Total oxidant scavenging capacities ofEuterpe oleraceaMart. (Açaí) fruits

Abstract

The antioxidant capacities of 11 commercial and non-commercial samples of Euterpe oleracea Mart. (açaí) fruit pulp were studied with the total oxidant scavenging capacity assay in a modified and automated version against three reactive oxygen species. The antioxidant capacities of all purple açaí samples were found to be excellent against peroxyl radicals, good against peroxynitrite and poor against hydroxyl radicals compared with common European fruit and vegetable juices recently analysed. In all cases the correlation between sample concentration and antioxidant capacities was non-linear. The antioxidant capacities against all three reactive oxygen species of the fruit pulp from one white açaí variety were very low. The phenolic compounds in purple açaí fruit pulp were identified by high-performance liquid chromatography-mass spectrometry, and the two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, were quantified by high-performance liquid chromatography-visible spectrometry. The contributions of the anthocyanins to the overall antioxidant capacities of the fruit were estimated to be only approximately 10%. Obviously, compounds not yet identified are responsible for the major part of the antioxidant capacities of the açaí fruit pulp.

POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

“…Antioxidant activity by DPPH method -Regarding the açai pulp, the antioxidant activity found in 100 g of pulp used in this study (Table 4) was below the results found by Schultz (2008) in fresh pulp (9.2 µMol TE g -1 ) and Kuskoski et al (2006) (6.9 µMol TE g -1 ), being mainly related to its content of anthocyanins (LICHTENTHÄLER et al, 2005). Barbosa et al (2016) conclude that antioxidant effects of açai may stem from the neutralization of free radicals, preventing their attack on other molecules, and/or from the modulation of enzymes involved in oxidative stress, showing the importance of this fruit to health benefitis.…”

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

“…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).…”

“…Considerable interest has been generated by the açai's high antioxidant capacity, attributed to its polyphenolic compounds (Lichtenthãler et al, 2005;Pacheco-Palencia et al, 2007;Kang et al, 2010). Anthocyanins are the predominant polyphenols and account for more than 90% of açaí's total polyphenolic contents (Pacheco-Palencia et al, 2009).…”

<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.…”