Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (<i>Malphigia emarginata</i> D.C.) fruits

GUEDES, Tamna Joanan Farias Lima; RAJAN, Murugan; BARBOSA, Paula Ferreira; SILVA, Elizabete de Santana; MACHADO, Tatiane de Oliveira Xavier; NARAIN, Narendra

doi:10.1590/fst.46320

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.46320 copy

Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Malpighia emarginata D.C is an important crop of Brazil and significant source of antioxidant active compounds with notable health effects. The purpose of this work was to study three varieties of acerola (Malpighia emarginata D.C) at green unripe stage of maturity from the São Francisco Valley of Northeast Brazil. The fruits were evaluated for physico-chemical composition, bioactive compounds, through spectrophotometric analysis and liquid chromatography, as well as the profile of macro and micro minerals and antioxidant capacity. The fruits presented satisfactory results in physico-chemical quality parameters. HPLC-DAD phenolic profile analysis identified kaempferol-3-glucoside (32.68 mg/100 g), p-coumaric acid (28.87 mg/100 g) and isorhamnetin (11.41 mg/100 g) as the major compounds, mainly in the variety of Flor Branca (FB). The results obtained from the profiles of sugars and organic acids were similar among the varieties. The minerals were excellent sources of the elements of K, Ca, Mg and Mn. Moreover, FB variety represents higher antioxidant capacity in ABTS·+ (8613.54 μM Trolox/g) and ORAC (2454.42 μM Trolox/g). Thus, the results show the potential to be applied for variety selection and utilization programs based on their specific nutritive characters, contributing to the development of new products.

Keywords:
bioactive compounds; minerals; flavanols; antioxidant activity; chemometric evaluation

Parameters	Varieties
Parameters	Flor Branca	Costa Rica	Junco
Firmness (N)	28.12 ± 3.65^a	16.49 ± 1.53^b	14.77 ± 1.55^b
L	45.67 ± 4.56ª	40.70 ± 0. 91ª	44.38 ± 2.38ª
a*	-7.59 ± 0.39ª	-7.14 ± 1.08ª	-8.61 ± 0.45ª
b*	26.41 ± 1.65ª	21.78 ± 1.23ª	25.28 ± 2.60ª
Chroma	27.49 ± 1.48ª	22.93 ± 1.51ª	26.71 ± 2.61ª
°hue	91.29 ± 0.03^a	91.25 ± 0.02^a	91.24 ± 0.01^a
pH	3.74 ± 0.03^a	3.68 ± 0.02^b	3.50 ± 0.02^c
Moisture (%)	90.53 ± 0.11^c	92.36 ± 0.21^a	91.18 ± 0.06^b
Water activity	0.996 ± 0.00^a	0.995± 0.00^a	0.993 ± 0.00^a
Soluble solids (°Brix)	6.01 ± 0.06^a	4.03 ± 0.05^c	5.09 ± 0.30^b
Titrable acidity (% citric acid)	0.70 ± 0.03^c	0.84 ± 0.03^b	1.20 ± 0.02^a
Soluble solids/Titrable acidity (SS/TA)	8.58	4.80	4.24
Ac. ascorbic (mg AA/100 g fw)	2216.62 ± 28.61^a	1562.20 ± 18.59^c	1673.33± 10.81^b
Total Phenolic (mg GAE/g dw)	169.62 ± 7.28^a	210.80 ± 4.58^a	196.44 ± 4.29^a
Total Flavonoid (mg QE/g dw)	26.76 ± 2.83^a	23.71 ± 1.95^a	27.50 ± 1.81^a
Chlorophyll (μg/g fw)	36.97 ± 3.96^b	21.54 ± 1.41^c	50.34± 1.72^a
Carotenoids (μg β-CE/g fw)	21.18 ± 2.03^b	11.15 ± 0.77^c	27.75 ± 0.64^a

