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

• Published in: Antioxidants 2025-02, Vol.14 (2), p.181
• Main Authors: Santos, Fabiane da Conceição Vieira, Martins, Gabriel Rocha, Luiz, Sandra Regina da Silva, Oliveira, Isadora de Araújo, Silva, Leandro Pereira da, Silva, Antonio Jorge Ribeiro da, Pereira, Marcos Dias, Lopes, Rosana Conrado, Alviano, Celuta Sales, Moreno, Daniela Sales Alviano
• Format: Article
• Language: English
• ISSN: 2076-3921; 2076-3921
• DOI: 10.3390/antiox14020181

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 Saccharomyces cerevisiae to oxidative stress. Additionally, the Me2CO:H2O extract presented antibacterial and anti-cryptococcal activity, with piceatannol and resveratrol increasing survival rates of Galleria mellonella 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.