Açaí (Euterpe oleraceae) 'BRS Pará': A tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil

Food Research International (Impact Factor: 2.82). 08/2011; 44(7):2100-06. DOI: 10.1016/j.foodres.2010.09.011

ABSTRACT This article reports a study of the concentrations of dietary fiber (DF) and antioxidant capacity in fruits (pulp and oil) of a new açaí (Euterpe oleraceae) cultivar—‘BRS-Pará’, with a view to determine the possibility of using it as a source of antioxidants in functional foods or dietary supplements. Results show that ‘BRS-Pará’ açaí fruits has a high content of DF (71% dry matter) and oil (20.82%) as well as a high antioxidant capacity in both defatted matter and oil. ‘BRS-Pará’ Açaí fruits can be considered as an excellent source of antioxidant dietary fiber. Antioxidant capacity of açaí ‘BRS-Pará’ oil by DPPH assay was higher (EC50=646.3g/g DPPH) than extra virgin olive oil (EC50=2057.27g/g DPPH). These features provide açaí ‘BRS-Pará’ fruits with considerable potential for nutritional and health applications.

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    • "In the DPPH assay, a large volume of freshly prepared DPPH solution (2.9–3.9 ml) is required daily (Rufino et al., 2011; Villano, Fernandez-Pachon, Moya, Troncoso, & Garcıa-Parrilla, 2007). To avoid this limitation, storage of the DPPH stock solution at low temperature has been reported (Shian, Abdullah, Musa, Maskat, & Ghani, 2012). "
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    Food Chemistry 12/2013; 141(4):4102-6. DOI:10.1016/j.foodchem.2013.06.112 · 3.39 Impact Factor
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    • "Research on radical scavenging activity was based on air-drying temperature (P < 0.05) as seen in Table 3. Antioxidant capacity associated with phenolic compounds was determined by FRAP assay and DPPH methodologies. The different drawbacks and advantages of each one of the available antioxidant capacity assays make it necessary to use different techniques (Rufino et al., 2011). Fresh goldenberry exhibited values of 53. "
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