Abstract
Sinami (Oenocarpus mapora H. karst) is the fruit of a native palm from the Amazon region. Sinami is a source of bioactive compounds and, mainly, vegetable oil rich in unsaturated fatty acids and phenolic compounds. In the present study, supercritical-CO2 (SC–CO2) extraction was applied to obtain the Sinami oil. Parameters such as pressure (P) and temperature (T) were optimized to determine the extraction conditions to allow the highest yield of oil. Also, quality values of oils such as peroxide value index (POV), free fatty acids (FFA), dienes, and trienes were assessed, the fatty acid and phenolic compounds profiles were characterized, and color parameters were observed. The maximum oil yield was reached at 43.5 °C and 27.07 MPa (30.4 g 100 g−1). Quality parameters indicate that Sinami oil exhibits good stability per resistance to oxidation and presents low levels of hydrocarbons. The oleic > palmitic > linoleic acids were predominant in the oil composition, and vainillin acid was the phenolic with the highest concentration. These characteristics suggest future research about possible applications of Sinami oil as a potential ingredient with nutraceutical benefits.
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