Silva Iago Castro da, Seabra Pamela Suelen da Silva, Lima Kely Campos Navegantes, Filho Ricardo Barbosa Bezerra, Santos Alanna Lorena P Dos, Monteiro Amanda Caroline Dos Santos, Pamplona Giovanna Quintero, da Silva Dias Alexandre Guilherme, Pereira Rayane Caroline Dos Santos, Costa Leticia Araujo, Pinheiro Thays Jhessica Mota, Guerreiro Lauro Henrique Hamoy, Machado Nélio Teixeira, Monteiro Marta Chagas
Postgraduate Program in Pharmacology and Biochemistry, Faculty of Pharmacy, Federal University of Pará/UFPA, Belém 66075-110, PA, Brazil.
Postgraduate Program in Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Pará/UFPA, Belém 66075-110, PA, Brazil.
Int J Mol Sci. 2025 Aug 26;26(17):8251. doi: 10.3390/ijms26178251.
Açaí ( Mart.), a fruit from the Amazon, is valuable both economically and nutritionally. Its seeds, often discarded, can be transformed into bio-oil through pyrolysis (a thermochemical degradation process of residual biomass), providing a sustainable alternative to fossil fuels. This study investigates how temperature and molarity influence the antimicrobial, antioxidant, and cytotoxic activities of the produced bio-oil. Various assays were performed on bio-oil samples obtained under different pyrolysis conditions-specifically, at temperatures of 350, 400, and 450 °C, and molarities of 0.5 M, 1.0 M, and 2.0 M-to evaluate antimicrobial, antioxidant, and cytotoxic activities. Gas chromatography-mass spectrometry (GC-MS) was used to analyze the composition, revealing that phenolic compounds were the most abundant (55.70%), followed by cyclic and aromatic hydrocarbons (11.89%), and linear hydrocarbons (9.64%). Despite a reduction in oxygenated compounds, the bio-oil maintained bacteriostatic activity against and , especially at 350 °C. The antioxidant activity was highest at 350 °C and at lower molarities. Additionally, lower concentrations of acid impregnation showed cytotoxic effects at higher temperatures. Thus, bio-oil from açaí seeds produced via pyrolysis demonstrates potential for antioxidant and antimicrobial activities, suggesting viability for further testing at dilutions with lower cytotoxicity.
阿萨伊果（Mart.）是一种来自亚马逊地区的水果，在经济和营养方面都很有价值。其种子通常被丢弃，可通过热解（一种残余生物质的热化学降解过程）转化为生物油，为化石燃料提供可持续的替代品。本研究调查了温度和摩尔浓度如何影响所产生生物油的抗菌、抗氧化和细胞毒性活性。对在不同热解条件下获得的生物油样品进行了各种测定，具体而言，温度为350、400和450℃，摩尔浓度为0.5M、1.0M和2.0M，以评估抗菌、抗氧化和细胞毒性活性。使用气相色谱 - 质谱联用仪（GC - MS）分析其成分，结果表明酚类化合物含量最高（55.70%），其次是环状和芳香烃（11.89%）以及直链烃（9.64%）。尽管含氧化合物减少，但生物油对[具体细菌名称1]和[具体细菌名称2]仍保持抑菌活性，尤其是在350℃时。抗氧化活性在350℃和较低摩尔浓度下最高。此外，较低浓度的酸浸渍在较高温度下显示出细胞毒性作用。因此，通过热解产生的阿萨伊种子生物油具有抗氧化和抗菌活性的潜力，表明在较低细胞毒性稀释度下进行进一步测试具有可行性。
