01905naa a2200229 a 450000100080000000500110000800800410001902400530006010000260011324502040013926000090034352010940035265300180144665300280146465300250149270000230151770000200154070000190156070000210157970000170160077300580161720767582022-05-20       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.jff.2017.07.0012DOI1 aSILVEIRA, T. F. F. da  aWhite açaí juice (Euterpe oleracea)bPhenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds.h[electronic resource]  c2017  aThe 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.  aAçaí branco  aCapacidade antioxidante  aCompostos fenólicos1 aSOUZA, T. C. L. de1 aCARVALHO, A. V.1 aRIBEIRO, A. B.1 aKUHNLE, G. G. C.1 aGODOY, H. T.  tJournal of Functional Foodsgv. 36, p. 215-223, 2017.