Polyphenolic Constituents of Fruit Pulp of Euterpe oleracea Mart. (A�ai palm)

Gallori, Sandra; Bilia, Anna Rita; Bergonzi, Maria Camilla; Barbosa, Wagner Luiz Ramos; Vincieri, F. F.

doi:10.1365/s10337-004-0305-x

Cited by 88 publications

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“…Other anthocyanidins and anthocyanins were under the detection limit in the açai samples used in this study. This agrees with the results reported by Gallori (Gallori, et al, 2004). As shown in Table 1, the total amounts of anthocyanins in the edible mesocarp/epicarp and fibrous endocarp were 18.5 mg/g extracts (C3G, 5.49 mg/g; C3R, 13.0 mg/g) and 1.64 mg/g extracts (C3G, 0.39 mg/g; 1.25 mg/g), respectively.…”

Section: Resultssupporting

confidence: 91%

“…A ripened açai appears dark purple in color due to high amounts of anthocyanins, predominantly cyanidin-3-Oglucoside (C3G) and cyanidin-3-O-rutinoside (C3R) (Fig. 2) (Gallori, et al, 2004), indicating that açai might be one anthocyanin-rich food in addition to berries. Basically, açai has been consumed as a raw açai pulp made of the outer (mixture of mesocarp/epicarp and endocarp), edible layer, which is removed after steeping in cool water.…”

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confidence: 99%

“…The HPLC system employed to analyze anthocyanins was a JASCO system control program HSS-1500 (Tokyo, Japan) equipped with juice and ice cream (Sabbe, et al, 2009). Recently, some research groups have reported properties of açai: detailed information of constituents including anthocyanins, of taste, and of antioxidant potency using in vitro and in vivo assay systems (Del Pozo-Insfran, et al, 2004;Gallori, et al, 2004;Chin, et al, 2008;Mertens-Talcott, et al, 2008;PachecoPalencia, et al, 2008;Sabbe, et al, 2009;Oliveira de Souza, et al, 2010;Sun, et al, 2010). However, all of those groups used frozen açai pulp or its freeze-dried powder for research materials, not fresh açai fruit.…”

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Anthocyanins in Mesocarp/Epicarp and Endocarp of Fresh Acai (Euterpe oleracea Mart.) and their Antioxidant Activities and Bioavailability

Agawa

Sakakibara

Iwata

et al. 2011

FSTR

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We measured anthocyanin levels in fresh açai (Euterpe oleracea Mart.), a native Amazonian palm fruit; cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) in mesocarp/epicarp portion were 5.49 and 13.0 mg/g extracts, respectively, and these amounts were remarkably higher than that in endocarp. Hydrophilic ORAC assay suggested that açai mesocarp/epicarp extracts had potent antioxidant activity compared to blueberry extract. Following, absorption and excretion of açai anthocyanins were evaluated. After oral administration of açai extracts (400 mg/kg body weight) to rats, C3G and C3R appeared as intact forms in the plasma as maximum amounts of 101.0 ± 55.6 nmol/L at 60 min and 537.0 ± 99.1 nmol/L at 120 min after administration, respectively. Most of these anthocyanins were excreted in urine by 2 h post-administration time. In conclusion, fresh açai contained hydrophilic antioxidants including C3G and C3R, and therefore has strong antioxidant potency especially in the mesocarp/epicarp portion. Upon consumption, açai anthocyanins appeared as intact forms in plasma.Keywords: açai, anthocyanin, antioxidant activity, ORAC *To whom correspondence should be addressed. E-mail: kumazawa@u-shizuoka-ken.ac.jp † These authors contributed equally to this work IntroductionAnthocyanidins are important plant pigments responsible for red, blue and purple colors. Generally, anthocyanidins widely exist as glycoside derivatives, so-called anthocyanins, in colored fruits and vegetables, such as berries (Sakakibara, et al., 2003;Maatta-Riihinen, et al., 2004;Wu, et al., 2006;Koponen, et al., 2007;Ogawa, et al., 2008). Anthocyanidins and anthocyanins have been shown to exhibit a range of biological effects, including antioxidant activity, anticarcinogenesis, induction of apoptosis, anti-obesity, antidiabetes, and prevention of DNA damage (Rice-Evans, et al., 1996;Sakakibara, et al., 2002;Hou, 2003;Katsube, et al., 2003;Tsuda, et al., 2003;Cooke, et al., 2006;Duthie, 2007;Sasaki, et al., 2007;Tsuda, 2008). Interestingly, recent research suggests that anthocyanins can also prevent oxidative stress resulting from psychological stress (Rahman, et al., 2008). Consequently, the regular consumption of foods rich in anthocyanins has been considered to be associated with a reduced risk of developing chronic diseases (Harborne and Williams, 2000;Zafra-Stone, et al., 2007).Açai (Euterpe oleracea Mart.) is a palm plant widely distributed in the Amazonian area, especially Brazil. Açai is a multi-stemmed plant as shown in Fig. 1A, and its fruit looks similar to blueberry in appearance. The size of an individual açai fruit is about 1 to 1.5 cm in diameter. An outer, edible layer composed of mesocarp and very thin epicarp covers a lone, fibrous seed, consisting of the endocarp and endosperm (Fig. 1B). A ripened açai appears dark purple in color due to high amounts of anthocyanins, predominantly cyanidin-3-Oglucoside (C3G) and cyanidin-3-O-rutinoside (C3R) (Fig. 2) (Gallori, et al., 2004), indicating that açai might be one anthocyanin-rich foo...

