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

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.