Título:	Phenolic compounds in acerola fruit and by-products: an overview on identification, quantification, influencing factors, and biological properties.
Autor:	VILVERT, J. C. FREITAS, S. T. de SANTOS, L. F. dos RIBEIRO. T. da S. VELOSO, C. M.
Afiliación:	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.
Año:	2024
Referencia:	Journal of Food Measurement and Characterization, v. 18, p. 216–239, 2024.
Descripción:	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.
Thesagro:	Acerola Composto Fenólico Subproduto Fruta Tropical Vitamina C
NAL Thesaurus:	Malpighia emarginata Phenolic compounds Polyphenols Antioxidant activity
Palabras clave:	Polifenóis Fitoquímicos Atividade antioxidante Propriedades biológicas
DOI:	https://doi.org/10.1007/s11694-023-02175-1
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)