Chemical composition and seasonal variations in açaí as it is consumed in the Brazilian Amazon: Chemical composition and seasonal variations in açaí

Rafaella MATTIETTO; Ana Vânia CARVALHO; Nádia Elígia  PARACAMPO; Julieta Silveira NETA

doi:10.5016/1984-5529.2024.v52.1434

Authors

Rafaella MATTIETTO Embrapa Amazônia Oriental
Ana Vânia CARVALHO Embrapa Amazônia Oriental
Nádia Elígia PARACAMPO
Julieta Silveira NETA Embrapa Gado de Leite

DOI:

https://doi.org/10.5016/1984-5529.2024.v52.1434

Keywords:

bioactive compounds; Euterpe oleracea; local processing; nutrition.

Abstract

The fruit of the açaí palm, a species native to the Amazon, has received global attention due to its composition rich in antioxidants. However, since time immemorial, açaí has been considered a staple food for the local population, where it is abundant. From rural and riverine populations to large urban centers in the Amazon, freshly extracted açaí pulp is sold and consumed daily, making up a broad market. Nonetheless, few scientific studies have been carried out on the nutritional and functional aspects of this direct-consumption food. Thus, the present research aimed to assess characteristics of açaí from points of sale in Belém, PA, Brazil during the season and off season of the fruit over three years. The results indicated açaí is a low-acidity food with lipids as the predominant macronutrient in its composition. Although the variations in results were not significant according to Kruskal-Wallis statistical test, principal component analysis showed variations between season and off season, among establishments, and among the years studied. Although açaí consumed during the season has relatively higher nutrient contents, particularly of bioactive compounds, artisanal açaí in the off season may still be considered a valuable food for antioxidant compounds, thus enriching the regional diet.

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