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Food Science and Technology International
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Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)

A. M. Righetto

Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), CP6121, CEP13083-862, Campinas, SP, Brazil

F. M. Netto

Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), CP6121, CEP13083-862, Campinas, SP, Brazilflavia{at}fea.unicamp.br

F. Carraro

Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), CP6121, CEP13083-862, Campinas, SP, Brazil

Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.2mg of catechin/g of juice. Catechin, gallic acid, coumaric acid, syringic acid, caffeic acid and ferrulic acid were detected in immature acerola juice by HPLC analysis whereas mature acerola juice showed only one predominant peak with a retention time similar to that of ferrulic acid. The concentrated juice from immature acerola reduced the oxidation of methyl linoleate by 57.2% while the juice from immature acerola reduced the oxidation by 28.1%. These results stated that the antioxidant potential of the acerola juice depended on its content of phenolic compounds and the vitamin C.

Key Words: acerola • antioxidant activity • phenolic compounds • Malpighia emarginata

Food Science and Technology International, Vol. 11, No. 4, 315-321 (2005)
DOI: 10.1177/1082013205056785
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