Article

Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai ( Euterpe oleracea Mart.)

Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843, USA.
Journal of Agricultural and Food Chemistry (Impact Factor: 2.91). 06/2008; 56(12):4631-6. DOI: 10.1021/jf800161u
Source: PubMed

ABSTRACT

Phenolic compounds present in crude oil extracts from acai fruit ( Euterpe oleracea) were identified for the first time. The stability of acai oil that contained three concentrations of phenolics was evaluated under short- and long-term storage for lipid oxidation and phenolic retention impacting antioxidant capacity. Similar to acai fruit itself, acai oil isolates contained phenolic acids such as vanillic acid (1,616 +/- 94 mg/kg), syringic acid (1,073 +/- 62 mg/kg), p-hydroxybenzoic acid (892 +/- 52 mg/kg), protocatechuic acid (630 +/- 36 mg/kg), and ferulic acid (101 +/- 5.9 mg/kg) at highly enriched concentrations in relation to acai pulp as well as (+)-catechin (66.7 +/- 4.8 mg/kg) and numerous procyanidin oligomers (3,102 +/- 130 mg/kg). Phenolic acids experienced up to 16% loss after 10 weeks of storage at 20 or 30 degrees C and up to 33% loss at 40 degrees C. Procyanidin oligomers degraded more extensively (23% at 20 degrees C, 39% at 30 degrees C, and 74% at 40 degrees C), in both high- and low-phenolic acai oils. The hydrophilic antioxidant capacity of acai oil isolates with the highest phenolic concentration was 21.5 +/- 1.7 micromol Trolox equivalents/g, and the total soluble phenolic content was 1252 +/- 11 mg gallic acid equivalents/kg, and each decreased by up to 30 and 40%, respectively, during long-term storage. The short-term heating stability at 150 and 170 degrees C for up to 20 min exhibited only minor losses (<10%) in phenolics and antioxidant capacity. Because of its high phenolic content, the phytochemical-enriched acai oil from acai fruit offers a promising alternative to traditional tropical oils for food, supplements, and cosmetic applications.

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    • "Some of these metabolites were isolated for the first time from the genus Rudbeckia. Syringic acid which was identified in the leaf extracts of R. fulgida Aiton was also found in the açaí palm (Euterpe oleracea Mart.) and oil palm (Pacheco-Palencia et al., 2008). It was studied that accumulation of phenolic acids, especially syringic acid, may prove a useful trait in breeding resistant oil palm cultivars to the Ganoderma boninense Pat. "
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    • "[14] [15] [16] [17] Euterpe oleraceae (Acai), a large palm tree indigenous to the Amazon River, had been evaluated for phenolic constituents and their biological activity. [18] [19] [20] Due to the structural complexity of PAC derivatives and high difficulties in their separation, studies on these compounds are limited in comparison with other polyphenols. [21] [22] Usually, catechins give unresolved high-performance liquid chromatography (HPLC) peaks, due to the similarity in their structures and also to the large number of phenolic groups that can give the same interactions with chromatographic stationary phase. "
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    • "Fruits of Ficus species are rich source of polyphenolic compounds and flavanoids which are responsible for strong antioxidant properties that help in prevention and therapy of various oxidative stress related diseases such as neurodegenerative and hepatic diseases. Acai oil, obtained from the fruit of the Acaí palm (Euterpe oleracea) [20], is rich in protocatechuic acid (630 ± 36 mg/kg). Acai oil has a relatively high content of polyphenols, which in turn has been linked to a range of reported (mostly in vitro) antioxidant, anti-inflammatory, antiproliferative, and cardioprotective properties. "
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