STUDY: Total oxidant scavenging capacities of Euterpe oleracea
Mart. (ACAI) fruits.
Lichtenthäler R, Rodrigues RB, Maia JG, Papagiannopoulos M , Fabricius
H, Marx F.
Institute of Nutritional and Food Sciences, University of Bonn, Bonn,
Germany.
The antioxidant capacities of 11 commercial and non-commercial samples of
Euterpe oleracea Mart. (acai) fruit pulp were studied with the total
oxidant scavenging capacity assay in a modified and automated version
against three reactive oxygen species. The antioxidant capacities of all
purple açaí samples were found to be excellent against peroxyl radicals,
good against peroxynitrite and poor against hydroxyl radicals compared with
common European fruit and vegetable juices recently analyzed. In all cases
the correlation between sample concentration and antioxidant capacities was
non-linear. The antioxidant capacities against all three reactive oxygen
species of the fruit pulp from one white açaí variety were very low. The
phenolic compounds in purple açaí fruit pulp were identified by
high-performance liquid chromatography-mass spectrometry, and the two major
anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, were
quantified by high-performance liquid chromatography-visible spectrometry.
The contributions of the anthocyanins to the overall antioxidant capacities
of the fruit were estimated to be only approximately 10%. Obviously,
compounds not yet identified are responsible for the major part of the
antioxidant capacities of the açaí fruit pulp.
PMID: 16019315 [PubMed - indexed for MEDLINE]
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