Ethanol extraction renders a phenolic compounds‐enriched and highly stable jussara fruit (Euterpe edulis M.) oil

Abstract

The aims of the present study were to investigate the effect of extraction solvent, using either ethanol or petroleum ether, on the chemical profile and chemical stability of jussara oil. Jussara fruit oil presented high contents of antioxidant compounds, including anthocyanins. Extraction solvent significantly affected the chemical composition of the jussara oils, except for fatty acids and carotenoids, from which oleic acid and β‐carotene, respectively, were predominant in both. Ethanol‐extracted jussara oil showed higher contents of tocopherols (α, β, and γ), chlorophylls, and phenolic compounds, especially anthocyanins. Moreover, ethanol‐extracted jussara oil presented higher oxidative stability and total antioxidant capacity than petroleum ether‐extracted jussara oil. Because of its composition, jussara oil might present potential health benefits. Additionally, the use of the low‐toxicity solvent ethanol to extract oil seems to be an important technique to afford jussara oil with improved nutritional properties and oxidative stability.Practical applications: Value‐added oil was obtained from the jussara fruit (Euterpe edulis), containing, in addition to triacylglycerols, phenolic acids, anthocyanins, tocopherols, β‐carotene, and chlorophyll. Ethanol‐extracted jussara oil was highly stable, due to the high contents of antioxidants. Ethanol extraction proved to be a highly effective mean to obtain value‐added jussara fruit oil.Ethanol and petroleum ether are used to extract jussara oil. Ethanol‐extracted jussara oil is highly stable, as a consequence of the high contents of tocopherols and phenolic compounds, including anthocyanins.