Anthocyanins of açai products in the United States

The numbers of commercial products containing açai fruit have been rapidly increasing in the US marketplace. Due to the açai palm's climatic requirements, the açai fruit portions of these products are imported, even when manufactured within the US. This work was conducted to assess the anthocyanin profiles and concentrations of açai products (total n = 56; dietary supplements n = 37; food products n = 19) available to US consumers. Eleven (20%) of the products examined had problematic anthocyanin profiles; seven had no detectable anthocyanins (all were dietary supplements), and four had anthocyanin profiles inconsistent with natural ingredients (3 dietary supplements, 1 food item). The remaining samples (n = 45) ranged widely in anthocyanin concentration, from 0.74 to 336.70 mg/100 g or 100 mL (average of 42.00), or 0.004 to 80.45 in mg/serving (average of 4.60). That range represented a 450-fold difference in anthocyanin concentration by mass (or volume), and 20,000-fold difference when calculated by serving. The açai dietary supplements (average 0.75 mg/serving) were significantly lower in anthocyanin than açai food products (average 10.38 mg/serving) on a mg per serving basis, an over 13-fold difference. Açai product anthocyanin values (in mg/100 g or 100 mL) were overall lower than what can be obtained from fresh or frozen elderberry, black raspberry, or blackberry. Keywords: Acai, açaí, Assai, Euterpe oleracea Mart., Arecaceae, Dietary supplement