Hydroethanolic extracts from different genotypes of açaí (Euterpe oleracea) presented antioxidant potential and protected human neuron-like cells (SH-SY5Y) Priscila do Carmo Marchioro Raupp Torma a , Allana Von Sulzback Brasil a , Ana Vânia Carvalho b , André Jablonski c , Thallita Kelly Rabelo d , José Cláudio Fonseca Moreira d , Daniel Pens Gelain d , Simone Hickmann Flôres a , Paula Rossini Augusti a,⇑ , Alessandro de Oliveira Rios a a Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil b Embrapa Amazônia Oriental, Av. Dr. Enéas Pinheiro, s/n – Marco, Belém, PA CEP 66095-100, Brazil c Departamento de Engenharia de Minas, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 75, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil d Departamento de Bioquímica, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Ramiro Barcelos, 2600, Porto Alegre, RS CEP 90035-035, Brazil article info Article history: Received 2 June 2016 Received in revised form 1 December 2016 Accepted 5 December 2016 Available online 7 December 2016 Keywords: Anthocyanins Carotenoids Antioxidant activity Dichlorofluorescein-diacetate assay Reactive oxygen species Breeding program abstract Fruit breeding programs have resulted in bioactive compounds increase and health effects. Thus, this study aimed to evaluate the antioxidant activity and neuroprotective effects of the hydroethanolic extracts from six açaí (Euterpe oleracea) genotypes using ABTS, deoxyribose, and glutathione oxidation assays, as well as, SH-SY5Y cells insulted with H 2 O 2 . L22P13 genotype showed the highest total content of anthocyanins, while L06P13 showed a high content of total carotenoids. However, the genotypes showed no difference in the antioxidant activity by ABTS and deoxyribose assays. The hydroethanolic extracts from different genotypes of açaí showed a protective effect (13–62%) on SH-SY5Y cells insulted by H 2 O 2 at a concentration of 50 lg/mL by DCFH-DA assay. Except L04P16, no genotypes showed cyto- toxicity in the SRB assay. These results indicate that açaí genotypes have antioxidant effect against reac- tive species generated in SH-SY5Y cells, suggesting a neuroprotective effect of the hydroethanolic extracts from these fruits. Ó 2016 Published by Elsevier Ltd. 1. Introduction Reactive oxygen (ROS) and nitrogen species (RNS) are produced during the metabolism or biological functions that are related to energy production, phagocytosis, cell growth regulation, intercel- lular signaling, and synthesis of biological substances (Halliwell, 2015). In addition, the partial reduction of oxygen (O 2 ) in the res- piratory chain can also promote the formation of ROS, such as superoxide anion radical (O 2  ), hydrogen peroxide (H 2 O 2 ) and hydroxyl radical (  OH) (Halliwell, 2015; Matés, 2000). Hydrogen peroxide (H 2 O 2 ) can react with Fe 2+ through the Fenton reaction and generate  OH radical, which is considered as the most deleteri- ous ROS for living organisms (Halliwell, 2015). In excess, ROS and RNS promote oxidative stress in the body, reacting with stable components (lipids, proteins, and DNA) resulting in the damage to enzymes and DNA, as well as, oxidize lipids and proteins. These oxidative insults have been found to be associated to certain pathologies such as diabetes, atherosclerosis, cancers, cataract, arthritis, and neurodegenerative diseases (Dugo, Negis, & Azzi, 2011; Halliwell, 2015). In regards to neurodegenerative diseases, the neuronal cells are particularly susceptible to ROS/RNS actions due to their high metabolic activity, low antioxidant capacity and the non replicative nature. Addition- ally, a large amount of mitochondria present in the brain cells facil- itate the generation and action of reactive species (Lee, Giordano, & Zhang, 2012). Oxidative stress can be counteracted by the action of endoge- nous antioxidants, such as those by enzymatic action (superoxide dismutase, catalase and glutathione peroxidase), non-enzymatic (reduced glutathione – GSH), or by the action of exogenous antiox- idants obtained by consumption of fruits and vegetables rich in bioactive compounds (vitamins, polyphenols and carotenoids) (Dugo et al., 2011; Matés, 2000). http://dx.doi.org/10.1016/j.foodchem.2016.12.006 0308-8146/Ó 2016 Published by Elsevier Ltd. ⇑ Corresponding author. E-mail address: paularaugusti@gmail.com (P.R. Augusti). Food Chemistry 222 (2017) 94–104 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem