title: Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleraceae Mart.) during ripening.
abstract: Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC-ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.
authors: University of Bonn, Department of Nutrition and Food Sciences, Endenicher Allee 11-13, 53115 Bonn, Germany.
authors: André
authors: A
authors: Gordon
authors: Federal University of Rio de Janeiro, Institute of Chemistry, Avenida Athos da Silveira Ramos 149 - Bloco A, 21941-909 Rio de Janeiro, Brazil.
authors: Ana Paula Gil
authors: AP
authors: Cruz
authors: Embrapa Food Technology, Av. das Américas, POB 29.501, 23020-470 Rio de Janeiro, Brazil.
authors: Lourdes Maria Corrêa
authors: LM
authors: Cabral
authors: Embrapa Food Technology, Av. das Américas, POB 29.501, 23020-470 Rio de Janeiro, Brazil.
authors: Sidinéa Cordeiro
authors: SC
authors: de Freitas
authors: Institute of Agricultural Science, Federal Rural University of Amazon, Avenida Presidente Tancredo Neves, 2501, 66077-901 Belém, Brazil.
authors: Cristina Maria Araujo Dib
authors: CM
authors: Taxi
authors: Federal University of Rio de Janeiro, Institute of Chemistry, Avenida Athos da Silveira Ramos 149 - Bloco A, 21941-909 Rio de Janeiro, Brazil.
authors: Carmen Marino
authors: CM
authors: Donangelo
authors: Embrapa Eastern Amazon, Trav. Dr. Enéas Pinheiro, POB 48, 66095-100 Belém, Brazil.
authors: Rafaella
authors: R
authors: de Andrade Mattietto
authors: University of Bonn, Department of Nutrition and Food Sciences, Endenicher Allee 11-13, 53115 Bonn, Germany.
authors: Mirko
authors: M
authors: Friedrich
authors: Embrapa Food Technology, Av. das Américas, POB 29.501, 23020-470 Rio de Janeiro, Brazil.
authors: Virgínia Martins
authors: VM
authors: da Matta
authors: University of Bonn, Department of Nutrition and Food Sciences, Endenicher Allee 11-13, 53115 Bonn, Germany. Electronic address: f.marx@uni-bonn.de.
authors: Friedhelm
authors: F
authors: Marx
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry*; D065748:Euterpe / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D009753:Nutritive Value; D053719:Tandem Mass Spectrometry
chemical_list: D000872:Anthocyanins; D000975:Antioxidants
keywords: Anthocyanins; Antioxidant capacity; Açaí (Euterpe oleracea Mart.); Flavones; LC–MS; Ripening; TEAC; TOSC