Theobroma grandiflorum is a fruit, belonging to the Esterculiaceae family, widely consumed in Brazil. Cupuaçu is distinguished by the characteristic flavor of its acidic pulp and intense aroma. Although, the remaining portion of pulp extraction from the bolter is neglected, although it has nutritional and functional potential due to its dietary fiber content, bioactive phytochemicals, minerals and vitamins. The aim of this study was to obtain flours from the remaining portion of the pulp extraction from the fruit pulp industry bolter of cupuaçu, to determine the phenolic compounds and the screening of the antioxidant capacity. The analytical protocols used were performed by spectrophotometric assays. The total phenolic compounds presented 403.00 mg AGE.100 -1 extract and antioxidant capacity screening showed 146.90% free radical sequestration by the DPPH method, 710.10 mg of the extracts by the ABTS assay and the Reducing Power 578.40 mg.100g -1 extract compared to BHT. A strong correlation R² ≥ 0.as fou d et ee the o te ts of total phe oli o stitue ts a d the a tio ida t apa it e pressed i EC 50 . It can be concluded that the analyzed matrix stands out with a source of bioactive phytochemicals and antioxidant capacity with potential of applying food industry as a functional ingredient, thus justifying the extension of the studies.Keywords: Bioactive phytochemicals; DPPH; Cupuaçu, Nutrition; Sustainability. ResumoTheobroma grandiflorum é uma frutífera, pertencente à família das Esterculiáceas, de amplo consumo no Brasil. O cupuaçu destaca-se pelo sabor característico de sua polpa ácida e de aroma intenso. A fração remanescente da extração da polpa retida nas peneiras tem seu destino negligenciado, embora apresente potencial nutricional e funcional pelo seu teor de fibra alimentar, fitoquímicos bioativos, minerais e vitaminas. Objetivou-se com o presente estudo obter farinhas a partir da fração remanescente da extração da polpa retida nas peneiras da indústria de polpa de frutas do cupuaçu, determinar os constituintes fenólicos e o screening da capacidade antioxidante. Os protocolos analíticos utilizados foram realizados por ensaios espectrofotométricos. Os teores de fenólicos totais apresentaram 403,00 mg de EAG.100g -1 de extrato e o screening da capacidade antioxidante exibiram 146,90% de sequestro de radicais livres pelo método do DPPH; 710,10 mg de equivalente de vitamina C.100 g -1 de extrato pelo ensaio do ABTS e o Poder Redutor 578,40 mg.100g -1 de extrato em relação ao BHT. Constata-se u a forte orrelação R² ≥ 0, e tre os teores de o stitui tes fe óli os totais e a apa idade antioxidante expressa em CE 50 . Conclui-se que a matriz analisada se destaca com uma fonte de fitoquímicos bioativos com capacidade antioxidante e potencial de aplicação na indústria alimentícia como ingrediente funcional, justificando assim, a ampliação dos estudos.
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