Enzymatic Conversion of Procyanidins from Açaí Seed Extracts (Euterpe oleracea Mart.)

In this study, we evaluated the possibility of obtaining A-type procyanidins from B-type procyanidins of the açaí seed extract. Results indicated that the conversion on an analytical standard with a commercial laccase was efficient and molecular docking shows that procyanidins bind to the enzyme’s active site in the same way that the control does. Also, the substrate’s affinity decreases while its size increases.