Investigating Roasted Açaí (Euterpe oleracea) Seed Powder as a Coffee Substitute: Effects of Water Temperature, Milk Addition, and In Vitro Digestion on Phenolic Content and Antioxidant Capacity

Did you know that up to 95% of the açaí fruit is thrown away as seeds? Now, those discarded seeds are being roasted into a caffeine-free coffee substitute that's packed with antioxidants.

Açaí seeds, typically discarded during pulp processing, make up the bulk of the fruit's weight. But a new study turns this waste into a functional beverage. By roasting and extracting the seeds, researchers created a coffee-like drink that's naturally caffeine-free and rich in phenolic compounds.

The study used a statistical design to find the best extraction conditions. They settled on 6 grams of powder per 100 mL of water at boiling temperature, yielding 21.78 mg of phenolic content per gram and strong antioxidant activity across multiple tests. Nuclear magnetic resonance revealed the presence of amino acids, carbohydrates, and organic acids.

When they simulated digestion, the picture got interesting. Mixing the extract with goat milk reduced phenolic content, but cow milk—especially skimmed and semi-skimmed—boosted bioaccessibility by up to 35%. That means the milk helps your body absorb the good stuff.

This first-of-its-kind study shows that roasted açaí seed extract isn't just a novelty—it's a phenolic-rich, antioxidant beverage that holds up well when brewed with boiling water. A promising, sustainable coffee alternative is brewing.

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