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Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps.
J Sci Food Agric. 2017 Mar; 97(5):1467-1474.JS

Abstract

BACKGROUND

Açaí has been reported to contain many bioactive compounds, including phenolic compounds such as anthocyanins. This study aimed to determine the chemical composition and antioxidant potential of pulps of three different açaí genotypes from the Active Germplasm Bank of Embrapa Eastern Amazon and three commercial açaí pulps from Belém, state of Pará, Brazil.

RESULTS

Anthocyanin 3-rutinoside was the major anthocyanin present in freeze-dried açaí pulp samples. The commercial sample C showed the greatest amounts of cyanidin 3-glucoside and cyanidin 3-rutinoside (18 942 and 34 397 µg g-1 respectively). The content of phenolic compounds varied significantly among the commercial and genotype samples, and vanillic acid was found in the highest concentration in the samples studied. All açaí samples showed high DPPH, ORAC and TEAC values, confirming the exceptionally high radical-scavenging capacity of açaí pulp previously reported by other researchers.

CONCLUSION

The commercial samples showed higher antioxidant capacity and higher levels of anthocyanins and non-anthocyanic compounds than those of the genotype samples. Among the genotypes studied, L4P16 stood out for its higher contents of fibre and bioactive compounds and higher antioxidant capacity, indicating that this genotype has great potential for use in plant breeding programs that should be further explored. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Carvalho AV
Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil.
Ferreira Ferreira da Silveira T
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, n. 80, CEP 13083-862, Campinas, SP, Brazil.
Mattietto RA
Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil.
Padilha de Oliveira MD
Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil.
Godoy HT
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, n. 80, CEP 13083-862, Campinas, SP, Brazil.

MeSH

AnthocyaninsAntioxidantsBrazilEuterpeFood HandlingFruitPhenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27384812

Citation

Carvalho, Ana Vânia, et al. "Chemical Composition and Antioxidant Capacity of Açaí (Euterpe Oleracea) Genotypes and Commercial Pulps." Journal of the Science of Food and Agriculture, vol. 97, no. 5, 2017, pp. 1467-1474.
Carvalho AV, Ferreira Ferreira da Silveira T, Mattietto RA, et al. Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. J Sci Food Agric. 2017;97(5):1467-1474.
Carvalho, A. V., Ferreira Ferreira da Silveira, T., Mattietto, R. A., Padilha de Oliveira, M. D., & Godoy, H. T. (2017). Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. Journal of the Science of Food and Agriculture, 97(5), 1467-1474. https://doi.org/10.1002/jsfa.7886
Carvalho AV, et al. Chemical Composition and Antioxidant Capacity of Açaí (Euterpe Oleracea) Genotypes and Commercial Pulps. J Sci Food Agric. 2017;97(5):1467-1474. PubMed PMID: 27384812.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. AU - Carvalho,Ana Vânia, AU - Ferreira Ferreira da Silveira,Tayse, AU - Mattietto,Rafaella de Andrade, AU - Padilha de Oliveira,Maria do Socorro, AU - Godoy,Helena Teixeira, Y1 - 2016/08/05/ PY - 2015/12/23/received PY - 2016/06/21/revised PY - 2016/06/30/accepted PY - 2016/7/8/pubmed PY - 2017/9/7/medline PY - 2016/7/8/entrez KW - anthocyanins KW - antioxidant activity KW - bioactive compounds KW - phenolic compounds SP - 1467 EP - 1474 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 5 N2 - BACKGROUND: Açaí has been reported to contain many bioactive compounds, including phenolic compounds such as anthocyanins. This study aimed to determine the chemical composition and antioxidant potential of pulps of three different açaí genotypes from the Active Germplasm Bank of Embrapa Eastern Amazon and three commercial açaí pulps from Belém, state of Pará, Brazil. RESULTS: Anthocyanin 3-rutinoside was the major anthocyanin present in freeze-dried açaí pulp samples. The commercial sample C showed the greatest amounts of cyanidin 3-glucoside and cyanidin 3-rutinoside (18 942 and 34 397 µg g-1 respectively). The content of phenolic compounds varied significantly among the commercial and genotype samples, and vanillic acid was found in the highest concentration in the samples studied. All açaí samples showed high DPPH, ORAC and TEAC values, confirming the exceptionally high radical-scavenging capacity of açaí pulp previously reported by other researchers. CONCLUSION: The commercial samples showed higher antioxidant capacity and higher levels of anthocyanins and non-anthocyanic compounds than those of the genotype samples. Among the genotypes studied, L4P16 stood out for its higher contents of fibre and bioactive compounds and higher antioxidant capacity, indicating that this genotype has great potential for use in plant breeding programs that should be further explored. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27384812/Chemical_composition_and_antioxidant_capacity_of_açaí__Euterpe_oleracea__genotypes_and_commercial_pulps_ DB - PRIME DP - Unbound Medicine ER -