EXTRACTION OF SUPERCRITICAL BURITI OIL (Mauritia flexuosa) AND PHYSICOCHEMICAL CHARACTERIZATION AIMING AT ITS APPLICATION FOR THE FORMULATION OF GOURMET OLIVE OIL

Abstract

The present study aimed to extract buriti oil (Mauritia flexuosa) using supercritical carbon dioxide and characterize it physicochemically with a view to its application as gourmet olive oil. The fruit pulp was collected in Abaetetuba (PA), freeze-dried and subjected to supercritical extraction at 40ºC and 400 bar for 120 minutes. The acidity index, peroxides, degree of unsaturation, density, viscosity, oleic acid content and total carotenoids were analyzed. The results demonstrated that the supercritical buriti oil has a low acidity index (1.12 mg KOH/g) and peroxides (10.04 meq/kg), being within the acceptable standards for vegetable oils, although above the acidity limit for classification as extra virgin. The degree of unsaturation was 55.3%, lower than that recommended for olive oils, possibly due to storage factors. The oleic acid content (54.08%) was close to the minimum required for extra virgin olive oil (55%), a parameter used to identify the quality of vegetable oils, and the carotenoid content (228.75 mg/100 g) was significantly higher than that of traditional olive oils, providing high antioxidant potential. It is concluded that supercritical buriti oil presents desirable physicochemical and functional properties, especially due to its high concentration of carotenoids, which makes it promising as a functional ingredient and in the formulation of gourmet olive oils with an Amazonian identity. The application of supercritical extraction proved to be efficient, reinforcing its potential as a clean and sustainable technology for adding value to regional resources.

DOI: https://doi.org/10.56238/sevened2025.016-006