Chemical composition and antioxidant capacity of açaí (<i>Euterpe oleracea</i>) genotypes and commercial pulps

Carvalho, Ana Vânia; Silveira, Tayse Ferreira Ferreira da; Mattietto, R. de A.; Oliveira, M. do S. P. de; Godoy, Helena Teixeira

doi:10.1002/jsfa.7886

Cited by 55 publications

(26 citation statements)

References 47 publications

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“…It was noted that almost half of the dried matter was composed of lipids (47.59%), which makes the açai pulp a food of high energetic value. The results of protein, lipid, and ash determination agree with the findings reported by Tonon et al [7] and Carvalho et al [30]. However, the amounts of digestible carbohydrates and fiber are discordant between our study and the previous two.…”

Section: Açai Compositionsupporting

confidence: 91%

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

et al. 2018

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The industry of açai-based products has been growing in the last few years. Knowledge about the physical properties of açai pulp, including its rheology, is essential to the optimization of industrial processes. This work presents the rheological behavior of açai berry pulp in relation to the effects of shear rate, temperature, and time of shearing. The entire study was carried out in the temperature range of 10-70 °C. Açai pulp showed a non-Newtonian, pseudoplastic, and time-dependent behavior. Four upward and backward shear rate cycles were evaluated, resulting in complex hysteresis loops, in which thixotropy and anti-thixotropy zones were observed. Downward flow curves could be satisfactorily represented by the Power-Law rheological model. The stress profiles as a function of shear rate obtained in the first upward curves suggest a breakdown of the initial fluid structure at low shear rates. Tests were also carried out at a constant shear rate of 20 s and, in this case, the Weltman model of thixotropy satisfactorily fit the experimental data. The activation energy, which was calculated by the Arrhenius equation, was 29.0 kJ/mol. The achievements of this work may be useful to further studies about açai pulp rheology and may contribute to process design in the açai industry.

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Section: Açai Compositionsupporting

confidence: 91%

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

et al. 2018

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“…Data showed that cyanidin-3- O -glucoside is the major anthocyanin. These findings agreed with those of previous studies that also found that cyanidin-3- O -glucoside was the major anthocyanin found in the acai extracts [ 12 , 13 ]. Results also showed that independent of the concentration of the acai dye, the anthocyanin concentration was similar ( Table 3 ), and this result is probably because we employed the same prime material.…”

Section: Discussionsupporting

confidence: 93%

Analysis of Anthocyanins Extracted from the Acai Fruit (Euterpe oleracea): A Potential Novel Vital Dye for Chromovitrectomy

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Lima-Filho

et al. 2018

Journal of Ophthalmology

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Purpose To classify and quantify anthocyanins in a vital dye extracted from the acai fruit (Euterpe oleracea), adjust pH and osmolarity, and perform lyophilization to develop a new chromovitrectomy dye. Methods Three dye concentrations 10%, 25%, and 35% (equivalent to 100, 250, and 350 mg of lyophilized acai fruit pulp extract samples) were evaluated when diluted in 1 ml of phosphate-buffered solution (pH 7 and 300 mOsm). The dye was analyzed by mass spectrometry and high-performance liquid chromatography (HPLC) to identify and quantify anthocyanins molecules. Results The pH and osmolarity correction and lyophilization were performed without damaging the anthocyanin molecular structure. Mass spectrometry confirmed the presence of five anthocyanins in the three concentrations of the dye. Cyanidin-3-O-glucoside was the major anthocyanin found. HPLC showed that the concentration of anthocyanin was similar, independent of the dye concentration tested. Conclusions Lyophilization and the correction of pH and osmolarity (7.00 and 300 mOsm, resp.) were performed successfully. Five anthocyanins are present in the dye from the acai fruit. The major anthocyanin is cyanidin-3-O-glucoside. Independent of the dye concentration tested, the anthocyanin concentration was similar. Standardized chemical characteristics of this new dye may allow its use during chromovitrectomy in humans.

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“…The principal flavonoid responsible for this anti-inflammatory activity is the flavone velutin [12]. Açaí fruit is also composed by high content of polyphenolic compounds, especially anthocyanins, as major components cyanidin-3-glucoside and cyanidin-3-rutinoside, and phenolic acids [13,14,15]. Açaí is commonly sold as dehydrated powder to be added to food, in dietary supplements or beverages.…”

Section: Introductionmentioning

confidence: 99%

Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

et al. 2019

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The açaí fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to the low thermal stability of these functional components. The objective of this work was the encapsulation of açaí fruit antioxidants into electrosprayed zein, a heat-resistant protein, to improve their bioavailability and thermal resistance. First, the hydroalcoholic açaí extract was selected due to its high polyphenolic content and antioxidant capacities, and, subsequently, it was successfully encapsulated in electrosprayed zein particles. Scanning electron microscopy studies revealed that the resulting particles presented cavities with an average size of 924 nm. Structural characterization by Fourier transform infrared spectroscopy revealed certain chemical interaction between the active compounds and zein. Encapsulation efficiency was approximately 70%. Results demonstrated the effectiveness of the encapsulated extract on protecting polyphenolic content after high-temperature treatments, such as sterilization (121 °C) and baking (180 °C). Bioaccesibility studies also indicated an increase of polyphenols presence after in vitro digestion stages of encapsulated açaí fruit extract in contrast with the unprotected extract.

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Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps

Cited by 55 publications

References 47 publications

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

Analysis of Anthocyanins Extracted from the Acai Fruit (Euterpe oleracea): A Potential Novel Vital Dye for Chromovitrectomy

Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

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