Acerola is a key reference for the nutraceutical industry. There are however several qualities of acerola available on the market. We will tell you more about this in this article to help you make the right choice.

Different qualities of acerola available

Acerola is a small fruit native to South America and is undoubtedly the best natural source of vitamin C for the nutraceutical industry. To capitalise on this property, numerous acerola extracts are proposed today, but they vary considerably.

Different qualities of acerola can be distinguished by:

• Natural vitamin C level which can vary significantly from one product to another;
• The presence of added vitamin C, a possible option for increasing the vitamin C level of an acerola extract;
• The growing conditions with the possibility of opting for acerola extracts derived from organic farming practices.

Among these parameters, natural vitamin C levels appear as the main quality criteria. For example, acerola extract titrated at 17% has been widely acclaimed because it relies on ideal dosing and optimal bioavailability. Vitamin C is maintained in its natural matrix and can be easily absorbed once it is in the organism.

Numerous decisive factors for the quality of acerola

Vitamin C levels of an acerola extract are key selection criteria and depend on numerous parameters. From new cultivation of acerola to the stabilising of active components, every stage of the production chain is crucial.

The following are some factors which can influence the vitamin C levels of an acerola extract:

• The varietal selection since not all varieties offer the best concentration of vitamin C;
• Growing conditions, in particular the water status of the fruit tree which must be sufficient but not excessive;
• The harvest time since vitamin C becomes concentrated while the acerola is growing. The level however drops suddenly as the fruit gets closer to becoming ripe;
• Harvest conditions since the fruit must not be damaged in view of preserving the nutritional qualities of acerola;
• The interval time between the fruit harvest and the pressing must be as short as possible to limit the breaking down of vitamin C;
• The interval time between the pressing and the stabilisation of active components must likewise be reduced as much as possible;
• Transformation conditions also have an influence since vitamin C is a very fragile active component and is sensitive to light, heat and air.

The expertise of producers, harvesters and processors is thus crucial in view of offering the best qualities of acerola. For this reason, Natural Origins has chosen to set up a premium supply chain. All those involved in the supply chain work hand in hand. The most crucial stages to ensure the quality of acerola extracts are carried out within 24 hours following the harvest.

Feel free to discover the results of this collective work project on our natural ingredients e-platform.