Phenolic compounds in acerola fruit and by-products: an overview on identification, quantification, influencing factors, and biological properties.
2023
VILVERT, J. C. | FREITAS, S. T. DE | SANTOS, L. F. DOS | RIBEIRO. T. DA S. | VELOSO, C. M. | JOÃO C. VILVERT, STATE UNIVERSITY OF SOUTHWEST BAHIA | SERGIO TONETTO DE FREITAS, CPATSA | LUANA F. DOS SANTOS, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA | TIFFANY DA S. RIBEIRO, UNIVERSITY OF PERNAMBUCO | CRISTIANE M. VELOSO, STATE UNIVERSITY OF SOUTHWEST BAHIA.
Acerola (Malpighia emarginata DC) is a cherry-like tropical fruit well-known for being a rich source of ascorbic acid (vitamin C) and phenolic compounds. This review provides a complete overview on aspects related to phenolic compounds of acerola fruit and by-products, comprising the identification and quantification of phenolic compounds, influencing fac- tors, and biological properties. Scientific evidences suggest that the acerola is a promising superfruit with great potential in the food and pharmaceutical industries. At least 76 phenolic compounds were identified using high performance liquid chromatography in acerolas, including 55 flavonoids (anthocyanins, flavan-3-ols, flavonols, flavones, flavanones, isoflavones and chalcones) and 21 non-flavonoids (phenolic acids, stilbenes and lignans). Phenolic compounds in acerola show several biological properties, including antioxidant, antibacterial, antihyperglycemic, antihyperlipidemic, anti-inflammatory, and hepatoprotective activities. However, studies are further required to assess the seasonal and genotypic influence on the phenolics of acerola and their bioaccessibility. Acerola is an anthocyanin-rich fruit with high potential for pigment extraction, but stabilization of anthocyanins in juice and pulp should be further elucidated and improved.
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