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Abstract
Euterpe oleracea Mart. (Arecaceae) is an endogenous palm tree from the Amazon region. Its seeds correspond to 85% of the fruit’s weight, a primary solid residue generated from pulp production, the accumulation of which represents a potential source of pollution and environmental problems. As such, this work aimed to quantify and determine the phytochemical composition of E. oleracea Mart. seeds from purple, white, and BRS-Pará açaí varieties using established analytical methods and also to evaluate it as an eco-friendly corrosion inhibitor. The proanthocyanidin quantification (n-butanol/hydrochloric acid assay) between varieties was 6.4–22.4 (w/w)/dry matter. Extract characterization showed that all varieties are composed of B-type procyanidin with a high mean degree of polymerization (mDP ≥ 10) by different analytical methodologies to ensure the results. The purple açaí extract, which presented 22.4% (w/w) proanthocyanidins/dry matter, was tested against corrosion of carbon steel AISI 1020 in neutral pH. The crude extract (1.0 g/L) was effective in controlling corrosion on the metal surface for 24 h. Our results demonstrated that the extracts rich in polymeric procyanidins obtained from industrial açaí waste could be used to inhibit carbon steel AISI 1020 in neutral pH as an abundant, inexpensive, and green source of corrosion inhibitor.
Highlights
Euterpe oleracea Mart., an endogenous palm tree of the Amazonian biome that grows in flooded areas, produces a dark purple fruit called açaí [1]
Liquid–liquid partitioning with ethyl acetate and water 1:1 (v/v) can separate PACs by size since only small weighted ones and other polyphenols are soluble in ethyl acetate
All analytical techniques determined that the three açaí varieties (PA, white açaí (WA) and BRS-Pará) are a potential source of PACs with a high degree of polymerization, which could have industrial applications
Summary
Euterpe oleracea Mart., an endogenous palm tree of the Amazonian biome that grows in flooded areas, produces a dark purple fruit called açaí [1]. Açaí has high nutritional value due to the predominance of fatty acids and amino acids. The antioxidant capacities of high contents of anthocyanins (cyanidin 3-glucoside and cyanidin 3-rutinoside) and other flavonoids are associated with açaí’s health benefits against several diseases related to oxidative stress [4]. It can be found in a green to yellow color with a crème mesocarp, commonly referred to as “white açaí” [3,5]. Embrapa Eastern Amazonia (Belém, Pará, Brazil) has developed a cultivar, the BRS-Pará, suitable for growing on stable land, making the production more high-yielding than the traditional system [6]
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