Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.)
Commercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological qua...
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
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| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222011000100010&lng=en&tlng=en |
| _version_ | 1797972696509710336 |
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| author | Elba Sangronis Neida Sanabria |
| author_facet | Elba Sangronis Neida Sanabria |
| author_sort | Elba Sangronis |
| collection | DOAJ |
| description | Commercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological quality, and antioxidant properties of such flour were evaluated. The fruit was purchased in Puerto Ayacucho, Venezuela, and a portion was manually pulped. Microbiological quality, proximal composition, minerals, polyphenols, tannins, anthocyanins, and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98ºC for 1min in the same manner, manually pulped, dried by solar dehydration and the acai flour was also analysed. From the composition of the acai flour, its high content of fat (22.9%), protein (13.7%), dietary fibre (20.5%), total polyphenols (1.60 g/kg) and antioxidant capacity (79.97%) stood out. The blanching of the fruit and the solar dehydrating of the acai pulp did not modify the composition, but they improved its microbiological quality and reduced phenolic compounds and antioxidant capacity. The flour obtained is stable and innocuous and could be used to diversify the diet of the indigenous people of the Amazon region. |
| first_indexed | 2024-04-11T03:52:36Z |
| format | Article |
| id | doaj.art-fff0c65f41b24dcc825b41979b83a138 |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T03:52:36Z |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-fff0c65f41b24dcc825b41979b83a1382023-01-02T01:47:46ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06226117480S0004-06222011000100010Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.)Elba Sangronis0Neida Sanabria1Universidad Simón BolívarUniversidad Simón BolívarCommercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological quality, and antioxidant properties of such flour were evaluated. The fruit was purchased in Puerto Ayacucho, Venezuela, and a portion was manually pulped. Microbiological quality, proximal composition, minerals, polyphenols, tannins, anthocyanins, and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98ºC for 1min in the same manner, manually pulped, dried by solar dehydration and the acai flour was also analysed. From the composition of the acai flour, its high content of fat (22.9%), protein (13.7%), dietary fibre (20.5%), total polyphenols (1.60 g/kg) and antioxidant capacity (79.97%) stood out. The blanching of the fruit and the solar dehydrating of the acai pulp did not modify the composition, but they improved its microbiological quality and reduced phenolic compounds and antioxidant capacity. The flour obtained is stable and innocuous and could be used to diversify the diet of the indigenous people of the Amazon region.http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222011000100010&lng=en&tlng=enacaimanacacapacidad antioxidanteamazonaspolifenolesantocianinas |
| spellingShingle | Elba Sangronis Neida Sanabria Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.) Archivos Latinoamericanos de Nutrición acai manaca capacidad antioxidante amazonas polifenoles antocianinas |
| title | Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.) |
| title_full | Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.) |
| title_fullStr | Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.) |
| title_full_unstemmed | Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.) |
| title_short | Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.) |
| title_sort | impact of solar dehydration on composition and antioxidant properties of acai euterpe oleracea mart |
| topic | acai manaca capacidad antioxidante amazonas polifenoles antocianinas |
| url | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222011000100010&lng=en&tlng=en |
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