Propriedades bioativas e aplicações tecnológicas da acerola (Malpighia emarginata): revisão de escopo

Abstract

Background: Acerola (Malpighia emarginata), a tropical fruit belonging to the Malpighiaceae family, is widely cultivated in Brasil and has aroused scientific interest due to its rich bioactive compounds, health benefits and technological potential. Given the growing number of studies on the subject, it is essential to gather and understand the potential of this fruit. Objective: To map the scientific evidence on the bioactive compounds, present in different parts and/or products of acerola, their health benefits and their technological applications. Methodology: The Population, Concept and Context (PCC) strategy was used, in which the population refers to acerola (Malpighia emarginata), the concept encompasses its bioactive properties, health benefits and technological applications, and the context encompasses the scientific studies on the subject. Initially, 781 studies were identified, but only 71 met the inclusion criteria. Results: The results highlight the pulp of the fruit and its derived products, evidencing its nutritional richness. Acerola pulp showed an average vitamin C concentration of 1,714.77 mg/100 g, while the fruit pomace flour revealed significant levels of this vitamin, ranging from 2,748.03 mg/100 g to 10,282.45 mg/100 g. In addition, the phenolic extract of the pulp demonstrated greater antioxidant activity compared to the fruit pulp itself, presenting values of 112.02 and 127.18 µmol Trolox/g in the DPPH and ABTS+ tests, respectively. These findings suggest potential health benefits, as demonstrated in in vitro and in vivo tests, including significant improvements in metabolic markers and reduction of oxidative damage. However, clinical trials are needed to validate its efficacy in humans. The growing interest of the food industry in acerola can be justified by its high content of antioxidants and vitamin C. Conclusion: This study highlights acerola as a functional food with great potential, both for its nutritional value and for its diverse technological applications. In addition, it points out promising areas for future research, encouraging the development of new food formulations that take advantage of its bioactive attributes.