Phenolic compounds in acerola fruit (Malpighia punicifolia, L.)Anthocyanin aglycons and other phenolic compounds were identified in acerola (Malpighia punicifolia, L.). Anthocyanins, flavonoids and phenolic acids were fractionated and characterized by means of chromatographic and spectral data. The total content of anthocyanin pigments was 37.5 mg per 100 g of ripe acerola skin. The phenolic pigments identified were pelargonidin, malvidin 3,5-diglycoside and cyanidin 3-glycoside. Quercetin, kaempferol and the phenolic acids p-coumaric acid, ferulic, caffeic and chlorogenic were also identified.
flavonoids; anthocyanins; phenolic acids; acerola; Malpighia punicifolia L.
