alexa THE INFLUENCE OF SEASONALITY ON THE ANTHOCYANIN CONCEN


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Research Article

THE INFLUENCE OF SEASONALITY ON THE ANTHOCYANIN CONCENTRATIONS IN THE A√áA√ć FRUIT (Euterpe oleracea Mart.) FROM THE BRAZILIAN AMAZON

Ediluci Tostes Malcher1, Jose Carlos Tavares Carvalho2*
  1. Instituto de Estudos e Pesquisa do Estado do Amapá, IEPA, Rod. JK, km 04, Macapá, Amapá, Brasil
  2. Laborat√ɬ≥rio de Pesquisa em F√ɬ°rmacos, Curso de Ci√ɬ™ncias Farmac√ɬ™uticas, Centro de Ci√ɬ™ncias Biol√ɬ≥gicas e da Sa√ɬļde, Universidade Federal do Amap√ɬ°, Rod. JK, km 02, CEP 68902-280,
    Macapá, Amapá, Brasil
Corresponding Author: Jose Carlos Tavares Carvalho,Laborat√ɬ≥rio de Pesquisa em F√ɬ°rmacos, Curso de Ci√ɬ™ncias Farmac√ɬ™uticas, Centro de Ci√ɬ™ncias Biol√ɬ≥gicas e da Sa√ɬļde, Universidade Federal do Amap√ɬ°, Rod. JK, km 02, CEP 68902-280, Macap√ɬ°, Amap√ɬ°, Brasil, E-mail: [email protected],Tel./fax: 00559633121742
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Abstract

The açaí fruit (Euterpe oleracea Mart.) is widely consumed in Brazil in various forms. We assessed the influence of seasonality on the total anthocyanin concentration in fruits from three production sites in the state of Amapá, Brazil, during the summer (April to October) and the winter (December to March) harvests for native, managed, and cultivated açaí. We quantified total anthocyanin concentrations for 12 months. The results indicate that açaí fruits exhibited high anthocyanin levels that ranged from 363.72 to 590.23 mg/100 g in native fruit, 175.63 to 748.39 mg/100 g in managed fruit, and 312.28 to 743.18 mg/100 g in cultivated fruit. The correlation between seasonality and anthocyanin content was significant for açaí fruits from all production sites. The highest anthocyanin levels were observed in the summer crop, from July to October, and were significant. From January to May, we observed a small, non-significant variation on anthocyanin levels in the winter crop. Our results indicate that seasonality crucially affects anthocyanin levels, which are considered functional markers of the açaí fruit. Therefore, seasonality is an important environmental factor in using açaí as a functional food.

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