• Korean journal of food and cookery science
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• v.29 no.6
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• pp.653-660
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• 2013

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.446-452
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• 2017

This study was conducted to evaluate the quality characteristics and antioxidant activities of salad dressing prepared with acaiberry powder (0, 1, 3, and 5%). The pH and titratable acidity increased as the acaiberry powder increased. The sugar content showed no significant differences between samples. The viscosity was lowest in the controls and increased with increasing amounts of the acaiberry powder. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of acaiberry powder. The total polyphenol content ranged from 10.26-45.19 mg GAE/100 g, increasing with increased acaiberry powder levels. The antioxidant activities measured via DPPH radical scavenging activity, reducing power and FRAP also increased with increasing acaiberry powder concentrations. Finally, a consumer acceptance test revealed that up to 3% acaiberry powder could be added to salad dressing to provide high antioxidant activity without sacrificing sensory quality.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.240-247
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• 2014

Acaiberry (Euterpe oleracea Mart.) is widely diffused in amazon and is known that has high antioxidant capacity and potential anti-inflammatory activities. The aim of this study was to evaluate analgesic effects of acaiberry in formalin-induced orofacial pain through p38 mitogen-activated protein kinases (p38 MAPK) and nicotinamide adenine dinucleotide phosphate 4 (NOX4) pathway. Rats were divided into 5 groups (n=6); formalin (5%, $50{\mu}L$), formalin after saline (vehicle) or acaiberry (16, 80, 160 mg/kg, intraperitoneally). The nociceptive response was investigated all of groups, p38 MAPK or NOX4 were analysed at dose of 80 mg/kg of acaiberry in rat's medulla oblongata and adrenal gland. Results indicated that acai berry produced analgesic effect in a dose-dependent manner and significantly reduced formalin-induced nociceptive response at 15~40 min. Acaiberry (80 mg/kg) decreased the increased p38 MAPK activation and NOX4 expression in medulla oblongata and adrenal gland. Based on these results, acaiberry is believed to be useful for modulation of orofacial pain and its treatments because of its anti-inflammatory and antioxidative effects.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.133-146
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• 2015

The quality characteristics of Yanggaeng with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed for physicochemical, antioxidant effects, and sensory preferences. The moisture contents of the Yanggaeng added with acaiberry powder were significantly(p<0.001) increased as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH and $^{\circ}brix$ values of Yanggaeng added with acaiberry powder were significantly reduced as the acaiberry powder levels(0%, 2%, 4%, 6%, and 8%) increased (p<0.001). According to the hunter color of Yanggaeng added with acaiberry powder, the L-value(lightness) and the b-value(yellowness) significantly decreased(p<0.001), whereas the a-value(redness) increased as the acaiberry powder levels increased(p<0.001). For the textural characteristics, the addition of acaiberry powder decreased the hardness(p<0.001), gumminess(p<0.001), cohesiveness(p<0.05), and chewiness(p< 0.01), whereas springiness not significantly changed. The total polyphenol contents and DPPH radical scavenging activities were significantly increased aciberry powder(p<0.01, p<0.001). In sensory evaluation, Yanggaeng addition with 4% acaiberry powder had excellent scores in taste and overall sensory preference. These results suggest that acaiberry powder may be a useful ingredient in Yanggaeng for the improvement of sensory preference and antioxidant potential. Considering both the functional and sensory preference aspects of the acaiberry Yanggaeng, the 4% acaiberry powder dosage level can be considered ideal.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.90-99
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• 2015

This study was to examine the quality characteristics of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder. Rice powder was added to acaiberry (Euterpe oleracea Mart.) powder at ratios of 0, 3, 6, 9, 12 and 15%. The moisture content of sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder ranged from 36.25% to 39.21%. According to the ratios of acaiberry (Euterpe oleracea Mart.) powder decreased the pH value. The addition of acaiberry (Euterpe oleracea Mart.) powder tended to decrease the L-value and the b-value of the color, but to increase the a-value of the color. In texture analysis, the hardness, gumminess and chewiness increased with increasing acaiberry (Euterpe oleracea Mart.) powder contents, but cohesiveness decreased. According to sensory evaluation, sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% had the highest values at color, flavor, texture and overall acceptability. These results suggested that sulgidduk added with acaiberry (Euterpe oleracea Mart.) powder 9% were considered the best.

