FUNCTIONAL POTENTIAL OF AMAZONIAN BIOMASS: PROTEIN EXTRACTION, FLAVONOIDS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY FROM ANDIROBA CAKE (Carapa guianensis)

Andiroba is an oilseed target of extractivism in the Amazon with the objective of extracting its lipid fraction. Companies in the region use presses for extraction, generating a by-product that is discarded, called as cake (a biomass), with all the nutrients present and a decrease in the lipid fraction, which makes it eligible for possible exploitation. The use of this biomass makes it possible to meet the objectives for sustainable development recommended by the ONU, aiming at the full use of the biome's resources, avoiding waste and collaborating with environmental preservation, valuing the Amazonian biomass, using its fractions to exercise functionalities. Considering the use and valorization of by-products from Amazonian fruits, the work aimed to explore the functional potential of andiroba biomass through the extraction of its protein and extracts, evaluating its content of total flavonoids (TF), and total phenolic compounds (TPC). Proteins were extracted at pH 10.0 followed by isoelectric precipitation at pH 4.5. Molecular mass was determined by SDS-PAGE. The extracts were obtained from a hydroalcoholic solution, using a DCR design where the solid-liquid ratio ranged from 0.1 to 2.5% (m/v), ethanol ranged from 0.01 to 78.75% (v /v), the content was submitted in an ultrasonic tank in the range of 0.34 to 75.4 minutes. The protein extraction yield was 6.9% with a purity of 20.5% with electrophoretic bands between 20 and 10 kDa. The planning results for CFT and FT were from 0.1 to 929 mg EAG/100 g, and 57.35 to 322.35 mg quercetin/100 g. The optimal condition for the extraction of bioactive compounds was 36 minutes, extractor solution of 33% and solid volume ratio of 1.15%, obtaining 545.5 mg/100 g and 148.76 mg/100 g of TPC and TF, respectively. The obtained results demonstrate exploration potential in obtaining peptides and compounds bioactives performing functionalities as plant-based ingredients.