Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleraceae Mart.) during ripening.

https://www.repositorio.ufop.br/bitstream/123456789/4746/1/ARTIGO_DietSupplementationA%c3%a7ai.pdf

Diet supplementation with acai (Euterpe oleracea Mart.) pulp improves biomarkers of oxidative stress and the serum lipid profile in rats.

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

The polyphenolic composition of Euterpe oleracea Mart. (Açai palm) fruit was investigated by HPLC-DAD-UV-Vis and HPLC-MS. Açai palm is widely diffused and cultivated in Amazon regions and especially in the Pará state (Brazil), because the pulp of the fruit is largely consumed as food. This study confirms the presence of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside as major anthocyanic compounds. Moreover, four main compounds were also identified for the first time, i.e. homoorientin, orientin, taxifolin deoxyhexose, and isovitexin. Traces of a methyl-derivative of homoorientin were also detected. The amount of total anthocyanins was 0.5 mg g−1 of the dried pulp weight and the amount of the other flavonoids was 3.5 mg g−1 of the dried pulp weight. No other reports on the presence of non-anthocyanic flavonoids in Euterpe oleracea Mart. have been found so far.

Polyphenolic constituents of fruit juice of Euterpe oleracea Mart. (Açai palm).

Juçara fruit (Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds.

The objective of this study was to determine the proximal composition, the fatty acid profile, the content of minerals, tannins, polyphenols, anthocyanins, the antioxidant capacity and the color of the acai pulp (Euterpe oleracea Mart) collected in the Venezuelan Amazon from 2 harvests of the year 2005. For the proximal analysis, the official methods were used and the minerals were analyzed by the induced plasma technique. Polyphenols, tannins and anthocyanins were determined by spectrophotometric methods and the antioxidant capacity was analyzed by DPPH method. Results in dry basis indicated that acai has a high lipids content (49.4% and 33.1%), proteins (13.8% and 9.3%), ash (5.2% and 2.2%) and total dietary fiber (27.3% and 18.0%). It stands out that 71% of the acai fat is oleic acid and that the Fe content of the first and second harvest was 0.023 and 0.015 mg/100g, respectively; polyphenols 5.02 and 2.20 g/100 g; tannins 0.70 and 1.37 g/100g; anthocyanins 0.73 and 1.60 g/100g and the antioxidant capacity 88.03 and 87.87%, respectively. It is concluded that the acai or manaca collected in the Venezuelan Amazon has a high nutritional value and contains antioxidant compounds which suggests the need to industrialize it to take advantage to the maximum of its properties.

Sangronis Elba

Papers

[Characterization of the acai or manaca (Euterpe oleracea Mart.): a fruit of the Amazon].