Composition and Antioxidant Activity of Açaí Seed Extracts (Euterpe oleracea Mart.) at Different Stages of Development

Vol 8, 2021 - 143077
Magnolia (e-Poster)
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Abstract

In this study, we evaluated the composition of polyphenols of açaí seeds at different developmental stages and their antioxidant activity. Procyanidins were found with a degree of polymerization from 20.54 to 10.12. Moreover, the seed's growth is consistent during all stages of maturation with a decrease in phenolic content, antioxidant activity and degree of polymerization. Therefore, there is a decline in the extractability of those metabolites during the late stages of the seed's development.

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Institutions
  • 1 Instituto Nacional de Tecnologia
  • 2 Universidade Federal do Rio de Janeiro
Track
  • 1. Biodiversity and Natural Products
Keywords
Açaí seeds
antioxidant activity
Seed's Maturation
Polyphenols