The Bertholletia excelsa is an almond native to Brazil nut tree, it is a species typically Amazonian. The extraction of the oil from this almond is commonly done by pressing and gives rise to a by-product called pie, which is commonly treated as waste by these industries. This work aimed to investigate the presence of phenolic compounds present in the chestnut pie and to investigate the potential of antioxidant and inhibitory activity of tyrosinase. For this, an experimental design was used through a factorial analysis 23 in order to verify the influence of the variables (time, temperature and solute / solvent ratio) on the extraction of these compounds. The determination of the total phenolic content was done using the folin-ciocalteau method and the determination of the activity of inhibition of tyrosinase was determined by spectrophotometric method. The best phenolic extraction results were obtained when the time was increased and the solute / solvent ratio decreased, yielding a better yield of phenolics when subjected to extraction at 50 ° C for 10 min at a solute / solvent ratio of 1/7. The determination of antioxidant activity was done by the NO sequestration method and presented inhibition percentages equal to or lower than 8.0% for all the extracts indicating a low antioxidant activity in the brown cake of Pará. The activity of inhibition of tyrosinase by the extracts was also low, with values between 4.50 and 25.09% inhibition of tyrosinase monophenolase (Tyrosine) and values between 4,37and 24,77% inhibition of tyrosinase diphenolase (L-DOPA). In conclusion, was verified the relationship between the content of phenolic compounds found and the percentages of inhibition of NO and tyrosinase, it was concluded that there was no correlation between them.
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