Este trabalho avaliou o efeito da temperatura de armazenamento nas antocianinas de polpas de açaí pasteurizadas e não pasteurizadas. Para avaliar o efeito da temperatura (0, 25 e 40 °C), os dados foram obtidos usando a polpa pasteurizada e liofilizada (PLP). Uma parte da polpa não pasteurizada e congelada (NPP) foi pasteurizada (NPP-P) a 90 °C por 30 segundos e ambas foram armazenadas a 40 °C. A redução das antocianinas totais na bebida foi avaliada pelo tempo de meia-vida (t1/2), energia de ativação (Ea), quociente de temperatura (Q10) e constante de velocidade da reação (k). O t1/2 das antocianinas da PLP armazenada a 40 °C é 1,8 vezes menor que da armazenada 25 °C e 15 vezes menor que a 0 °C, portanto quanto maior a temperatura menor a estabilidade das antocianinas. A pasteurização aumentou t1/2 6,6 vezes (10.14 horas para NPP e 67.28 horas para NPP-P).A degradação das antocianinas na NPP-P seguiu uma cinética de primeira ordem, enquanto NPP seguiu a cinética de segunda ordem, portanto o processo de pasteurização pode aumentar a preservação das antocianinas.

This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

The genus Rauia, that is poorly chemically studied, belongs to the Rutaceae family. This family has been known to contain a large variety of secondary metabolites. Our phytochemical investigation of the stem and leaves of Rauia resinosa has led to the identification of the structurally related coumarins: murralongin (1), murrangatin (2), munomicrolin (3), murrangatin diacetate (4), umbelliferone (5), rauianin (6) and one novel coumarin: 3-ethylrauianin (7); the alkaloids: N-methyl-4-methoxy-2-quinolone (8), mirtopsine (9), dictamine (10), γ-fagarine (11), skimmianine (12), Z-dimethylrhoifolinate (13), zantodioline (14), zantobungeanine (15), veprissine (16), one novel alkaloid 7-hydroxy-8-methoxy-N-methylflindersine (17) and 8-hydroxy-N-methylflindersine (18) that is described as a natural product for the first time, and a mixture of steroids: as sitosterol and stigmasterol.