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Food Reviews International Volume 39, 2023 - Issue 1
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Research Article

Phenolic Compounds in Euterpe Fruits: Composition, Digestibility, and Stability – A Review

Mayara SchulzDepartment of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9082-8626View further author information
ORCID Icon,
Siluana Katia Tischer SeraglioDepartment of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, BrazilORCID Iconhttps://orcid.org/0000-0003-4087-0695View further author information
ORCID Icon,
Luciano Valdemiro GonzagaDepartment of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, BrazilORCID Iconhttps://orcid.org/0000-0003-3895-1509View further author information
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Ana Carolina Oliveira CostaDepartment of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, BrazilORCID Iconhttps://orcid.org/0000-0002-5101-9604View further author information
ORCID Icon &
Roseane FettDepartment of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, BrazilORCID Iconhttps://orcid.org/0000-0002-7284-9324View further author information
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Pages 369-396 | Published online: 31 Mar 2021
 
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ABSTRACT

Euterpe fruits have gained prominence over the world due to the high levels of phenolic compounds. Meanwhile, these compounds are affected by ripening, genotypes, extraction, processing, storage, and gastrointestinal digestion. Therefore, in this review, the available data regarding the Euterpe edulis, Euterpe oleracea, and Euterpe precatoria fruits phenolic composition and its bioaccessibility, bioavailability, stability, and new approaches applied to its stability were summarized and discussed. This work will guide future studies related to Euterpe fruits phenolic compounds, besides stimulating a better exploration of these fruits and reinforcing the local economy.

Acknowledgments

The authors wish to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (Finance code 001) for fellowships and financial support.

Disclosure statement

The authors have no conflict of interest to declare.

Additional information

Funding

This work was supported by the National Council for Scientific and Technological Development (CNPq), Brazil [150371/2019-5,160175/2019-4].

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