References
- Alarcon E, Campos AM, Edwards AM, Lissi E, Lopez-Alarcon C (2008) Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORACpyrogallol red methodologies. Food Chem 107: 1114-1119. https://doi.org/10.1016/j.foodchem.2007.09.035
- AOAC (1990) Official Methods of Analysis 15th ed. Association of official analytical chemists. Washington DC. USA. pp 1010-1011.
- Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1204.
- Davies R, Massey RC, McWeeny DJ (1980) The catalysis of the N-nitrosamine of secondary amines by nitrosophenols. J Food Chem 6: 115-122. https://doi.org/10.1016/0308-8146(80)90027-8
- Davis WB (1947) Determination of flavonones in citrus fruits. Anal Chem 19: 476.
- Del Pozo D, Brenes C, Talcott ST (2004) Phytochemical composition and pigment stability of acai(Euterpe oleracea Mart.). J Agric Food Chem 52: 1539-1545. https://doi.org/10.1021/jf035189n
- Fridovich I (1989) Superoxide dismutase an adaption to paramagnetic gas. J Biol Chem 264: 7761-7762.
- Gontard N, Guilbert S, Cuq JL (1992) Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J Food Sci 57: 190-196. https://doi.org/10.1111/j.1365-2621.1992.tb05453.x
- Gray JI, Dugan LR (1975) Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-984. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
- Halliwell B, Aruoma OJ (1991) DNA damage by oxygen-derived species. FEBS Lett 281: 9-19. https://doi.org/10.1016/0014-5793(91)80347-6
- Jennings PE, Barnett AH (1988) New approaches to the pathogenesis and treatment of diabetic microangiopathy. Diabetic Med 5: 111-117. https://doi.org/10.1111/j.1464-5491.1988.tb00955.x
- Kang YH, Park YK, Lee GD (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239.
- Kim HK, Do JR, Hong JH, Lee GD (2005) Optimization of extraction conditions for cabbage. J Korean Soc Food Sci Nutr 34: 1625-1632. https://doi.org/10.3746/jkfn.2005.34.10.1625
- Kim JO, Kwon ST, Lee GD, Hong JH, Moon DH, Kim TW, Kim DI (2008) Optimization of extraction condition on fig (Ficus carica L.) by response surface methodology. Korean J Food Preserv 15: 66-73.
- Kim SH, Kim YM (2007) Determination of the antioxidant capacity of Korean ginseng using an ORAC assay. J East Asian Soc Dietary Life 17: 393-401.
- Kim SM, Cho YS, Sung SK (2001) The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-632.
- Koh YJ, Cha DS, Choi HD, Park YK, Choi IW (2008) Hot water extraction optimization od Dandelion leaves to increase antioxidant activity. Korean J Food Sci Technol 40: 283-289.
- Lee EJ, Kim JS, Kwon JH (2008) Optimization of microwaveassisted extraction conditions for total catechin and electron donating ability of grape seed extracts. Korean J Food Preserv 15: 840-846.
- Lee GD, Lee JE, Kwon JH (2000) Application of response surface methodology in food industry. Food Industry 33: 33-45.
- Lisbeth AP, Palo H, Stephen TT (2007) Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of acai(Euterpe oleracea Mart.). Food Chem 105: 28-35. https://doi.org/10.1016/j.foodchem.2007.03.027
- Maria EM, Sidnei Bessa de OF, Cristiane Silva S, Veronica PR, Fabio de SM, Patricia DF (2006) Inhibitory effects of Euterpe oleracea Mart. on nitric oxide production and iNOS expression. J Ethnopharmacol 107: 291-296. https://doi.org/10.1016/j.jep.2006.03.010
- Michael H, Tasleem D, Ivan C (2011) Acai (Euterpe oleracea Mart.)-A phytochemical and pharmacological assessment of the species health claims. Phytochem Letters 4: 10-21. https://doi.org/10.1016/j.phytol.2010.11.005
- Noh KS, Yang MO, Cho EJ (2002) Nitrite scavenging effect of Umbelliferaeceae. Korean J Soc Food Cookery Sci 18: 8-12.
- Park KJ, Lim JH, Kim BK, Jeong JW, Kim JC, Lee MH, Cho YS, Jung HY (2009) Optimization of extraction conditions to obtain functional components from buckwheat (Fagopyum esculentum M.) sprouts, using response surface methodology. Korean J Food Preserv 16: 734-741.
- Park NY, Lee GD, Jeong YJ, Kwon JH (1998) Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J Korean Soc Food Sci Nutr 27: 585-590.
- Pompeu DR, Silvia EM, Rogez H (2009) Optimization of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using response surface methodology. Bioresource Technol 100: 6076-6082. https://doi.org/10.1016/j.biortech.2009.03.083
- Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacorb R (2003) Assays for hydrophlic and lipophilic antioxidant capacity oxygen radical absorbance capacity (ORAC) of plasma and other biological and food samples. J Agri Food Chem 51: 3273- 3279. https://doi.org/10.1021/jf0262256
- Renata VT, Catherine B, Miriam DH (2008) Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 88: 411-418. https://doi.org/10.1016/j.jfoodeng.2008.02.029
- Rocha APM, Carvalho LCRM, Sousa MAV, Madeira SVF, Sousa PJC, Tano T, Schini-Kerth VB, Resende AC, Soares de Moura R (2007) Endothelium-dependent vasodilator effect of Euterpe oleracea Mart. (Açaí) extracts in mesenteric vascular bed of the rat. Vascular Pharmacol 46: 97-104. https://doi.org/10.1016/j.vph.2006.08.411
- Schauss AG, Wu XI, Prior RL, Ou BX, Huang DJ, Owens J, Agarwal A, Jensen GS, Hart AN, Shanbrom E (2006) Antioxidant capacity and other bioactivities of the freeze-dried amazonian palm berry, Euterpe oleraceae Mart.(Acai). J Agri Food Chem 54: 8604-8610. https://doi.org/10.1021/jf0609779
- Shelly H, Chung H, Lei Z, Jianrong L, Lee YW, Yumin D, Kequan Z (2010) Antiproliferative and antioxidant properties of anthocyanin-rich extract from Acai. Food Chem 118: 208-214. https://doi.org/10.1016/j.foodchem.2009.04.099
- Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16: 144-158.
- Talcott ST, Lee JH (2002) Ellagic acid and flavonoid antioxidant content of mascadine wine and juice. J Agri Food Chem 50: 3186-3192. https://doi.org/10.1021/jf011500u
- Turker N, Erdogdu (2006) Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocyanin pigments of black carrot (Daucus carota var. L.). J Food Eng 76: 579-583. https://doi.org/10.1016/j.jfoodeng.2005.06.005
- Yoon SR, Jeong YJ, Lee GD, Kwon JH (2003) Changes in phenolic compounds properties of Rubi fructus extract depending on extraction conditions. J Korean Soc Food Sci Nutr 32: 338-345. https://doi.org/10.3746/jkfn.2003.32.3.338