Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion

•Pupunha flours has high contents of phenolic compounds and antioxidant potentials.•Significant differences between flours were due to ripening stage and/or locations.•Technological characteristics were similar for the six flour samples produced, despite others differences.•Pupunha flours also had cytotoxic potential in L929 cells and inhibited protein digestion in vitro.