Biological Safety and Functional Properties of Açaí Seed Extract: Antioxidant Capacity and Prebiotic Potential

Açaí (Euterpe oleracea) is widely recognized as a functional food due to its nutritional value and abundance of bioactive compounds. Its seeds, representing approximately 80%-95% of the fruit mass, constitute an abundant agro-industrial byproduct with promising biotechnological potential. This study aimed to chemically characterize a 70% ethanolic extract obtained from E. oleracea seeds through liquid chromatography-mass spectrometry (LC-MS) annotation and total phenolic content (TPC) determination, as well as to investigate its antioxidant activity, prebiotic potential, cytotoxicity, and mutagenic safety profile. The extract was obtained by percolation using 70% ethanol. Antioxidant activity was evaluated by the DPPH assay, while prebiotic potential was assessed through submerged in vitro fermentation with Lactiplantibacillus plantarum LP90, monitoring bacterial growth and medium acidification. Cytotoxicity was evaluated in Caco-2 cells using a resazurin assay, and mutagenicity was investigated using the micronucleus and Ames tests. LC-MS annotation revealed a phenolic-rich profile, mainly composed of procyanidins. The extract showed a TPC of 123.12 ± 5.70 mg GAE/g dry weight and significant antioxidant activity (EC₅₀ = 11.79 ± 0.9 µg/mL). Additionally, the extract promoted L. plantarum growth and reduced medium pH, suggesting fermentable substrate potential. The extract also demonstrated low cytotoxicity (IC₅₀ = 704.4 ± 41.8 µg/mL) and no mutagenic effects. These findings support the valorization of E. oleracea seeds as a potential source of bioactive compounds for functional and nutraceutical applications.