Extraction of bacaba (<em>Oenocarpus bacaba</em>) oil with supercritical CO<sub>2</sub>: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

R. H.H. Pinto; C. Sena; O. V. Santos; W. A. da Costa; A. M.C. Rodrigues; R. N. Carvalho Junior

doi:10.3989/gya.0883171

Authors

R. H.H. Pinto Technology Institute, Program of Post-Graduation in Food Science and Technology, Federal University of Pará https://orcid.org/0000-0003-2336-052X
C. Sena Faculty of Exact Sciences and Technology, Federal University of Pará https://orcid.org/0000-0003-1831-5329
O. V. Santos Institute of Health Sciences, Faculty of Nutrition, Federal University of Pará, https://orcid.org/0000-0001-5423-1945
W. A. da Costa Technology Institute, Program of Post-Graduation in Amazon Natural Resources Engineering, Federal University of Pará https://orcid.org/0000-0002-1252-3138
A. M.C. Rodrigues Technology Institute, Program of Post-Graduation in Food Science and Technology, Federal University of Pará https://orcid.org/0000-0003-1268-5652
R. N. Carvalho Junior Technology Institute, Program of Post-Graduation in Food Science and Technology, Federal University of Pará - Technology Institute, Program of Post-Graduation in Amazon Natural Resources Engineering, Federal University of Pará https://orcid.org/0000-0002-4433-6580

DOI:

https://doi.org/10.3989/gya.0883171

Keywords:

Amazon, Bacaba, Bioactive Compounds, Functional Food, Supercritical CO2

Abstract

Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO₂: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO₂ at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.

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