Gordura de cupuaçu (theobroma grandiflorum): uma revisão

Abstract

The article provided a review on cupuaçu fat (Theobroma grandiflorum), highlighting its potential as a valuable natural resource, primarily due to its composition rich in fatty acids and bioactive compounds. The justification for the study was based on the growing interest in the sustainable exploitation of Amazonian biodiversity products, such as cupuaçu, which has shown great potential for application in various industries, including food, cosmetics, and pharmaceuticals. The aim of the work was to review the extraction methods of cupuaçu fat, as well as its applications and the reutilization of by-products. The methodology involved a bibliographic analysis of the chemical composition of cupuaçu, the predominant fatty acids, the extraction processes, and bioactive compounds. Among the main findings, extraction techniques such as cold pressing, solvent use, and alternative methods like ultrasound-assisted extraction and supercritical fluid extraction were addressed, showing promise for efficient and sustainable extraction. Additionally, the applications of cupuaçu fat in the formulation of lipid nanoparticles for cosmetic use and the use of its residues for energy production were discussed. The conclusion emphasized that cupuaçu fat possessed physical and chemical characteristics that made it a viable and sustainable alternative for various industrial applications, with benefits for both health and the environment. The study underscored the need for further research to optimize extraction processes and expand knowledge about its bioactive compounds.