The properties of Acerola
Acerola is one of the richest natural sources of ascorbic acid and contains a plethora of phytonutrients like carotenoids phenolics, anthocyanins, and flavonoids. The fruit contains an exorbitant amount of ascorbic acid in the range of 1500-4500 mg/100 g, which is around 50-100 times than that of orange or lemon. The fruit can be used to make juices and pulps, vitamin C concentrate, and baby food, among other things.
Having a reservoir of phytonutrients, the fruit exhibits high antioxidant capacity and several interesting biofunctional properties like skin whitening effect, anti-aging and multidrug resistant reversal activity.
A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, including the acerola fruit. Among the 11 fruit pulps tested, acerola was the highest-scoring fruit, meaning it had the most antioxidant potency, with a Trolox equivalent antioxidant capacity score of 53.2 mg.
