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Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits.
Int J Food Sci Nutr. 2005 Feb; 56(1):53-64.IJ

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.

Authors+Show Affiliations

Institute of Nutritional and Food Sciences, University of Bonn, Bonn, Germany.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16019315

Citation

Lichtenthäler, Ramona, et al. "Total Oxidant Scavenging Capacities of Euterpe Oleracea Mart. (Açaí) Fruits." International Journal of Food Sciences and Nutrition, vol. 56, no. 1, 2005, pp. 53-64.
Lichtenthäler R, Rodrigues RB, Maia JG, et al. Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits. Int J Food Sci Nutr. 2005;56(1):53-64.
Lichtenthäler, R., Rodrigues, R. B., Maia, J. G., Papagiannopoulos, M., Fabricius, H., & Marx, F. (2005). Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits. International Journal of Food Sciences and Nutrition, 56(1), 53-64.
Lichtenthäler R, et al. Total Oxidant Scavenging Capacities of Euterpe Oleracea Mart. (Açaí) Fruits. Int J Food Sci Nutr. 2005;56(1):53-64. PubMed PMID: 16019315.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits. AU - Lichtenthäler,Ramona, AU - Rodrigues,Roberta Belandrino, AU - Maia,José Guilherme S, AU - Papagiannopoulos,Menelaos, AU - Fabricius,Heinz, AU - Marx,Friedhelm, PY - 2005/7/16/pubmed PY - 2005/9/9/medline PY - 2005/7/16/entrez SP - 53 EP - 64 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 56 IS - 1 N2 - 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. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/16019315/Total_oxidant_scavenging_capacities_of_Euterpe_oleracea_Mart___Açaí__fruits_ DB - PRIME DP - Unbound Medicine ER -