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 °C) in the intermittent purging process for oil extraction yield (X0), free fatty acids (FFAs), total phenolic content (TPC) and β-sitosterol content. Fatty acid (FA) profiles were determined. The St and the T of the process influenced X0 and TPC, but β-sitosterol content and FFAs were not significantly affected. The higher β-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%) and oleic (18:1n-9; 48.28–50.77%) acid, respectively. The extraction with pressurized isopropanol in 27 min allowed high oil recovery (92.98% for pequi and 86.55% for sacha inchi).