White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds

Tayse Ferreira Ferreira da Silveira; Thais Cristina Lima de Souza; Ana Vânia Carvalho; Alessandra Braga Ribeiro; Gunter G.C. Kuhnle; Helena Teixeira Godoy

Journal of Functional Foods (Sep 2017)

White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds

Tayse Ferreira Ferreira da Silveira,
Thais Cristina Lima de Souza,
Ana Vânia Carvalho,
Alessandra Braga Ribeiro,
Gunter G.C. Kuhnle,
Helena Teixeira Godoy

Affiliations

Tayse Ferreira Ferreira da Silveira: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, Brazil; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK; Corresponding author at: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, Brazil.
Thais Cristina Lima de Souza: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, Brazil
Ana Vânia Carvalho: Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100 Belém, PA, Brazil
Alessandra Braga Ribeiro: Federal University of Piauí, Department of Technology, Science and Materials, Nossa Senhora de Fátima Avenue, 64048-553 Teresina, PI, Brazil
Gunter G.C. Kuhnle: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
Helena Teixeira Godoy: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 13083-862 Campinas, SP, Brazil

Journal volume & issue: Vol. 36
pp. 215 – 223

Abstract

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The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time. The effect of time and ethanol concentration on the phenolic compounds extraction of white açaí was evaluated through a central composite design 22, using total phenolic compounds as response. Optimum conditions were 10 min extraction, 35:65 ethanol:water v/v. The phenolic profile was analysed by ultra-high performance liquid chromatography with electrospray ionisation and triple-quadrupole mass spectrometer in tandem (LC-MS/MS). White açaí contained vanillic acid and the isomers orientin and isoorientin as major phenolic compounds. In addition, the sample showed scavenging capacity towards ROO· and HOCl. Lastly, it exhibited capacity for inhibiting nitroso compounds formation, suggesting a potential protective effect of white açaí towards the formation of colorectal cancer-related compounds derived from red meat intake.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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