Acerola Ingredient

Small but full of benefits, Acerola (Malpighia Emarginata; Malpighia glabra) is a wild plant that grows in tropical and subtropical climate zones, originating in Central America and the Septentrional area of South America. The fruit goes through a developing process, being easily detected by its colour that starts from green, changing to yellow and red tones when it is mature.


Acerola has the highest content of vitamin C in any of the plant-derived fruits/ berries.

Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and pro-inflammatory free radicals in the blood. Besides that, the levels of collagen production in our body increase, thus favouring the fight against premature ageing of the cells.


Vitamin A: Is extremely essential for health, since it is proven that improves vision, helps in growth, contributes to tooth formation, collagen formation, and is necessary for cell renewal. One unite of Acerola has more Vitamin A than an entire carrot.

Complex B Vitamins: The large amount of complex B vitamins present in acerola helps our body in the process of absorption of proteins, carbohydrates and fats, making the metabolism work more efficiently.

Potassium, Calcium and Magnesium: All present in high quantities within the fruit, help in the maintenance of our cardiovascular system.

Antioxidants: Acerola is rich in ferulic acid, tannin, quercetin and chlorogenic acid that all offer antioxidant properties

This makes our body capable of fighting free radicals with ease.


Fruits such as orange, lemon and mango are known worldwide for their high content of vitamin C. However, what no one knows is that Acerola has one of the highest rates of this vitamin, thus exceeding the vast majority of common fruits.


Acerola products are most commonly used by Food and Juice industries, as an ingredient to be added as a (form of) natural vitamin C in their final product. Besides the acerola juice itself, the concentrates are used to improve the nutritional profile of the final products such as juices, jams, soups, yogurt, smoothies, oatmeal, and even energy bars. It has also been well explored by pharmaceutical companies, typically as acerola powder, made either from freeze or spray dried acerola. It can also be used as a natural conserver for foods.