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{{Short description|Oil used in foods and cosmetics}}
'''Açaí oil''' is obtained from the fruit of ''[[Açaí Palm|Euterpe oleracea]]'' (açaí palm), which grows in the [[Amazon Rainforest]]. The oil is rich in phenolic compounds similar in profile to the pulp itself, such as [[vanillic acid]], [[syringic acid]], [[p-hydroxybenzoic acid]], [[protocatechuic acid]] and [[ferulic acid]] as well as [[(+)-catechin]] and numerous [[procyanidin]] oligomers.<ref>{{cite journal |journal = J Agric Food Chem | year = 2008 | month = Jun | volume = 25 | issue = 56 | pages = 4631–6 | title = Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.) | authors = Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST |PMID = 18522407| doi = 10.1021/jf800161u}}</ref> ▼
{{refimprove|date=March 2013}}
▲'''Açaí oil''' is obtained from the fruit of ''[[Açaí Palm|Euterpe oleracea]]'' ([[açaí palm]]), which grows in the [[Amazon Rainforestrainforest]]. The oil is rich in [[polyphenol|phenolic]] compounds similar in profile to the pulp itself, such as [[vanillic acid]], [[syringic acid]], [[p-hydroxybenzoic acid]], [[protocatechuic acid]] and [[ferulic acid]] as well as [[(+)-catechin]] and numerous [[procyanidin]] [[oligomers]].<ref>{{cite journal |journal vauthors=Pacheco-Palencia JLA, AgricMertens-Talcott FoodS, ChemTalcott | year = 2008ST | month = Jun | volume = 25 | issue = 56 | pages = 4631–6 | title = Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from AcaiAçaí (''Euterpe oleracea'' Mart.) |journal=J authorsAgric =Food Pacheco-PalenciaChem LA,|volume=56 Mertens-Talcott|issue=12 S,|pages=4631–6 Talcott|date=Jun ST2008 |PMID pmid=18522407 18522407| doi = 10.1021/jf800161u }}</ref>
 
Açai oil is browngreen in color and exhibitshas a fruitybland aroma. It is high in [[Omegaoleic 6acid|oleic]] and [[Omegapalmitic 9acid|palmitic]] [[essential fatty acids]] (table).<ref name="neida">http{{cite journal|journal=Arch Latinoam Nutr|year=2007|volume=57|issue=1|pages=94–8|title=[Characterization of the acai or manaca (''Euterpe oleracea'' Mart.)://www a fruit of the Amazon].fromnaturewithlove.com/product.asp?product_id [Article in Spanish]|vauthors=oilacai&trackNeida S, Elba S|pmid=nbw06300817824205}}</ref>
[[File:Acai oil.JPG|thumb|Açai oil]]
 
This oil is used in cosmetics as an anti-aging ingredient.
 
==Uses==
Açai oil is widely used for cooking and as a [[salad dressing]]. In [[cosmetics]], it is used in [[shampoos]], [[Soap|soaps]] and skin [[moisturizers]].<ref name=neida/>
{| class="wikitable"
! Fatty acid !! Percentage
Line 20 ⟶ 23:
| [[Linoleic acid|Linoleic]] || align="right" | 12.0%
|}
 
Source:{{citation needed|date=January 2015}}
 
==See also ==
*[[Açaí Palmpalm]]
 
== References ==
 
<references/>
 
{{DEFAULTSORT:Acai Oil}}
{{vegetable-oil-stub}}▼
[[Category:Vegetable oils]]
[[Category:Cooking oils]]
[[Category:Açaí]]
[[Category:Crops originating from Brazil]]
 
 
[[es:Aceite de azaí]]
▲{{vegetable-oil-stub}}
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