Hostname: page-component-77c89778f8-sh8wx Total loading time: 0 Render date: 2024-07-16T11:03:19.009Z Has data issue: false hasContentIssue false
  • English
  • Français

Acerola: importance, culture conditions, production and biochemical aspects

Published online by Cambridge University Press:  13 March 2008

Sandra Aparecida de Assis ,
Fernandes Pedro Fernandes ,
Antônio Baldo Geraldo Martins  and
Olga Maria Mascarenhas de Faria Oliveira
Sandra Aparecida de Assis
Affiliation:
Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Rua Prof. Francisco Degni, s/n. CP 355, CEP 14801-970, Araraquara, SP, Brazil Departamento de Saúde, Universidade Estadual de Feira de Santana, UEFS, Br 116, km 03, Campus Universitário, Feira de Santana, CEP 44031 460, BA, Brazil sandraassis@uefs.br
Fernandes Pedro Fernandes
Affiliation:
Departamento de Saúde, Universidade Estadual de Feira de Santana, UEFS, Br 116, km 03, Campus Universitário, Feira de Santana, CEP 44031 460, BA, Brazil sandraassis@uefs.br
Antônio Baldo Geraldo Martins
Affiliation:
Departamento of Horticultura, Faculdade de Ciências Agrárias e Veterinárias de Jaboticabal, UNESP, Jaboticabal, Brazil
Olga Maria Mascarenhas de Faria Oliveira
Affiliation:
Instituto de Química, Departamento de Bioquímica e Tecnologia Química, UNESP, Rua Prof. Francisco Degni, s/n. CP 355, CEP 14801-970, Araraquara, SP, Brazil
Get access

Abstract

Origin and importance. Acerola, or Malpighia emarginata D.C., is native to the Caribbean islands, Central America and the Amazonian region. More recently, it has been introduced in subtropical areas (Asia, India and South America). The vitamin C produced by acerola is better absorbed by the human organism than synthetic ascorbic acid. Exportation of acerola crops is a potential alternative source of income in agricultural businesses. In Brazil, the commercial farming of acerola is quite recent. Climatic conditions. Acerola is a rustic plant. It can resist temperatures close to 0 °C, but it is well adapted to temperatures around 26 °C with rainfall between (1200 and 1600) mm per year. Fruit characteristics. Acerola fruit is drupaceous, whose form can vary from round to conic. When ripe, it can be red, purple or yellow. The fruit weight varies between (3 and 16) g. Maturation. Acerola fruit presents fast metabolic activity and its maturation occurs rapidly. When commercialised in ambient conditions, it requires fast transportation or the use of refrigerated containers to retard its respiration and metabolism partially. Production and productivity. Flowering and fruiting are typically in cycles associated with rain. Usually, they take place in 25-day cycles, up to 8 times per year. The plant can be propagated by cuttings, grafting or seedlings. Harvest. Fruits produced for markets needs to be harvested at its optimal maturation stage. For distant markets, they need to be packed in boxes and piled up in low layers; transportation should be done in refrigerated trucks in relatively high humid conditions. Biochemical constituents. Acerola is the most important natural source of vitamin C [(1000 to 4500) mg·100–1 g of pulp], but it is also rich in pectin and pectolytic enzymes, carotenoids, plant fibre, vitamin B, thiamin, riboflavin, niacin, proteins and mineral salts. It has also shown active anti-fungal properties. Products and market. Acerola is used in the production of juice, soft drinks, gums and liqueurs. The USA and Europe are great potential markets. In Europe, acerola extracts are used to enrich pear or apple juices. In the USA, they are used in the pharmaceutical industry. Conclusions. The demand for acerola has increased significantly in recent years because of the relevance of vitamin C in human health, coupled with the use of ascorbic acid as an antioxidant in food and feed. Acerola fruit contains other significant components, which are likely to lead to a further increase in its production and trade all over the world.

