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• Food Sci. Technol 20 (3) • Dec 2000 • https://doi.org/10.1590/S0101-20612000000300018 linkcopy

Open-access Identification and quantification of the anthocyanins from the fruit of açai (Euterpe oleracea) Mart

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    From the liophylized commercialy frozen extract of the fruit of Euterpes oleracea (açaí) two anthocyanins were isolated and identified as cianidin-3-arabinoside and cyanidin-3-arabinosylarabinoside. The percentage of total anthocyanins in the peels of the fruits was 263 mg/100g peel.

    Açaí; Euterpes oleracea; cianidin-3-arabinoside; cyanidin-3-arabinosylarabinoside

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