Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems

Amazon acai: Chemistry and biological activities: A review

“…The antiproliferative activity of the anthocyanin fractions was evaluated in HT-29 human colon adenocarcinoma cells. The monomeric fractions (0.5-100 µg cyanidin-3-glucoside equivalents/ml) presented a proliferation inhibition of up to 95.2 %, using HT-29 colon carcinoma cells and the polymeric anthocyanin fractions (0.5-100 µg cyanidin-3-glucoside equivalents/ml) induced up to 92.3% inhibition (Pacheco-Palencia et al, 2010).…”

“…It is a source of energy, fibre, anthocyanins, minerals and fatty acids. For this reason it is considered to be a functional food, helping the prevention of several degenerative diseases (Rosso, Hillbrand, Montilla, Bobbio, Winterhalter & Mercadante, 2008;Pacheco-Palencia & Talcott, 2010;Yuyama et al, 2011).…”

“…Acai has been the subject of studies for the food industry, and also for the cosmetic and pharmaceutical industries (Costa, Garcia-Diaz, Jimenez & Silva, 2013;Pacheco-Palencia & Talcott, 2010;Sabbe, Verbeke, Deliza, Matta & Van Damme, 2009;Menezes, Deliza, Chan & Guinard, 2011). Various biological activities are described in acai studies for both E. oleracea and E.…”

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

“…Schreiber et al (2010) and Talcott (2010) investigated the influence of polyphenolic cofactors addition on the phytochemical and colour stability of anthocyanins in açai fruit whose results indicated that flavone-C-glycoside is a colour enhancer and stabilizing agent. These results confirm previous study carried out by Chen and Hrazdina (1981) where it was found that the best cofactors are derived from flavonoids that contain many hydroxyl groups.…”

A reversed-phase high-performance liquid chromatography method combined with matrix solid-phase dispersion extraction for the determination of teflubenzuron, lufenuron and bifenthrin residues in lyophilized coconut water

“…Coconut (Cocos nucifera L.) has been the focus of increased international attention as a functional ingredient in fruit juices, beverage blends, dietary supplements, and dairy products (Pacheco-Palencia and Talcott, 2010). Besides, coconut water can be freeze dried using a lyophilization process which produces a stable composition retaining the inherent biological activity of its nutrients and growth factors.…”