01971naa a2200289 a 450000100080000000500110000800800410001902400580006010000260011824501860014426000090033052010460033965000110138565300170139665300270141365300180144070000210145870000200147970000180149970000180151770000220153570000180155770000190157570000190159470000190161377300490163220767742022-05-20       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.foodchem.2016.12.0062DOI1 aTORMA, P. do C. M. R.  aHydroethanolic extracts from different genotypes of açaí (Euterpe oleracea) presented antioxidant potential and protected human neuron-like cells (SH-SY5Y).h[electronic resource]  c2017  aFruit breeding programs have resulted in bioactive compounds increase and health effects. Thus, this study aimed to evaluate the antioxidant activity and neuroprotective effects of the hydroethanolic extracts from six açaí (Euterpe oleracea) genotypes using ABTS, deoxyribose, and glutathione oxidation assays, as well as, SH-SY5Y cells insulted with H2O2. L22P13 genotype showed the highest total content of anthocyanins, while L06P13 showed a high content of total carotenoids. However, the genotypes showed no difference in the antioxidant activity by ABTS and deoxyribose assays. The hydroethanolic extracts from different genotypes of açaí showed a protective effect (13?62%) on SH-SY5Y cells insulted by H2O2 at a concentration of 50 lg/mL by DCFH-DA assay. Except L04P16, no genotypes showed cytotoxicity in the SRB assay. These results indicate that açaí genotypes have antioxidant effect against reactive species generated in SH-SY5Y cells, suggesting a neuroprotective effect of the hydroethanolic extracts from these fruits.  aAçaí  aAntocianinas  aAtividade antioxidante  aCarotenóides1 aBRASIL, A. V. S.1 aCARVALHO, A. V.1 aJABLONSKI, A.1 aRABELO, T. K.1 aMOREIRA, J. C. F.1 aGELAIN, D. P.1 aFLÔRES, S. H.1 aAUGUSTI, P. R.1 aRIOS, A. de O.  tFood Chemistrygv. 222, p. 94-104, May 2017.