Diversifying institutional food procurement – opportunities and barriers for integrating biodiversity for food and nutrition in Brazil

The Brazilian Food Procurement Program (PAA) and the National School Feeding Program (PNAE) were identified by the GEF-funded Biodiversity for Food and Nutrition Project (BFN)1 as policy instruments with the greatest potential for diversifying institutional food procurement and improving di- ets while supporting family farming. This paper discusses the opportunities identified for mainstream- ing biodiversity through PAA and PNAE, targeted activities undertaken as well as two case studies. The first case study presents findings linked to the implementation of the PNAE in quilombola communi- ties in Goiás, while the second describes results of the inclusion of Juçara fruits (Euterpe edulis Mart.) in school meals in São Paulo. The paper concludes by highlighting some of the key barriers to better biodiversity mainstreaming and institutional food procurement together with some recommendations

Carotenoid Composition Of Two Brazilian Genotypes Of Acerola (malpighia Punicifolia L.) From Two Harvests

Acerola fruit is native to Central America and adapted very well to Brazil, which in turn became the major worldwide acerola producer, consumer and exporter. Two acerola genotypes were harvested from a Brazilian plantation during the 2003 and 2004 summer harvests. Both genotypes presented β-carotene (265.5-1669.4 μg/100 g), lutein (37.6-100.7 μg/100 g), β-cryptoxanthin (16.3-56.5 μg/100 g) and α-carotene (7.8-59.3 μg/100 g) as the major carotenoids. In both harvests, the β-carotene, β-cryptoxanthin and α-carotene levels were higher in the Olivier genotype, whereas the lutein content was higher in the Waldy Cati 30 genotype. Due to higher sunlight exposure, the fruits harvested in 2004 showed higher total carotenoid contents than those from the 2003 harvest. Acerola, especially the Olivier genotype, with 148-283 RE/100 g, can be considered as a good source of provitamin A. © 2005 Elsevier Ltd. All rights reserved.388-910731077Assis, S.A., Lima, D.C., Faria-Oliveira, O.M.M., Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of development (2001) Food Chemistry, 74, pp. 133-137Assunção, R.B., Mercadante, A.Z., Carotenoids and ascorbic acid from cashew-apple (Anacardium occidentale L.): Variety and geographic effects (2003) Food Chemistry, 81, pp. 495-502Britton, G., UV/visible spectroscopy (1995) Carotenoids Spectroscopy, 1, pp. 13-62. , G. Britton S. Liaaen-Jensen H. Pfander Birkhauser BaselCavalcante, M.L., Rodriguez-Amaya, D.B., Carotenoid composition of the tropical fruits Eugenia uniflora and Malpighia glabra (1992) Food Science and Human Nutrition, pp. 643-650. , G. Charalambous Elsevier Sci. Publ. AmsterdamDavies, B.H., Carotenoids (1976) Chemistry and Biochemistry of Plant Pigments, 2, pp. 38-165. , T.W. Goodwin Academic Press LondonGodoy, H.T., Rodriguez-Amaya, D.B., Occurrence of cis-isomers of provitamin a in Brazilian fruits (1994) Journal of Agricultural and Food Chemistry, 42, pp. 1306-1313Hamano, P.S., Mercadante, A.Z., Composition of carotenoids from commercial products of caja (Spondias lutea) (2001) Journal of Food Composition and Analysis, 14, pp. 335-343Mercadante, A.Z., Chromatographic separation of carotenoids (1999) Archivos Latinoamericanos de Nutrition, 49, pp. 52-57Mercadante, A.Z., Rodriguez-Amaya, D.B., Performance of thin-layer chromatography versus HPTLC in the screnning of carotenoids (1991) Ciência e Tecnologia de Alimentos, 11, pp. 200-209Mercadante, A.Z., Rodriguez-Amaya, D.B., Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango (1998) Journal of Agricultural and Food Chemistry, 46, pp. 128-130Mercadante, A.Z., Rodriguez-Amaya, D.B., Britton, G., HPLC and mass spectrometric analysis of carotenoids from mango (1997) Journal of Agricultural and Food Chemistry, 45, pp. 120-123Merzlyak, M.N., Solovchenko, A.E., Chivkunova, O.B., Patterns of pigment changes in apple fruits during adaptation to high sunlight and sunscald development (2002) Plant Physiology and Biochemistry, 40, pp. 679-684(1989) Recommended Dietary Allowances (10th