**3. Chemical composition of açaí and bacaba**

The nutritional properties of Amazonian palm trees are related to the composition of fatty acids and phytochemical compounds, the so-called bioactive compounds. Açaí and bacaba are some of the species of fruits that have become quite attractive, not only for lipid content they present, but also for their composition of bioactive compounds.

The fatty acids present in fruit species such as these are considered one of the most important constituents in living organisms due to their structural role in cell membranes and as metabolic energy sources [20]. Those considered essential to life are known as essential unsaturated fatty acids and must be supplied by food. The main representatives are omega-9 (ω-9), omega-6 (ω-6), and omega-3 (ω-3). Of these groups, the α-linolenic acid (n-3), the linoleic and arachidonic acids (n-6), and the oleic acid (n-9) can be highlighted [21]. The vegetable oils, such as bacaba and açaí, are good sources of these components and fat-soluble vitamins such as vitamins A, D, E, and K [22].

According to Martin et al. [23], the availability of ω-3 and ω-6 fatty acids in the human species depends on the food supply, and moreover, it is important to know what are the sources capable of supplying these needs. **Table 1** shows some sources of monounsaturated and polyunsaturated fatty acids of fruits that come from palm trees and are considered as dietary sources of fatty acids.

Batista et al. [8] obtained the fatty acids profile of lyophilized açaí pulp extracts obtained by extraction with supercritical CO2 , as shown in **Table 2**.

magnetic characteristics. MNP have therapeutic features, being used as drug carriers in the

Açaí, being a source of fibers and rich in antioxidants, has considerable potential for nutritional applications and in the health field as a functional food or dietary supplement [15]. The work conducted by Barbosa et al. [2] evaluated the effect of a diet with daily consumption of açaí pulp in the prevention of oxidative damage by measuring the activity of antioxidant enzymes and the use of protein biomarkers in healthy women. The results showed that the açaí intake increased the activity of catalase, an intracellular enzyme which is also known as

various pathologies connected to oxidative stress; the results also showed an increase in total antioxidant capacity and a reduction in the production of reactive oxygen species. These studies reveal the antioxidant effect of açaí, increasing the understanding of its beneficial health

The antioxidants found in açaí and bacaba are necessary to prevent the formation and oppose the actions of reactive oxygen species (ROS) and reactive nitrogen species (RNS), which are continuously formed in the human body. Mechanisms of free radicals such as these are related to various human diseases, including cancer, atherosclerosis, malaria, rheumatoid arthritis, and neurodegenerative diseases. Many components of the diet such as carotenoids and plant pigments are suggested as important antioxidants; however, the interest in phenolic compounds of plants, particularly flavonoids, is also increasing. Thus, diets based on functional foods rich in antioxidants are important for the maintenance of human health

The nutritional properties of Amazonian palm trees are related to the composition of fatty acids and phytochemical compounds, the so-called bioactive compounds. Açaí and bacaba are some of the species of fruits that have become quite attractive, not only for lipid content

The fatty acids present in fruit species such as these are considered one of the most important constituents in living organisms due to their structural role in cell membranes and as metabolic energy sources [20]. Those considered essential to life are known as essential unsaturated fatty acids and must be supplied by food. The main representatives are omega-9 (ω-9), omega-6 (ω-6), and omega-3 (ω-3). Of these groups, the α-linolenic acid (n-3), the linoleic and arachidonic acids (n-6), and the oleic acid (n-9) can be highlighted [21]. The vegetable oils, such as bacaba and açaí, are good sources of these components and fat-soluble vitamins such

According to Martin et al. [23], the availability of ω-3 and ω-6 fatty acids in the human species depends on the food supply, and moreover, it is important to know what are the sources capable of supplying these needs. **Table 1** shows some sources of monounsaturated and polyunsaturated fatty acids of fruits that come from palm trees and are considered as dietary

O2

), which is associated with

treatment of cancer by magnetic induction, reducing collateral effects to patients.

hydroperoxidase, able to decompose the hydrogen peroxide (H2

158 Superfood and Functional Food - An Overview of Their Processing and Utilization

**3. Chemical composition of açaí and bacaba**

as vitamins A, D, E, and K [22].

sources of fatty acids.

they present, but also for their composition of bioactive compounds.

properties.

