg gallic acid equivalents/100 g pulp of
Journal of Agriculture and Development, Volume 17 - Issue 3
70
Nong Lam University, Ho Chi Minh City
vitamin C and polyphenols, acerola has a high ing storage, evaporation to concentrate the juice,
antioxidant capacity (Mezadri et al., 2008).
and spray drying the juice into powder. Experi-
ments were carried out to find suitable conditions
to perform those processes with less loss of the
antioxidants.
Tien Giang and Ben Tre are two primary plan-
tation areas of acerola in Vietnam and the three
varieties are sweet (Malpighia punicifolia L.), tra-
ditional sour (Malpighia glabra L.) and imported
sour variety (which is locally called new sour
variety) which is also called Brazil (Malpighia
emarginata D.C.) variety. In different parts of
the world, acerola can be processed into powder,
juice, applied as vitamin C pills or applied in fa-
cial cosmetics. . . In Vietnam, most of acerola is
stored at room temperature for selling as fresh
fruit. This storage condition could not be good
to preserve natural antioxidants like vitamin C
and polyphenols. Processing of the fruit into dif-
ferent products may help increase the value of
acerola and the products can be stored for longer
time for consumption. It has been known for long
time that acerola is a good source of vitamin C,
as discussed. Recently, acerola can be also a good
source of polyphenols. These components are an-
tioxidants and good for health. However, they are
sensitive to processing as well as storage condi-
tions. Therefore, suitable storage and processing
conditions should be considered to preserve as
much as possible the bioactive components.
2. Materials and Methods
2.1. Materials and chemicals
Fresh acerola fruits were picked directly in gar-
dens in Go Cong town, Go Cong district, Tien Gi-
ang province and were used for analysis or exper-
iments within five hours after picking. The fruits
selected were of similar ripeness (just ripened),
characterized by a complete maturity, the peel
of fruit near the stem was smooth and well out,
light green to orange yellow with pink spots, and
were hard with no damage due to insect or trans-
portation. Maltodextrin was of Japanese product,
in form of white powder with a moisture content
of 6-7% and DE value of 20.
For chemicals used for analysis, metaphos-
phoric acid, acetic acid of ≥ 99.98%, thiourea
(CH4N2SO4), sulfuric acid H2SO4 of ≥ 99.98%,
bromine, ethanol of
≥
99.5%, acid clohy-
dric (HCl), and sodium carbonate were of
Chinese products. Other chemicals were 2,4-
dinitrophenylhydrazine of ≥ 99.5% (Germany),
standard ascorbic acid for food of ≥ 99.98% (In-
dia), Folin-Ciocalteu reagent of ≥ 99.8% (Merck,
Germany), and standard gallic acid of ≥ 99.9%
(Merck, Germany).
Spray drying of acerola juice into powder has a
high potential since the powder can be applied
in many forms of products; such as pills, cos-
metic supplements or instant beverage. Temper-
ature to do spray drying is a critical parameter,
and its effects on the retention of the phytochem-
icals need to be investigated. It seems not possi-
ble to spray-dry the juice without adding carri-
ers (maltodextrin, corn syrup, anhydrous starch,
gum arabic, whey protein concentrate, whey pro-
tein isolate . . . ). Juice dry matter contains a sub-
stantial amount of sugars and the spray-dried
products become very sticky, so they easily stick
to the wall of the drying chamber and are difficult
to be collected. The sugar perhaps also prevents
the evaporation of moisture if no carrier is added.
The use of carrier may also protect the sensitive
components. Therefore, addition of carrier is nec-
essary and more experiments should be done to
find out suitable added concentration to give an
efficient process.
2.2. Experiments
2.2.1. Determination of concentrations of
total polyphenolic compounds and
vitamin C in three acerola varieties
grown in Go Cong district, Tien Giang
province
Fruits of three varieties; namely sweet va-
riety (Malpighia punicifolia L.), sour vari-
ety (Malpighia glabra L.), and Brazil variety
(Malpighia emarginata D.C.) were the subjects
of the analysis. Each variety was picked from
three gardens and the whole experiment was car-
ried out in triplicate. All measurements were per-
formed in, at least, duplicate.
