Physicochemical characterization of acai juice of Euterpe precatoria Mart. from different amazonian ecosystems

• Autor(a) principal: Yuyama, Lucia Kiyoko Ozaki
• Data de Publicação: 2011
• Outros Autores: Aguiar, Jaime Paiva Lopes, Filho, Danilo Fernandes Silva, Yuyama, Kaoru, Varejão, Maria de Jesus, Fávaro, Déborah Inês Teixeira, Vasconcellos, Marina Beatriz Agostini, Pimentel, Sabria Aued, Caruso, Miriam Solange Fernandes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional do INPA
• Texto Completo: https://repositorio.inpa.gov.br/handle/1/14058
• topic: Euterpe Precatoria

The fruit of açaí (Euterpe precatoria Mart.) from different Amazon ecosystems were processed to obtain the juice. The juice obtained from each ecosystem was evaluated for proximate composition (moisture, ash, lipids, protein, carbohydrates and dietary fiber), minerals, fatty acids and anthocyanins. The fruits prior to processing were compared in terms of weight, having noticed a significant variation from 1.1 to 2.0 g. Concerning to the juice, there was a low concentration of protein and high in energy, mainly due to the presence of lipids with a range from 4.24 to 9.74%. Among the minerals, potassium was the most abundant ranging from 73.78 to 376.69 mg 100 g- 1 (per of juice), followed by calcium (from 15.99 to 57.85 mg 100g- 1.). Iron presented minority concentrations from 0.43 to 1.2 mg 100g- 1. With regard to functional ingredients, the acai juice showed significant concentrations of dietary fiber (2.37 to 7.8%), anthocyanins, ranging from 128.4 mg 100 g- 1 in fruits of green color coming from Parintins to 868.9 mg 100 g- 1 in samples of Manaquiri (dry basis). The lipid fraction showed high quantities of oleic fatty acid (18:1), with average percentage of 68.2% in total fatty acids, followed by palmitic acid (16:0) with 17.5%. These results reinforce the potential of acaí as a source of energy, fat, dietary fiber, anthocyanins, monounsaturated fatty acid and mineral elements. The present study will contribute to the expansion of table food composition and to aid in the genetic improvement program, market and social inclusion.