1: Arch Latinoam Nutr. 2007 Mar;57(1):94-8.

Characterization of the acai or manaca (Euterpe oleracea Mart.): a fruit of the Amazon

[Article in Spanish]
Neida S, Elba S
Laboratorio de Análisis de Alimentos, Departamento de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.
The objective of this study was to determine the proximal composition, the fatty acid profile, the content of minerals, tannins, polyphenols, anthocyanins, the antioxidant capacity and the color of the acai pulp (Euterpe oleracea Mart) collected in the Venezuelan Amazon from 2 harvests of the year 2005. For the proximal analysis, the official methods were used and the minerals were analyzed by the induced plasma technique. Polyphenols, tannins and anthocyanins were determined by spectrophotometric methods and the antioxidant capacity was analyzed by DPPH method. Results in dry basis indicated that acai has a high lipids content (49.4% and 33.1%), proteins (13.8% and 9.3%), ash (5.2% and 2.2%) and total dietary fiber (27.3% and 18.0%). It stands out that 71% of the acai fat is oleic acid and that the Fe content of the first and second harvest was 0.023 and 0.015 mg/100g, respectively; polyphenols 5.02 and 2.20 g/100 g; tannins 0.70 and 1.37 g/100g; anthocyanins 0.73 and 1.60 g/100g and the antioxidant capacity 88.03 and 87.87%, respectively. It is concluded that the acai or manaca collected in the Venezuelan Amazon has a high nutritional value and contains antioxidant compounds which suggests the need to industrialize it to take advantage to the maximum of its properties.
PMID: 17824205 [PubMed - in process]