The objectives of this research are to determine
the concentrations of polyphenols and vitamin C
in three acerola varieties grown in Vietnam and
to investigate the changes of the components dur-
Journal of Agriculture and Development, Volume 17 - Issue 3
Nong Lam University, Ho Chi Minh City
71
2.2.2. Changes of total polyphenolics and
vitamin C during storage at various
conditions
one factor experiments, an optimization experi-
ment was carried out to evaluate simultaneously
the effects of hot air temperatures and added ra-
tio of maltodextrin on the recovery of dry matter,
polyphenolic compounds and vitamin C.
The experiment was designed to evaluate the
effects of storage conditions on the evolution of
content of total polyphenolic compounds and vi-
tamin C in acerola fruits. The variety for this ex-
periment was the sweet acerola (Malpighia puni-
cifolia L.). The fresh fruits were put in Styrofoam
trays and covered with a PE foil and stored under
three different conditions, namely room tempera-
ture, 4 20C, and freezing at -18 20C. Repre-
sentative samples were taken for analysis of total
polyphenolic compounds and vitamin C after 1,
2, 3, 4 and 30 days of storage. The experiment
was carried out in triplicate.
Surface methodology using Central Composite
design was applied. Two factors; x1, hot air tem-
peratures, and x2, added ratio of maltodextrin
(maltodextrin solids/ juice solids) were included
mace juice was blanched and concentrated to 15%
dissolved solids using the rotary evaporator set
at 650C and 0.86
0,02 kg/cm2, as described
previously, before added with maltodextrin and
inspired into the spray dryer. The spray dryer
used was a Labplant SD – Basic (Labplant Inc,
UK). The operation conditions of the spray dryer
were 0.15
0,02 MPa for the compressed air to
2.2.3. Effects of evaporation temperatures on
the retention of polyphenolic
compounds and vitamin C in acerola
pomace juice
spray the juice and the input pump was set at
20 mL/min. The fixed settings and experimental
parameters were taken in a way that the obtained
powders had moisture content of 5.5% and below
(3.5-5.5%), to meet the requirement of a stable
powder during storage.
Concentration of diluted juice using evapora-
tion before spray drying to obtain powder is more
economical in term of energy than direct spray
drying of the diluted juice into powder. This ex-
periment was designed to evaluate the effects of
evaporation temperatures, performed at the same
vacuum pressure, on the retention of polypheno-
lic compounds and vitamin C.
The full quadratic equation (Eq. 1) was fit to
the obtained data to model the process
Yi = aio + ai1x1 + ai2x2
(1)
+ bilx1x2 + cilx12 + ci2x22
Where aio, ai1, ai2, bil, cil, and ci2 were regres-
sion coefficients and i = l–3, representing three
responses, namely recovery of dry matter, recov-
ery of total polyphenolic compounds, and recov-
ery of vitamin C.
Frozen sweet variety acerola was thawed and
the seeds were removed using a stainless steel
knife. The pulp (including the peel) was blended
using a multifunction blender (Cornell Inc, USA)
and filtered against several layers of a cheese
cloth. The pomace juice was fast blanched for 1
minute at 800C and standardized at 7% dissolved
solids. Each 200 g of the juice was subjected to
evaporation to 15% dissolved solids at three dif-
ferent temperatures, namely 65, 75 and 850, us-
ing a rotary evaporator set at a vacuum pressure
Recovery yield of dry matter was determined
as the percentage of the obtained dry matter in
the powder compared to the input dry matters (of
the pomace juice and of the added maltodextrin,
if used). Similarly, the recovery yield of polyphe-
nolic compounds and vitamin C was the percent-
age of the components remaining in the obtained
powder compared to their amount in the inspired
(pumped into the spray dryer) juice.
of 0.86
0.02 kg/cm2. The loss of polyphenolic
compounds and vitamin C was determined. The
experiment was carried out in triplicate.
