Ontology highlight
ABSTRACT:
SUBMITTER: Matta FV
PROVIDER: S-EPMC7602988 | biostudies-literature | 2020 Oct
REPOSITORIES: biostudies-literature
Matta Fernanda V FV Xiong Jia J Lila Mary Ann MA Ward Neil I NI Felipe-Sotelo Mónica M Esposito Debora D
Foods (Basel, Switzerland) 20201016 10
Chemical composition analysis of açaí extracts revealed higher levels of total polyphenol content in purple açaí samples for both commercial (4.3-44.7 gallic acid equivalents mg/g) and non-commercial samples (30.2-42.0 mg/g) compared to white (8.2-11.9 mg/g) and oil samples (0.8-4.6 mg/g). The major anthocyanin compounds found in purple açaí samples were cyanidin-3-glucoside and cyanidin-3-rutinoside with total concentrations in the range of 3.6-14.3 cyanidin-3-glucoside equivalents mg/g. The ol ...[more]