The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg −1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg −1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg−1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg−1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties. •Açaí extract powder (AE) had 612.54 ± 17.64 mg of GAE/g of extract.•AE had antioxidant activity equivalent to 47.57 ± 0.83 μmol TE/g.•AE decreased lipid oxidation of pork patty during storage.