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http://dx.doi.org/10.7318/KJFC.2012.27.1.075

Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different Solvents  

Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.1, 2012 , pp. 75-81 More about this Journal
Abstract
This study was conducted to investigate the physiological activity of acai berry (Euterpe oleracea Mart.) extracts from three different solvents (water, methanol, and ethanol). We measured total polyphenol and total flavonoid content, DPPH radical scavenging activity, nitrite scavenging activity, metal chelating effect, and reducing power. The extraction yield from water, methanol, and ethanol was 17.10, 9.50, and 37.51%, respectively. The highest total polyphenol content (10.54 mg/100 g) and total flavonoid contents (1.88 mg/100 g) was observed in water extract. DPPH radical scavenging activity was the highest in both water extract (72.03%) and methanol extract (74.79%) at levels of 5 mg/mL, which was similar to that of BHT (78.90%). Water extract yielded the highest metal chelating effect (92.54%) and reducing power (1.09) at levels of 5 mg/mL. Taken together, these findings suggest that extracts of acai berry can be used as functional food materials with antioxidative and nitrite scavenging activities.
Keywords
Acai berry; extraction yield; total polyphenol content; total flavonoid content;
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