Pacheco-Palencia Lisbeth A, Mertens-Talcott Susanne, Talcott Stephen T
Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843, USA.
J Agric Food Chem. 2008 Jun 25;56(12):4631-6. doi: 10.1021/jf800161u. Epub 2008 Jun 4.
Phenolic compounds present in crude oil extracts from acai fruit ( Euterpe oleracea) were identified for the first time. The stability of acai oil that contained three concentrations of phenolics was evaluated under short- and long-term storage for lipid oxidation and phenolic retention impacting antioxidant capacity. Similar to acai fruit itself, acai oil isolates contained phenolic acids such as vanillic acid (1,616 +/- 94 mg/kg), syringic acid (1,073 +/- 62 mg/kg), p-hydroxybenzoic acid (892 +/- 52 mg/kg), protocatechuic acid (630 +/- 36 mg/kg), and ferulic acid (101 +/- 5.9 mg/kg) at highly enriched concentrations in relation to acai pulp as well as (+)-catechin (66.7 +/- 4.8 mg/kg) and numerous procyanidin oligomers (3,102 +/- 130 mg/kg). Phenolic acids experienced up to 16% loss after 10 weeks of storage at 20 or 30 degrees C and up to 33% loss at 40 degrees C. Procyanidin oligomers degraded more extensively (23% at 20 degrees C, 39% at 30 degrees C, and 74% at 40 degrees C), in both high- and low-phenolic acai oils. The hydrophilic antioxidant capacity of acai oil isolates with the highest phenolic concentration was 21.5 +/- 1.7 micromol Trolox equivalents/g, and the total soluble phenolic content was 1252 +/- 11 mg gallic acid equivalents/kg, and each decreased by up to 30 and 40%, respectively, during long-term storage. The short-term heating stability at 150 and 170 degrees C for up to 20 min exhibited only minor losses (<10%) in phenolics and antioxidant capacity. Because of its high phenolic content, the phytochemical-enriched acai oil from acai fruit offers a promising alternative to traditional tropical oils for food, supplements, and cosmetic applications.
首次鉴定出阿萨伊果（Euterpe oleracea）原油提取物中存在的酚类化合物。评估了含有三种酚类浓度的阿萨伊油在短期和长期储存下对脂质氧化和酚类保留的稳定性，这会影响抗氧化能力。与阿萨伊果本身类似，阿萨伊油分离物含有酚酸，如香草酸（1,616±94毫克/千克）、丁香酸（1,073±62毫克/千克）、对羟基苯甲酸（892±52毫克/千克）、原儿茶酸（630±36毫克/千克）和阿魏酸（101±5.9毫克/千克），其浓度相对于阿萨伊果肉高度富集，还有（+）-儿茶素（66.7±4.8毫克/千克）和多种原花青素低聚物（3,102±130毫克/千克）。在20或30℃下储存10周后，酚酸损失高达16%，在40℃下损失高达33%。在高酚和低酚阿萨伊油中，原花青素低聚物降解更为广泛（20℃下为23%，30℃下为39%，40℃下为74%）。酚类浓度最高的阿萨伊油分离物的亲水性抗氧化能力为21.5±1.7微摩尔 Trolox 当量/克，总可溶性酚含量为1252±11毫克没食子酸当量/千克，在长期储存期间分别下降高达30%和40%。在150和170℃下加热20分钟的短期稳定性表明，酚类和抗氧化能力仅略有损失（<10%）。由于其高酚含量，来自阿萨伊果的富含植物化学物质的阿萨伊油为食品、补充剂和化妆品应用提供了一种有前景的传统热带油替代品。
