TOXICITY ASSESSMENT OF A BEVERAGE MADE FROM AÇAÍ SEEDS USING BIOASSAYS

Abstract

This study evaluated the toxicity of a beverage prepared from roasted and ground açaí seeds, aiming to verify its safety for human consumption. Bioassays were conducted using Lactuca sativa (lettuce seeds) and Artemia salina (microcrustacean), chosen for their sensitivity and applicability in preliminary toxicity tests. The tested concentrations ranged from 1.0 to 10 mg/mL, with positive and negative controls. In the positive control, using 2% potassium dichromate, the tested organisms exhibited significant toxicity, confirming the efficacy of the assays. In the negative control, the artemia remained mobile, and the lettuce seeds germinated normally. At all tested product concentrations, no signs of toxicity were detected in the bioassays, reinforcing the beverage's toxicological safety. These findings indicate that açaí coffee is safe for human consumption, contributing to the sustainable reuse of açaí waste.