Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity

The effect of stage of maturity on the chemical composition and volatile components of acerola (Malpighia punicifolia L.) was investigated in three different stages. Stage of maturation was characterized by different indicators such as color, vitamin C, soluble solids, protein, ash, moisture, titrable acidity, pH and sugars. Titrable acidity, sugars and soluble solids increased and vitamin C and protein decreased with the progress of maturation. The volatile fraction was analysed by GC–MS. It was possible to identify 31 compounds in the mature (red) fruits, such as acethyl-methyl-carbinol, 2-methyl-propyl-acetate, limonene, E-Z-octenal, ethyl hexanoate, isoprenyl butirate and acetofenone; 23 in the intermediate (yellow), such as, methyl hexanoate, 3-octen-1-ol and hexyl butirate; and 14 in the immature (green) fruit, such as methyl-propyl-ketone, E-Z-hexenyl-acetate and 1-octadecanol.