Simulated gastrointestinal digestion of Brazilian acai seeds affects the content of flavan-3-ol derivatives, and their antioxidant and anti-inflammatory activities

Acai seeds (Euterpe oleracea Mart.) are the major residue generated during industrial extraction of acai fruit pulp - a popular and typical Amazon fruit rich in bioactive compounds and nutrients. In this study, we investigated the bioaccessibility of an acai seed extract using an in vitro simulated gastrointestinal digestion model. Catechin, epicatechin and procyanidins B1 and B2 were identified and quantified in the acai seed extract and monitored by HPLC-DAD through the digestion phases. Bioaccessibility of these flavan-3-ols and deactivation of reactive oxygen species decreased after the intestinal phase, except for peroxyl radical (ROO.). RAW 264.7 macrophages treated either with the digested or undigested acai seed extract showed reduced NF-kappa B activation and TNF-alpha levels, even following gastrointestinal digestion. Thus, the ROO. scavenging capacity and anti-inflammatory activity of the extract were found to be still remarkable after digestion, suggesting that acai seeds could be explored as a source of bioactive compounds for functional foods, cosmetic or pharmaceutical purposes.