Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile.

Abstract

In this work, the Amazonian native acai fruit, a superfruit recognized worldwide, was used through a simple operation of maceration in alcohol vinegar to transform it into an attractive and functional product containing the acai natural colorant and its bioactive compounds. The variables studied were the proportion of alcohol vinegar to acai (8:2 and 1:1) and maceration period (7, 14, and 21 days). The final vinegar was subjected to the determination of color parameters, antioxidant capacity (DPPH, ABTS), total phenolics content (TPC), volatile compounds extracted by stir bar sorptive extraction and identified by gas-chromatography-mass spectrometry analysis. The alcohol vinegars macerated with acai presented the color according to the content of acai added and maceration period employed, whereas antioxidant capacity and TPC were comparable to vinegars elaborated from fruits and red wine. Sixty volatiles compounds classified into five chemical groups were identified. The principal volatile compounds which contributed to the aroma in the products were 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, o-cymene, p-cymenene, isoamyl acetate, and ethyl acetate. The most attractive product regarding the parameters studied was obtained from the use of the proportion of 1:1 of alcohol vinegar:acai and maceration period of 14 days. This product retained the most similar color to acai in natura, the highest values for antioxidant capacity measured by ABTS and TPC while being rich in volatile compounds due to the contributions mainly of alcohols, esters, aldehydes, and terpenes. PRACTICAL APPLICATION: This work demonstrates the feasibility to produce an alcohol vinegar with an attractive color and functional properties by the addition of acai resulting in to a wide spectrum of chemical compounds of acai through a very simple operation of maceration during 14 days of a proportion of 1:1 of alcohol vinegar:acai.