## 2 Results and Discussion
### Identification and Quantification of Individual Phenolic Compounds  
Table 4 presents the composition of the phenolic compounds of the extracts of the whole pulp of acerola, guava, pitanga and the blend. In all, nineteen compounds were identified, including six phenolic acids (gallic acid, syringic acid, cafaric acid, chlorogenic acid, caffeic acid and p-comamic acid), six flavanols (procyanidin B1, procyanidin B2, epigallocatechin gallate, epicatechin, epicatechin gallate and catechin), four flavonoids (kaempferol 3-glucose, rutin, quercetin 3-glucose and isorhammetin), one flavone (hesperidin), one anthocyanin (malvidin 3-glucose) and one stilbene (trans-resveratrol). Of these, eighteen were detected in acerola, nine in guava, twelve in pitanga and fourteen in the blend. Phenolic acids are the metabolites responsible for the sensory characteristics of fruits, such as color, flavor and astringency, being classified into two subgroups: hydroxybenzoic acid and hydroxycinnamic acid [55]. Of the six identified acids, two (gallic and syringic acid) are hydroxybenzoic and four (caftaric, chlorogenic, p-coumaric and caffeic) are hydroxycinnamic. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameters** & **Acerola** & **Guava** & **Pitanga** & **Blend** \\ \hline Brightness (L*) & 18.77 \(\pm\) 0.56 A & 12.96 \(\pm\) 0.32 C & 13.35 \(\pm\) 0.15 C & 14.56 \(\pm\) 0.13 B \\ Red intensity (+a*) & 7.66 \(\pm\) 0.25 C & 10.33 \(\pm\) 0.69 B & 10.87 \(\pm\) 0.18 B & 11.93 \(\pm\) 0.29 A \\ Yellow intensity (+b*) & 2.44 \(\pm\) 0.26 D & 3.50 \(\pm\) 0.04 C & 8.78 \(\pm\) 0.21 A & 6.63 \(\pm\) 0.15 B \\ Chroma (C*) & 8,04 \(\pm\) 0.30 C & 10.91 \(\pm\) 0.65 B & 13.97 \(\pm\) 0.15 A & 13.65 \(\pm\) 0.24 A \\ Hue angle–h* (o) & 17.64 \(\pm\) 1.33 C & 18.76 \(\pm\) 1.33 C & 38.91 \(\pm\) 0.94 A & 29.08 \(\pm\) 0.94 B \\ \hline \hline \end{tabular}  
Means followed by the same letters in the lines do not differ statistically according to [PERSON]’s test at 5% probability (\(p\geq 0.05\)).  
\end{table} 
Table 3: Colorimetric parameters of the acerola, guava and pitanga pulp and the prepared blend. Gallic and chlorogenic acids were identified in the four samples, with higher levels in acerola, which had the greatest diversity of acids and the highest levels in relation to the other pulps. Gallic acid had the highest levels in the four analyzed samples (2.20 mg/100 g in acerola, 0.41 mg/100 g in guava, 0.71 mg/100 g in pitanga and 2.17 mg/100 g in the blend). [PERSON] et al. [56], studying acerolas at different maturation stages (green, semi-ripe and ripe), also identified gallic (470 to 536 mg/100 g) and caffeic (459 to 682 mg/100 g) acids, with the highest levels appearing in mature acerolas. Gallic acid is a polyphenol found mainly in red fruits and very important for human health due to its high antioxidant, antibacterial and anticancer activity [57]. Chlorogenic acid is one of the most available phenolic compounds in foods [58] and is of great importance, as it is an efficient natural antioxidant and anti-inflammatory, in addition to having broad-spectrum antibacterial activity and certain inhibition of _Escherichia coli_, _Staphylococcus aureus_, yeast, _Aspergillus niger_ and _Bacillus subtilis_, as well as good resistance activity against _Staphylococcus aureus_ and _Escherichia coli_[59]. The lowest diversity of phenolic acids was identified in guava, with only two, followed by pitanga and the blend, with three. The phenolic acids detected in the blend exceeded the levels found in guava and pitanga. Four phenolic acids were identified by [PERSON] \begin{table}
\begin{tabular}{c c c c c} \hline \hline  
Means followed by the same letters in the lines do not differ statistically according [PERSON]’s test at 5% probability (\(p\geq 0.05\)).  
\end{table} 
Table 4: Chromatographic profile of phenolic compounds in acerola, guava and pitanga pulp and the blend. et al.