A freeze-dried, powdered preparation of açaí fruit pulp and skin was found to have the following composition: 534 calories, 52g of carbohydrates, 8g of protein, and 33 g of total fat. Among the carbohydrates, 44g were dietary fiber with minimal sugar content. The fat content mainly consisted of oleic acid, palmitic acid, and linoleic acid. This powder also demonstrated negligible amounts of vitamin C, 260mg of calcium, 4mg of iron, and 1002IU of vitamin A.
According to the medical monitoring website Quackwatch, the antioxidant levels in açaí juice are moderate, lower than those in Concord grape, blueberry, and black cherry juices, but higher than cranberry, orange, and apple juices.
The anthocyanins in açaí appear to primarily contribute to antioxidant capacity within the plant's natural defense mechanisms and in controlled lab conditions. In terms of antioxidant capacity in vitro, anthocyanins in açaí only make up about 10%. Both the Linus Pauling Institute and the European Food Safety Authority have suggested that the role of dietary flavonoids in antioxidant function in the body is likely to be minimal or insignificant. It's important to note that unlike controlled laboratory conditions, in vivo conditions show that anthocyanins are poorly retained, with most of what's absorbed being chemically modified and quickly excreted.
The freeze-dried, powdered açaí fruit pulp and skin preparation was found to majorly contain cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside as its primary anthocyanins. Additionally, this powdered preparation was reported to consist of twelve flavonoid-like compounds, including homoorientin, orientin, taxifolin deoxyhexose, isovitexin, and scoparin, along with proanthocyanidins and small quantities of resveratrol.