Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Amaterial (E. oleracea)
2.2. Extraction of Açaí Samples
2.3. Chemical Analysis and Antioxidant Activity
2.3.1. Chemicals
2.3.2. Total Polyphenol Content by Folin–Ciocalteu Assay
2.3.3. Total Flavonoid Content by AlCl3 Assay
2.3.4. Total Anthocyanin Content by HPLC
2.3.5. Total Proanthocyanidin Content (PAC) via DMAC Assay
2.3.6. Antioxidant Activity by ABTS and DPPH Assay
2.4. Elemental Analysis
2.5. Biological Assays on RAW 264.7 Macrophage Cells
2.5.1. Macrophage Cell Culture
2.5.2. Cell Viability Assay
2.5.3. Nitric Oxide Radical Inhibition Assay
2.5.4. Reactive Oxygen Species Assay
2.5.5. Cell Migration Assay
2.6. Statistical Analysis
3. Results and Discussion
3.1. Chemical Analysis and Antioxidant Activity
3.2. Elemental Analysis
3.3. Biological Assays
3.3.1. Cell Viability Assay with MTT
3.3.2. Nitric Oxide (NO) Inhibition
3.3.3. Radical Oxygen Species (ROS)
3.3.4. Cell Migration Assay
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Samples | Total Phenolics 1 | Total Flavonoids 2 | Total Anthocyanins 3 | Total Proanthocyanidins 4 | ABTS 5 | DPPH 6 | ||
---|---|---|---|---|---|---|---|---|
Non-commercial | Purple açaí whole | 32.00 ± 1.03 c | 6.39 ± 1.23 b | 10.20 ± 0.24 b | 6.10 ± 2.09 a | 438.0 ± 17.5 b | 336.0 ± 72.0 ab | |
Purple açaí de-fatted | 39.40 ± 1.67 b | 8.05 ± 0.81 a | 14.33 ± 0.58 a | 5.06 ± 0.68 ab | 529.0 ± 57.0 a | 419.0 ± 69.5 a | ||
White açaí whole | 9.40 ± 0.70 f | 2.12 ± 0.27 d | <0.01 | 3.96 ± 2.39 ab | 83.0 ± 9.7 de | 53.2 ± 15.1 d | ||
White açaí de-fatted | 11.70 ± 0.24 e | 2.38 ± 0.35 d | <0.01 | 2.60 ± 0.49 ab | 101.0 ± 16.2 de | 67.4 ± 10.7 d | ||
Oil white | 2.74 ± 1.13 g | 1.42 ± 0.96 de | <0.01 | 1.54 ± 0.22 ab | <15.3 | <7.4 | ||
Oil purple | 1.68 ± 0.52 g | 0.87 ± 0.38 e | <0.01 | 3.40 ± 1.42 ab | <15.3 | <7.4 | ||
Commercial | Pulp SP | 28.30 ± 0.64 e | 5.00 ± 0.68 c | 3.59 ± 0.12 c | 4.75 ± 1.58 ab | 310.0 ± 41.4 c | 222.0 ± 38.6 c | |
Powder SP | 42.40 ± 1.53 a | 6.07 ± 1.45 bc | 4.70 ± 0.01 c | 4.47 ± 0.54 ab | 316.0 ± 39.1 c | 304.0 ± 43.2 bc | ||
Powder UK | 5.09 ± 0.42 d | 1.88 ± 0.73 de | <0.01 | 5.48 ± 2.20 ab | 55.2 ± 31.4 e | <7.4 |
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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. https://doi.org/10.3390/foods9101481
Matta FV, Xiong J, Lila MA, Ward NI, Felipe-Sotelo M, Esposito D. Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries. Foods. 2020; 9(10):1481. https://doi.org/10.3390/foods9101481
Chicago/Turabian StyleMatta, Fernanda V., Jia Xiong, Mary Ann Lila, Neil I. Ward, Mónica Felipe-Sotelo, and Debora Esposito. 2020. "Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries" Foods 9, no. 10: 1481. https://doi.org/10.3390/foods9101481