Açai Seeds (Euterpe oleracea Mart) Are Agroindustrial Waste with High Potential to Produce Low-Cost Substrates after Acid Hydrolysis

Açai seeds have been discarded improperly around the Amazonia region, but they can be seen as promising low-cost substrates for fermentation processes. The structural carbohydrates and physicochemical characterization of açai seeds from the Amazonia were assessed followed by the determination of the optimal hydrolysis conditions using H(3)PO(4) (phosphoric acid) and H(2)SO(4) (sulfuric acid) to obtain a liquor with high contents of simple carbohydrates and low levels of potential microbial inhibitors usually generated during acid hydrolysis of carbohydrates. A central composite rotational design was carried out varying the concentrations of diluted acid (0–5%, w/v), solids (0.1–25%, w/v), and hydrolysis time (9.5–110 min). Acid hydrolysis with H(2)SO(4) was more effective in producing reducing sugars (15.9–103.1 g/L) than H(3)PO(4) (2.9–33.9 g/L) during optimization. The optimal hydrolysis conditions with H(2)SO(4) were 3.5% of acid (w/v), 25% of solids during 70 min at 121 °C, which provided a liquor with 55 g/L of reducing sugars and low levels of microbial inhibitors: acetic acid (1.8 g/L), hydroxymethyl furfural (338 mg/L), and furfural (10 mg/L). Thus, açai seeds were characterized as promising agroindustrial waste with high potential to be used as a low-cost substrate in biotechnological processes, comprising relevant environmental and bioeconomic aspects for the development of the Amazonia.