Degree Granting Department
Aydin Sunol, Ph.D.
Scott Campbell, Ph.D.
John N. Kuhn, Ph.D.
Anthocyanins, Euterpe Oleracea, Freeze Dried Powder, FTIR, Soxhlet
The açaí berry has grown in popularity for dieters and the health conscious. The berry contains high levels of antioxidants. The main anthocyanins are cyanidin-3-rutinoside and cyanidin-3-glucoside. The berries also contain vitamins and nutrients that help boost energy and alertness, and fatty acids that help maintain normal cholesterol levels. As a result of the health benefits of the constituents, the berries are chosen for obtaining the active ingredients by extraction.
The solids left over after extraction still contain nutrients and useful components. There is a possibility of fermenting this residual and creating an açaí berry wine. Açaí berry wine is another new product on the market. The extracts and the wine are analyzed using Fourier transform infrared spectroscopy (FTIR). In an effort to utilize every part of the berry, the residual from the extract is also successfully fermented.
Pilot plant studies are conducted utilizing supercritical carbon dioxide, an ethanol entrainer to increase its solubility, and subcritical water to extract components from freeze dried açaí berry. There is much potential and flexibility in the process, which effectively extracted lipids from the berry leaving behind anthocyanins without solvent residue.
Scholar Commons Citation
Ayala, Rosanna Iris, "Fermentation and Supercritical Extraction Studies of Açaí Berry" (2012). USF Tampa Graduate Theses and Dissertations.