PROXIMATE AND MORPHOLOGICAL CHARACTERIZATION OF LICURI (SYAGRUS CORONATA) KERNEL AND PARTIALLY DEFATTED PRESS CAKE

Licuri (Syagrus coronata) is a palm species native to the Brazilian Caatinga that plays an important role in the extractive economy and the balance of the biome, being used for human and animal nutrition as well as handicrafts. Its kernel is characterized by a high lipid content and the presence of compounds of interest to the food industry, supporting its technological exploitation and the valorization of coproducts generated during processing. This study aimed to characterize the proximate composition of licuri kernel and the partially defatted press cake obtained by cold mechanical pressing, evaluating technological potential. The kernels were dried in a forced-air oven at 70°C for 18 h and subjected to cold mechanical pressing to obtain the press cake. Both fractions were analyzed for moisture, lipid, protein, and ash contents and examined by Scanning Electron Microscopy (SEM). The kernel contained approximately 43% lipids, 11.70% proteins, 1.82% ash, and about 4% moisture. The partially defatted press cake showed a lipid content of 14%, whereas protein and ash contents increased to 21.49% and 3.54%, respectively, with moisture around 8.3%. The marked reduction in lipid content resulted from mechanical oil extraction, which proportionally concentrated the remaining non-lipid components, explaining the higher protein and mineral contents in the press cake. The low moisture content of the dried kernels favors storage stability, while the moisture level of the press cake, although higher, remains low enough to reduce microbiological risks provided appropriate storage conditions are maintained. The increased ash content further confirms mineral concentration after oil removal. SEM micrographs revealed structural differences between the samples: the kernel exhibited oil-filled cells, whereas the partially defatted press cake retained some lipid droplets while preserving structural integrity. These findings demonstrate the potential of licuri coproducts as ingredients for protein-enriched foods, functional flours, and other value-added products. In addition, the efficient utilization of both the oil and the press cake supports a sustainable use of native resources, contributing to Sustainable Development Goals (SDGs) 2, 3, and 12 by promoting food resource valorization, the development of nutritious ingredients, and the reduction of processing waste through the full utilization of agricultural biomass.