## 2 Results and Discussion
### Bioactive Compounds
[42], analyzing varieties from Kenya, reported values of 1649.14 EAG/100 g for the red-fleshed variety, 1386.54 EAG/100 g for the white-fleshed variety, and 1410.27 EAG/100 g for the strawberry variety. Foods rich in polyphenols are of interest to consumers due to their ability to prevent many chronic diseases [43]. In total flavonoids (TF), all samples differed statistically from each other (_p_ < 0.05), with acerola showing the highest content (12.64 mg/100 g), followed by the blend (8.22 mg/100 g), favored by the high content provided by acerola, presenting twice the value determined in pitanga (4.05 mg/100 g) and approximately four times that of guava (1.91 mg/100 g). Higher levels of TF were quantified by [PERSON] et al. [39] in samples of pitanga in nature with a value of 28.7 mg/100 g, in frozen pitanga pulp with a value of 28.0 mg/100 g, and in pitanga jelly with a value of 35.7 mg/100 g; by [PERSON] et al. [42], who reported values ranging from 188.25 to 250.66 mg/100 g for three different varieties of guavas produced in Kenya; and by [PERSON] et al. [31], who determined a value of 16.16 mg/100 g in acerola pulp. Flavonoids are antioxidants and have antimutagenic, anti-inflammatory, antidiabetic, antimicrobial and antiviral effects [44]. Acerola had the highest anthocyanin contents, differing statistically from the others (_p_ < 0.05), except for the blend, which again proved to be superior to pitanga and guava. [PERSON] et al. [19], evaluating the quality of pitanga fruits during maturation, found a value of 7.0 mg/100 g of anthocyanins in the ripe fruit, and [PERSON] et al. [45], in red pitanga pulp, reported a content of 2.14 mg/100 g, both higher than that quantified in our study. Higher levels of anthocyanins were also verified by [PERSON] et al. [46] when performing the quantification of bioactive compounds in guavas bagged with fabrics of different colors, observing an anthocyanin content of 9.49 mg/100 g in the control sample (not bagged) and values ranging from 10.28 to 16.04 mg/100 g in the ones covered, concluding that the color of the packaging material influences the pigment content. Higher levels of anthocyanins were also verified by [PERSON] et al. [15], who, characterizing pulps, blends and jellies, observed values of 6.79 mg/100 g in acerola pulp and variations from 4.50 to 6.11 mg/100 g in acerola and jabuticaba blends in different proportions, including 1.52 mg/100 g in acerola jelly and from 1.56 to 1.96 mg/100 g in jellies of the blends. The carotenoid contents of the three pulps and the blend differed statistically from each other (_p_ < 0.05), with the highest value being determined in acerola, followed by the blend, which conferred higher values than those of pitanga and guava. All values were higher than those observed by [PERSON] et al. [47] in guava slices (1.34 mg/100 g bu), by [PERSON] et al. [48] in guava pulp (0.6082 mg/100 g) and by [PERSON] et al. [49] in two hybrids and a commercial variety of acerola, which showed values of 0.016, 0.004 and 0.007 mg/100 g, respectively. These differences in carotenoid contents may be associated with the losses that occur during processing due to crushing the fruits and enzymatic or non-enzymatic oxidative degradation [50]. In pitanga pulp, the highest lycopene content was observed, followed by acerola and the blend. Low lycopene levels were also found by [PERSON] et al. [51] when evaluating five guava cultivars. They found the presence of lycopene in four, with values ranging from 0.0037 to 0.0332 mg/100 g. Low levels were also found by [PERSON] et al. [47] in guava slices with a content of 0.0867 mg/100 g. In the red and orange pitangas evaluated by [PERSON] et al. [52], values of 0.166 and 0.151 were identified, respectively, lower than the pitanga pulp shown in Table 2.