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Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.).
Arch Latinoam Nutr. 2011 Mar; 61(1):74-80.AL

Abstract

Commercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological quality, and antioxidant properties of such flour were evaluated. The fruit was purchased in Puerto Ayacucho, Venezuela, and a portion was manually pulped. Microbiological quality, proximal composition, minerals, polyphenols, tannins, anthocyanins, and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98 degrees C for 1 min in the same manner, manually pulped, dried by solar dehydration and the acai flour was also analysed. From the composition of the acai flour, its high content of fat (22.9%), protein (13.7%), dietary fibre (20.5%), total polyphenols (1.60 g/kg) and antioxidant capacity (79.97%) stood out. The blanching of the fruit and the solar dehydrating of the acai pulp did not modify the composition, but they improved its microbiological quality and reduced phenolic compounds and antioxidant capacity. The flour obtained is stable and innocuous and could be used to diversify the diet of the indigenous people of the Amazon region.

Authors+Show Affiliations

Laboratorio de Análisis de Alimentos, Departamento de Procesos Biológicos y Bioquímicas, Universidad Simón Bolívar, Caracas, Venezuela.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22097293

Citation

Sangronis, Elba, and Neida Sanabria. "Impact of Solar Dehydration On Composition and Antioxidant Properties of Acai (Euterpe Oleracea Mart.)." Archivos Latinoamericanos De Nutricion, vol. 61, no. 1, 2011, pp. 74-80.
Sangronis E, Sanabria N. Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.). Arch Latinoam Nutr. 2011;61(1):74-80.
Sangronis, E., & Sanabria, N. (2011). Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.). Archivos Latinoamericanos De Nutricion, 61(1), 74-80.
Sangronis E, Sanabria N. Impact of Solar Dehydration On Composition and Antioxidant Properties of Acai (Euterpe Oleracea Mart.). Arch Latinoam Nutr. 2011;61(1):74-80. PubMed PMID: 22097293.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.). AU - Sangronis,Elba, AU - Sanabria,Neida, PY - 2011/11/22/entrez PY - 2011/11/22/pubmed PY - 2012/4/27/medline SP - 74 EP - 80 JF - Archivos latinoamericanos de nutricion JO - Arch Latinoam Nutr VL - 61 IS - 1 N2 - Commercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological quality, and antioxidant properties of such flour were evaluated. The fruit was purchased in Puerto Ayacucho, Venezuela, and a portion was manually pulped. Microbiological quality, proximal composition, minerals, polyphenols, tannins, anthocyanins, and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98 degrees C for 1 min in the same manner, manually pulped, dried by solar dehydration and the acai flour was also analysed. From the composition of the acai flour, its high content of fat (22.9%), protein (13.7%), dietary fibre (20.5%), total polyphenols (1.60 g/kg) and antioxidant capacity (79.97%) stood out. The blanching of the fruit and the solar dehydrating of the acai pulp did not modify the composition, but they improved its microbiological quality and reduced phenolic compounds and antioxidant capacity. The flour obtained is stable and innocuous and could be used to diversify the diet of the indigenous people of the Amazon region. SN - 0004-0622 UR - https://www.unboundmedicine.com/medline/citation/22097293/Impact_of_solar_dehydration_on_composition_and_antioxidant_properties_of_acai__Euterpe_oleracea_Mart___ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -
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