Technical Review of the Acai Berry


Background on Açai:

Açai (Euterpe oleracea Mart.) is a palm plant widely distributed in northern South America with its greatest occurrence and economic importance in the floodplains of the Brazilian Amazon. Açai is a slender, multi-stemmed, monoecious palm that can reach a height of over 30 meters. A wide variety of marketable products are produced from this palm, but the spherical fruits that are mainly harvested from July to December are its most important edible product. Each palm tree produces from 3 to 4 bunches of fruit, each bunch having from 3-6 kg of fruit. The round-shaped fruits appear in green clusters when immature and ripen to a dark, purple colored fruit that ranges from 1.0-1.5 cm in diameter. The seed accounts for most of the fruit size and is covered by thin fibrous fibers under which is a small edible layer. A viscous juice is typically prepared by macerating the edible pulp that is approximately 2.4% protein and 5.9% lipid. The juice is currently used to produce energetic snack beverages, ice cream, jelly, liqueur, and is commonly blended with a variety of other juices.

Health Benefits of Açai:

Del Pozo-Insfran, D., Percival, S.S., Talcott, S.T. 2006. Acai (Euterpe oleracea Mart.) polyphenolics in their glycosidic and alycone forms induce apopotsis of HL-60 luekemia cells. J. Agric. Food Chem. 54, 1222-1229.
 
Consistent evidence supports an association between consumption of fruits and vegetables rich in polyphenolics with decreased incidence of certain cancers. Acai, a palm fruit native to South America, was previously determined to contain a diversity of polyphenolics with high antioxidant capacity, yet its bioactive properties have not been investigated. The effects of açai polyphenolics (0-10.7 µM) on the antiproliferation and induction of apoptosis in HL-60 human leukemia cells was investigated. Specific interactions between anthocyanins and polyphenolics in both glycosidic and aglycone forms were investigated to determine additive or synergistic responses. Predominant polyphenolics in açai included cyanidin, ferulic acid, epicatechin, p-hydroxy benzoic acid (1,040, 212, 129, 80.5 mg/L, respectively). Catechin, gallic, protocatechuic, and free ellagic acid were also identified (ca. 60mg/L). Polyphenolic fractions at 10.7 µM were found to reduce cell proliferation up to 86%, and were similar among the isolates except for the isolated polyphenolics (<58%). Polyphenolic and anthocyanin fractions were non-additive in their contribution to the cell anti-proliferation activity with respect to the C18-retained total polyphenolic isolate. Generally at equimolar concentrations, the glycosidic forms induced a higher magnitude of change in vital cell parameters (proliferation and apoptosis) than their respective aglycone forms. This study demonstrated that açai offers a rich source of bioactive polyphenolics with apoptotic activity that also reduced cell proliferation in a model system for cancer. 
 
Phytochemistry of Açai:

Del Pozo-Insfran, D., Brenes, C.H., Talcott, S.T. 2004. Phytochemical Composition and Pigment Stability of Açai (Euterpe oleracea Mart.). Journal of Agricultural and Food Chemistry, 52, 1539-1545.
 
Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of açai anthocyanins against hydrogen peroxide (0 and 30 mmol/L) over a range of temperatures (10-30 °C) was also determined and compared to common anthocyanin sources. Additionally, stability in a model beverage system was evaluated in the presence of ascorbic acid and naturally occurring polyphenolic cofactors. Cyanidin 3-glucoside (1,040 mg/L) was the predominant anthocyanin in açai and correlated to antioxidant content, while 16 other polyphenolics were detected from 4-212 mg/L. Red grape anthocyanins were most stable in the presence of hydrogen peroxide, while açai and pigments rich in acylated anthocyanins displayed lower color stability in a temperature-dependent manner. In the presence of ascorbic acid, acylated anthocyanin sources generally had increased color stability. Açai was recognized for its functional properties for use in food and nutraceutical products.
 

Back to Acai Information Page