Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

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.

Keywords

• amazon
• bacaba
• bioactive compounds
• functional food
• supercritical co2