Ed.), , WashingtonNational Academy of ScienceOliveira, J.R.P., Soares Filho, W.S., Situação da cultura da acerola no Brasil e ações da Embrapa Mandioca e Fruticultura em recursos genéticos e melhoramento (1998) Simpósio de Recursos Genéticos e Melhoramento de Plantas para O Nordeste Do Brasil, p. 1998. , Embrapa Semi-Árido Petrolina, PE, BrazilPorcu, O.M., Rodriguez-Amaya, D.B., Carotenóides de Acerola: Efeito de Estágio de Maturação e Remoção de Película (2003) V Simpósio Latinoamericano de Ciencia de Alimentos, , Campinas, SP, Brazil, 10-14 November 2003Vendramini, A.L., Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity (2000) Food Chemistry, 71, pp. 195-19

Evaluation Of Colour And Stability Of Anthocyanins From Tropical Fruits In An Isotonic Soft Drink System

Due to the growing market of food products associated to good health, the colour changes and stability of anthocyanin extracts from acerola, containing high level of ascorbic acid, and from açai, rich in flavonoids, were evaluated in an isotonic soft drink like system and in buffer solution. The degradation of anthocyanins from both sources followed first-order kinetics in all the systems, under air, either in the presence or absence of light. Addition of sugars and salts had a negative effect on the anthocyanin stability, being the rate constant (kobs) values in isotonic soft drink system 6.0 × 10- 2 h- 1 for acerola and 7.3 × 10- 4 h- 1 for açai, both in the dark. In the presence of light, the anthocyanin degradation was 1.2 times faster for acerola and 1.6 times faster for açai in soft drink isotonic systems, as compared to their respective buffer solutions. The highest stability observed in all açai systems was correlated to its high total flavonoid content and absence of ascorbic acid. The gradual degradation of red colour during storage of all systems was verified by the decrease of a* values, accompanied with decreased colour intensity (decrease in C* values) and tonality changes from red to yellow colour, as the h values increased during the experiment time. Industrial relevance: Functional foods and addition of bioactive compounds to processed foods and drinks are a worldwide growing market. Thus, the aim of this study was to evaluate the stability of added anthocyanins from acerola and açai to an isotonic soft drink system and to study the effect of fluorescent light, mimicking the supermarket conditions, in such systems. Since colour is of fundamental importance for the acceptance of a food by consumers, the colour fading that occurs in these systems was also verified. © 2007 Elsevier Ltd. All rights reserved.83347352ACNielsen Global, Services., (2004) News Report Os produtos mais quentes de mundo - Informações sobre o crescimento de categorias de alimentos & bebidas em 2004Assis, S.A., Lima, D.C., Faria-Oliveira, O.M.M., Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of development (2001) Food Chemistry, 74, pp. 133-137Debicki-Pospisil, J., Lovric, T., Trinajstic, N., Sabljic, A., Anthocyanin degradation in the presence of furfural and 5-hydroxymethylfurfural (1983) Journal of Food Science, 48, pp. 411-416De Rosso, V.V., Mercadante, A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests (2005) Food Research International, 38, pp. 1073-1077De Rosso, V.V., Mercadante, A.Z., The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola (2007) Food Chemistry, 103, pp. 935-943Duhard, V., Garnier, J.C., Megard, D., Comparison of the stability of selected anthocyanins colorants in drink model systems (1997) Agro-Food-Industry Hi-Technology, 8, pp. 28-34Dyrby, M., Westergaard, N., Stapelfeldt, H., Light and heat sensitivity of red cabbage extract in soft drink model systems (2001) Food Chemistry, 72, pp. 431-437Es-Safi, N.-E., Cheynier, V., Moutounet, M., Study of the reactions between (+)-catechin and furfural derivatives in the presence and absence of anthocyanins and their implication in food color change (2000) Journal of Agricultural and Food Chemistry, 48, pp. 5946-5954Gallori, S., Bilia, A.R., Bergonzi, M.C., Barbosa, W.L.R., Vincieri, F.F., Polyphenolic constituents of fruit pulp of Euterpe oleracea Mart. (açai palm) (2004) Chromatographia, 59, pp. 739-743Gonnet, J.