Insoluble Solids in Brazilian and Floridian Acai (Euterpe oleraceae Mart.)

Title:Insoluble Solids in Brazilian and Floridian Acai (Euterpe oleraceae Mart.)

Volume: 2 Issue: 2

Author(s): Robert E. Smith, Janete Eaker, Kevin Tran, Michael Goerger, Wei Wycoff, Armando U. O. Sabaa-Srur and Ellen M. da Silva Menezes

Affiliation:

Keywords: Acai, CP-MAS NMR, anthocyanins, aroma, minerals, edible proteins, dietry fibres, pulp, citric acid, fruit

Abstract: Brazilian and Floridian acai were found to contain 24% insoluble solids. They were dark brown and were not soluble in hexane, methanol or water. When 6 N HCl was added to the insoluble solids, they turned red, as do anthocyanins. The solids were analyzed by CP-MAS 13C-NMR. Phenolic C-O, aromatic, glycosidic and aliphatic carbons were detected. About 27% of the solids were hydrolyzed and solubilized by refluxing in conc HCl. Acai is a unique fruit in that it is sold as a product that has a relatively high amount of insoluble solids. So, two things that genuine, unfiltered acai should have are about 24% insoluble solids and the appropriate CP-MAS 13C-NMR spectrum.

Cite this article as:

E. Smith Robert, Eaker Janete, Tran Kevin, Goerger Michael, Wycoff Wei, U. O. Sabaa-Srur Armando and M. da Silva Menezes Ellen, Insoluble Solids in Brazilian and Floridian Acai (Euterpe oleraceae Mart.), The Natural Products Journal 2012; 2 (2) . https://dx.doi.org/10.2174/2210315511202020095