Open AccessStability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
Author(s) -
Alessandra Pinheiro de Góes Carneiro,
Antônia Livânia Linhares de Aguiar,
Maria Leônia da Costa Gonzaga,
Denise Josino Soares,
Evânia Altina Teixeira de Figueiredo,
Paulo Henrique Machado de Sousa,
Raimundo Wilane de Figueiredo
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i7.3810
Subject(s) - dpph , ascorbic acid , food science , chemistry , antioxidant , abts , polyphenol , antimicrobial , biochemistry , organic chemistry
Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds.