Extraction, characterization and encapsulation of Baru nuts (Dipteryx alata)

Baru nut (Dipteryx alata) is a Brazilian native species popularly consumed as nutritional source and for its beneficial effects. Due to high phenolic and α-tocopherol contents, Baru extract could be a natural antioxidant alternative, reducing oxidative stress. Maceration and Soxhlet extraction methods were used to produce baru extracts, and Soxhlet with peeled nuts had more phenolic compounds than unpeeled and maceration extracts, suggesting a biological relevance of peels. Maceration extract was compared to commercial oil and presented higher phenolics and antioxidant activity (0.08 mg/mL to inhibit 50% of DPPH radical compared to 62.8 mg/mL). PCL-PVA nanoparticles were produced by nanoprecipitation to enable protection and controlled release of baru. They demonstrated size homogeneity and baru concentration affected mean diameter, from 182 (loaded) to 340 nm (unloaded). An HPLC method was developed to quantify Gallic acid in baru formulations. This study contributes to new therapeutic technologies that exploit Brazilian natural products’ potential.