Produção Nacional
Antioxidant Capacity and Chemical Characterization of Açaí (Euterpe oleracea Mart.) Fruit Fractions
2016; Volume: 4; Issue: 5 Linguagem: Inglês
10.13189/fst.2016.040502
ISSN2331-5156
AutoresDaniela Souza Ferreira, Alex Linardi Gomes, Marta Gomes da Silva, Adriana Barreto Alves, Wellington Hortenci Dall Agnol, Roseli Aparecida Ferrari, Paulo Roberto Nogueira Carvalho, Maria Teresa Bertoldo Pacheco,
Tópico(s)Sensory Analysis and Statistical Methods
ResumoAçaí (Euterpe oleracea) has a high nutritional value because of its antioxidant compounds, which have the appeal of health benefits.This fruit is native of the floodplain of the Brazilian state of Pará, and was fractionated in peel, pulp, peel plus pulp, and seed.The aim of this research was to evaluate the nutritional composition, total phenolic content, total anthocyanins, antioxidant capacity and the fatty acid profile of these fractions.The highest lipid content (33.5 g.100g -1 DB) was present in the açaí pulp fraction and gas chromatography analysis showed unsaturated fatty acids (71.8%).The peel and seed fractions had the highest dietary fiber content (86.1 and 83.4 g.100g -1 DB, respectively), being insoluble dietary fiber predominant in the peel.The peel has the highest total anthocyanins (372.8 mg.100g -1 DB) and the seed has the highest total phenolic content (3602 mg.100g -1 DB) and the highest antioxidant capacity (88.5 µmol TE/g DB).The marketing approach in the industry of açaí products is aimed at its antioxidant and energy potential, considering the high content of lipids and carbohydrates, showing that 100g of fresh fruit has approximately 130 cal.These results show promising perspectives for the use of açaí fractions for new tropical products with considerable levels of nutrients and antioxidant capacity.
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