Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries
1
ICP-MS Facility, Department of Chemistry, University of Surrey, Guildford, Surrey GU2 7XH, UK
2
Plants for Human Health Institute, Animal Science Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
3
Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(10), 1481; https://doi.org/10.3390/foods9101481
Received: 28 September 2020 / Accepted: 13 October 2020 / Published: 16 October 2020
Chemical composition analysis of açaí extracts revealed higher levels of total polyphenol content in purple açaí samples for both commercial (4.3–44.7 gallic acid equivalents mg/g) and non-commercial samples (30.2–42.0 mg/g) compared to white (8.2–11.9 mg/g) and oil samples (0.8–4.6 mg/g). The major anthocyanin compounds found in purple açaí samples were cyanidin-3-glucoside and cyanidin-3-rutinoside with total concentrations in the range of 3.6–14.3 cyanidin-3-glucoside equivalents mg/g. The oligomeric proanthocyanidins were quantified in the range of 1.5–6.1 procyanidin B1 equivalents mg/g. Moreover, açaí presented significant levels of calcium, magnesium, manganese, iron, zinc and copper, essential minor and trace elements, in comparison with other berries. All of the açaí extracts at 50 μg/mL potently inhibited the release of reactive oxygen species in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cells, but none inhibited the release of nitric oxide. Furthermore, all the açaí samples demonstrated potential as wound healing agents due to the high levels of migration activity in human fibroblast cells.
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Keywords:
açaí; total polyphenol; total anthocyanin; antioxidant; elemental analysis; essential elements; biological activity; wound healing
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Matta, F.V.; Xiong, J.; Lila, M.A.; Ward, N.I.; Felipe-Sotelo, M.; Esposito, D. Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries. Foods 2020, 9, 1481.
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