2.3. Analyses
2.2.4. Optimization of spray drying of the
concentrated acerola pomace juice into
powder in consideration of hot air
temperatures and added ratio of
maltodextrin
2.3.1. Chemical analysis
Moisture content or dry matter content of sam-
ples was determined using the method of drying
After screening the effects of hot air tempera- to constant weight with drying temperature of
tures and the added ratio of maltodextrin using 1050C.
Journal of Agriculture and Development, Volume 17 - Issue 3
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Nong Lam University, Ho Chi Minh City
The content of dissolved solids in the juice was could not be ruled out (Vendramini and Trugo,
determined using a 0 – 320 Brix Atago refrac- 2000; Mezadri et al., 2005).
tometer.
The concentrations of the components of the
Concentration of total polyphenolic com- three varieties were significantly different (Table
method (UV-VIS 2502 spectrometer, LaboMed highest concentration of total polyphenolic com-
Inc, USA) at 700 nm after reaction with Folin- pounds, followed by the sour variety and then
Ciocalteu reagent (Lima et al., 2005). Gallic acid the sweet variety. The same trend was observed
was used as the standard to build the calibration with the concentration of vitamin C. Rufino et
curve. Content of total polyphenolic compounds al (2010) analyzed acerola (M. emarginata D.C.)
was expressed as g gallic acid equivalents (GAE) grown in Brazil and reported vitamin C concen-
per gram of sample (pulp in case of analysis of the tration of 1357 mg/ 100g, which is quite in range
fruit).
with our results.
Concentration of vitamin C was determined
using spectrometry method (UV-VIS 2502 spec- not only rich in vitamin C but also in polypheno-
trometer, LaboMed Inc, USA) after reaction with lic compounds and that this fruit can be a good
2-4 DNPH and the absorbance was recorded at source for this antioxidant.
521 nm (Rufino et al., 2010). Ascorbic acid was
3.1.1. Changes of total polyphenol content
and vitamin C content during storages
at various conditions
used to build the calibration curve and the con-
centration of vitamin C was expressed as µg/g
sample (pulp in case of analysis of the fruit).
The reduction of concentrations of polypheno-
lic coumpounds and of vitamin C in fruits of
sweet variety (Malpighia punicifolia L.) during
storage at three different conditions is shown in
pounds and vitamin C were reduced during stor-
age and storage conditions strongly influenced
the rate of the reduction (Figure 1).
2.3.2. Data analysis
Average calculation and plotting was per-
formed with Microsoft Excel 2007. JMP software
9.2 (SAS Institute Inc, NC 27513, USA) was used
for designing the two-factor experiment and for
statistical analysis. The difference was considered
significant at the P < 0,05.
After 30 days of storage at – 180C, polypheno-
lic compounds were reduced of 16.15% while the
vitamin C concentration was reduced of 6.29%.
Both these changes were statistically significant.
The reduction of the components during chill-
ing storage and room temperature storage was
much faster. Especially, after three days of stor-
age at room temperature, the vitamin C concen-
tration was reduced of 81.87% and polyphenolic
compounds were reduced of 37.51%. It was ob-
served that the fruits became too ripen (rotten)
and mold started to grow at 4 days of storage at
this condition.
For storage at 4 20C, the reduction of both
components was observed after each day of stor-
age. After one month, the vitamin C concentra-
tion was reduced of 77.26% while polyphenolics
were reduced at a less extent of 26,09% (Figure
1). It can be concluded that during chilling stor-
age, the loss of polyphenolics was slower than that
of vitamin C. At a long time of storage under
this condition, the color of acerola fruits already
3. Results and Discussion
3.1. Concentration of total polyphenolic
compounds and vitamin C in acerola
fruits of three varieties grown in Go
Cong district, Tien Giang province
Concentrations of total polyphenolic com-
pounds and vitamin C in acerola of the three va-
rieties are shown in Table 1.
