The Colombian Amazon is a megadiverse region with high potential for commercial use in the pharmaceutical, food, and cosmetic industries, constantly expanding and looking for new alternatives from natural resources; unfortunately, few characterization reports of its profitable non-timber species in Colombia have been conducted. This work aimed to perform a comprehensive analysis of traditionally used species: Carapa guianensis (Andiroba), Euterpe precatoria (Asai), Mauritia flexuosa (Miriti), Astrocaryum murumuru (Murumuru), Plukenetia volubilis (Sacha Inchi), and Caryodendron orinocense H.Karst (Cacay). For this purpose, oil and fat quality indices, phytosterol, carotenoid, tocopherol, and tocotrienol content, as well as density and refractive index, were measured to establish their quality level. Multivariate analysis showed four groups of samples; such differences were mainly due to the composition rather than quality indices and physical properties, especially the content of saturated and unsaturated fatty acids. All species reported a precise composition, which makes them noninterchangeable, and Miriti oil arose as the most versatile ingredient for the industry. The Colombian Amazon region is a promising source of quality raw material, especially for oils/fats and unsaturated fatty acids; this resulted in the most interest for pharmaceutical, food, and cosmetic purposes.

The Copoazú is a Theobroma species of Amazonian origin, and its derived products have a high content of lipids valuable for both the cosmetic and food industries. The composition of the butter extracted from its seeds can vary depending on the postharvest process and the diverse extraction techniques employed. In this study, the composition of this butter processed with and without seed fermentation was analyzed using two extraction techniques: expeller pressing and hydraulic pressing. Parameters such as lipid profile, quality indexes, melting point, and the content of phytosterols and glyceric compounds were compared with a highly sought-after commercial raw material assessed through standardized volumetric and spectroscopic methodologies. The results showed that non-fermentation and cold-pressing conditions preserved the properties of the butter. This analysis is the first step in a standardized process for developing high-quality cosmetic ingredients derived from Copoazú butter.