Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Acai Berries.

ABSTRACT: Chemical composition analysis of açaí extracts revealed higher levels of total polyphenol content in purple açaí samples for both commercial (4.3-44.7 gallic acid equivalents mg/g) and non-commercial samples (30.2-42.0 mg/g) compared to white (8.2-11.9 mg/g) and oil samples (0.8-4.6 mg/g). The major anthocyanin compounds found in purple açaí samples were cyanidin-3-glucoside and cyanidin-3-rutinoside with total concentrations in the range of 3.6-14.3 cyanidin-3-glucoside equivalents mg/g. The oligomeric proanthocyanidins were quantified in the range of 1.5-6.1 procyanidin B1 equivalents mg/g. Moreover, açaí presented significant levels of calcium, magnesium, manganese, iron, zinc and copper, essential minor and trace elements, in comparison with other berries. All of the açaí extracts at 5

SUBMITTER: Matta FV 

PROVIDER: S-EPMC7602988 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature