Phytochemical characterization and antioxidant properties of the wild edible acerola Malpighia umbellata Rose

The objective of the current study was to determine the phenolic composition and carotenoid contents of leaves, bark, and fruits of Malpighia umbellata, assess the changes in the phenolic composition and contents of carotenoids and vitamin C of its fruits in different stages of maturity, and evaluat...

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Bibliographic Details
Published in:CYTA: journal of food 2018-01, Vol.16 (1), p.698-706
Main Authors: Vasavilbazo-Saucedo, Andrés, Almaraz-Abarca, Norma, González-Ocampo, Héctor Abelardo, Ávila-Reyes, José Antonio, González-Valdez, Laura Silvia, Luna-González, Antonio, Delgado-Alvarado, Eli Amanda, Torres-Ricario, Rene
Format: Article
Language:English
Subjects:
Acerola
Actividad antioxidante
antioxidant activity
Antioxidants
Ascorbic acid
Bark
Carotenoids
Composition
Compuestos fenólicos
dehydrated fruits
Flavonoids
Flavonols
Fruits
Frutos deshidratados
Glycosides
High performance liquid chromatography
Leaves
Liquid chromatography
Malpighia
Malpighia umbellata
Organic chemistry
Oxidation
Phenolic acids
phenolics
Phenols
Plant tissues
Properties (attributes)
Ripening
Scavenging
Sulfonic acid
Tannins
Vitamin C
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Summary:The objective of the current study was to determine the phenolic composition and carotenoid contents of leaves, bark, and fruits of Malpighia umbellata, assess the changes in the phenolic composition and contents of carotenoids and vitamin C of its fruits in different stages of maturity, and evaluate the antioxidant properties of its leaves, bark, and fruits. Leaves accumulated the highest levels of flavonoids (10.55 mg/g dry extract), tannins (21.16 mg/g dry extract), and carotenoids (424 63 µg/g dry tissue); whereas, the highest level of total phenolics was found in bark (47.12 mg/g dry extract). The vitamin C content decreased with the maturity of fruits. Twenty-two phenolics were characterized by high performance liquid chromatography with diode array detection (HPLC-DAD). Apigenin-7-O-glycosides, phenolic acids, and flavonols were predominant in leaves, bark, and fruits, respectively. Important chemical variations were found during fruit ripening. The 2,2-diphenyl-1-picrylhydrazyl (DPPH * ) scavenging activity and 2,2ʹ-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) inhibition assays revealed important antioxidant properties for this acerola.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2018.1475424