-F., Colour effects of co-pigmentation of anthocyanins revisited. 3: A further description using CIELAB differences and assessment of matched colours using CMC model (2001) Food Chemistry, 63, pp. 409-415Hanamura, T., Hagiwara, T., Kawagishi, H., Structural and functional characterization of polyphenols isolated from acerola (Malpighia emarginata DC.) fruit (2005) Bioscience, Biotechnology, and Biochemistry, 69, pp. 280-286Katsaboxakis, K., Papanicolaou, D., Melanitou, M., Stability of pigmented orange anthocyanins in model and real food systems (1998) Italian Journal of Food Sciences, 1, pp. 17-25Kong, J.-M., Chia, L.-S., Goh, N.-K., Chia, T.-F., Brouillard, R., Analysis and biological activities of anthocyanins (2003) Phytochemistry, 64, pp. 923-933Krifi, B., Chouteau, F., Boudrant, J., Metche, M., Degradation of anthocyanin from blood orange juices (2000) International Journal of Food Science & Technology, 35, pp. 275-283López, R., (2002) Energia Potencial - Segmentos de bebidas isotônicas e energéticas apresentam mercados em ascenção no Brasil, com perspectivas de manutenção do crescimento. Revista Engarrafador Moderno, , setembro, 12-16Malien-Aubert, A., Dangles, O., Amiot, J., Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation (2001) Journal of Agricultural and Food Chemistry, 49, pp. 170-176Martí, N., Pérez-Vicente, A., García-Viguera, C.G., Influence of storage temperature and ascorbic acid addition on pomegranate juice (2001) Journal of the Science of Food and Agriculture, 82, pp. 217-221Mazza, G., Miniati, E., Introduction (1993) Anthocyanins in fruits, vegetables and grains, pp. 1-23. , Mazza G. (Ed), CRC Press, Boca RatonRodriguez-Saona, L.E., Giusti, M.M., Wrolstad, R.E., Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems (1999) Journal of Food Science, 64, pp. 451-456Sangronis, E., Teixeira, P., Otero, M., Guerra, M., Hidalgo, G., Manaca, sweet potato and yam: Possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon (2006) Archivos Latinoamericanos De Nutricion, 56, pp. 77-82Seeram, N., Nair, M., Inhibition of lipid peroxidation and structure- activity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins (2002) Journal of Agricultural and Food Chemistry, 50, pp. 5308-5312Shinoda, Y., Komura, H., Homma, S., Murata, M., Browning of model orange juice solution: Factors affecting the formation of decomposition products (2005) Bioscience, Biotechnology, and Biochemistry, 69, pp. 2129-2137Vendramini, A.L., Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity (2000) Food Chemistry, 71, pp. 195-198Wrolstad, R.E., Anthocyanin pigments - Bioactivity and coloring properties (2004) Journal of Food Science, 69, pp. 419-421Wrolstad, R.E., Skrede, G., Lea, P., Enersen, G., Influence of sugar on anthocyanin pigment stability in frozen strawberries (1990) Journal of Food Science, 55, pp. 1064-1065. , 107

Bioactive Compounds Of Blackberry Fruits (rubus Spp.) Grown In Brazil [compostos Bioativos Presentes Em Amora-preta (rubus Spp.)]

The blackberry (Rubus spp.), a small fruit that grows in temperate climate, shows an attractive color ranging from purple red to blue, due to the high content of anthocyanins. The anthocyanins, along with carotenoids, are the major natural pigments found in several fruits. Many studies have reported the importance of these natural pigments as protectors and, or, inhibitors of degenerative disorders; however, data regarding the bioactive compounds in blackberry cultivated in Brazil are rare. Thus, the objectives of the present study were to identify the anthocyanins and carotenoids in blackberry (Rubus spp.), to determine the total contents of phenolic compounds, flavonoids, carotenoids, and total, monomeric, polymeric and co-pigmented anthocyanins, and the antioxidant capacity against the free radicals ABTS and DPPH. The total carotenoids level was low (86.5 ± 0.2 μg/100 g), with all-trans-b-carotene (39.6 %) and all-trans-lutein (28.2 %) as the major ones. The blackberries showed high antioxidant status mainly due to the high level of monomeric anthocyanins (104.1 ± 1.8 mg/100 g