Ultrasound-assisted extraction of bioactive compounds from copoazú (Theobroma grandiflorum) seeds for functional food applications

Copoazú ( Theobroma grandiflorum ) is an Amazonian fruit valued for its nutritional and industrial potential. Although its pulp has been widely studied, the seeds also contain bioactive compounds suitable for incorporation into higher value-added products. This study evaluated the extraction of these compounds and the antioxidant capacity of copoazú seeds using ultrasound-assisted extraction (UAE) compared with the conventional method. UAE was selected for its efficiency in improving mass transfer and reducing extraction time. Because the application of UAE to copoazú seeds has been scarcely explored, the effects of pressing, solvent type, and extraction time were examined to characterize their extraction behavior. UAE significantly increased the release of phenolic and flavonoid compounds, particularly in non-pressed seeds extracted with water for 120 minutes, which showed the highest recovery values. This treatment increased total phenolic and flavonoid contents by 47.6% and 89.8%, respectively. Antioxidant capacity assessed through DPPH, ABTS, and FRAP assays also displayed superior performance under UAE, indicating greater availability of hydrogen-donating and electron-transfer antioxidant compounds. HPLC analysis confirmed higher extraction of catechin, gallic acid, quercetin, and ascorbic acid under UAE, while non-pressed seeds exhibited a sustained release pattern associated with the protective role of the intact lipid matrix during cavitation. Overall, the results indicate that UAE with water is an efficient strategy for obtaining bioactive-rich extracts from copoazú seeds, supporting their potential use as functional ingredients in food and nutraceutical products and contributing to the valorization of Amazonian by-products.