Characterization of Powdered Roasted Açaí Seeds (Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional Potential.

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/cm3, 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 (IC50: 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 FeSO4/100 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.