There was variation in concentrations of to-
tal polyphenolic compounds and of vitamin C
in the same varieties of different gardens; how-
ever, the difference was insignificant. Composi-
tion of acerola fruit is known to be influenced by
environmental conditions and culturing practices
(Mezadri et al., 2005). The fruits selected for the
experiments were based on the same ripeness, but
this could not be judged exactly by the appear-
ance. Therefore, the variation in polyphenolics
and vitamin C due to the difference in ripeness
Journal of Agriculture and Development, Volume 17 - Issue 3
Nong Lam University, Ho Chi Minh City
73
Table 1. Concentrations of total polyphenolic compounds and vitamin C in acerola fruits of three varieties
grown in Tien Giang province
Sweet variety
(M. punicifolia L.)
Sour variety
(M. glabra L.)
G5
Brazil variety
(M. emarginata D.C.)
Variety
G1
G2
G3
G4
G6
G7
G8
G9
1153.2 1195.7 1295.7 1441.3 1336.2 1226.2 1563.8 1429.8 1534.0
Polyphenol
(mg GAE/100g)
64.7 18.9 46.0 21.3 28.6 26.6 30.9 33.2 27.2
Average
1214.9 73.2b 1324.59 107.6b 1509.93 70.4b
762.7 1226.7 1093.3 970.7 1365.3 1279.1 1405.3
725.4
7.1
743.1
Vitamin C
(mg/100g)
15.6
743.7 18.7c
16.2 41.9 66.8 32.8 35.3 18.7 17.5
Average
1096.9 128.0b 1349.9 64.5a
Data are expressed as means
S.D. G1-9 represents gardens 1 to 9. Three samples of different days were taken for
each garden. On the same row, values do not share a common superscript differ significantly.
Figure 1. Changes of concentrations of total polyphenolic compounds (above) and of vitamin C (below)
during storage of sweet variety acerola fruits at room temperature (–.–), 4 20C (– – ), and -18 20C
(—–).
changed due to water loss.
at 80 oC for 1 min to inhibit the browning, and
then concentrated to 15% of dissolved solids. The
effects of evaporation temperatures on the reten-
tion/loss of polyphenols and vitamin C are illus-
trated in Figure 2.
The results of this experiment pointed out that
storage conditions are critical for preservation of
the antioxidants in acerola. In reality, e.g., in
Vietnam, acerola fruits are displayed at room
conditions during selling and this practice should
be discouraged.
It was observed that, blanching caused loss of
polyphenols and vitamin C. Subsequent evapora-
tion caused further loss of the components (Fig-
ure 2). At the same vacuum pressure, namely
0.86 0.02 kg/cm2, evaporation at 650C retained
70.63% polyphenols and 56.5% vitamin C, com-
pared to amounts occured in the fresh pomace
juice. While evaporation at 750C and 850C re-
tained 60.59% and 51.07% polyphenols, respec-
tively, and 49.55% and 43.73% vitamin C, respec-
tively, although the evaporation time was 5 and
10 min less than that at 650C.
3.2. Effects of concentration temperatures on
the retention of polyphenolic compounds
and vitamin C in acerola pomace juice
The fresh juice of sweet variety for this experi-
ment had 7% dissolved solids, and concentrations
of vitamin C and total polyphenolic compounds
were 1225.78 mg/100 g, 1302.13 mg/100 g, re-
spectively. The fresh pomace juice was blanched
Journal of Agriculture and Development, Volume 17 - Issue 3
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Nong Lam University, Ho Chi Minh City
Figure 2. Retention of polyphenols and vitamin C (expressed as percentage compared to the components
occurring in the starting material – the fresh pomace juice) under the effects of evaporation temperatures
at 0,86 0,02 kg/cm2.
