Açaí (Euterpe oleracea Mart.), a fruit from the Amazon, is valuable both economically and nutritionally. Its seeds, often discarded, can be transformed into bio-oil through pyrolysis (a thermochemical degradation process of residual biomass), providing a sustainable alternative to fossil fuels. This study investigates how temperature and molarity influence the antimicrobial, antioxidant, and cytotoxic activities of the produced bio-oil. Various assays were performed on bio-oil samples obtained under different pyrolysis conditions—specifically, at temperatures of 350, 400, and 450 °C, and molarities of 0.5 M, 1.0 M, and 2.0 M—to evaluate antimicrobial, antioxidant, and cytotoxic activities. Gas chromatography–mass spectrometry (GC–MS) was used to analyze the composition, revealing that phenolic compounds were the most abundant (55.70%), followed by cyclic and aromatic hydrocarbons (11.89%), and linear hydrocarbons (9.64%). Despite a reduction in oxygenated compounds, the bio-oil maintained bacteriostatic activity against Escherichia coli and Staphylococcus aureus, especially at 350 °C. The antioxidant activity was highest at 350 °C and at lower molarities. Additionally, lower concentrations of acid impregnation showed cytotoxic effects at higher temperatures. Thus, bio-oil from açaí seeds produced via pyrolysis demonstrates potential for antioxidant and antimicrobial activities, suggesting viability for further testing at dilutions with lower cytotoxicity.

Açaí, a fruit from the Amazon, is valuable both economically and nutritionally. Its seeds, often discarded, can be transformed into bio-oil through pyrolysis (a thermochemical degradation process of residual biomass), providing a sustainable alternative to fossil fuels. This study investigates how temperature and molarity influence the antimicrobial, antioxidant, and cytotoxic activities of the produced bio-oil. Tests were conducted using Gas Chromatography-Mass Spectrometry (GC-MS) and assays to evaluate antimicrobial, antioxidant, and cytotoxic activities at different temperatures (350, 400, and 450 °C) and molarities (0.5 M, 1.0 M, and 2.0 M). Phenolic compounds were the most abundant in the bio-oil (55.70%), followed by cyclic and aromatic hydrocarbons (11.89%) and linear hydrocarbons (9.64%). Despite a reduction in oxygenated compounds, the bio-oil maintained bacteriostatic activity against Escherichia coli and Staphylococcus aureus across various temperature ranges, particularly at 350 °C. Antioxidant activity was highest at 350 °C and at lower molarities. Additionally, lower concentrations of acid impregnation exhibited cytotoxic effects at higher temperatures. Thus, bio-oil from açaí seeds produced via pyrolysis demonstrates potential for antioxidant and antimicrobial activities, suggesting viability for further testing at dilutions with lower cytotoxicity.