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Theobroma speciosum, known as "cacauí" in Brazil, is considered a prominent unconventional food plant. The objective of this work was to evaluate the chemical profiles, antioxidant capacity and minerals of the aqueous extract and fractions from its flowers. The identified compounds were sugars, organic acids and phenolics compounds such as citric, malic and protocatechuic acids, quercetin, quercetin pentoside and quercetin-3-O-glucoside. The extract was rich in phenolic compounds (640 mg GAE g -1 ). Furthermore, fractions also presented phenolic compounds from 170.7 to 560.7 mg GAE g -1 (mainly protocatechuic acid, quercetin and derivatives), which influenced on the high antioxidant capacity in DPPH, ABTS, FRAP and co-oxidation β-carotene/linolenic acid assays. Flowers presented potassium (115 ± 2 μg mL -1 ), magnesium (18.4 ± 0.2 μg mL - 1 ), phosphorus (7.0 ± 0.0 μg mL - 1 ) and calcium (3.1 ± 0.1 μg mL - 1 ). Moreover, the flowers aqueous extract represents a new promising food source rich in antioxidant compounds., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Quality parameters of açai juice processed with ultrasound-assisted, ozone and the combined methods were analyzed in this work. Two ultrasound energy densities (350 and 700 J·mL -1 ) and two ozonization times (5 and 10 min with 1.5 ppm) were analyzed for pure açai juice and 8 different treatments (2 2 complete factorial). To evaluate the quality parameters of the juice, physical-chemical analyzes such as pH, titratable acidity, cloud value, non-enzymatic browning, rheology, antioxidant activity (DPPH and ABTS), phenolic compounds, anthocyanins, enzymatic activity (peroxidase and polyphenol oxidase) and microbial counts (mesophilic bacteria, molds and yeasts) were conducted. The treatments with ozone were better for microbial inactivation and the ultrasound for enzymatic inactivation. In general, the use of non-thermal methods can be a good alternative for the processing of açai juice., (Copyright © 2018 Elsevier Ltd. All rights reserved.)