Articles
Quantification of anthocyanins and phenolic compounds in an infusion made from dried acaí (Euterpe precatoria) pulp
Article number
1387_13
Pages
99 – 106
Language
English
Abstract
Infusion-type drinks are currently in great demand in the world for their health benefits, together with infusions of aromatic herbs, fruit infusions are of great interest.
In the Amazon region, a fruit of the acaí palm (Euterpe precatoria) with a good concentration of polyphenols is used to obtain pulp, which has a high commercial demand but its use as a dry product for the preparation of infusions is not well studied.
Consuming foods rich in polyphenols can contribute to improving health and reducing the incidence of cardiovascular diseases.
The objective of this research is to know the concentration of compounds contained in the final product of an infusion in water, made from dehydrated pulp rich in the concentration of anthocyanins (1.14 mg Eq cianidin-3-glucoside g‑1), which was obtained by a drying method at low temperature to reduce decomposition of sensitive compounds. the results show a concentration of total anthocyanins between 1.08 and 1.57 mg Eq cianidin-3-glucoside g‑1 dry sample (DS). The infusion also proved to be rich in total polyphenols (27.9-36.5 mg Eq gallic acid g‑1 DS) and flavonoids (4.86 mg Eq quercetin g‑1 DS), the values found are similar to those reported for infusions made from other fruits rich in phenolic compounds.
The antioxidant capacity and the color of the infusion were also analyzed.
In the Amazon region, a fruit of the acaí palm (Euterpe precatoria) with a good concentration of polyphenols is used to obtain pulp, which has a high commercial demand but its use as a dry product for the preparation of infusions is not well studied.
Consuming foods rich in polyphenols can contribute to improving health and reducing the incidence of cardiovascular diseases.
The objective of this research is to know the concentration of compounds contained in the final product of an infusion in water, made from dehydrated pulp rich in the concentration of anthocyanins (1.14 mg Eq cianidin-3-glucoside g‑1), which was obtained by a drying method at low temperature to reduce decomposition of sensitive compounds. the results show a concentration of total anthocyanins between 1.08 and 1.57 mg Eq cianidin-3-glucoside g‑1 dry sample (DS). The infusion also proved to be rich in total polyphenols (27.9-36.5 mg Eq gallic acid g‑1 DS) and flavonoids (4.86 mg Eq quercetin g‑1 DS), the values found are similar to those reported for infusions made from other fruits rich in phenolic compounds.
The antioxidant capacity and the color of the infusion were also analyzed.
Publication
Authors
A. Martínez, M.S. Hernández, J.P. Fernandez-Trujillo
Keywords
fruit teas, Amazonian fruits, anthocyanin, antioxidant capacity, antioxidant solutions, bioactive compounds
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