1. Faculty of Chemical Engineering, Federal University of Pará, Belém, Pará, Brazil;
2. LABEX (Laboratory of Extraction) – Faculty of Food Engineering, Federal University of Pará, Belém, Pará, Brazil;
3. Mycology Laboratory, Bacteriology and Mycology Department, Evandro Chagas Institute, Ananindeua, Pará, Brazil;
4. Graduate Program in Chemistry, Federal University of Pará, Belém, Pará, Brazil