Composition and Biosynthesis of Procyanidins from Developing Açaí (Euterpe oleracea Mart.) Seeds

This work evaluated the chemical composition of procyanidins (PCs) from açaí seeds in four development stages, correlated to the abundance of PCs biosynthetic enzymes. Our results indicate that the mean degree of polymerization of PCs decreases through development, and the presence of (-)-epicatechin as a starter unit. A proteomics analysis revealed that regulating LDOX and IFRL enzymes may influence PCs composition during development.