The Açai’s fruit is rich in anthocyanins, a class of substances in the group of flavonoids, and has most of the strongest attributes found in others 150 antioxidant flavonoids. It has the highest ORAC index (Oxygen Radicals Absorbance Capacity) known. It has high content of fatty oil whose major constituents are stearic acid (67%) and palmitic (18%).
The extract of Acai can be fractionated into a hydrophilic extract and fatty oil. The alcoholic extract (hydrophilic) is employed in the preparation of beverages and foods for its antioxidant properties. On the other hand, it’s Fatty Oil, which has the emollient properties of vegetable oils, together with the presence and benefits of anthocyanins, is ideal for the production of dermal creams, moisturizers and sunscreen. Magama provides to the market, the full extract and its fractions.