[16–19].


Sources: 1 Lima et al. [24], <sup>2</sup> Tavares et al. [25], <sup>3</sup> Rogez. [26], <sup>4</sup> Yuyama et al. [27], <sup>5</sup> Rodrigues et al. [28], 6 Montúfar et al. [29], 7 Santos et al. [30].

**Table 1.** Content of the main fatty acids present in palm tree fruits consumed in the human diet.

Foods rich in fatty acids, such as bacaba and açaí, can play an important role in human food base, because the linolenic, linoleic, and oleic acids present in these raw materials are considered functional and exhibit inflammation-reducing and immunity-increasing properties in the human body, as demonstrated by Wallace et al. [31], Schwab and Serhan [32], Serhan et al. [33], and Calder [34].

In addition to fatty acids, various bioactive compounds can be found in these fruits. Yamaguchi et al. [1] report that about 90 substances have been found in açaí, of which approximately 31% consist of flavonoids, followed by 23% of phenolic compounds, 11% of lignoids, and 9% of anthocyanins. These are compounds that are correlated with high biological activity.


C8:0 (caprylic acid); C10:0 (capric acid); C12:0 (lauric acid); C13:0 (tridecanoic acid); C14:0 (myristic acid); C15:0 (pentadecanoic acid); C16:0 (palmitic acid); C16:1 (palmitoleic acid); C17:0 (margaric acid); C18:0 (stearic acid); C18:1 (oleic acid); C18:2 (linoleic acid); C18:3 (linolenic acid); C20:0 (arachidic acid); C22:0 (behenic acid); SFA (saturated fatty acids); MUFA (monounsaturated fatty acids); PUFA (polyunsaturated fatty acids).

**Table 2.** Content of fatty acids in açaí pulp extracts obtained by extraction with supercritical CO<sup>2</sup> .

Of these components, anthocyanins have received great attention due to their potential benefits in preventing chronic diseases, including cancer and Alzheimer [8]. They are glycosides of anthocyanins and have, at their core, the flavylium cation. They belong to the group of flavonoids and subgroup of phenolic compounds. These compounds are responsible for defining the color of a variety of vegetables, including purple color in açaí [1]. They are hydrophilic, stable at acid pH, sensitive to light exposure, elevated temperatures, and presence of O2 .

To obtain bioactive substances such as anthocyanins, different extraction techniques have been developed with the aim of reducing the extraction time and the solvent consumption, increasing the extraction yield and improving the quality of the extracts. Among these techniques are included: ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, and accelerated solvent extraction [35].

The choice of a method for extracting anthocyanins depends largely on the purpose of extraction and the nature of the constituent molecules of these compounds [36]. Therefore, as these pigments are very soluble in water, they are easily extracted by polar solvents. Their extraction typically involves the use of aqueous acidified solutions of ethanol, methanol, or acetone [37]. However, these solvents have also used limitations such as lower extraction efficiency compared to other solvents, as well as a lower durability of their extracts [38, 39].


**Table 3.** Overview of anthocyanin extraction applications.

Of these components, anthocyanins have received great attention due to their potential benefits in preventing chronic diseases, including cancer and Alzheimer [8]. They are glycosides of anthocyanins and have, at their core, the flavylium cation. They belong to the group of flavonoids and subgroup of phenolic compounds. These compounds are responsible for defining the color of a variety of vegetables, including purple color in açaí [1]. They are hydrophilic, stable at acid pH, sensitive to light exposure, elevated temperatures, and

.

C8:0 (caprylic acid); C10:0 (capric acid); C12:0 (lauric acid); C13:0 (tridecanoic acid); C14:0 (myristic acid); C15:0 (pentadecanoic acid); C16:0 (palmitic acid); C16:1 (palmitoleic acid); C17:0 (margaric acid); C18:0 (stearic acid); C18:1 (oleic acid); C18:2 (linoleic acid); C18:3 (linolenic acid); C20:0 (arachidic acid); C22:0 (behenic acid); SFA (saturated fatty

acids); MUFA (monounsaturated fatty acids); PUFA (polyunsaturated fatty acids).

