Agriculture Reference
In-Depth Information
chemical tests) 17 carotenoids in acerola fruits analyzed
at the color break, fully colored, and overripe stages.
The average composition of the ripe fruit had 5.4
μ
g/g
β
din 3-rhamnoside was also found to be the major antho-
cyanin in acerola 'Roxinha' (181 mg/100 g dry weight) and
acerola 'II47/1' (359 mg/100 dry weight) with much lower
levels of pelargonidin 3-rhamnoside (80 and 169 mg/100 g
dry weight, respectively) (de Brito et al., 2007a).
Pitanga, acerola, and cashew apple were found to be
the best sources of flavonols among commercial Brazilian
fruits (Hoffman-Ribani et al., 2009). The common acerola,
cultivars 'Longa Vida' and 'Olivier' had an average of
5.0, 4.1, and 5.3 mg/100 g, respectively, of quercetin. The
corresponding values for kaempferol were 1.2, 0.9, and
1.0 mg/100 g.
Mezadri et al. (2008) identified five polyphenolic com-
pounds in acerola: chlorogenic acid, (
-cryptoxanthin, 1.0
μ
g/g lutein,
3.9
μ
g/g violaxanthin, and 2.0
μ
g/g total minor carotenoids.
Using HPLC-MS, along with the traditional parameters,
Azevedo-Meleiro and Rodriguez-Amaya (2004) confirmed
the identity of acerola carotenoids as
β
-carotene, lutein,
β
-cryptoxanthin, violaxanthin,
cis-
β
-carotene,
α
-carotene,
and neoxanthin, with the provitamin-A,
β
-carotene as the
principal carotenoid.
In common acerola,
β
-carotene varied from an average
of 4.0
μ
g/g in fruits from the state of Sao Paulo (South-
eastern Brazil) to 21.5 and 25.8 μg/g in fruits produced in
the states of Ceara and Pernambuco (Northeastern Brazil),
indicating that the hot climate of the Northeastern region fa-
vored carotenoid biosynthesis (Cavalcante and Rodriguez-
Amaya, 1992).
In fruits of two harvests,
-carotene, 4.2
μ
g/g
β
−
)-epigallocatechin
gallate, (
)-epicatechin, procyanidin B1, and rutin, with
the last two being predominant. Acerola had higher vi-
tamin C (1360 mg/100 g) and total extractable polyphe-
nols than other northeastern Brazilian fruits—cashew ap-
ple, mangaba, umbu, a¸ai, uvaia, and murici (Rufino et al.,
2009). In another study (Rufino et al., 2010), among 18
nontraditional tropical fruits, acerola had the highest ex-
tractable polyphenol content (1063 mg/100 g).
In Cuban acerola, 150 volatile compounds were iden-
tified, of which furfural, hexadecanoic acid, 3-methyl-3-
butenol, and limonene were the major constituents (Pino
and Marbot, 2001). Aliphatic esters comprised the largest
class of volatiles (31%), followed by 24% terpenoids,
15% aldehydes and ketones, 13% alcohols, 6% acids,
1% amino compounds, and 10% other compounds. In
Brazilian acerola, Vendramini and Trugo (2000) identified
31 volatiles in the ripe (red) fruits (e.g., acetyl-methyl-
carbinol, 2-methyl-propyl-acetate, limonene,
E-Z
-octenal,
ethyl hexanoate, isoprenyl butyrate, acetophenone), 23 in
the intermediate (yellow) fruits (e.g., methyl hexanoate,
3-octen-1-ol, hexyl butyrate), and 14 in the immature
(green) fruits (e.g., methyl-propyl-ketone,
E-Z
-hexenyl-
acetate, and 1-octadecanol).
Boulanger and Crouzet (2001) identified 46 free volatile
flavor compounds in acerola fruits, including 9 alcohols,
21 esters, 7 aromatic compounds, 2 terpenes, 2 noriso-
prenoids, 3 acids, and 2 lactones. Aliphatic alcohols were
the most abundant, with 3-methyl-but-3-en-1-ol, 3-methyl-
butan-1-ol, and 2-methyl-butan-1-ol predominating. Enzy-
matic hydrolysis of the glycosidically bound flavor com-
pounds yielded 42 aglycones, identified for the first time
in acerola, including 13 norisoprenoids, 11 aromatic com-
ponents, 8 aliphatic alcohols, 4 hydroxy esters, 3 ter-
penes, 2 lactones, and 1 acid. The alcohols also had the
greatest amounts, with 3-methyl-but-3-en-1-ol as the most
abundant.
−
β
-carotene,
β
-cryptoxanthin,
and
-carotene were higher in the cultivar 'Olivier,'
whereas lutein content was higher in the cultivar 'Waldy
Cati 30' (De Rosso and Mercadante, 2005). With greater
sunlight exposure, the fruits harvested in 2004 had
higher total carotenoid content than those of the 2003
harvest.
Compared to the common acerola fruit taken from home
gardens, the superiority of the cultivar 'Olivier,' which was
developed for commercial production, was evident (Porcu
and Rodriguez-Amaya, 2006);
β
-carotene was predom-
inant with mean concentrations of 12.4 and 38.8
μ
g/g
in the ripe fruit, 8.8 and 30.1
μ
g/g in the peeled ripe
fruit, and 5.4 and 12.0
μ
g/g in the partially ripe fruit of
the garden acerola and the commercial cultivar 'Olivier,'
respectively.
The total anthocyanin content of acerola fruit pulps from
12 accessions of the germplasm bank of the Federal Ru-
ral University of Pernambuco, Brazil, was found to vary
from 3.79 to 59.7 mg/100 g pulp (Lima et al., 2003). After
6 months of storage at
α
18
◦
C, a 3.4-24% reduction was
observed. In the skin of the ripe acerola, the total antho-
cyanin was found to be 37.5 mg/100 g (Vendramini and
Trugo, 2004). The anthocyanin pigments were identified
as pelargonidin, malvidin 3,5-diglycoside, and cynidin 3-
glycoside. There was no statistical difference in the total
anthocyanin due to harvest time and between two varieties
(de Rosso et al., 2008). The acerola 'Waldy' variety had
total anthocyanin content of 6.5-7.6 mg/100 g, while the
'Olivier' variety had 7.9-8.4 mg/100 g. Both varieties had
cyanidin 3-rhamnoside (76-78%) as the major anthocyanin,
followed by pelargonidin 3-rhamnoside (12-15%). Cyani-
−
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