Açaí (Euterpe oleraceae) ‘BRS Pará’: A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

Abstract

This article reports a study of the concentrations of dietary fiber (DF) and antioxidant capacity in fruits (pulp and oil) of a new açaí (Euterpe oleraceae) cultivar-'BRS-Pará', with a view to determine the possibility of using it as a source of antioxidants in functional foods or dietary supplements. Results show that 'BRS-Pará' açaí fruits has a high content of DF (71% dry matter) and oil (20.82%) as well as a high antioxidant capacity in both defatted matter and oil. 'BRS-Pará' Açaí fruits can be considered as an excellent source of antioxidant dietary fiber. Antioxidant capacity of açaí 'BRS-Pará' oil by DPPH assay was higher (EC 50 = 646.3 g/g DPPH) than extra virgin olive oil (EC 50 = 2057.27 g/g DPPH). These features provide açaí 'BRS-Pará' fruits with considerable potential for nutritional and health applications.

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

“…This value was lower than those observed for cold pressed oils from almond (3.19), Brazil nut (1.11), hazelnut (1.29) and pecan (2.11) (Castelo-Branco et al, 2016). However, it was higher than the value calculated for açai oil (0.41), based on the composition reported by Rufino et al (2011). The higher the PUFA/SAT ratio, the lower the oxidative stability of edible oils is.…”

“…According to the authors, there was an increase in monounsaturated and polyunsaturated fatty acid contents during ripening. Rufino et al (2011) evaluated the fatty acid composition of 'BRS-Pará' açai fruit pulp and verified that it was composed of 27% saturated, 62% monounsaturated and 11% polyunsaturated fatty acids (PUFAs), indicating that the jussara oil obtained in the present work was richer in PUFAs, mainly C18:2.…”

“…Açai oil has been recently characterized by some authors, who found a composition of around 73% unsaturated fatty acids and 27% saturated fatty acids, being mainly composed of oleic acid (C18:1), and in minor proportions, palmitic and linoleic acids (C16:0 and C18:2, respectively) (Batista et al, 2016;Rufino et al, 2011). Jussara oil properties were evaluated by Borges et al (2011), which observed fatty acids composition similar to açai oil.…”

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

“…The fruit is generally consumed as juice and it is acknowledged for its functional properties in food and nutraceutical products, due to its extremely high antioxidant capacity and potential anti-inflammatory activities. Açaí fruit has received international interest mainly due to its potential health benefits associated to phenolic composition and antioxidant capacity (Del Pozo-Insfran, Brenes, & Talcottt, 2004;Lichtenthaler et al, 2005;Schauss et al, 2006;Rufino et al, 2011). Muller, Gnoyke, Popken, and Bohm (2010) showed that the oxygen Acta Scientiarum.…”

DESENVOLVIMENTO E AVALIAÇÃO DA QUALIDADE DE SORVETE DE IOGURTE SIMBIÓTICO, DE LEITE DE BÚFALA ENRIQUECIDO COM POLPA DE AÇAÍ (Euterpe oleracea)

“…Na Amazônia, o açaí (Euterpe oleracea Mart.) é muito consumido pela população regional devido ao seu sabor exótico e fonte de importantes nutrientes, e só no estado do Pará estão 95% da sua produção (MENEZES et al, 2008;RUFINO et al, 2011). Esse produto tem sido comercializado de diversas formas, tais como, polpa pasteurizada, açaí com xarope de guaraná, açaí em pó, doce de leite com açaí e geleia.…”