Nutritional and antioxidant characterization of açaí (Euterpe oleracea Mart.) seed flour as a sustainable functional ingredient

Le résumé fourni par la source

The açaí palm (Euterpe oleracea Mart.) is native to the Amazon region, with its berry containing 30% pulp and 70% seed. While the pulp is widely consumed, the seed, which constitutes most of the fruit’s mass, is typically discarded, generating significant agro-industrial waste. This waste can be repurposed to reduce environmental impacts and promote circular economy practices. Açaí berry seeds are rich in polyphenols and antioxidants, offering potential health benefits, such as preventing obesity, hepatic steatosis, and cancer. This study aims to evaluate açaí berry seed flour for its nutritional and antioxidant properties, contributing to sustainability by using waste from the açaí pulp production. Açaí seeds were dried and ground into flour. Then, they were analyzed for fiber content, phenolic compounds, and antioxidant activity. The results showed a high content of insoluble fibers, including cellulose, hemicellulose, and lignin. The açaí berry seed flour also exhibited significant antioxidant activity, with an IC50% of 3.29 mg/mL, highlighting its potential as a valuable functional ingredient.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.