Phytochemical composition and pigment stability of acai (Euterpe oleracea Mart.)

Anthocyanin and polyphenolic compounds present in acai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of acai anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 degreesC) was also determined and compared to common anthocyanin sources. Additionally, stability in a model beverage system was evaluated in the presence of ascorbic acid and naturally occurring polyphenolic cofactors. Cyanidin 3-glucoside (1040 mg/L) was the predominant anthocyanin in acai and correlated to antioxidant content, while 16 other polyphenolics were detected from 4 to 212 mg/L. Red grape anthocyanins were most stable in the presence of hydrogen peroxide, while acai and pigments rich in acylated anthocyanins displayed lower color stability in a temperature-dependent manner. In the presence of ascorbic acid, acylated anthocyanin sources generally had increased color stability. Acai was recognized for its functional properties for use in food and nutraceutical products.