The highest global yield was obtained in the experimental condition of 70 °C/490 bar.
The fatty acids analysis of açaí extracts shows a low saturated/unsaturated ratio.
The extracts had phytotoxic effects for the species M. pudica.
Radicle and hypocotyl growth were lower for the species M. pudica than S. obtusifolia.
The residual pulp after extraction were rich in phenolic compounds and anthocyanins.