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).