Supercritical fluid extraction of piquiá (Caryocar villosum (Aubl.) Pers.) pulp: Influence of operating conditions on yield, α-tocopherol content and extract characterization

Caryocar villosum (Aubl.) Pers. is a fruit native to the Amazon region, popularly known as piquiá. The supercritical extraction process of piquiá pulp was investigated in this work, considering the influence of temperature, pressure and solvent density on the extraction yield. The quality of the extract was evaluated in terms of fatty acid profile, functional quality indices, physicochemical characterization and α-tocopherol content. The extraction yield resulted to be greater with increasing pressure in each isotherm. The highest extraction yield was 62.74%, while the lowest was 44.01%. The main fatty acids observed in the extracts obtained under all operating conditions were oleic and palmitic. The results indicated that piquiá extract obtained via supercritical CO2 presents itself as a potential product to be explored for applications in the food, cosmetic and pharmaceutical industries due to its composition and functional quality.