Supercritical CO2 extraction of uxi (Endopleura uchi) oil: Global yield isotherms, fatty acid profile, functional quality and thermal stability

In this research, uxi (Endopleura uchi) oil was obtained via supercritical CO2 extraction in order to promote the valorization of the species in the industrial scenario, showing the potential of its oil as a functional food. The oil was extracted at temperatures of 40 and 60 degrees C and pressures of 200-400 bar. The highest yield was obtained at 60 degrees C / 400 bar (24.48 +/- 0.20 %) in db. The oil showed a composition with predominance of oleic acid (n-9), as well as a stable thermal behavior up to 300 degrees C. The uxi oil obtained via supercritical CO2 is presented as a potential product for the food industry due to its good functional quality. (C) 2020 Elsevier B.V. All rights reserved.