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• Compounds of high biological value were extracted of pequi peel flours. • Non-extractable phenolics were determined for the first time in this food material. • Higher yields of phenolics were detected in the non-extractable fractions. • Lutein and β-carotene were the carotenoids identified with the highest amounts. • The presence of saponins and hydrolyzable tannins were observed for pequi peels. The bioactive compounds of pequi peel flours were characterized. Flavonoid contents ranged from 19.67 to 87.61 mg/100 g, high in comparison to many vegetables described in the literature. Gallic acid (11.52–418.67 mg/100 g), gallate ethyl (2026.75 – 5205.90 mg/100 g), ellagic acid (509.47 – 1630.66 mg/100 g), lutein (0.17–1.36 mg/100 g), β-carotene (0.82 – 1.49 mg/100 g), and β-cryptoxanthin (0.07 – 0.11 mg/100 g) were identified by HPLC, contributing to a greater valorization of the pequi peel flours. Phytochemical tests indicated the presence of hydrolyzable tannins and saponins. The detection of these compounds makes the product commercially attractive, in addition to generating value for an agro-industrial residue. The results obtained in this study confirm the multifunctional potential of pequi peel flour as a functional ingredient. [ABSTRACT FROM AUTHOR]