Noncommunicable chronic diseases (NCDs) are the leading cause of disease and death
worldwide and are correlated with oxidative stress. Therefore, we seek to identify antioxidant
food sources in order to prevent NCDs. The bacaba with excellent nutritional value and rich in
lipid bioactive compounds stands out. Thus, the objective of this research was to determine the
bioactive compounds of lyophilized bacaba pulp in order to add value to their functional
capacity. The pulp was obtained from the Ver-o-Peso market in Belém, State of Pará, and then
the material was lyophilized and characterized by physical and chemical aspects (water activity,
hydrogen potential, total titratable acidity, total soluble solids), and in bioactive compounds
such as total phenolics, anthocyanins, flavonoids, total carotenoids and natural pigments
(chlorophyll a, chlorophyll b, lycopene). The study confirmed the functional capacity of
lyophilized bacaba pulp by identifying an average of 181.11 (mg / 100g) total phenolic
compounds, 21.32 (mg / 100g) anthocyanins, flavonoids 54.25 (mg / 100g), and carotenoids.
10.68 (mg / 100g). It was possible to observe high value of phenolic compounds and total
carotenoids when compared with other fruits of the Amazon region. It is concluded that the
results obtained were promising presenting high values of bioactive compounds adding
functional, nutritional and commercial value to the lyophilized pulp of this fruit.
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