Quang Binh Hoang , Ngoc Tram Pham , Trung Thien Le and Thi Ngoc Diep Duong *

* Correspondence: Thi Ngoc Diep Duong (email: diepngocduong@yahoo.com)

Main Article Content


Various studies have evaluated that acerola fruit is one of the best natural sources of vitamin- C. Besides that, the fruits also contain a high level of phenolic and carotenoids. The result tested in vitro performed that acerola extract can be antioxidative, anti-inflammatory, antihyperglycemic, antitumor antigenotoxic and hepatoprotective activity. The techniques such as pasteurization, fermentation, extraction, drying, encapsulation can diversify acerola products.

Keywords: acerola, bioactive compound, food processing, varolization.

Article Details


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