Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study
The mechanical extraction of oils from Brazilian açaí (<i>Euterpe oleracea</i> Mart) produces significant amounts of a byproduct known as “meal”, which is frequently discarded in the environment as waste material. Nevertheless, plant byproducts, especially those from oil extraction, may...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/86 |
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| author | Anna Paula de Souza Silva Adriano Costa de Camargo Josy Goldoni Lazarini Marcelo Franchin Janaina de Cassia Orlandi Sardi Pedro Luiz Rosalen Severino Matias de Alencar |
| author_facet | Anna Paula de Souza Silva Adriano Costa de Camargo Josy Goldoni Lazarini Marcelo Franchin Janaina de Cassia Orlandi Sardi Pedro Luiz Rosalen Severino Matias de Alencar |
| author_sort | Anna Paula de Souza Silva |
| collection | DOAJ |
| description | The mechanical extraction of oils from Brazilian açaí (<i>Euterpe oleracea</i> Mart) produces significant amounts of a byproduct known as “meal”, which is frequently discarded in the environment as waste material. Nevertheless, plant byproducts, especially those from oil extraction, may contain residual polyphenols in their composition and be a rich source of natural bioactive compounds. In this study, the phenolic composition and in vitro biological properties of a hydroethanolic açaí meal extract were elucidated. The major compounds tentatively identified in the extract by high-resolution mass spectrometry were anthocyanins, flavones, and flavonoids. Furthermore, rhamnocitrin is reported in an açaí byproduct for the first time. The extract showed reducing power and was effective in scavenging the ABTS radical cation (820.0 µmol Trolox equivalent∙g<sup>−1</sup>) and peroxyl radical (975.7 µmol Trolox equivalent∙g<sup>−1</sup>). NF-κB activation was inhibited at 10 or 100 µg∙mL<sup>−1</sup> and TNF-α levels were reduced at 100 µg∙mL<sup>−1</sup>. However, the antibacterial effects against ESKAPE pathogens was not promising due to the high concentration needed (1250 or 2500 µg∙mL<sup>−1</sup>). These findings can be related to the diverse polyphenol-rich extract composition. To conclude, the polyphenol-rich extract obtained from açaí meal showed relevant biological activities that may have great applicability in the food and nutraceutical industries. |
| first_indexed | 2024-03-11T10:02:29Z |
| format | Article |
| id | doaj.art-f428ed5163d54ffeb37801bad9dc4470 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:02:29Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f428ed5163d54ffeb37801bad9dc44702023-11-16T15:22:10ZengMDPI AGFoods2304-81582022-12-011218610.3390/foods12010086Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective StudyAnna Paula de Souza Silva0Adriano Costa de Camargo1Josy Goldoni Lazarini2Marcelo Franchin3Janaina de Cassia Orlandi Sardi4Pedro Luiz Rosalen5Severino Matias de Alencar6Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, ESALQ/USP, Piracicaba 13418-900, BrazilNutrition and Food Technology Institute, University of Chile, Santiago 7830490, ChileDepartment of Biosciences, Piracicaba Dental School, University of Campinas, UNICAMP, Piracicaba 13414-903, BrazilDepartment of Biosciences, Piracicaba Dental School, University of Campinas, UNICAMP, Piracicaba 13414-903, BrazilDepartment of Biosciences, Piracicaba Dental School, University of Campinas, UNICAMP, Piracicaba 13414-903, BrazilDepartment of Biosciences, Piracicaba Dental School, University of Campinas, UNICAMP, Piracicaba 13414-903, BrazilAgri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, ESALQ/USP, Piracicaba 13418-900, BrazilThe mechanical extraction of oils from Brazilian açaí (<i>Euterpe oleracea</i> Mart) produces significant amounts of a byproduct known as “meal”, which is frequently discarded in the environment as waste material. Nevertheless, plant byproducts, especially those from oil extraction, may contain residual polyphenols in their composition and be a rich source of natural bioactive compounds. In this study, the phenolic composition and in vitro biological properties of a hydroethanolic açaí meal extract were elucidated. The major compounds tentatively identified in the extract by high-resolution mass spectrometry were anthocyanins, flavones, and flavonoids. Furthermore, rhamnocitrin is reported in an açaí byproduct for the first time. The extract showed reducing power and was effective in scavenging the ABTS radical cation (820.0 µmol Trolox equivalent∙g<sup>−1</sup>) and peroxyl radical (975.7 µmol Trolox equivalent∙g<sup>−1</sup>). NF-κB activation was inhibited at 10 or 100 µg∙mL<sup>−1</sup> and TNF-α levels were reduced at 100 µg∙mL<sup>−1</sup>. However, the antibacterial effects against ESKAPE pathogens was not promising due to the high concentration needed (1250 or 2500 µg∙mL<sup>−1</sup>). These findings can be related to the diverse polyphenol-rich extract composition. To conclude, the polyphenol-rich extract obtained from açaí meal showed relevant biological activities that may have great applicability in the food and nutraceutical industries.https://www.mdpi.com/2304-8158/12/1/86açaípolyphenolsantioxidant activityNF-κBpathogenic bacteriaagroindustrial residues |
| spellingShingle | Anna Paula de Souza Silva Adriano Costa de Camargo Josy Goldoni Lazarini Marcelo Franchin Janaina de Cassia Orlandi Sardi Pedro Luiz Rosalen Severino Matias de Alencar Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study Foods açaí polyphenols antioxidant activity NF-κB pathogenic bacteria agroindustrial residues |
| title | Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study |
| title_full | Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study |
| title_fullStr | Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study |
| title_full_unstemmed | Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study |
| title_short | Phenolic Profile and the Antioxidant, Anti-Inflammatory, and Antimicrobial Properties of Açaí (<i>Euterpe oleracea</i>) Meal: A Prospective Study |
| title_sort | phenolic profile and the antioxidant anti inflammatory and antimicrobial properties of acai i euterpe oleracea i meal a prospective study |
| topic | açaí polyphenols antioxidant activity NF-κB pathogenic bacteria agroindustrial residues |
| url | https://www.mdpi.com/2304-8158/12/1/86 |
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