Physicochemical Characterization and Antioxidant Capacity of Açaí (Euterpe oleracea) in Ecuadorian Region

• Published in: Foods Vol. 13; no. 19; p. 3046
• Main Authors: Flor-Unda, Omar, Guanochanga, Fernanda, Samaniego, Iván, Arias, Verónica, Ortiz, Bladimir, Rosales, Carmen, Palacios-Cabrera, Hector
• Format: Journal Article
• Language: English
• Published: 25.09.2024
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13193046

The phytochemical components and antioxidant capacity of Açaí (Euterpe oleracea) give it nutritional and bioactive characteristics with anti-cancer and anti-inflammatory properties; it is exported mainly from Brazil to various places worldwide. In Ecuador, the cultivated Euterpe oleracea variety has an abundant production that has not been used or studied in depth; because of this, it is relevant to expand the study of this fruit’s phytochemical and antioxidant properties. This paper presents the results of evaluating the concentration of antioxidants and antioxidant activity in different stages of maturation and geographical locations of the Açaí, for which samples obtained in the Ecuadorian provinces of Sucumbíos and Orellana have been evaluated. Antioxidant concentrations were determined with a UV/VIS spectrophotometer at 450–760 nm wavelengths. Antioxidant capacity was determined using the ABTS and FRAP methods. It was evidenced that the values of total polyphenols and total flavonoids decrease with increasing ripening; the opposite effect occurs with total anthocyanins that have a higher concentration in ripe fruits and evidencing an antioxidant capacity that decreases with ripening determined by both methods (FRAP and ABTS).