Compounds		Concentration in varieties
Compounds	Costa Rica	Flor Branca	Junco
Sugars (g/100 g dw)
Glucose	0.04 ± 0.00^a	0.04 ± 0.00^a	0.03 ± 0.00^a
Fructose	0.16 ± 0.00^a	0.15 ± 0.00^b	0.14 ± 0.00^c
Sucrose	0.03 ± 0.00^c	0.30 ± 0.01^b	0.32 ± 0.01^a
Σ Sugars*	0.23	0.49	0.49
Organic acids (mg/100 g dw)
Citric	440.74 ± 4.72^b	450.84 ± 5.80^b	477.45 ± 11.84^a
Succinic	559.95 ± 2.24^c	1167.98 ± 23.58^a	836.12 ± 11.43^b
Fumaric	72.59 ± 0.61^a	72.44 ± 0.73^a	72.81 ± 0.12 ^a
Ascorbic	804.79 ± 11.54^c	1091.87 ± 0.94^b	1219.93 ± 4.31^a
Σ Organic acids^* *: Sum of all the individual compounds for each variety analyzed by HPLC. ND: not detected.	1035.96	1432.58	1508.15
Phenolic compounds (mg/100 g dw)
Flavonols
Coumarin	1.76 ± 0.38^b	4.06 ± 0.05^a	1.69 ± 0.41^b
Rutin	2.35 ± 0.01^a	ND	ND
Quercetin	8.13 ± 0.12^a	6.77 ± 0.02^b	6.63 ± 0.07^b
Kaempferol 3- glucoside	11.23 ± 0.37^b	32.68 ± 1.29^a	8.50 ± 0.34^c
Isorhamnetin	10.13 ± 0.02^c	11.41 ± 0.14^a	10.68 ± 0.56^b
Kaempferol	6.18 ± 0.01^b	6.29 ± 0.01^a	6.30 ± 0.10^a
Σ Flavonols*	39.78	61.21	33.80
Flavanols
Epigallocatechin gallate	5.83 ± 0.21^a	ND	ND
Σ Flavanols*	5.83
Hydroxycinnamic acids
Ferulic acid	ND	0.34 ± 0.11^b	1.63 ± 0.12^a
p-coumaric acid	ND	28.87 ± 2.97^a	ND
Σ Hydroxycinnamic acids*		29.21	1.63
Σ Phenolic compounds	45.61	90.42	35.43

Varieties
Costa Rica							Flor Branca						Junco
Concentration (g/100 g)			% DV		% DRI		Concentration (g/100 g)		% DV		% DRI		Concentration (g/100 g)		% DV		% DRI
*Microminerals*
Mn	0.81 ± 0.05^a			40.50		35.22		0.86 ± 0.03^a		43.00		37.39		0.39 ± 0.06^b		19.50		16.96	2	2.3
Cu	0.21 ± 0.03^c			10.50		23.33		0.50 ± 0.02^a		25.00		55.55		0.35 ± 0.01^b		17.50		38.90	2	0.9
Fe	4.09 ± 0.35^a			22.72		29.21		4.15 ± 0.21^a		23.05		29.64		3.34 ± 0.14^b		18.55		23.86	18	14
Zn	0.81 ± 0.06^c			7.36		11.57		1.55 ± 0.03^a		14.09		22.14		1.30 ± 0.04^b		11.82		18.57	11	7
*Macrominerals*
Ca		512.77 ± 19.02^a		39.44		39.44		518.69 ± 12.27^a		39.90		51.87		301.76 ± 15.26^b		23.21		30.18	1300	1000
K		1930.28 ± 0.01^b		41.07		41.07		2414.20 ± 0.01^a		51.37		51.37		1612.65 ± 0.01^c		34.31		34.31	4700	4700
Mg		120.91 ± 13.38^a		28.79		46.50		100.25 ± 2.88^b		23.87		38.58		0.86 ± 0.02^c		0.20		0.33	420	260
Na		40.64 ± 0.01^c		1.69		1.69		50.30 ± 0.02^b		2.10		2.10		60.47 ± 0.01^a		2.52		2.52	2400	2400

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[1] *Corresponding author: narendra.narain@gmail.com