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euterpe_oleracea_mart

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euterpe_oleracea_mart [2015/01/01 12:23] – andreaseuterpe_oleracea_mart [2025/11/30 12:03] (aktuell) – andreas
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-Euterpe oleracea Mart. - syn.Euterpe badiocarpa Barb. Rodr. - Arecaceae \\ +Euterpe oleracea Mart. - syn.Euterpe badiocarpa Barb. Rodr. - Arecaceae - açai, assai palm, cabbage palm, **Acai**, Kohlpalme
-açai, assai palm, cabbage palm, **Kohlpalme**, Acai+
  
-Palm tree, native to the rainforests of South America; cultivated for its fruit (acai berry) and hearts of palm. \\ +Palm tree, native to the rainforests of South America; cultivated for its fruit (acai berry) and hearts of palm. [[https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm|wikipedia]] 
-[[https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm]]]+ 
 +"The freshly pressed açaí wine has a very distinct flavor: it is a thick and creamy juice, with a lingering taste that is actually much stronger and unique than anything you would taste from an industrialized version of the juice. The flavor is similar to a mixture of blueberry and unsweetened chocolate [or more like Olea europaea?! A.Kraska]. Since the juice is not sweet at all, the versions sold elsewhere have a lot of added sugar. That’s why it comes as a little bit of a surprise to most outsiders that the locals consume the açaí with fried fish and rice, topped with manioc flour." [[http://seekingsustenance.wordpress.com/2010/03/08/the-truth-about-acai/]]
  
 "Açai, which is also named assai, Euterpe oleracea Mart., manaca, and South American plum (Alexandre and others 2004; Sangronis and others 2006), is a native Amazon berry which grows on the açaizeiro tree. Açaizeiro "Açai, which is also named assai, Euterpe oleracea Mart., manaca, and South American plum (Alexandre and others 2004; Sangronis and others 2006), is a native Amazon berry which grows on the açaizeiro tree. Açaizeiro
Zeile 9: Zeile 9:
 The objective of this study was to determine the flavor profiles and antioxidant capacity of aҫai puree and aҫai-flavored multifunctional ice creams, containing varying dietary fiber (0, 5, 10, and 15%), probiotics (10 The objective of this study was to determine the flavor profiles and antioxidant capacity of aҫai puree and aҫai-flavored multifunctional ice creams, containing varying dietary fiber (0, 5, 10, and 15%), probiotics (10
 8cfu/ mL), and prebiotics (4%), in addition to aҫai (12%), using headspace-solid-phase microextraction (SPME) coupled with GC/MS. The results showed that (Z)-2-pentenol, hexanal, hexenal isomers, (Z)-3-hexenol, 2-hexenol, styrene, heptanal, benzaldehyde, benzyl alcohol, octenol, octanal, 2-octenal, octanol, nonanal and isocaryophyllene were present in both aҫai puree and aҫai-flavored multifunctional ice creams. Heptanone, 4-decyne and undecanone were only found in ice cream samples but not in the puree, while α-copaene, 2,4-hexadienal and (Z)-linalool oxide were only present in the puree." \\ 8cfu/ mL), and prebiotics (4%), in addition to aҫai (12%), using headspace-solid-phase microextraction (SPME) coupled with GC/MS. The results showed that (Z)-2-pentenol, hexanal, hexenal isomers, (Z)-3-hexenol, 2-hexenol, styrene, heptanal, benzaldehyde, benzyl alcohol, octenol, octanal, 2-octenal, octanol, nonanal and isocaryophyllene were present in both aҫai puree and aҫai-flavored multifunctional ice creams. Heptanone, 4-decyne and undecanone were only found in ice cream samples but not in the puree, while α-copaene, 2,4-hexadienal and (Z)-linalool oxide were only present in the puree." \\
-[Sensory analysis, instrumental analysis and consumers’ acceptance toward multifunctional ice creams, Ting-Ning Lin, Diss. University of Missouri, 2012 ] [[https://mospace.umsystem.edu/xmlui/bitstream/handle/10355/15082/research.pdf?sequence=2#page=149]]+[Sensory analysis, instrumental analysis and consumers’ acceptance toward multifunctional ice creams, Ting-Ning Lin, Diss. University of Missouri, 2012 ] [[https://mospace.umsystem.edu/xmlui/bitstream/handle/10355/15082/research.pdf?sequence=2#page=149|PDF]] 
 + 
 +The edible fruits are used as antioxidant, functional food. "The dark colouring of the fruit is due to the presence of high levels of anthocyanins with antioxidant activity, especially cyanidin 3-O-glucoside and cyanidin 3-O-rutoside... In small human studies a certain level of protection against ROS [reactive oxygen species] and a significant reduction of lipid peroxidation could be proven." \\ 
 +[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2017, 151]  
  
-{{https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Euterpe_oleracea_%28assai%29_marjad_2.jpg/1280px-Euterpe_oleracea_%28assai%29_marjad_2.jpg?600}}+{{https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Owoce_Acai.jpg/1024px-Owoce_Acai.jpg}}\\ 
 +Acai, derivative work: Agnieszka Kwiecień (Nova) from Flickr by Constantino Lagoa and Eli Duke (eliduke) \\ 
 +[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]  
 +[[https://commons.wikimedia.org/wiki/File:Owoce_Acai.jpg#/media/File:Owoce_Acai.jpg|Wikimedia Commons]]
euterpe_oleracea_mart.1420114997.txt.gz · Zuletzt geändert: 2015/01/01 12:23 (Externe Bearbeitung)
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