• Journal of Digital Convergence
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• v.12 no.12
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• pp.643-650
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• 2014

The purpose of this study is to research the effect of walking exercise with acaiberry ingestion for 8 weeks on inflammatory markers of middle age women. The participators were aging from 40 to 50 aging healthy women. The first group is classified to ingest acaiberry(AB), the second group is classified to walking exercise with acaiberry ingestion(WE+AB), and third group is classified to just walking exercise(WE). The program was doing walking exercise 3 times per week for 8 weeks. Acaiberry ingestion is after walking exercise for 8 weeks. The amount of the acaiberry is 5g acaiberry dilutes with 100mg water to inhale before breakfast and dinner to monitor CRP of each group before ingest acaiberry and 8 weeks later how to change CRP and cardiovascular disease. Consequently, all of three groups such as: acaiberry ingestion group, walking exercise with acaiberry ingestion group, and just walking exercise group, has positive effect with WBC(white blood cell), Albumin, ESR(erythrocyte sedimentation rate), CRP(C-reactive protein), but Albumin increases very small amount of gaze. Therefore, this study has no longer period time for research, and in the future there should be more concrete and various studies, such as adding more exercise of method, intensity, and measure of ingestion for supporting this study.

• Food Science and Preservation
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• v.21 no.5
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• pp.661-667
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• 2014

The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.

• Journal of the Korea Convergence Society
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• v.9 no.11
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• pp.417-424
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• 2018

The purpose of this study was to examine how combined exercise and acaiberry intake make effects on insulin and glycated hemoglobin of middle-aged women. The middle-aged women in their 40s and 50s were classified into three groups - group A which only had acaiberry intake, group B which both had acaiberry intake and combined exercise, and group C which only underwent the combined exercise. The combined exercise was held three times a week for 8 weeks, each for 60 minutes including warming up and cooling down. The aerobic exercise was carried out for 20 minutes with a treadmill walk with HRmax 50-60% and the resistance movement was carried out for 20 minutes with a strength of 50-60% based on 1RM. The participants were told to have the acaiberry drink before breakfast and dinner, by melting 5g of acaiberry powder to water. 2-way RGRM ANOVA was carried out to process the data for comparing each groups. In conclusion, the 8-weeks of combined exercise and acaiberry ingestion therapy did not improve the insulin and glycated hemoglobin. It is more likely to show clear changes in both elements with longer treatments and controlling the amount of ingestion and exercise intensity.

• Korean Journal of Medicinal Crop Science
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• v.23 no.1
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• pp.49-56
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• 2015

Edible berries are rich in anthocyanins and phenolic acids, compounds that possess antioxidant, anti-inflammatory, and other biological activities. Antioxidant and anti-inflammatory activities of five berries including acaiberry (Euterpe oleracea Mart.), Aronia/black chokeberry (Aronia melanocarpa), blueberry (Vaccinium angustifolium), black currant (Ribes nigrum L.), and cranberry (Vaccinium macrocarpon) were assessed. The Aronia G (prepared by GreenField s.c.) exhibited the highest antioxidant activities as shown in total phenolic (138.81 mg CAE/g), flavonoid (3.68 mg QE/g), and anthocyanin (20.31 mg/g) contents compared to the other berries. It also showed the strongest scavenging activities such as DPPH (69.69 mg vitamin C/g) and ABTS radical scavenging activity ($757.79{\mu}mol$ trolox/g). Aronia G exhibited strong ferric reducing antioxidant power ($553.98{\mu}mol$ vitamin C/g), and oxygen radical absorbance capacity ($820.92{\mu}mol$ trolox/g). In addition, black currant and Aronia showed stronger inhibition of nitric oxide production in lipopolysaccharide-stimulated RAW 264.7 cell than the other berries. According to the above results, the Aronia and other edible berries have notably high level of antioxidant activities and they could be used as a potential source of natural antioxidants.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.273-280
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• 2016

We investigated the contents of total phenols, anthocyanins, carotenoids and the antioxidant capacity of black carrot, black currant, acaiberry, black raspberry, and blueberry. We also examined the physical and organoleptic characteristics of pudding with added black carrot extract following 7 days of storage. Black carrot and black raspberry had the highest total phenols. Blueberry contained the highest anthocyanins and black currant equaled black carrot in carotenoids. Anti-oxidant capacity measured by 1,1-diphenyl-1,2-picrylhydrazyl and 2,2-azino-bis-3-ethyl-benthiazolin-6-sulfonic acid was highest in black raspberry and black currant followed closely by black carrot. In pudding, redness was increased and blueness decreased by adding black carrot extract, but the trend was partially reversed during 7-day storage due to oxidation of the anthocyanins, which are stable in acid situation. As black carrot extract contents were increased, pH value decreased. The pudding's hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were optimal with 7.5 % black carrot extract. In conclusion, black carrot is moderately rich in anthocyanins and phenolic compounds. In pudding adding 7.5 % black carrot extract was optimal for organoleptic qualities. However, additional studies are needed to develop methods for protecting anthocyanins from breaking-down during storage of back carrot pudding.