Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods

Sapucaia (Lecythis pisonis Camb.), a species native to that region, has tasty almonds with high energy density. The objective of this study was to investigate the lipid profile of sapucaia almonds. Thus, the oil of this oleaginous oilseed was obtained by different extraction methods and subjected to physicochemical analysis to determine its quality standard, nutritional and functional quality based on its fatty acid profile, thermogravimetric and oxidative behaviors, and infrared spectroscopic pattern using Fourier Transform Infrared Spectroscopy (FTIR). The results showed an average oil yield of 57.50% when obtained via solvents (soxhlet), and 58.47% for the oil obtained via supercritical CO2 at 300 bar, 57.81% at 350 bar, and 63.86% at 400 bar, indicating feasibility for commercial use. The high quality standard found is within the standards established by Brazilian law. The fatty acid profile indicates it is rich in unsaturated fatty acids, especially the omega families, which help prevent cardiovascular disease. Infrared spectroscopy showed bands characteristics of long-chain fatty acids confirming the chromatographic results. Based on these analyses, it was found that this species has great potential application in various industrial segments.