Oil extraction from pequi (Caryocar brasiliensis Camb.) and sacha inchi (Plukenetia huayllabambana sp. Nov.) almonds by pressurized liquid with intermittent purge: The effects of variables on oil yield and composition

The aim of this study was to evaluate the effects of the static time (St, 2-10 min), contact time between the solvent (pressurized isopropanol - 10.35 MPa) and the matrix (pequi or sacha inchi almonds) in each cycle and temperature (T, 60-90 degrees C) in the intermittent purging process for oil extraction yield (X-0), free fatty acids (FFAs), total phenolic content (TPC) and beta-sitosterol content. Fatty acid (FA) profiles were determined. The St and the T of the process influenced X-0 and TPC, but beta-sitosterol content and FFAs were not significantly affected. The higher beta-sitosterol content (31.71-57.22 mg/100 g of oil) and TPC (64.23-589.46 mg GAE/kg of oil) was presented sacha inchi and pequi oils, respectively. The main FA in sacha inchi and pequi oils were linolenic (18:3n-3; 44.03-47.13%) , oleic (18:1n-9; 48.28-50.77%) acid, respectively. The extraction with pressurized iso-propanol in 27 min allowed high oil recovery (92.98% for pequi and 86.55% for sacha inchi).

Automated summary

The aim of this study was to evaluate the effects of static time, contact time, and temperature on oil extraction yield, free fatty acids, total phenolic content, and beta-sitosterol content. The results showed that static time and temperature influenced extraction yield and total phenolic content, while beta-sitosterol content and fatty acids were not significantly affected.