Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process

► Antioxidant capacity, phenolic and volatile compounds of licuri were determined. ► Licuri shows a high quantity of bioactive compounds. ► We examine changes of bioactive and volatile compounds during licuri roasting. ► Bioactive compounds and Maillard compounds of licuri increase during roasting.