of fruit), presence of polymeric anthocyanins (22.9 ± 0.4 %), low percentage of co-pigmented anthocyanins (1.6 ± 0.1 %) and high contents of phenolic compounds (241.7 ± 0.8 mg Gallic acid equivalent/100 g) and total flavonoids (173.7 ± 0.7 mg catechin equivalent/100 g). Cyanidin 3-glucoside was the major anthocyanin (92.9 %). These results indicate that the blackberry cultivated in Brazil can be considered a rich natural source of antioxidants and pigments.323664674Antunes, L.E.C., Duarte Filho, J., de Souza, C.M., Conservação pós-colheita de frutos de amoreira-preta (2003) Pesquisa Agropecuária Brasileira, 38 (3), pp. 413-419. , BrasíliaAntunes, L.E.C., Trevisan, R., Gonçalves, E.D., Franzon, R.C., Produção Extemporânea de Amora-preta (2006) Revista Brasileira de Fruticultura, 28 (3), pp. 430-434. , JaboticabalBarreto, G.P.M., Benassi, M.T., Mercadante, A.Z., Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity (2009) Journal Brazilian Chemical Society, , São Paulo, In pressBenvenuti, S., Pellati, F., Melegari, M., Bertelli, D., Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes, and Aronia (2004) Journal of Food Science, 69 (3), pp. 164-169. , ChicagoBrand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity (1995) Lebensmittel-Wissenschaft und-Technologie, 28 (1), pp. 25-30. , ZurichBritton, G., UV/visible Spectroscopy (1995) Carotenoids: Spectroscopy, 1 B, pp. 13-62. , In: BRITTON, G.LIAAEN-JENSEN, S.PFANDER, H (Ed.). Basel: BirkhauserDe Rosso, V.V., Mercadante, A.Z., HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits (2007) Journal of Agricultural and Food Chemistry, 55 (22). , Washington, 9135-3141De Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits (2007) Journal of Agricultural and Food Chemistry, 55 (13), pp. 5062-5072. , Washingtondi Mascio, P., Kaiser, S., Sies, H., Lycopene as the most efficient biological carotenoid singlet oxygen quencher (1989) Archives Biochemistry Biophysics, 274 (2), pp. 532-538. , AmsterdamFan-Chiang, H., Wrolstad, R.E., Anthocyanin pigment composition of blackberries (2005) Journal of Food Science, 70 (3), pp. 198-202. , ChicagoFrancis, F.J., Analysis of anthocyanins (1982) Anthocyanins as food colors, pp. 181-206. , In: MARKAKIS, P. London: Academic PressGutiérrez, I.H., Influence of ethanol content on the extent of copigmentation in a cencibel young red wine (2003) Journal of Agricultural and Food Chemistry, 51 (14), pp. 4079-4083. , WashingtonHager, T., Howard, L.R., Prior, R.L., Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products (2008) Journal of Agricultural and Food Chemistry, 56 (3), pp. 689-695. , WashingtonHassimotto, N.M.A., Mota, R.V., Cordenunsi, B.R., Lajolo, F.M., Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil (2008) Ciência e Tecnologia de Alimentos, 28 (3), pp. 702-708. , CampinasHeinonen, M.I., Ollilainen, V., Linkola, E.K., Varo, P.T., Koivistoinen, P.E., Caretonoids in finnish foods: Vegetables, fruits, and berries (1989) Journal of Agricultural and Food Chemistry, 37 (3), pp. 655-659. , WashingtonJepson, R.G., Craig, J.C., (2005) The American heritage science dictionary, p. 704. , North America: Houghton Mifflin CompanyJurd, L., Asen, S., (1966) The formation of metal and "co-pigment" complexes of cyanidin 3-glucoside, 5 (6), pp. 1263-1271. , Phytochemistry, OxfordKim, D.O., Jeong, S.W., Lee, C.Y., Antioxidant capacity of phenolic phytochemicals from various cultivars of plums (2003) Food Chemistry, 81 (3), pp. 321-326. , OxfordLee, J., Durst, R.W., Wrolstad, R.E., Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative Study (2005) Journal of AOAC International, 88 (5), pp. 1269-1278. , MarylandLorenzi, H., Bacher, L., Lacerda, M., Sartori, S., (2006) Frutas brasileiras e exóticas cultivadas: De consumo in natura, p. 627. , Nova Odessa: Instituto PlantarumMarinova, D., Ribarova, F., HPLC determination of carotenoids in Bulgarian berries (2007) Journal of Food Composition and Analysis, 20 (5), pp. 370-374. , RomaMazza, G., Fukumoto, L., Delaquis, P., Girard, B., Ewert, B., Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia (1999) Journal of Agricultural and Food Chemistry, 47 (10), pp. 