ture is an important factor influencing the loss of
In the zone of experiment, x1 or hot air temper-
atures (0C), had significant effects, both as linear
antioxidants in the acerola pomace juice. It was
interesting to note that, the loss of vitamin C was
more pronounced than that of polyphenols.
term or quadratic term, to all the three responses
or added ratio of maltodextrin had significant ef-
3.3. Optimization of spray drying of the
fect as linear term to only recovery yield of dry
concentrated acerola pomace juice into
powder in consideration of hot air
teraction of x1 and x2 on the recovery yield of
temperatures and added ratio of
maltodextrin
polyphenols. All the three models were quadratic,
meaning that the response surfaces were curve
ones and maximal values could be inferred.
Two-factor experiment to evaluate the effect
The spray drying conditions to obtain sepa-
rately maximum values of the three responses are
ilar on hot air temperatures but quite different
fore, setting a drying condition where all the three
responses got the maximum values would be im-
possible. Compromised conditions, as suggested
by JMP software, to obtain simultaneously as
highest as possible recovery yields of dry matter,
polyphenols, and vitamin C were 137.1 – 138.9
oC for hot air temperatures and 2.02 – 2.19 for
added ratio of maltodextrin solids compared to
juice solids.
of hot air temperatures and added ratio of mal-
todextrin was carried out, as described previ-
ously. The results obtained with all the ten runs
of the experiment are shown in Table 2.
Analysis using JMP software showed that, the
models in Eq. 1 explained very well the obtained
responses had P < 0.01 and R2 values of 0.98 and
above.
“Parameter estimation” analysis to show the
significance of regression coefficients is shown in
considered as significant and included in the es-
Journal of Agriculture and Development, Volume 17 - Issue 3
Nong Lam University, Ho Chi Minh City
75
Table 2. Effects of hot air temperatures and added ratio of maltodextrin on recovery
of dry matter, polyphenolic compounds, and vitamin C
Dry matter
Polyphenols
Vitamin C
x1
x2
recovery yield recovery yield recovery yield
(oC) (w/w)
Run Code
(%)
(%)
(%)
1
2
3
4
5
6
7
8
9
10
- -
a0
+ +
0a
00
00
0A
+ -
A0
+ +
130
130
130
140
140
140
140
150
150
150
1.5
2
2.5
1.5
2
84.34
84.02
83.34
84.62
84.55
84.38
84.23
82.35
82.65
82.02
49.54
50.97
46.36
54.35
55.56
54.48
55.25
30.66
40.64
44.38
43.52
44.13
44.46
44.84
46.17
46.25
42.11
31.30
31.40
31.22
2
2.5
1.5
2
2.5
Figure 3. Retention of polyphenols and vitamin C (expressed as percentage compared to the components
occurring in the starting material – the fresh pomace juice) under the effects of evaporation temperatures
at 0,86 0,02 kg/cm2.
4. Conclusions
ditions influenced the reduction rate of the com-
ponents. After one month of storage of sweet va-
Experiment results showed that concentrations riety at -18 2oC, polyphenols were reduced by
of polyphenols and vitamin C were different in 16.2% and vitamin C reduced 6.3%. These val-
the three acerola varieties, and the Brazil variety ues were actually much smaller compared to the
had highest concentrations of both phytochemi- loss of the components during storage at chilling
cals, 1509 mg/100 g pulp for polyphenolics and and room temperatures. At room temperature,
1350 mg/100 g pulp for vitamin C. Sour acerola sweet acerola variety could only be stored for less
variety was richer in concentrations of the com- than 4 days and at three days about 81.9% of
ponents than sweet acerola variety. Storage con- polyphenols and 37.5% of vitamin C were lost. At
Journal of Agriculture and Development, Volume 17 - Issue 3
76
Nong Lam University, Ho Chi Minh City
Table 3. Established regression equations and their peak parameters for the three experimented responses
At values of
x1
(0C) (time)
Response:
Recovery of
Established regression equations
Response maximum value
x2
Dry matter
Y1 = 84.55–0.78x1–0.29x2–1.29x12
84.81
136.4
1.57
(%)
Polyphenols
Y2 = 55.83–5.2x1 + 4.22x1x2–10.84x12
Y3 = 45.46–6.37x1–6.96x12
56.60
46.93
138.2
135.4
2.16
1.96
(%)
Vitamin C
(%)
x1 is hot air temperatures 0C, x2 is added ratio of maltodextrin (maltodextrin solids/juice solids).
