Journal
FOOD & FUNCTION
Volume 11, Issue 6, Pages 4903-4914Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c9fo03109j
Keywords
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Funding
- Science without Borders, CAPES, Brazil [99999.001474/201504]
- University Global Partnership Network (UGPN)
- North Carolina State University-Hatch Project from the United States Department of Agriculture (USDA) National Institute of Food and Agriculture [NC02671]
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Acai fruit is recognized for its health promoting properties. However, there is still a need to address the effects of industrial processing on this fruit. In this study, phenolic content, anti-inflammatory properties and dermal wound repair properties of 20 acai samples, before and after industrial processing, from various Amazon regions were investigated. Acai pulp was rich in total phenolics (18.9-58.8 mg g(-1)) and proanthocyanins (9.8-43.1 mg g(-1)), but contained trace anthocyanins (up to 0.1 mg g(-1)). Industrially processed samples lost substantial amounts of proanthocyanidins (up to 83.2%), while the anthocyanins inherently present were greatly enriched after processing (20-fold higher). Non-processed acai pulp extracts protected against early inflammation response which was correlated with proanthocyanidins, by significantly inhibiting nitric oxide production and suppressing pro-inflammatory gene expression including interleukin-1 beta, cyclooxygenase-2, nitric oxide synthase, and interleukin-6. The promotion of dermal wound repair of acai seed and pulp extracts was mainly contributed by anthocyanins and other bioactive compounds. The anti-inflammatory effect was diminished but wound healing effect was retained after pulp processing, suggesting the processing technology needs to be improved to maintain biological properties of acai fruit.
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