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  
with three levels as described in Table 2. The po-  
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  
pounds was determined using spectrometry 1). The Brazil variety was characterized with the  
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  
The results (Table 1) showed that, acerola was  
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  
Figure 1. Concentrations of polyphenolic com-  
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.  
It can be concluded that evaporation tempera- tablished equations for Y1, Y2 and Y3 (Table 3).  
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  
(Figure 3 & Table 3). In the experiment zone, x2  
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  
matter (Figure 3 & Table 3). There was an in-  
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  
shown in Table 3. The conditions were quite sim-  
ilar on hot air temperatures but quite different  
on added ratio of maltodextrin (Table 3). There-  
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  
data shown in Table 2, as illustrated that all three  
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  
Figure 3. Coefficients having P values < 0.05 was  
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  
   
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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.  
References  
[1] Decarvalho, R. I. N. and I. Manica. (1994). Influ-  
ence of Maturity Stages and Storage-Conditions on  
the Conservation of Acerola (Malpighia-Glabra L).  
Pesqui Agropecu Bras 29(5):681-688.  
Journal of Agriculture and Development, Volume 17 - Issue 3  
 
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