Pre-Clinical and Clinical Studies

Phytochemical Composition and Pigment Stability of Açaí
(Euterpe oleracea Mart.).

Anthocyanin and polyphenolic compounds, present in açaí were determined and their respective contribution to the overall antioxidant capacity established. Colour stability of açaí anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 °C) were also determined and compared to common anthocyanin sources. Additionally, stability in a model beverage system was evaluated in the presence of ascorbic acid and naturally occurring polyphenolic cofactors. Cyanidin 3-glucoside (1040 mg/L) was the predominant anthocyanin in açaí and correlated to antioxidant content, while 16 other polyphenolics were detected from 4 to 212 mg/L. Red grape anthocyanins were most stable in the presence of hydrogen peroxide, while açaí and pigments rich in acylated anthocyanins displayed lower colour stability in a temperature-dependent manner. In the presence of ascorbic acid, acylated anthocyanin sources generally had increased colour stability. Açaí was recognized for its functional properties for use in food and nutraceutical products.