The fruit is small, round and blackish purple, It looks like a grape, but smaller and darker. It has a big seed and very little pulp. Acai is widely used in energy drinks, ice cream, energy bars with granola, and now it is in it’s best form a powder extract that is more powerful and yet convenient to take.

In order to obtain a healthy Acai, the most important is the quickness in the time between the harvest and the processing. The Acai is very rich in antocianine, an antioxidation substance that helps to fight the cholesterol and free radicals. Have you ever heard that a glass of red wine everyday is good for the heart? This is because of the antocianine in the grape, It is not by accident that the color of the Acai is similar to the color of red wine, although the Acai has 33 times more anticianine than the grape.¹ The antocianine is also a strong natural coloring,

Besides being considered one of the “Richest foods in iron” the Acai is also rich In fibers which makes it strongly recommended for the elderly and/or for people with problems in the digestive organs, For its microbiological characteristics the Acai Is considered one of the most nutritive fruits in the Amazon, preceded only by the chestnut of Pera.

A Study done by Rogez in 1996 showed the following:

Acai is considered s new potential source of natural red coloring matter for use.

Nothing has been found in the composition of the Acai that would cause any reaction when mixed with other food, The Acai extract powder can be mixed with citric juices, beer, milk, etc.; hence, there is nothing against the consumption of these foods simultaneously in reasonable quantities.

In summary, the Acai is a caloric drink (due the high lipase tenor), with high fiber tenor, anthocyanin and other micro-nutrients. Therefore, it can be considered one of the most nutritional fruits from Amazon.

Each year, the agricultural food industry is researching sources of natural Colorants, Among these, anthocyanines are of particular interest due to the large range of colors that they have (orange, red, blue) and their very important nutritional properties., in effect, anthocyanines are pigments belonging to the flavonoid group and have very high antioxidant levels.

The quantification of anthocyanines in a product is generally done by quick and less costly techniques such as direct or indirect spectrophotometer and the use of a Minolta color meter. Please note that spectrophotometer can also give qualitative facts on the type of anthocyanines presents.