Document Detail

Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.).
MedLine Citation:
PMID:  22097293     Owner:  NLM     Status:  In-Process    
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, polyphenols, 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 degrees 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.
Elba Sangronis; Neida Sanabria
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Archivos latinoamericanos de nutrición     Volume:  61     ISSN:  0004-0622     ISO Abbreviation:  Arch Latinoam Nutr     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-11-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0067507     Medline TA:  Arch Latinoam Nutr     Country:  Venezuela    
Other Details:
Languages:  eng     Pagination:  74-80     Citation Subset:  IM    
Laboratorio de Análisis de Alimentos, Departamento de Procesos Biológicos y Bioquímicas, Universidad Simón Bolívar, Caracas, Venezuela.
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