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The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase® were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysates, phenolic compounds, and antioxidant capacity (reducing potential of the hydrophilic compounds, RPHC, 2,2-diphenyl-1-picrylhydrazyl, DPPH; and inhibition of lipid peroxidation) were determined. The proximate composition and microstructure were evaluated in SF. The results indicated a DH of 3.9%. The sample treated with the enzyme (ET) showed a molecular weight of proteins lower than 15 kDa. The ET showed higher content of phenolics (726.3 mg GAE/100 g) and antioxidant capacity higher than the sample without enzymatic treatment. The SF showed a residual lipid content rich in oleic and linoleic acids. Furthermore, changes in the proximate composition and the microstructure were observed. The results indicate the potentiality of hydrolyzed fractions for application in food.Graphic abstract

Gurguéia nut represents a rich source of lipids and bioactive compounds with the potential for sustainable exploitation. In this work, the nutritional composition, and functional properties of gurguéia cakes obtained by hydraulic press (C1), supercritical CO 2 (C2), and Soxhlet (SOX) with hexane (C3) were evaluated. In addition, hydroethanolic extracts obtained using SOX, pressurized liquid extraction (PLE), and microwave-assisted extraction (MAE) were evaluated for their yield, total phenolic compounds (TPC), flavonols, flavonoids, ortho -diphenols (ODP), condensed tannins (CT), and antioxidant potential (ABTS, TRC, CUPRAC, DPPH, FRAP, and IPL). The highest content of protein (34.8 g 100 g −1 ), carbohydrate (45.0 g 100 g −1 ), cellobiose (1710.7 mg 100 g −1 ), and malic acid (1399.4 mg 100 g −1 ) was observed for the sample C2. The highest water and oil absorption and foam capacities were also determined in sample C2. The main phenolic compounds in cakes were catechin (1.2-1.7 mg kg −1 ) and gallic acid (0.7-0.8 mg kg −1 ). The extraction using PLE with 70% ethanol showed the highest yield (35.6-39.9%) and higher antioxidant potential for ABTS (1319.1 mmol TE 100 g −1 ), TRC (1064.0 mg QE 100 g −1 ), CUPRAC (70.4 mmol TE 100 g −1 ), and IPL (75.6%). On the other hand, higher TPC (4624.7 mg GAE 100 g −1 ), flavonoids (418.4 mg EC 100 g −1 ), flavonols (150.4 mg QE 100 g −1 ), and ODP (381.9 mg CGA 100 g −1 ) contents were observed for the extract obtained by PLE with 30% ethanol. The results indicated that gurguéia cake is rich in bioactive compounds and can be fully explored using clean alternative technologies.