White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds

• Main Authors: Tayse Ferreira Ferreira da Silveira, Thais Cristina Lima de Souza, Ana Vânia Carvalho, Alessandra Braga Ribeiro, Gunter G.C. Kuhnle, Helena Teixeira Godoy
• Format: Article
• Language: English
• Published: Elsevier 2017-09-01
• Series: Journal of Functional Foods
• Subjects: White açaí; Nitrosation reaction; LC-MS/MS; MRM
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464617303845

The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time. The effect of time and ethanol concentration on the phenolic compounds extraction of white açaí was evaluated through a central composite design 22, using total phenolic compounds as response. Optimum conditions were 10 min extraction, 35:65 ethanol:water v/v. The phenolic profile was analysed by ultra-high performance liquid chromatography with electrospray ionisation and triple-quadrupole mass spectrometer in tandem (LC-MS/MS). White açaí contained vanillic acid and the isomers orientin and isoorientin as major phenolic compounds. In addition, the sample showed scavenging capacity towards ROO· and HOCl. Lastly, it exhibited capacity for inhibiting nitroso compounds formation, suggesting a potential protective effect of white açaí towards the formation of colorectal cancer-related compounds derived from red meat intake.