**Table 2.** Content of fatty acids in açaí pulp extracts obtained by extraction with supercritical CO<sup>2</sup>

**Fatty 50°C 50°C 50°C 60°C 60°C 60°C 70°C 70°C 70°C Acid 150 bar 220 bar 350 bar 190 bar 270 bar 420 bar 220 bar 320 bar 490 bar** C8:0 0.69 1.26 0.83 0.77 1.58 0.40 0.33 2.27 0.02 C10:0 0.03 0.02 0.02 0.04 0.03 – – – C12:0 0.07 0.17 0.17 0.13 0.19 0.25 0.07 0.33 0.14 C13:0 – – – – – – 0.02 0.21 – C14:0 0.13 0.24 0.16 0.19 0.21 0.30 0.13 0.42 0.18 C15:0 – – – – – – – – – C16:0 28.15 30.91 23.47 26.29 29.20 28.58 25.41 90.86 27.81 C16:1 4.95 0.03 5.49 6.14 7.08 6.83 4.16 0.08 5.81 C17:0 – 0.04 0.14 0.03 – – 0.05 0.19 0.03 C18:0 1.05 1.25 1.02 0.80 1.14 1.16 1.43 5.35 1.33 C18:1 64.86 65.81 52.73 50.78 60.42 62.41 55.71 0.23 64.65 C18:2 – – 15.54 14.80 – – 12.59 – – C18:3 – – – – – – – – – C20:0 0.08 – – – 0.10 – – – – C22:0 – 0.22 0.38 – – – 0.04 – – SFA 30.18 34.15 26.22 28.25 32.48 30.74 27.53 99.67 29.53 MUFA 69.81 65.84 58.23 56.93 67.51 69.25 59.87 0.31 70.46 PUFA – – 15.54 14.80 **–** 12.59 – – S/U 0.43 0.52 0.35 0.39 0.48 0.44 0.38 321.52 0.42

To obtain bioactive substances such as anthocyanins, different extraction techniques have been developed with the aim of reducing the extraction time and the solvent consumption, increasing the extraction yield and improving the quality of the extracts. Among these

presence of O2

.

**Content of fatty acids in % g/100mg**

160 Superfood and Functional Food - An Overview of Their Processing and Utilization

The main anthocyanins found in açaí are cyanidin-3-*O*-glucoside and cyanidin-3-*O*-rutinoside. In bacaba, it is cyanidin-3-glucoside. This information is presented in **Table 3**, as well as an overview of some anthocyanin extraction applications of açaí, bacaba, and other raw materials. Their chemical structures are presented in **Figure 2**.

**Figure 2.** Chemical structures of the main anthocyanins found in açaí and bacaba (**a**): 2-(3,4-dihydroxyphenyl)-5,7 dihydroxy-3-chromeniumyl6-*O*-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranoside; (**b**): 2-(3,4-dihydroxyphenyl)- 5,7-dihydroxy-3-chromeniumyl β-D-glucopyranoside [nomenclatures according to IUPAC].

In addition to anthocyanins, other bioactive compounds have been identified in açaí and bacaba. Pacheco-Palencia et al. [50] analyzed two species of açaí and identified several flavones, including homoorientin, orientin, deoxyhexose taxifolin, and isovitexin; flavanol derivatives, including (+)—catechin, (−)—epicatechin, procyanidin dimers and trimers, and phenolic acids such as protocatechuic, p-hydroxybenzoic, vanillic, syringic, and ferulic. Phenolic compounds are also reported to be potentially protective against cardiovascular disease and cancer [51]. Also, large amounts of phenolic compounds such as phenolic acids, flavanols, and flavonols can be found, which act as cofactors to improve the biological action of anthocyanins [52].

Santos et al. [53] evaluated the content of bioactive compounds and total antioxidant capacity of native fruits of the Amazon palm trees, including the species *O. bacaba*. Their results showed a high content of total polyphenols, presence of carotenoids, higher levels of anthocyanins, and antioxidant capacity in the bacaba extracts. In the study of Finco et al. [40], the phenolic classes: C-glycoside, flavonoid, C-hexoside, C-glycosylflavone, isorhamnetin hexoside, quercetin hexoside, quercetin diglycoside, quercetin glycoside, and isorhamnetin glycoside, were identified.
