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Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.).
J Agric Food Chem. 2004 Mar 24; 52(6):1539-45.JA

Abstract

Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of açai anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 degrees C) was also determined and compared to common anthocyanin sources. Additionally, stability in a model beverage system was evaluated in the presence of ascorbic acid and naturally occurring polyphenolic cofactors. Cyanidin 3-glucoside (1040 mg/L) was the predominant anthocyanin in açai and correlated to antioxidant content, while 16 other polyphenolics were detected from 4 to 212 mg/L. Red grape anthocyanins were most stable in the presence of hydrogen peroxide, while açai and pigments rich in acylated anthocyanins displayed lower color stability in a temperature-dependent manner. In the presence of ascorbic acid, acylated anthocyanin sources generally had increased color stability. Açai was recognized for its functional properties for use in food and nutraceutical products.

Authors+Show Affiliations

Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15030208

Citation

Del Pozo-Insfran, David, et al. "Phytochemical Composition and Pigment Stability of Açai (Euterpe Oleracea Mart.)." Journal of Agricultural and Food Chemistry, vol. 52, no. 6, 2004, pp. 1539-45.
Del Pozo-Insfran D, Brenes CH, Talcott ST. Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.). J Agric Food Chem. 2004;52(6):1539-45.
Del Pozo-Insfran, D., Brenes, C. H., & Talcott, S. T. (2004). Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.). Journal of Agricultural and Food Chemistry, 52(6), 1539-45.
Del Pozo-Insfran D, Brenes CH, Talcott ST. Phytochemical Composition and Pigment Stability of Açai (Euterpe Oleracea Mart.). J Agric Food Chem. 2004 Mar 24;52(6):1539-45. PubMed PMID: 15030208.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.). AU - Del Pozo-Insfran,David, AU - Brenes,Carmen H, AU - Talcott,Stephen T, PY - 2004/3/20/pubmed PY - 2004/5/8/medline PY - 2004/3/20/entrez SP - 1539 EP - 45 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 6 N2 - Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of açai anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 degrees C) was also determined and compared to common anthocyanin sources. Additionally, stability in a model beverage system was evaluated in the presence of ascorbic acid and naturally occurring polyphenolic cofactors. Cyanidin 3-glucoside (1040 mg/L) was the predominant anthocyanin in açai and correlated to antioxidant content, while 16 other polyphenolics were detected from 4 to 212 mg/L. Red grape anthocyanins were most stable in the presence of hydrogen peroxide, while açai and pigments rich in acylated anthocyanins displayed lower color stability in a temperature-dependent manner. In the presence of ascorbic acid, acylated anthocyanin sources generally had increased color stability. Açai was recognized for its functional properties for use in food and nutraceutical products. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15030208/Phytochemical_composition_and_pigment_stability_of_Açai__Euterpe_oleracea_Mart___ L2 - https://doi.org/10.1021/jf035189n DB - PRIME DP - Unbound Medicine ER -