4009-4017. , WashingtonMetivier, R.P., Francis, F.J., Clydesdale, F.M., Solvent extraction of anthocyanins from wine pomace (1980) Journal of Food Science, 45 (4), pp. 1099-1100. , ChicagoRe, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay (1999) Free Radical Biology Medicine, 26 (9-10), pp. 1231-1237. , AmsterdamRice-Evans, C.A., Miller, N.J., Paganga, G., Structure-antioxidant activity relationships of flavonoids and phenolic acids (1996) Free Radical Biology Medicine, 20 (7), pp. 933-956. , AmsterdamSatué-Gracia, M.T., Heinonen, M., Frankel, E.N., Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems (1997) Journal of Agricultural and Food Chemistry, 45 (9), pp. 3362-3367. , WashingtonSellappan, S., Akoh, C.C., Krewer, G., Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries (2002) Journal of Agricultural and Food Chemistry, 50 (8), pp. 2432-2438. , WashingtonSingleton, V.L., Rossi Jr., J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents (1965) American Journal of Enology and Viticulture, 16 (3), pp. 144-158. , DavisWang, S.Y., Bowman, L., Ding, M., Methyl jasmonate enhances antioxidant activity and flavonoid content in blackberries (Rubus sp.) and promotes antiproliferation of human cancer cells (2008) Food Chemistry, 107 (3), pp. 1261-1269. , OxfordWang, S.Y., Lin, H.S., Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage (2000) Journal of Agricultural and Food Chemistry, 48 (2), pp. 140-146. , WashingtonWu, X., Prior, R., Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/ MS in common foods in the United States: Fruits and berries (2005) Journal of Agricultural and Food Chemistry, 53 (7), pp. 2589-2599. , WashingtonZanatta, C.F., Cuevas, E., Bobbio, F.O., Winterhalter, P., Mercadante, A.Z., Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS and NMR (2005) Journal of Agricultural and Food Chemistry, 53 (24), pp. 9531-9535. , WashingtonZhishen, J., Mengcheng, T., Jianming, W., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals (1999) Food Chemistry, 64 (4), pp. 555-559. , Oxfor

Phenolic Compounds And Carotenoids From Four Fruits Native From The Brazilian Atlantic Forest

Fruits from the Atlantic Forest have received increasing interest because they contain high levels of bioactive compounds with notable functional properties. The composition of carotenoids and phenolic compounds from fruits found in the Atlantic Forest (jussara, uvaia, araça, and grumixama) was determined by high-performance liquid chromatography coupled to diode array and mass spectrometry detectors. Uvaia showed the highest levels of carotenoids (1306.6 μg/100 g fresh matter (f.m.)). Gallic acid was the major phenolic compound in araça (12.2 mg GAE/100 g f.m.) and uvaia (27.5 mg GAE/100 g f.m.). In grumixama, eight quercetin derivatives were found; the main carotenoids included all-trans-β-cryptoxanthin (286.7 μg/100 g f.m.) and all-trans-lutein (55.5 μg/100 g f.m.). Uvaia and grumixama contain high amounts of carotenoids, while jussara showed greater levels of phenolic compounds (415 mg GAE/100 g f.m.), particularly anthocyanins (cyanidin 3-rutinoside: 179.60 mg/100 g f.m.; cyanidin 3-glucoside: 47.93 mg/100 g f.m.). © 2014 American Chemical Society.622250725084www.rbma.org.br/anuariomataatlantica/mata_atlantica.php, Reserva da Biosfera da Mata Atlântica. Anuário da Mata Atlânticahttp://www.apremavi.org.br/entrando-na-mata/flora/, Associação de Preservação do meio Ambiente e da Vida. Muitas espécies da flora da Mata Atlântica são endêmicas e ameaçadas de extinçãoLorenzi, H., (2002) Árvores Brasileiras, Manual de Identificação e Cultivo de Plantas Arbóreas Nativas Do Brasil, , Instituto Plantarum de Estudos da FloraKriech, C.A., Casanova, L., Prochnow, M., Guia de Espécies, , www.apremavi.org.br/guia-de-especies, Accessed November 2, 2012Maiochi, G.M., Uvaia. Super Dose de Vitamina C, , http://www.apremavi.org.br/noticias/apremavi/549/uvaia-super-dose-de- vitamina-c, accessed May 6, 2014Temple, N.J., Antioxidant and disease: More questions than answers (2000) Nutr. Res. (N.Y.), 3, pp. 449-459Willett, W.C., Balancing life-style and genomics research for disease prevention (2002) Science, 