title: Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps.
abstract: BACKGROUND
  Açaí has been reported to contain many bioactive compounds, including phenolic compounds such as anthocyanins. This study aimed to determine the chemical composition and antioxidant potential of pulps of three different açaí genotypes from the Active Germplasm Bank of Embrapa Eastern Amazon and three commercial açaí pulps from Belém, state of Pará, Brazil.
  
  
  RESULTS
  Anthocyanin 3-rutinoside was the major anthocyanin present in freeze-dried açaí pulp samples. The commercial sample C showed the greatest amounts of cyanidin 3-glucoside and cyanidin 3-rutinoside (18 942 and 34 397 µg g-1respectively). The content of phenolic compounds varied significantly among the commercial and genotype samples, and vanillic acid was found in the highest concentration in the samples studied. All açaí samples showed high DPPH, ORAC and TEAC values, confirming the exceptionally high radical-scavenging capacity of açaí pulp previously reported by other researchers.
  
  
  CONCLUSIONS
  The commercial samples showed higher antioxidant capacity and higher levels of anthocyanins and non-anthocyanic compounds than those of the genotype samples. Among the genotypes studied, L4P16 stood out for its higher contents of fibre and bioactive compounds and higher antioxidant capacity, indicating that this genotype has great potential for use in plant breeding programs that should be further explored. © 2016 Society of Chemical Industry.
authors.affiliation: Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil.
authors.forename: Ana Vânia
authors.initials: AV
authors.lastname: Carvalho
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, n. 80, CEP 13083-862, Campinas, SP, Brazil.
authors.forename: Tayse
authors.initials: T
authors.lastname: Ferreira Ferreira da Silveira
authors.affiliation: Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil.
authors.forename: Rafaella de Andrade
authors.initials: RA
authors.lastname: Mattietto
authors.affiliation: Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil.
authors.forename: Maria do Socorro
authors.initials: MD
authors.lastname: Padilha de Oliveira
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, n. 80, CEP 13083-862, Campinas, SP, Brazil.
authors.forename: Helena Teixeira
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001938:Brazil; D065748:Euterpe / Q000737:chemistry* / Q000235:genetics; D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D010636:Phenols / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols
keywords: anthocyanins; antioxidant activity; bioactive compounds; phenolic compounds