Standardization of açaí extracts for in-vitro assays based on anthocyanin quantitation

• Published in: Journal of food composition and analysis 2023-05, Vol.118, p.105155, Article 105155
• Main Authors: Heck, Kabre L., Walters, Lauren M., Kunze, Madeline L., Calderón, Angela I.
• Format: Article
• Language: English
• Subjects: Arecaceae; Cyanidin 3-glucoside; Cyanidin 3-rutinoside; Cyanidin 3-sambubioside; Euterpe oleracea Mart; Mass spectrometry; Peonidin 3-rutinoside
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2023.105155

Euterpe oleracea Mart., commonly known as açaí , is a fruit that grows on a palm tree native to the Amazon region. Quantitation of bioactive constituents is a crucial preliminary step before utilizing extracts for biological assays so they may be normalized and administered according to a specific constituent concentration. Açaí has four main anthocyanin analytes: cyanidin 3-glucoside, cyanidin 3-sambubioside, cyanidin 3-rutinoside, and peonidin 3-rutinoside. This is the first comparison of açaí anthocyanin profiles between fresh fruits, processed powders, and botanical dietary supplement capsules. The materials examined shared a similar anthocyanin profile, with cyanidin 3-rutinoside being the most abundant (0.380 ± 0.006 – 15.1 ± 0.01 mg/g), followed by cyanidin 3-glucoside (0.0988 ± 0.0031 – 8.95 ± 0.01 mg/g). Among the botanical dietary supplement capsules, the two formulations varied greatly in anthocyanin concentration despite both being aqueous extracts (0.650 ± 0.011 – 0.924 ± 0.010 mg/g versus 1.23 ± 0.01 – 1.27 ± 0.02 mg/g). Previous LC-MS methods range from 35 to 120 min per injection, while we report a 10 min quantitative method for analysis of anthocyanins in various açaí materials that is fast, reproducible, and accurate. The method produced is useful to assure the quality, efficacy and safety of food and dietary supplement materials containing açaí . [Display omitted] •Method for fast, reproducible, and accurate quantitation of açaí anthocyanins.•Acidic methanol solution provided the greatest extraction of anthocyanins.•Brazilian açaí contained greater anthocyanin content than Hawaiian-grown açaí.•Açaí dietary supplement capsules contained the least number of anthocyanins.•Anthocyanins were stable in acidic methanol for 30 days except for capsule extracts.