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Açaí ( Euterpe oleracea Mart.) Beverage Preserves Antioxidant and Endothelial Protective Properties Against Inflammatory Injuries in vitro After Pasteurization and Storage
Author(s) -
Azevedo Luciana,
Garcia Gustavo,
Kim Hyemee,
MertensTalcott Susanne,
Talcott Stephen
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.lb355
Subject(s) - polyphenol , pasteurization , food science , chemistry , antioxidant , anthocyanin , aseptic processing , umbilical vein , anti inflammatory , phytochemical , in vitro , pharmacology , biochemistry , medicine
Açaí polyphenolics ( Euterpe oleracea Mart.) have been known to exhibit rapid anthocyanin degradation during thermal processing that may adversely impact the quality and potential health benefits, while non‐pigmented polyphenolics exhibit excellent stability. The objective of this study was to determine the effects of pasteurization and elevated storage temperatures on phytochemical stability and anti‐inflammatory activities in the açaí beverage. Polyphenolic extracts were assessed before and after aseptic processing. In addition, the aseptic processed samples were held at either 30 or 40°C for either 30 or 60 days. Polyphenolic isolates were prepared for anti‐inflammatory assessment in human umbilical vascular endothelial cells. Aseptic processing had a minor effect on the polyphenolic concentration. The amount of total polyphenolics was not significantly changed after the storage. However, storage at the high temperature decreased the monomeric anthocyanin concentration and increased the amount of polymeric forms. When comparing extracts before and after pasteurization, several biomarkers for inflammation were reduced more by extracts from the processed beverage. The extracts stored at 40°C for 30 days total extracts significantly reduced the mRNA expression of biomarkers for inflammation, including VCAM‐1, IL‐6, IL‐1β and NF‐κB. Results indicate that the anti‐inflammatory properties of açaí may be less dependent on monomeric anthocyanins, and the targeted application of processing to polyphenol‐containing food products may be beneficial in inflammatory diseases.