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Section: Resultssupporting

confidence: 91%

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confidence: 99%

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confidence: 99%

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Anthocyanins in Mesocarp/Epicarp and Endocarp of Fresh Acai (Euterpe oleracea Mart.) and their Antioxidant Activities and Bioavailability

Agawa

Sakakibara

Iwata

et al. 2011

FSTR

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“…Technology Maringá, v. 38, n. 1, p. 7-11, Jan.-Mar., 2016 radical absorbance capacity rate of the açaí juice is nearly twice as high when compared to its ferricreducing antioxidant power and Trolox equivalent antioxidant capacity, revealing the excellent capacity of açaí anthocyanins to scavenge peroxyl radicals. Although highly appreciated in Brazil and even worldwide, the commercialization of the açaí fruit is still limited since it is a highly perishable fruit and processing is essential to preserve its bioactive compounds (Del Pozo-Insfran et al, 2004;Gallori, Bilia, Bergonzi, Barbosa, & Vincieri, 2004;Coisson, Travaglia, Piana, Capasso, & Arlorio, 2005). Pavan, Schmidt, and Feng (2012) proposed three drying methods (freeze-drying, refractance window-drying (RW), and hot-air drying) to dehydrate açaí juice, and concluded that the three methods produced samples with low water activity and relatively good product stability during storage.…”

Section: Introductionmentioning

confidence: 99%

<b>Stabilization of açaí (<i>Euterpe oleracea</i> Mart.) juice by the microfiltration process