Keywords

BrazilMalpighia emarginatafruitsproximate compositionusesworld marketsBrésilMalpighia emarginatafruitscomposition globaleutilisationmarché mondial
Type
Research Article
Information
Fruits , Volume 63 , Issue 2 , March 2008 , pp. 93 - 101
Copyright
© CIRAD, EDP Sciences, 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Araújo, C.L., Ingrid, W.L., Bezerra, W.L., Dantasa, I.C., Lima, T.V.S., Oliveira a.S.o., Mirandab M.R., Leite E.L., Salesa M.P., Biological activity of proteins from pulps of tropical fruits, Food Chem. 85 (2004) 107–110. CrossRef
Lima, L.A.G., Melo, E.A.S., Maciel, M.S.I, Prazeres, FG., Rosimar, S., Musser, B., Lima, D.A.E.S., Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages, Food Chem. 90 (2005) 565–568. CrossRef
Lindsay, D.G., Astley, S.B., European research on the functional effects of dietary antioxidants – EUROFEDA, Mol. Asp. Med. 23 (2002) 1–38. CrossRef
Carrington, C.M.S., King, R.A.G., Fruit development and ripening in Barbados cherry, Malpighia emarginata D.C., Sci. Hortic. 92 (2002) 1–7. CrossRef
Assis, S.A., Lima, D.C., Faria Oliveira, O.M.M., Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development, Food Chem. 74 (2001) 133–137. CrossRef
Facciola S., Cornucopia: a source book of edible plants, Kampong Publ., California USA, 1990, 127 p.
Mezadri, T., Fernández-Pachón, M.S., Villaño, D., García-Parrilla, M.C., Troncoso, A.M., El fruto de la acerola: composición y posibles usos alimenticios, Arch. Latinoam. Nutr. 56 (2006) 101–109.
Araújo P.S.R., Minami K., Acerola, Fundação Cargill, Campinas, SP, Brazil, 1994, 81 p.
Netto A.G., Ardito E.F.G., Garcia E.E.C., Bleinroth E.W., Freire F.C.O., Menezes J.B., Bordin M.R., Sobrinho R.B., Alves R.E., Acerola para exportação: procedimentos de colheita e pós-colheita, EMBRAPA - SPI, Sér. Publ. Téc. Frutex, Brasília, Brazil,1996.
Neto L.G, Soares J.M., Choudhury M.M., Leal I.M., Oliveira J.R., Soares Filho W.S., Acerola, EMBRAPA-SPI, Coleç. Plantar, Brasília, Brazil, 1999.
Neto L.G., Soares J.M., Acerola para exportação: aspectos técnicos da produção, EMBRAPA, Brasília, Brazil, 1994, 13 p.
Martins, C.G.M., Lorenzon, M.C.A., Baptista, J.L., Efficiency of pollination types in acerola, Caatinga (Mossoró-RN) 12 (1999) 55–59.
Johnson, P.D., Acerola (Malpighia glabra L., M. punicifolia L., M. emarginata D.C.): agriculture, production and nutrition, World Rev. Nutr. Diet. 91 (2003) 67–75. CrossRef
Cavalcante, I.H.L., Beckmann, M.Z., Martins, A.B.G., Campos, M.C.C., Preliminary selection of acerola genotypes in Brazil, Fruits 62 (2007) 27–34. CrossRef
Melo, N.F., Okasaki, W.Y., Leite, C.B., Fári, M., Establishment of in-vitro culture of Barbados cherry (Malpighia emarginata D.C.), Ciênc. Agrotec. (Lavras) 23 (1999) 102–107.
Boulanger, R., Crouzet, J., Identification of the aroma components of acerola (Malpiphia glabra L.): free and bound flavour compounds, Food Chem. 74 (2001) 209–216. CrossRef
Motohashi, N., Wakabayashi, H., Kurihara, T., Fukushima, H., Yamada, T., Kawase, M., Sohara, Y., Tani, S., Shirataki, Y., Sakagami, H., Satoh, K., Nakashima, H., Molnár, A., Spengler, G., Gyémánt, N., Ugocsai, K., Molnár, J., Biological activity of barbados cherry (acerola fruits, fruit of Malpighia emarginata D.C.) extracts and fractions, Phytother. Res. 18 (2004) 212–223. CrossRef
De Rosso V.V., Mercadante A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests, Food Res. Int. 38 (8–9) (2005) 1073–1077.
Freitas, C.A.S., Maia, G.A, Costa, J.M.C., Figueiredo, R.W., Sousa, P.H.M., Acerola: produção, composição, aspectos nutricionais e produtos, Rev. Bras. Agrociênc. (Pelotas) 12 (2006) 395–400.
Caceres A., Plants used in Guatemala for the treatment of dermatophytic infections. 2. Evaluation of antifungal activity of seven American plants, J. Ehtnopharmacol. 40 (1993) 3.
Hwang, J., Hodis, H.N., Sevanian, A., Soy and alfalfa extracts become potent low-density lipoprotein antioxidants in the presence of acerola cherry extracts, J. Agric. Food Chem. 49 (2002) 308–314. CrossRef
Byrne M., New food products in around the world, Food Eng. Int. April (1993) 46–54.
