Açaí— Euterpe oleracea

Autor: J. T. de Farias Neto, M. do S. P. de Oliveira, A. V. Carvalho, S. Mochiutti, R. de A. Mattietto
Rok vydání: 2018
Předmět:
Popis: Acai palm ( Euterpe oleracea Mart. family Arecaceae) is a native species from the river Amazon’s basin. It grows in clumps up to 20 stems that can together produce 120 kg of fruit per year or even more under management systems. Nearly 7%–25% of the acai fruits are edible (epicarp and mesocarp). For consumption, fruits are macerated with water and filtered, which results in a purple juice. This juice is rarely consumed without a side dish or in a mix with other products due to its low appreciated taste. In the state of Para, Brazil, where more than 90% of acai is produced, people traditionally consume it with tapioca flour. Outside Para, in other Brazilian states and countries, consumers prefer processed acai in blends with banana, guarana, condensed milk, and cereals. About 90 bioactive substances are found in acai, including flavonoids (31%), phenolic compounds (23%), lignoids (11%), and anthocyanins (9%). Acai fruits are significantly caloric due to their high lipid levels (21%–53%). They also present total fibers (17%–71%), proteins (6%–12%), and carbohydrates (36%–43%). Lipids from the processed pulp have high levels of unsaturated fatty acids (68%–71%) with a profile similar to the olive and avocado oil. Because of its composition and consequent benefits to the human health, acai is considered a functional food. Pulp of acai has been used in the food industry as a natural pigment, cosmetic, pharmaceutic, oil extraction, sweets, gelatine capsules, powders, and teas. Moreover, seeds of acai have been used for manufacturing bio jewels.
Databáze: OpenAIRE
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