the same vacuum pressure to concentrate juice of
7% to 15% dissolved solids, 0.86 0.02 kg/cm2,
lower evaporation temperatures (650C was bet-
ter than high temperatures (e.g., 75 and 850C
in term of retention of polyphenolic compounds
and vitamin C, even though the former condition
had longer processing time. Hot air temperatures
and added ratio of maltodextrin, the carrier, in-
fluenced the drying processing efficiency. In the
experiment zone (temperatures ranged from 130
– 1500Cand added ratio of maltodextrin ranged
from 1.5 to 2.5 times) to spray dry 15% dissolved
solids juice, temperatures influenced more pro-
nouncedly to the recovery yields of dry matter,
polyphenols, and vitamin C in the obtained pow-
der. The optimal conditions to obtain simulta-
neously as highest as possible the values for the
three recovery yields were 137 – 1390C for tem-
peratures and 2 – 2.2 for added ratio of maltodex-
trin.
[2] Hanamura, T., T. Hagiwara, and H. Kawagishi.
(2005). Structural and functional characterization
of polyphenols isolated from acerola (Malpighia
emarginata DC.) fruit. Biosci. Biotech. Bioch.
69(2):280-286.
[3] Johnson, P. D. (2003). Acerola (Malpighia glabra L.,
M. punicifolia L., M. emarginata D.C.): agriculture,
production and nutrition. Pages 67-75 in Plants in
human health and nutrition policy. A. P. Simopoulos
and C. Gopalan, ed.
[4] Lima, V. L. A. G., E. A. M´elo, M. I. S. Maciel, F. G.
Prazeres, R. S. Musser, and D. E. S. Lima. (2005).
Total phenolic and carotenoid contents in acerola
genotypes harvested at three ripening stages. Food
Chem. 90(4):565-568.
[5] Mezadri, T., A. Perez-Galvez, and D. Hornero-
Mendez. (2005). Carotenoid pigments in acerola
fruits (Malpighia emarginata DC.) and derived
products. European Food Research and Technology
220(1):63-69.
[6] Mezadri, T., D. Villan˜o, M. S. Fern´andez-Pach´on,
M. C. Garc´ıa-Parrilla, and A. M. Troncoso. (2008).
Antioxidant compounds and antioxidant activity
in acerola (Malpighia emarginata DC.) fruits and
derivatives. Journal of Food Composition and Anal-
ysis 21(4):282-290.
Results of the research confirmed that acerola
is rich in both vitamin C, as known for a long
time, and polyphenolic compounds. Processing
conditions are critical to the loss of these bioac-
tive components. Further research is needed to
evaluate the changes of the components during
storage of the powder.
[7] Rufino, M. D. M., R. E. Alves, E. S. de Brito, J.
Perez-Jimenez, F. Saura-Calixto, and J. Mancini.
(2010). Bioactive compounds and antioxidant capac-
ities of 18 non-traditional tropical fruits from Brazil.
Food Chem. 121(4):996-1002.
Acknowledgement
[8] Vendramini, A. L. and L. C. Trugo. (2000). Chemi-
cal composition of acerola fruit (Malpighia punici-
folia L.) at three stages of maturity. Food Chem.
71(2):195-198.
This study was financially sponsored by VLIR-
UOS through South Initiative Project 2014-
128/ZEIN2014Z178.
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08/01/2024
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- changes_of_total_polyphenolics_and_vitamin_c_in_acerola_duri.pdf
