02059naa a2200397 a 450000100080000000500110000800800410001902400400006010000150010024501540011526000090026952009200027865000170119865000130121565000130122865000110124165000210125265300190127365300170129265300280130965300270133765300280136465300130139265300090140565300090141470000190142370000210144270000220146370000230148570000210150870000240152970000180155370000200157170000130159177300570160419341342012-11-30       2012    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2011.11.1502DOI1 aGORDON, A.  aChemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening.h[electronic resource]  c2012  aConsumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC?ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.  aanthocyanins  aflavones  aripening  aAçaí  aEuterpe Oleracea  aAmadurecimento  aAntocianinas  aCapacidade antioxidante  aCromatografia líquida  aEspectrometria de massa  aFlavonas  aTEAC  aTOSC1 aCRUZ, A. P. G.1 aCABRAL, L. M. C.1 aFREITAS, S. C. de1 aDIB TAXI, C. M. A.1 aDONANGELO, C. M.1 aMATTIETTO, R. de A.1 aFRIEDRICH, M.1 aMATTA, V. M. da1 aMARX, F.  tFood Chemistrygv. 133, n. 2, p. 256-263, Jul. 2012.