PHYSICAL, CHEMICAL CHARACTERIZATION AND EVALUATION OF BIOACTIVE COMPOUNDS FROM ROASTED AÇAÍ SEED

The consumption of açaí-based products in Brazil and in several countries is increasingly popular. This raise in production generates a large number of residues, which is caused by the improper disposal of seeds. In this way, there is a great demand for the development of processes aimed at the use of these residues, such as the by-product called "açaí coffee", a roasted seed powder, consumed as a beverage that has characteristics such as color, flavor, and aroma similar to coffee, making an attractive caffeine-free product. In this sense, the present work aims to characterize the roasted açaí seed (Euterpe oleracea Mart.), analyzing the physical and chemical parameters, total chemical compounds, and antioxidant profile. The roasted seed were crushed knife mill and classified according to particle size using Tyler series vibrating sieves, average particle diameter, actual particle density (Pycnometer), apparent particle bed density (ρa), porosity (ε), and volumetric mean diameter (Mastersizer). The powder was characterized in protein content (Dumas), total lipids (Am 5-04 AOCS, 2017), ash (Muffle), caloric value (Atwater coefficients), soluble solids (digital refractometer), pH (potentiometer), moisture (Ca 23-55 AOCS, 1998), total volatile and moisture content (VTU), total phenolic compounds (Folin-Ciocalteau) and antioxidant activity (DPPH). Total carbohydrates were calculated by difference. The result found in relation to the value of the average diameter of the particles was 465.55 μm, the real and apparent density was 1.51 g/cm-3 and 0.86 g/cm-3, respectively, resulting in the porosity of the particle bed of 0.43 and the mean volumetric volume (D4, 3) was 432.35 μm. The protein content found was 5.10 ± 0.86 mg/100g, total lipids 1.77 ± 0.19 mg/100g, ash 1.65 ± 0.13 mg/100g and the caloric value 381.85 kcal. In relation to soluble solids, it did not present a significant result. It were observed that the preparation of the drink from açaí seed powder has a pH ≥ 4.9, which requires care in storage and the choice of correctly in the package. The roasters açaí seeds are a source of total carbohydrates (86.27 ± 0.70 g/100g), the moisture found was 5.10 ± 0.86 mg/100g, total volatiles and moisture (VTU) 4.26 ± 0, 07mg/100g. The results for the quantitative analysis of the total phenolic compounds were 103.54 mg EAG/100g, higher than other studies. Finally, the result of the antioxidant activity was 4.96 (EC50 mg/L), a close value to that found in natura açaí seed flour. The results of the total phenolic compounds in the roasted açaí seed are quite relevant since they will used to obtain a caffeine-free drink similar to coffee with possible benefits to consumer health.