{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:09:49Z","timestamp":1792292989603,"version":"4.4.0"},"reference-count":29,"publisher":"Springer Science and Business Media LLC","issue":"6","license":[{"start":{"date-parts":[[2026,1,29]],"date-time":"2026-01-29T00:00:00Z","timestamp":1769644800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2026,1,29]],"date-time":"2026-01-29T00:00:00Z","timestamp":1769644800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/501100015800","name":"Universidade Federal De Sergipe","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100015800","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Anal Bioanal Chem"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The species of\n                    <jats:italic>Theobroma<\/jats:italic>\n                    grandiflorum, commonly known as cupuassu, is widely used in the production of various cosmetic and food products. However, cupuassu seed shell (CSS), a major agro-industrial residue generated during the processing of its seeds, remains largely underexplored. In this study, a dual-extraction strategy was developed to valorize CSS using green chemistry principles, emphasizing waste recovery, reduced solvent consumption, and lower environmental impact. This methodology was applied to the extraction of theobromine, a methylxanthine of growing interest in the development of nutraceuticals and functional foods. In the first step, lipids were extracted using the energized dispersive guided extraction (EDGE) system, an automated and sustainable alternative to conventional methods. Fatty acids analysis revealed an oil profile like that of commercial cupuassu seed oil, reinforcing the potential of CSS oil as a functional ingredient in food, pharmaceutical, or cosmetic applications. In the second step, defatted CSS solid residue was subjected to theobromine extraction using the same EDGE system, this time employing a natural deep eutectic solvent (NADES) composed of choline chloride and glycerol (1:3). Extraction conditions were optimized using a BBD (Box\u2013Behnken Design), with the best results achieved at 150\u00a0\u00b0C, 15\u00a0min, and 80% NADES, yielding 0.62\u00a0mg\u00a0g\n                    <jats:sup>\u22121<\/jats:sup>\n                    in dry basis (d.b.) of theobromine. This study demonstrates a sustainable and efficient approach to convert a low-value byproduct into high-value bio-based compounds, highlighting the versatility of the EDGE system and reinforcing the principles of a\u00a0circular economy and green analytical chemistry.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Graphical abstract<\/jats:bold>\n                  <\/jats:p>","DOI":"10.1007\/s00216-026-06318-3","type":"journal-article","created":{"date-parts":[[2026,1,29]],"date-time":"2026-01-29T06:39:25Z","timestamp":1769668765000},"page":"1779-1788","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Extraction of high-value compounds from Theobroma grandiflorum (cupuassu) seed shells using pressurized liquid extraction with NADES: a green chemistry approach"],"prefix":"10.1007","volume":"418","author":[{"given":"Paulo Natan","family":"Alves dos Santos","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcos Levi Cazaes","family":"Machado dos Reis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruna Lou\u00edse","family":"de Moura Pita","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fabio","family":"de Souza Dias","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alini Tinoco","family":"Fricks","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7045-5874","authenticated-orcid":false,"given":"Elina Bastos","family":"Caram\u00e3o","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,1,29]]},"reference":[{"key":"6318_CR1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114729","volume":"192","author":"CVA Da Silva","year":"2024","unstructured":"Da Silva CVA, Salimo ZM, De Souza TA, Reyes DE, Bassicheto MC, De Medeiros LS, Sartim MA, De Carvalho JC, Gon\u00e7alves JFC, Monteiro WM, Tavares JF, De Melo GC, Da Silva FMA, Bataglion GA, Koolen HHF. Cupua\u00e7u (Theobroma grandiflorum): a multifunctional Amazonian fruit with extensive benefits. Food Res Int. 2024;192: 114729. https:\/\/doi.org\/10.1016\/j.foodres.2024.114729.","journal-title":"Food Res Int"},{"key":"6318_CR2","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2024.100747","volume":"5","author":"JDA Bezerra","year":"2024","unstructured":"Bezerra JDA, Corr\u00eaa RF, Sanches EA, Lamar\u00e3o CV, Stringheta PC, Martins E, Campelo PH. \u201cCupua\u00e7u\u201d (Theobroma grandiflorum): a brief review on chemical and technological potential of this Amazonian fruit. Food Chem Advances. 2024;5: 100747. https:\/\/doi.org\/10.1016\/j.focha.2024.100747.","journal-title":"Food Chem Advances"},{"key":"6318_CR3","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.114994","volume":"184","author":"L Acosta-Vega","year":"2023","unstructured":"Acosta-Vega L, Mart\u00ednez-Su\u00e1rez JF, S\u00e1nchez-Garz\u00f3n FS, Hern\u00e1ndez-Carri\u00f3n M, Nerio LS. Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits. LWT. 2023;184: 114994. https:\/\/doi.org\/10.1016\/j.lwt.2023.114994.","journal-title":"LWT"},{"key":"6318_CR4","doi-asserted-by":"publisher","DOI":"10.1016\/j.tca.2022.179187","volume":"711","author":"JLF Alves","year":"2022","unstructured":"Alves JLF, Da Silva JCG, Mumbach GD, Domenico MD, Bolzan A, Machado RAF, Marangoni C. Evaluating the bioenergy potential of cupuassu shell through pyrolysis kinetics, thermodynamic parameters of activation, and evolved gas analysis with TG\/FTIR technique. 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