Lee, S.K., Kader, A.A., Preharvest and postharvest factors influencing vitamin C content of horticultural crops, Postharvest Biol. Technol. 20 (2000) 207–220. CrossRef
Naidu, K.A., Vitamin, C in human health and disease is still a mystery? An overview, Nutr. J. 2 (2003) 7–16. CrossRef
Monsoor, M.A., Proctor. A., Preparation and functional properties of soy hull pectin, J. Am. Oil Chem. Soc. 78 (2001) 709–713. CrossRef
Alkorta, I., Garbisu, C., Llama, M.J., Serra, J.L., Immobilization of pectin lyase from Penicillium italicum by covalent binding to nylon, Enzym. Microb. Technol. 18 (1996) 141–146. CrossRef
Serra, J.L. Alkorta, I., Llama, M.J., Alaña, A., Aplicación industrial de los enzimas pécticos. Producción, purificación, inmovilización y algunas propiedades de la pectina liasa de Penicillium italicum, Aliment. Equipos Tecnol. 8 (1982) 127–133.
Kashyap, D.R., Vohra, P.K., Chopra, S., Tewari, R., Applications of pectinases in the commercial sector: a review, Bioresour. Technol. 77 (2001) 215–227. CrossRef
Dinella, C., Stagni, A., Lanzarini, G., Pectolytic enzymes co-immobilization on $\gamma$ -alumina spheres via organophosphate compounds, Process. Biochem. 32 (1997) 715–722. CrossRef
Giovane, A., Quagliolo, L., Servillo, L., Balestrieri, C., Laratta, B., Loiudice, R., Castaldo, D., Purification and characterization of three isozymes of pectinmethylesterase from tomato fruit, J. Food Biochem. 17 (1994) 339–349. CrossRef
Versteeg, C., Rombouts, K.M., Spaansen, C.H., Pilnik, W., Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange, J. Food Sci. 45 (1980) 969–971. CrossRef
Wegrzyn, T.F., MacRae, E.A., Pectinesterase, polygacturonase, and $\beta$ -galactosidades during softening of ethylene-treated kiwi fruit, HortiScience 27 (1992) 900–902.
Alonso J., Howell N., Canet W., Purification and characterization of two pectinmethylesterase from persimmon (Diospyros kaki), J. Sci. Food Agric.75 (1997) 352–358.
Assis, S.A. de, Lima, D.C., Faria Oliveira, O.M.M., Acerola’s pectin methylesterase: studies of heat inactivation. Food Chem. 71 (2000) 465–467.
Assis, S.A. de, Ferreira, B.S., Fernandes, P., Guaglianoni, D.G., Cabral, J.M.S., Faria Oliveira, O.M.M., Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin, Food Chem. 86 (2004) 333–337. CrossRef
Bors, W., Heller, W., Michael, C., Saran, M., Flavonoids as antioxidants: determination of radical scavenging efficiencies, Methods Enzymol. 186 (1990) 343–355. CrossRef
Clifford M.N., Understanding the biological effects of dietary complex phenols and tannins and their implications for the consumer’s health and well-being, Eur. Proj. FAIR-CT95-065, Eur. Community Program. Res., Technol. Dev. Demonstr. Field Agric. Fish., 1995.
Hertog, M.G.L., Feskens, E.J.M., Hollman, P.C.H., Katan, M. B., Kromhout, D., Dietary antioxidant flavonoids and risk of coronary heart disease: the zutphen elderly study, Lancet 342 (1993) 1007–1011. CrossRef
Moure, A., Cruz, M. J., Franco, D., Domínguez, J.M., Sineiro, J., Nunez, M.J., Parajo, J.C., Natural antioxidants from residual sources, Food Chem. 72 (2001) 145–171. CrossRef
Fitting O.K., Miller C.D., The stability of ascorbic acid in frozen and bottled acerola juice alone and combined with other fruit juices, Food Res. 25 (1960) 203–210. CrossRef
Cavalcante, M.L., Rodriguez-Amaya, D.B., Carotenoid composition of the tropical Eugenia uniflora and Malphigia glabra, Food Sci. Hum. Nutr. 20 (1992) 643–650. CrossRef
Cruz V.D., D'Arce L.P.G., Castilho V.M., Lima V.A., Cruz R., Godinho P.H., Variações no teor de ácido ascórbico de acerolas (M. glabra L.) em função do estágio de maturação e temperatura de estocagem, Arq. Biol. Tecnol. (Curitiba) 38 (1995) 331–337.
Chan, H.T., Yamamoto, H.Y., Kinetics of anthocyanin decomposition in acerola juice, ASEAN Food J. 9 (1994) 132–135.
Ciolino, L.A., Determination and classification of added caramel color and adultered acerola juice formulations, J. Agric. Food Chem. 46 (1998) 1746–1753. CrossRef
Vendramini, A.L., Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity, Food Chem. 71 (2000) 195–198. CrossRef
Musser R.S., Acerola no Brasil: produção e mercado, in: Simp. Bras. sobre acerola, UFPE Anais, Recife, Brazil, 1995, p. 4–6.