Abstract
Maximiliana maripa is an underexploited Brazilian native palm from the Amazon biome. The oil obtained from the pulp of ripe M. maripa fruit is a rich source of unsaturated fatty acids, carotenoids, and bioactive compounds. This study evaluated the maripa palm pulp oil (MPPO) obtained by supercritical fluid extraction (SFE) with pure supercritical CO2 (scCO2), scCO2 with ethanol as co-solvent (scCO2 + EtOH), and pressurized liquid extraction (PLE) with ethanol. All the extractions were evaluated at 333.15 K and 20 MPa. The PLE showed higher recovery of MPPO (47.8 wt%) compared to SFE with scCO2 (3.6 wt%), or scCO2 + EtOH (20.4 wt%). Oleic, palmitic, linoleic, and linolenic acids were the main fatty acids in MPPO. Other minor compounds such as phenol, carotene, alcohols, and esters were also detected. PLE and SFE presented many advantages for the extraction of MPPO, whose composition suggests a high potential for application in the food and pharmaceutical industries.
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