Guilherme José Maximo

This study evaluated the effects of roasting on the physical, chemical, and bioactive properties of açaí seeds ( Euterpe oleracea Mart.). Roasted seed powder presented an average particle size of 432.55 μm, real density of 1.51 g/cm ³ , and porosity of 0.43, along with low lipid content (1.8 g/100 g) and high dietary fiber (48 g/100 g). Relevant mineral levels were also observed, particularly calcium (67 mg/100 g), potassium (443 mg/100 g), and phosphorus (152 mg/100 g). The lipid fraction was obtained by Soxhlet extraction, while an aqueous extract was produced via optimized solid–liquid extraction, yielding two fractions for comparative analysis. High phenolic contents were detected in both, the oil (1387.13 ± 17.83 mg CAE/g) and aqueous extract (1272.3 ± 3.26 mg CAE/g), with significant antioxidant activity measured by DPPH (IC ₅₀ : 257.82 ± 0.91 and 227.20 ± 3.69 mg/mL, respectively) and FRAP assays (1344.59 ± 17.67 and 2365.07 ± 2.46 μmol FeSO ₄ /100 g, respectively). The lipid fraction contained α‐tocopherol and tocotrienols (α‐, γ‐, and δ‐), indicating its potential as a source of vitamin E‐active compounds, and was mainly composed of oleic, linoleic, myristic, and palmitic acids. Thermal analysis revealed multiple crystallization events and a melting point near 30°C, suggesting a complex triacylglycerol profile. These findings highlight roasted açaí seeds as a promising agro‐industrial by‐product with relevant nutritional and functional properties, supporting their potential application in food and related industries.

Macaúba ( Acrocomia aculeata ), a native species from Brazilian biomes, has emerged as a sustainable alternative to vegetable oil production. Its fruit presents high oil yield (3–6 ton/ha), extracted from its kernel and pulp. While the kernel is suitable for food and cosmetics application, the pulp oil has been considered as a promising feedstock for biodiesel production, aligned to the Brazilian National Biofuels Policy. Despite this biofuel being widely produced through chemical routes and methanol, the use of lipases, such as commercial lipase produced from Aspergillus oryzae (Eversa Transform 2.0), has been described as a more sustainable alternative, allowing the use of crude oils, among other advantages. In this case, the use of ethanol from sugarcane can also replace methanol, additionally improving the process's environmental performance. In this context, this work evaluated kinetic and optimal process parameters for the production of ethyl biodiesel from Macaúba pulp oil using the Aspergillus oryzae lipase. The kinetic study could incorporate both transesterification and esterification mechanisms, characteristic of this lipase. A central composite rotational design at fixed temperature (40 °C) was applied to determine the best operational conditions, estimated in the region close to mild ethanol‐to‐oil molar ratio (4.5) and upper limits of enzyme (m/m _oil ) and water (m/m _oil ) (2.0% and 4.0%), allowing conversions higher than 95%. The results showed that ethanol is strategic when compared to methanol, allowing their addition in a single step without lipase inactivation. On the other hand, final residual acidity was found to be a bottleneck in the lipase action mechanism, demanding further purification steps. The results revealed that this lipase is an efficient strategy for ethyl biodiesel production using crude or lightly pre‐treated oils, allowing high conversion while presenting advantages over the use of alkalis or acids.

