Determination of both extractable and non-extractable polyphenols, and in vitro antioxidant activity in pulp and clarified assai juice

The demand of the world population for healthier juices and foods has been growing. Assai functional juice, as well as the fruit, has functional potential, due to the high content of antioxidant dietary fiber (soluble and insoluble). In this paper, Pulp and clarified assai juice were quantified, by checking the content of extractable polyphenols (EPP), non-extractable polyphenols (MACAN) and total antioxidant activity (TAA) by the ABTS method. The following samples were analyzed: Concentrated and clarified assai juice 24° Brix (SCC1); Concentrated and clarified assai juice 24° Brix (SCC2); Concentrated and clarified assai juice 18° Brix (SCC3), and Assai pulp juice 12% solids (SP4). The statistical analysis of the data used R development core team software. In addition, we also apply principal component analysis (PCA). We found that the sample SCC1 obtained the best result with 335.68 mg EAG/g for EPP, and SCC2 obtained 769.33 mg/100g of MACAN. SCC3 sample obtained the highest TAA with 15.47 μM Trolox/g. Analysis of SP4 (PCA) showed that its value is visibly lower in relation to the total content of the analyzed parameters. Thus, clarified assai juice can be considered as a functional drink, as it has high levels of bioactive compounds and antioxidant activity.