{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T17:42:30Z","timestamp":1792172550711,"version":"4.4.0"},"reference-count":58,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2020,10,16]],"date-time":"2020-10-16T00:00:00Z","timestamp":1602806400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Science without Borders, CAPES","award":["99999.001474\/2015-04"],"award-info":[{"award-number":["99999.001474\/2015-04"]}]},{"name":"Science without Borders, CAPES","award":["99999.001474\/2015-04"],"award-info":[{"award-number":["99999.001474\/2015-04"]}]},{"name":"United States Department of Agriculture (USDA) National Institute of Food and Agriculture","award":["NC02671"],"award-info":[{"award-number":["NC02671"]}]},{"name":"University Global Partnership Network","award":["2017"],"award-info":[{"award-number":["2017"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Chemical composition analysis of a\u00e7a\u00ed extracts revealed higher levels of total polyphenol content in purple a\u00e7a\u00ed samples for both commercial (4.3\u201344.7 gallic acid equivalents mg\/g) and non-commercial samples (30.2\u201342.0 mg\/g) compared to white (8.2\u201311.9 mg\/g) and oil samples (0.8\u20134.6 mg\/g). The major anthocyanin compounds found in purple a\u00e7a\u00ed samples were cyanidin-3-glucoside and cyanidin-3-rutinoside with total concentrations in the range of 3.6\u201314.3 cyanidin-3-glucoside equivalents mg\/g. The oligomeric proanthocyanidins were quantified in the range of 1.5\u20136.1 procyanidin B1 equivalents mg\/g. Moreover, a\u00e7a\u00ed presented significant levels of calcium, magnesium, manganese, iron, zinc and copper, essential minor and trace elements, in comparison with other berries. All of the a\u00e7a\u00ed extracts at 50 \u03bcg\/mL potently inhibited the release of reactive oxygen species in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cells, but none inhibited the release of nitric oxide. Furthermore, all the a\u00e7a\u00ed samples demonstrated potential as wound healing agents due to the high levels of migration activity in human fibroblast cells.<\/jats:p>","DOI":"10.3390\/foods9101481","type":"journal-article","created":{"date-parts":[[2020,10,17]],"date-time":"2020-10-17T05:45:51Z","timestamp":1602913551000},"page":"1481","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White A\u00e7a\u00ed Berries"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5469-4437","authenticated-orcid":false,"given":"Fernanda V.","family":"Matta","sequence":"first","affiliation":[{"name":"ICP-MS Facility, Department of Chemistry, University of Surrey, Guildford, Surrey GU2 7XH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6630-7844","authenticated-orcid":false,"given":"Jia","family":"Xiong","sequence":"additional","affiliation":[{"name":"Plants for Human Health Institute, Animal Science Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4928-3836","authenticated-orcid":false,"given":"Mary Ann","family":"Lila","sequence":"additional","affiliation":[{"name":"Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Neil I.","family":"Ward","sequence":"additional","affiliation":[{"name":"ICP-MS Facility, Department of Chemistry, University of Surrey, Guildford, Surrey GU2 7XH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00f3nica","family":"Felipe-Sotelo","sequence":"additional","affiliation":[{"name":"ICP-MS Facility, Department of Chemistry, University of Surrey, Guildford, Surrey GU2 7XH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Debora","family":"Esposito","sequence":"additional","affiliation":[{"name":"Plants for Human Health Institute, Animal Science Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,10,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.foodchem.2015.01.055","article-title":"Amazon acai: Chemistry and biological activities: A review","volume":"179","author":"Yamaguchi","year":"2015","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4631","DOI":"10.1021\/jf800161u","article-title":"Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.)","volume":"56","author":"Talcott","year":"2008","journal-title":"J. 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