Pequi ( Caryocar brasiliense ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and valuable bioactive composition. This study provides a comparative characterization of oils extracted from two varieties of pequi fruits from the Mato Grosso state, Brazil, the Xingu “giant pequi” and the common variety from Cerrado. The analyses included compositional and quality parameters characterization: fatty acid (FA) and triacylglycerol (TAG) profiles, lipid classes, acidity, moisture, volatile acids, and thermal behavior (melting and crystallization). The bioactive compounds content (carotenoids, tocopherols, and tocotrienols) and oil's antioxidant capacity were further evaluated. The Cerrado pequi oil exhibited a higher lipid content (60.15%) and predominance of monounsaturated FA, particularly oleic acid (64.03%), whereas Xingu oil showed a greater proportion of saturated FA (37.83%), mainly palmitic acid (35.81%). Both oils presented low acidity and moisture, confirming high oxidative quality. Xingu oil showed higher crystallization and melting temperatures (1.35°C and 20.88°C, respectively) associated with its greater content of di‐saturated TAGs. The Cerrado oil, richer in unsaturated TAGs, displayed a wider melting range and lower transition temperatures, consistent with higher fluidity. The bioactive profile revealed elevated β/γ‐tocopherol (7.48 mg kg ⁻¹ ), β/γ‐tocotrienol (1.80 mg kg ⁻¹ ), and total carotenoid (37.43 mg 100 g ⁻¹ ) contents in Xingu oil, while Cerrado oil contained higher α‐tocopherol levels (7.39 mg kg ⁻¹ ). Xingu oil also demonstrated superior antioxidant activity (IC ₅₀ = 65.58 μg mL ⁻¹ ) compared to Cerrado oil (117.94 μg mL ⁻¹ ), reflecting the synergistic action among tocopherols, tocotrienols, and carotenoids. These results highlight the influence of regional origin on the physicochemical and functional characteristics of C. brasiliense oils. Xingu oil, with its greater thermal and oxidative stability, shows potential for use in frying oils, margarines, and bakery shortenings, whereas Cerrado oil stands out for its nutritional quality and suitability in cosmetic and nutraceutical formulations.

Caferana ( Bunchosia glandulifera ), one of seven species of the genus Bunchosia identified in the Atlantic Forest, is a plant with expressive bioactive potential that remains underexplored by scientific research. Based on ancestral knowledge and popular traditions that consuming the fruit and infusions made from its roots and leaves may improve physical and mental vigor, particularly for the elderly, the bioactive and technological potentials of five fractions of the plant (root, stem, leaf, seed, and pulp) were then evaluated. The leaves contained the highest total phenolic compound content (22.41 mg GAE/g) and the highest antioxidant capacity by DPPH (62.94 μmol TE/g). The pulp stood out for its high carotenoid content (527.71 μg/g), predominantly lycopene. Notably, the stem and root exhibited the highest concentrations of total alkaloids (11.27 mg/g and 9.01 mg/g, respectively). Volatile profile analysis revealed that 1H‐pyrrole‐2,5‐dione (maleimide), a compound with known pharmacological potential, was the major component in the seeds (55.9%). These quantitative results validate conventional wisdom and indicate that Caferana fractions are promising sources of nutraceuticals and could be applied in the form of encapsulated compounds, fermented beverages, and sweet foods such as ice cream, jellies, and juices with nutritional qualities. Future research should focus on the isolation and pharmacological evaluation of the alkaloids and maleimide to elucidate their mechanisms of action in the central nervous system.

The açaí palm ( Euterpe oleracea Mart.) is valued for its pulp, yet 85% of the fruit—the seed—is discarded, raising environmental concerns. In Northern Brazil, roasted seeds are consumed as a coffee‐like beverage, but the impact of roasting on their composition remains unclear. This study evaluated how roasting affects the physicochemical, bioactive, and volatile profiles of açaí seeds, using multivariate analysis to relate processing conditions with bioactive retention and aroma development. Açaí seeds obtained from Afuá, Pará, Brazil, were dried and roasted in a rotary roaster under a central composite rotational design (165°C–235°C; 8–22 min). Roasted seeds were then ground for analysis. Proximate composition, physicochemical properties, minerals, phenolics, antioxidant capacity, inulin content, and volatile profile were evaluated. Roasting effects were modeled by ANOVA and response surface methodology, while principal components analysis assessed volatile distribution. Raw açaí seeds showed a fibrous and porous structure with high fiber (84.25 g/100 g), phenolics (37.07 mg GAE/g), inulin (16.05 g/100 g), and notable minerals content, particularly potassium. During roasting, soluble solids were peaked at mild conditions (175°C/10–20 min), while higher temperatures reduced moisture, pH, phenolics, antioxidant capacity, and inulin, highlighting temperature as the main factor, while color change was intensified with both time and temperature. Optimal phenolic retention was predicted at 174°C/16 min, and the volatile analysis revealed shifts from oxygenated compounds (aldehydes and terpenes) under mild roasting to Maillard‐derived products (furans, pyrazines, and phenolics) at higher intensities. PCA explained 77.1% of variance, clearly separating light roasts with fresh notes from darker roasts with caramelized and nutty attributes. Roasting allows for the modulation of their profile, as milder conditions preserve prebiotics and antioxidants, while higher temperatures develop desirable roasted aromas. This enables the tailoring of ingredients for food applications, adding value to this by‐product.