Czech J. Food Sci., 2004, 22(10):S155-S158 | DOI: 10.17221/10645-CJFS

Antioxidant activity of acerola extracts

I. Nagamine1,*, H. Sakurai1, H. T. T. Nguyen1, M. Miyahara1, J. Parkányiová2, Z. Réblová2, J. Pokorný2
1 College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
2 Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic

West Indian cherries or acerola fruits (Malpighia glabra L.) are very rich in ascorbic acid, and also contain flavonoids and anthocyanins. Therefore, their antioxidant activity is interesting. Aqueous and methanolic acerola extracts increased the stability of β-carotene-linoleic acid emulsions against oxidation. Flavonoids and anthocyanins obviously enhanced the effect of ascorbic acid. The effect of natural acerola antioxidants was comparable to that of phenolic antioxidants, such as ferulic acid. During the determination of antioxidant activity in emulsions, carotene was destroyed following a complex kinetics in the beginning of oxidation, but the zeroth order kinetics in later stages of oxidation.

Keywords: acerola; anthocyanins; antioxidants; ascorbic acid; West Indian cherries

Published: December 31, 2004  Show citation

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Nagamine I, Sakurai H, Nguyen HTT, Miyahara M, Parkányiová J, Réblová Z, Pokorný J. Antioxidant activity of acerola extracts. Czech J. Food Sci. 2004;22(Special Issue):S155-158. doi: 10.17221/10645-CJFS.
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