Chemical composition and seasonal variations in açaí as it is consumed in the Brazilian Amazon

Abstract

The fruit of the açaí palm, a native Amazon species, has received global attention due to its composition, which is rich in antioxidants. However, since ancient times, açaí has been considered a staple food for the local population, where it is abundant. From rural and riverine populations to large urban centers in the Amazon, freshly extracted açaí pulp is sold and consumed daily, making up a broad market. There are many scientific studies related to the nutritional and functional aspects of açaí, but just a few related to this direct (artisanal) consumption. Thus, this research aimed to assess the characteristics of açaí from points of sale in the city of Belém, PA, Brazil, during the season and off-season of the fruit over three years. The results indicated that açaí is a low-acidity food with lipids as the predominant macronutrient in its composition. Although the variations in results were not significant according to Kruskal-Wallis statistical test, principal component analysis showed variations between season and off-season, among establishments, and among the years of the study. Although açaí consumed during its season has relatively higher nutrient contents, particularly of bioactive compounds, artisanal açai consumed in the off-season may still be considered a valuable food for antioxidant compounds, thus enriching the regional diet.