Upcycled Beverage From Roasted Açaí (Euterpe oleracea) Seeds: Antioxidant Capacity and Cytoprotection Through Gastrointestinal Simulation

Abstract

Acai seeds have been used in roasting processes, resulting in a percolated beverage similar to coffee. This upcycled product has gained market share, offering consumers a caffeine-free beverage with functional appeal. However, information about the powder and beverage is limited. Thus, this research aimed to evaluate the chemical profile of roasted acai seed samples from Brazil, investigate phenolic compounds and antioxidant activity before and after in vitro digestion, and examine the cytotoxic/cytoprotective effects in Caco-2 cell cultures. Six commercial samples from the North, Northeast, and Southeast were characterized by high carbohydrate content, high acidity, and moisture content according to legislation (≤5 g/100 g). After in vitro digestion, all beverages exhibited higher concentrations of tannins and flavonoids and greater capacity to absorb oxygen radicals. However, there was a reduction in antioxidant potential against DPPH and ABTS radicals and in the reducing action of ferric ions. The samples produced in the North and Northeast showed similarity in the phenolic profile compared to those made in the Southeast. They were characterized by chlorogenic acids, vinylic acid, and syringic acid, which are associated with phenolic markers. All beverages demonstrated low cytotoxicity (>90%) and showed cytoprotective effects, indicating that the samples prevented oxidation.