et al. 2016

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ABSTRACT. Açaí berry, a Brazilian palm fruit widely distributed in northern South America, is acknowledged for its functional properties such as high antioxidant capacity and anti-inflammatory activities. Although the açaí juice is highly appreciated in Brazil and even worldwide, its commercialization is still limited. Microfiltration process is largely applied in juice processing, eliminating many of the traditional processing steps and reducing time, energy and addition of clarifying agents. Furthermore, microfiltration process may eliminate microorganisms and compounds responsible for turbidity in the juice. Current assay applies a microfiltration process to obtain a stabilized açaí permeate pulp. Microfiltrations of açaí pulp were carried out in a dead end configuration with a flat membrane of 0.22 μm pore size. Permeate pulp was characterized according to its turbidity, lipid concentration and microbiological analysis. . The microfiltration process reduced the initial açaí pulp turbidity by 99.98% and lipids were not identified in the permeate. Microbiological analysis showed that the contamination by microorganism decreased in the permeate pulp when compared to that in raw açaí pulp.Keywords: açaí, stabilization, membrane process, microfiltration.Suco de açaí estabilizado utilizando processo de microfiltração RESUMO. O açaí é um fruto da Amazônia reconhecido por suas propriedades funcionais, devido à sua elevada capacidade antioxidante e anti-inflamatória. Apesar da apreciação do suco de açaí no Brasil e no mundo, sua comercialização ainda é limitada. O processo de microfiltração é largamente aplicado no processamento de sucos, eliminando etapas de processamento tradicionais, reduzindo tempo, energia e adição de agentes de clarificação. Ademais, a microfiltração pode eliminar micro-organismos e compostos responsáveis pela turbidez do suco. Este estudo visou à aplicação do processo de microfiltração para obtenção de permeado estabilizado de polpa de açaí. Microfiltrações da polpa foram realizadas em um módulo de filtração com membrana plana com tamanho de poro de 0,22 μm. O permeado foi caracterizado quanto à turbidez e concentração de lipídeos, além de análises microbiológicas. O fluxo de permeado inicial foi de 103 kg m . A microfiltração reduziu a turbidez inicial da polpa de açaí em 99,98%, e lipídeos não foram identificados no permeado. As análises microbiológicas mostraram que houve diminuição da contaminação por micro-organismos no permeado em relação à polpa de açaí.Palavras-chave: açaí, estabilização, processos de separação por membranas, microfiltração.

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“…Anthocyanins are the predominant polyphenols and account for more than 90% of açaí's total polyphenolic contents (Pacheco-Palencia et al, 2009). Other nonanthocyanin polyphenol and phenolic acids were also present (Gallori et al, 2004;Lichtenthãler et al, 2005;Pacheco-Palencia et al, 2009;Tonon et al, 2010). On the other hand, anthocyanins, which belong to one class of polyphenols, may serve as antioxidants and play a photoprotective role by directly eliminating the reactive oxygen species during photooxidative stress (Zhang et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Multiple emulsions containing amazon oil: açaí oil (Euterpe oleracea)

Ferrari¹,

Rocha‐Filho

2011

Rev. bras. farmacogn.

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Abstract:The aim of this work was to formulate O/W/O multiple emulsions containing açaí oil as a model system and to evaluate their physical stability and in vivo Sun Protection Factor (SPF). Multiple emulsions are complex dispersion systems, known also as, "emulsions of emulsions". These emulsion systems, have significant potential in the cosmetic industry. Euterpe oleracea Mart., Arecaceae, popularly known in Brazil as "açaí", is an economically important plant. Açaí oil has been used as antioxidant and as anti-inflammatory activities. The multiple emulsions were prepared using a two-step procedure. The investigated formulations were characterized and their stability over time was evaluated by preliminary and accelerated stability. O/W/O multiple emulsions containing the same concentration of sunscreens with and without açaí oil were evaluated by the International Sun Protection Factor Test Method. The samples containing 70% (w/w) of primary emulsion, 5% (w/w) PEG-30-dipolyhydroxystearate, 10% (w/w) of açaí oil and 5% (w/w) of sucrose polybehenate have been found to be stable. The rheological measurements revealed that the samples exhibited non-Newtonian pseudoplastic flow behavior and thixotropy. To conclude, no statistical difference could be observed on the in vivo SPF to both multiple systems with or without açaí oil.

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Polyphenolic Constituents of Fruit Pulp of Euterpe oleracea Mart. (A�ai palm)

Cited by 88 publications

References 3 publications

Anthocyanins in Mesocarp/Epicarp and Endocarp of Fresh Acai (Euterpe oleracea Mart.) and their Antioxidant Activities and Bioavailability

Anthocyanins in Mesocarp/Epicarp and Endocarp of Fresh Acai (Euterpe oleracea Mart.) and their Antioxidant Activities and Bioavailability

<b>Stabilization of açaí (<i>Euterpe oleracea</i> Mart.) juice by the microfiltration process

Multiple emulsions containing amazon oil: açaí oil (Euterpe oleracea)

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