Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

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ACEROLA

Source: Malpighia emarginata DC. (M.
glabraL.,M. punicifoliaL.,M. berteriana
Spreng.,M. lanceolataGriseb.,M. retusa
Benth., M. umbellata Rose) (Family
Malpighiaceae).

Common/vernacularnames:Acerola,Barbados,
Jamaica, Puerto Rico, and West Indian cherry,
and huesito.

GENERAL DESCRIPTION

Acerola is the fruit of a shrub or small tree that
grows to a height of 5 m. Fruits (drupes) are
globose, ovoid, or subglobose, 1–2 cm in di-
ameter, bright red, slightly resembling cher-
ries. Mature fruits are juicy and soft, with a
pleasant tart flavor.^1
BothM. glabraandM. punicifoliahave
been reported in the literature as a source of
acerola with high vitamin C content.1–3How-
ever, M. punicifoliaor its hybrid withM.
glabra appears to be the correct source
(MORTON2;WATT AND MERRILL).^1 More recently,
the plant species that supplies acerola has been
renamedM. emarginata(USFISB).
Malpighia emarginatais native to the West
Indies and is also found in northern South
America, Central America, Florida, and
Texasand and now increasingly grown world-
wide (e.g., USA, Brazil, and Australia) for use

in dietary supplements.^1 Its fruit is among the

richest known sources of natural vitamin C.

CHEMICAL COMPOSITION

Contains 1–4.5% vitamin C (ascorbic acid)

and dehydroascorbic acid, mainly the former,

in edible portion of fruit (cf. 0.05% in peeled

orange), which makes up about 80% of the

fruit. Vitamin C contentvaries withripeness of

the fruit (highest in green and lowest in fully

ripe fruit), season, climate, and locality.1,3–5

Othervitaminspresentinclude4300–12,500

IU/100 g vitamin A (cf. 11,000 IU/100 g for

raw carrots); thiamine, riboflavin, and niacin in

concentrations comparable to those in other

fruits.^1

Furfural was found as the main volatile

flavor constituent in the fruit ofM. emarginata

cultivated in Cuba, which was also found to

contain over 150 other volatile constituents;

among them, aliphatic esters (31%), terpe-

noids (24%), ketones and aldehydes (15%),

and alcohols (13%) made up the major com-

ponents.^6 Miscellaneous constituents include

calcium, iron, and phosphorus in comparable

concentrations to those of apple;l-malic acid;

dextrose, fructose, and sucrose; evidence of a

heat-resistant enzyme (not completely deac-

tivated at 103C) that breaks down ascorbic

acid during storage of pasteurized juice, re-

sulting in carbon dioxide buildup, causing

swelling of cans or explosion of bottles.1,2

6 Acerola