title: Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits.
abstract: The antioxidant capacities of 11 commercial and non-commercial samples of Euterpe oleracea Mart. (açaí) 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 analysed. 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.
authors: Institute of Nutritional and Food Sciences, University of Bonn, Bonn, Germany.
authors: Ramona
authors: R
authors: Lichtenthäler
authors: Roberta Belandrino
authors: RB
authors: Rodrigues
authors: José Guilherme S
authors: JG
authors: Maia
authors: Menelaos
authors: M
authors: Papagiannopoulos
authors: Heinz
authors: H
authors: Fabricius
authors: Friedhelm
authors: F
authors: Marx
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000737:chemistry*; D028023:Arecaceae / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005419:Flavonoids / Q000032:analysis; D016166:Free Radical Scavengers / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D017665:Hydroxyl Radical / Q000737:chemistry; D010545:Peroxides / Q000737:chemistry; D030421:Peroxynitrous Acid / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D017382:Reactive Oxygen Species / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D016166:Free Radical Scavengers; D010545:Peroxides; D010636:Phenols; D059808:Polyphenols; D017382:Reactive Oxygen Species; D030421:Peroxynitrous Acid; C049375:perhydroxyl radical; D017665:Hydroxyl Radical