Bioactive Compounds of Acai (Euterpe oleracea) and the Effect of their Consumption on Oxidative Stress Markers

Açaí fruit (Euterpe oleracea Martius) is highly perishable, so it sought to apply conservation techniques that make its commercialization more bearable such as dehydration by the tray. This thermal technique significantly inactivates harmful enzymes and microorganisms prolongs their shelf life but has disadvantage decreases proportion of bioactive components antioxidant power. The present work aims estimate content activity compounds açaí powder supplied in hydroxypropyl methylcellulose (HPMC) vegetable capsules. For this purpose, total polyphenols were determined Folin-Ciocalteau test, anthocyanin’s differential pH capacity vitro DPPH method (using Trolox Vitamin C equivalent). Also, effect consumption four daily capsules on a healthy population (10 people) between ages 33-65 years old evaluated through 10-day intervention study which following biomarkers blood assessed: glycemia, triglycerides, cholesterol, HDL, LDL, 8-isoprostane. showed polyphenol 962.7±22.2 mg EAG/100g, up 938.5±19.1 C3GE/100g, 643±24.32 µmol TE/100g 14.07±0.45 g VCE/100g. In study, no significant differences observed before after different biochemical markers except for 8-isoprostane, suggesting dehydrated caused effects benefices tested.