Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.).

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Bibliographic Details
Title:	Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.).
Alternate Title:	Impacto acai deshidratacion solar en la composición y propiedades antioxidantes del acai {Euterpe olerácea Mart.).
Authors:	Sangronis, Elba¹, Sanabria, Neida¹
Source:	Archivos Latinoamericanos de Nutrición. ene2011, Vol. 61 Issue 1, p74-80. 7p.
Subjects:	ANTIOXIDANTS, ACAI palm, COMMERCIAL products, FOOD dehydration, CHEMICAL composition of plants, POLYPHENOLS, ANTHOCYANINS
Abstract (English):	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, polyphcnols, tannins, anthocyanins. and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98°C for 1 min 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. [ABSTRACT FROM AUTHOR]
Abstract (Spanish):	Los productos comerciales derivados del fruto del acai (Euterpe olerácea Mart) están disponibles en Brasil, no así en Venezuela donde sólo los grupos indígenas del Amazonas lo conocen y consumen. En este estudio se elaboró una harina de acai mediante deshidratacion solar y se evaluó el efecto del procesamiento en la composición, calidad microbiológica y propiedades antioxidantes de dicha harina. Los frutos fueron adquiridos en Puerto Ayacucho, Venezuela y una porción de ellos se despulpó manualmente y se le determinó calidad microbiológica, composición proximal, contenido de minerales, contenido de poli fenoles, taninos. antocianinas y la capacidad antioxidamc. La otra porción del fruto se escaldó en una solución de ácido ascórbico y ácido cítrico a 98°C por 1 min, se despulpó manualmente y se eliminó su humedad por deshidratacion solar; a la harina de acai obtenida se le hicieron los mismos análisis que a la pulpa. De la composición del acai resaltó su alto contenido de grasa (22.9%). proteína (13.7%), fibra dietética (20.5%), polifenoles totales (1.60 g/kg ') y su capacidad antioxidante (79.97%). El lavado y escaldado de los frutos y la posterior deshidratacion solar de la pulpa del acai no modificó significan vamente su composición, pero si mejoró la calidad microbiológica y redujo los compuestos fenólicos y la capacidad antioxidante. La harina obtenida es estable e inocua y se podría utilizar para diversificar la dieta de los indígenas de la región del Amazonas. [ABSTRACT FROM AUTHOR]
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Database:	MedicLatina

Description
Abstract:	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, polyphcnols, tannins, anthocyanins. and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98°C for 1 min 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. [ABSTRACT FROM AUTHOR]
ISSN:	00040622