Enzyme-assisted extraction as a Platform to enhance the recovery of high added-value bioactive from agroindustrial waste from pracaxi (Pentacletra macroloba) press cake

The industrial extraction of pracaxi oil [ Pentaclethra macroloba (Willd.) Kuntze] generates a pressed cake residue that is rich in high-added-value compounds. The novelty of this work lies in the characterization of the pracaxi pressed cake and the application of enzyme-assisted extraction (EAE) to recover antioxidant compounds, namely total phenolic compounds (TPC) and total flavonoid content (TFC). Initially, the compositional and thermal characterization of the pracaxi cake was performed. Subsequently, the ability of three commercial enzyme complexes to enhance the extraction of TPC and TFC was evaluated. The compositional analysis revealed a high protein content (25.59%), confirmed by Fourier Transform Infrared Spectroscopy in a band at 1238 cm -1 associated with amino groups. The residue also exhibited a relatively high lipid content, suggesting potential for further valorization. EAE proved more effective than the control extraction, increasing biomolecule recovery by 129–393%. The highest biomass-based yields were obtained with Pectinex® Ultra SP-L for TPC (3,506 mg GAE/100 g of cake) and TFC (3,211 mg RE/100 g of cake). Among the tested enzymes, the pectinolytic enzyme showed higher extraction efficiency than the cellulolytic enzyme (Celluclast® 1.5L), whereas the multienzyme cocktail Viscozyme® L did not significantly improve extraction performance. The extracts obtained by enzymatic treatment exhibited similar antioxidant capacities among themselves (p < 0.05) and were significantly higher than those observed for the control extracts. These results demonstrate the potential of enzyme-assisted extraction as a strategy for valorizing the pracaxi pressed cake as a source of natural antioxidant compounds.