Antioxidant activity of dried açaí extract: is it a functional food?

Abstract

Açaí is a native Amazonian plant rich in antioxidant compounds such as polyphenols, anthocyanins and phenolic compounds, substances capable of neutralizing oxidative stress and helping to prevent various diseases. As a result, there has been much discussion about its use as a functional food. One alternative for the industry is the commercialization of dried extracts from plants. To this end, the aim of this study was to evaluate the antioxidant action of powdered açaí extract, in order to assess the composition of phenolics and DPPH present in a dry extract of açaí. The extracts evaluated were called samples A and B. In both tests, Sample A obtained lower values than Sample B for both phenolic compounds (6.42 ± 0.12) and DPPH antioxidant capacity (20.69 ± 0.16). In this context, it is necessary to investigate more rigorously the composition and efficacy of extracts made from açaí pulp and sold on the market, in order to provide consumers with a safer guarantee of the bioactive compounds present in the food.