296, pp. 695-698Szajdek, A., Borowska, E.J., Bioactive compounds and health-promoting properties of berry fruits: A review (2008) Plant Foods Hum. Nutr., 63, pp. 147-156Seifried, H.E., Anderson, D.E., Fischer, E.I., Milner, J.A., A review of the interaction among dietary antioxidants and reactive oxygen species (2007) J. Nutr. Biochem., 18, pp. 567-579Halliwell, B., Gutteridge, J.M.C., (2007) Free Radicals in Biology and Medicine, pp. 280-525. , 4a ed. OUP: Oxford, United StatesDa Silva Campelo Borges, G., Vieira, F.G.K., Copetti, C., Gonzaga, L.V., Zambiazi, R.C., Mancini-Filho, J., Fett, R., Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil (2011) Food Res. Int., 44, pp. 2128-2133De Brito, E.S., Araújo, M.C.P., Alves, R.E., Carkeet, C., Clevidence, B.A., Novotny, J.A., Anthocyanins present in selected tropical fruits: Acerola, jambolão, jussara, and guajiru (2007) J. Agric. Food Chem., 55, pp. 9389-9394Flores, G., Dastmalchi, K., Paulino, S., Whalen, K., Dabo, A.J., Reynertson, K.A., Foronjy, R.F., Kennelly, E.J., Anthocyanins from Eugenia brasilienis edible fruits as potential therapeutics for COPD treatment (2012) Food Chem., 134, pp. 1256-1262Haminiuk, C.W.I., Plata-Oviedo, M.S.V., Guedes, A.R., Stafussa, A.P., Bona, E., Carpes, S.T., Chemical, antioxidant and antibacterial study of brazilian fruits (2011) Int. J. Food Sci. Technol., 46, pp. 1529-1537Gordon, A., Jungfer, E., Da Silva, B.A., Maia, J.G.S., Marx, F., Phenolic constituents and antioxidant capacity of four underutilized fruits from the Amazon region (2011) J. Agric. Food Chem., 59, pp. 7688-7699(1997) Official Methods of Analysis of the Association of Official Analytical Chemists, 2, p. 850. , AOAC. 16 th ed. WA, VolDe Rosso, V.V., Mercadante, A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests (2005) Food Res. Int., 38, pp. 1073-1077De Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS n, from amazonian fruits (2007) J. Agric. Food Chem., 55, pp. 5062-5072Britton, G., Liaaen-Jensen, S., Pfander, H., (2004) Carotenoids Handbook, , Birkhäuser: Basel, SwitzerlandEnzell, C.R., Back, S., Mass Spectrometry (1995) Carotenoids, 1, pp. 261-320. , SpectroscopyBritton, G. Liaaen-Jensen, S. Pfander, H. Birkhäuser: Basel, SwitzerlandFaria, A.F., De Rosso, V.V., Mercadante, A.Z., Carotenoid composition of jackfruit (Artocarpus heterophyllus), determined by HPLC-PDA-MS/MS (2009) Plant Foods Hum. Nutr., 64, pp. 108-115De Rosso, V.V., Mercadante, A.Z., HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits (2007) J. Agric. Food Chem., 55, pp. 9135-9141De Rosso, V.V., Hillebrand, S., Montilla, E.C., Bobbio, F.O., Winterhalter, P., Mercadante, A.Z., Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC-PDA-MS/MS (2008) J. Food Comp. Anal., 21, pp. 291-299Wu, X., Prior, R.L., Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionizations-tandem mass spectrometry in common foods in the United States: Vegetables, nuts and grains (2005) J. Agric. 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Evaluation Of The Genotoxic And Antigenotoxic Effects After Acute And Subacute Treatments With Açai Pulp (euterpe Oleracea Mart.) On Mice Using The Erythrocytes Micronucleus Test And The Comet Assay

Açai, the fruit of a palm native to the Amazonian basin, is widely distributed in northern South America, where it has considerable economic importance. Whereas individual polyphenolics compounds in açai have been extensively evaluated, studies of the intact fruit and its biological properties are lacking. Therefore, the present study was undertaken to investigate the . in vivo genotoxicity of açai and its possible antigenotoxicity on doxorubicin (DXR)-induced DNA damage. The açai pulp doses selected were 3.33, 10.0 and 16.67. g/kg b.w. administered by gavage alone or prior to DXR (16. mg/kg b.w.) administered by intraperitoneal injection. Swiss albino mice were distributed in eight groups for acute treatment with açai pulp (24. h) and eight groups for subacute treatment (daily for 14 consecutive days) before euthanasia. The negative control groups were treated in a similar way. 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