Até o presente momento, este é o primeiro trabalho da literatura que relata a caracterização físico-química e bioativa da manteiga de cacay, bem como sua utilização como indutor enzimático. Além disso, são raros os relatos sobre as propriedades bioativas do óleo de cacay. No que diz respeito à caracterização das amostras, o óleo de cacay se destaca pelo elevado teor de ácidos graxos poli-insaturados e compostos fenólicos totais, o que pode estar correlacionado com os resultados satisfatórios observados nas atividades antioxidante e antibacteriana. Logo, o presente estudo reforça o potencial do óleo de cacay como bioativo para exploração industrial. Tendo em vista a produção de lipase por FES, a utilização da manteiga de cacay como indutor enzimático combinado com o farelo de trigo (suporte sólido não inerte) demonstrou uma produção substancial de lipase após otimização por delineamento experimental, indicando um meio de fermentação em potencial.
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