Exploring the Epicarp Potential from Acrocomia aculeata Fruits: Chemical Analysis, Antioxidant and Antimicrobial Activities

The interest in new sources of bioactive compounds has been driven by the search for natural antioxidants capable of attenuating the toxicity of reactive oxygen species, as well as the emergence of pathogens resistant to antimicrobials. In this sense, we explored the potential of the macaúba epicarp. Compounds such as piceatannol, 3,4,5,3',5'-penta-hydroxy-trans-stilbene (PHS), and in lower amounts, resveratrol were identified in extracts through techniques such as medium-pressure liquid chromatography, HPLC-MS, and imaging mass spectrometry (IMS), which confirmed the exclusive localization of PHS and piceatannol in the outer epicarp. Extraction with aqueous acetone (Me₂CO:H₂O) and its EtOAC fraction showed the highest yields of stilbenes and, moreover, it efficiently increased the tolerance of <i>Saccharomyces cerevisiae</i> to oxidative stress. Additionally, the Me₂CO:H₂O extract presented antibacterial and anti-cryptococcal activity, with piceatannol and resveratrol increasing survival rates of <i>Galleria mellonella</i> subjected to fungal infection. In silico ADMET (absorption, distribution, metabolism, excretion and toxicity) analysis indicates low toxicity for piceatannol, PHS, and resveratrol, in addition to pharmacokinetic parameters that allow their use. These findings indicate the use of macaúba epicarp as a source of bioactive compounds valuable for the food, cosmetic, and pharmaceutical industries.