How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products?
Year: 2025
Type: article
Abstract: This study investigates the bioactive potential and acute toxicity of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) pomace extracts. The bioaccessible fraction (intestinal fraction, IF) of açaí pomace contained protocatechuic, ferulic, and vanillic acids, while inajá pomace had caffeic acid, glabridin, and an eriodictyol derivative. Both extracts showed similar total phenolic content and peroxyl radical scavenging capacity, with hypochlorous acid scavenging activity. Açaí pomace inhibited nuclear factor-κB (NF-κB) activation (85 % to 50 %) compared to inajá (33 % to 98 %), and both extracts reduced tumor necrosis factor-α (TNF-α) levels by over 81 % at 100 μg/mL, indicating anti-inflammatory properties. Acute toxicity tests in Galleria mellonella larvae showed no harmful effects at concentrations effective for antioxidant and anti-inflammatory activity. These findings suggest that açaí and inajá pomaces are promising natural sources of phenolic compounds for use in pharmaceuticals, cosmetics, and food industries.
Source: Food Chemistry
Language: English
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $4,930
OpenAlex ID: W4409526913