Açaí oil
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Açaí oil is obtained from the fruit of Euterpe oleracea (açaí palm), which grows in the Amazon Rainforest. The oil is rich in phenolic compounds similar in profile to the pulp itself, such as vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid and ferulic acid as well as (+)-catechin and numerous procyanidin oligomers.[1]
Açai oil is green in color and exhibits a bland aroma. It is high in oleic acid (omega-9) and palmitic acid (table).
| Fatty acid | Percentage |
|---|---|
| Palmitic | 22.0% |
| Stearic | 2.0% |
| Arachidic | 2.5% |
| Palmitoleic | 2.0% |
| Oleic | 60.0% |
| Linoleic | 12.0% |
[edit] See also
[edit] References
- ^ Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST (Jun 2008). "Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Açaí (Euterpe oleracea Mart.)". J Agric Food Chem. 56 (12): 4631–6. doi:10.1021/jf800161u. PMID 18522407.
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