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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 has a bland aroma. It is high in oleic and palmitic fatty acids (table).[2]
Uses
editAçai oil is widely used for cooking and as a salad dressing. In cosmetics, it is used in shampoos, soaps and skin moisturizers.[2]
| Fatty acid | Percentage |
|---|---|
| Palmitic | 22.0% |
| Stearic | 2.0% |
| Arachidic | 2.5% |
| Palmitoleic | 2.0% |
| Oleic | 60.0% |
| Linoleic | 12.0% |
Source:[citation needed]
See also
editReferences
edit- ^ 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.
- ^ a b Neida S, Elba S (2007). "[Characterization of the acai or manaca (Euterpe oleracea Mart.): a fruit of the Amazon]. [Article in Spanish]". Arch Latinoam Nutr. 57 (1): 94–8. PMID 17824205.
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