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

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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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