CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profiles

• Published in: Food research international Vol. 139; p. 109814
• Main Authors: Santos, Orquídea Vasconcelos, Lorenzo, Natasha Dantas, Souza, Amanda Larissa Garça, Costa, Carlos Emmerson Ferreira, Conceição, Leyvison Rafael Vieira, Lannes, Suzana Caetano da Silva, Teixeira-Costa, Barbara Elisabeth
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2021
• Subjects: Atherogenicity; Lipids; Peroxides; Pressurized carbon dioxide; Sea almond; Tropical almond; Unsaturated fatty acids; Vegetable oil; Sea almond; Tropical almond; Unsaturated fatty acids; Pressurized carbon dioxide; Lipids; Vegetable oil; Peroxides; Atherogenicity
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109814

[Display omitted] •Oils from Terminalia catappa were obtained using supercritical CO2 extraction.•The oil extraction yield was 7% and 62% from T. catappa pulp and nut, respectively.•The nut oil composition had 58% of unsaturated fatty acids.•Polyunsaturated/saturated fatty acid ratio of the oils was similar to olive oil.•Pulp and nut exhibited initial degradation temperatures above 200 °C. The aim of this study was to investigate the attributes of the pulp and nut oils from Terminalia catappa fruits obtained by supercritical fluid extraction (SFE) with pressurized CO2. The yield, physico-chemical characterization and fatty acid profiles of both oils were assessed based on their acidity and peroxide indices, thermogravimetric behavior, infrared spectroscopic and gas chromatographic analyses. The extraction yields were 7.4% and 61.5% for the pulp and nut from T. catappa, respectively. The pulp and nut oils exhibited low levels of acidity, 3.3 and 1.9 mg KOH g−1, and peroxides, 3.8 and 1.7 mEq kg−1, respectively. These values are lower than the maximum recommended levels given by the Codex Alimentarius for virgin oils (4.0 mg KOH g−1 and 15 mEq Kg−1, respectively). Unsaturated fatty acids were a major constituent of the oils (58%), of which omegas 3 and 6 were predominant. The infrared spectroscopy of the nut oil showed high intensity bands between 2912 and 716 cm−1, representative of chemical groups commonly present in unsaturated fatty acids. The pulp oil displayed higher thermal stability than the nut oil, whereby the initial degradation temperatures (Tonset) were 280 °C and 230 °C, respectively. This difference may be related to a greater amount of saturated fatty acids in the pulp oil compared to the nut oil. Thus, both pulp and nut oils displayed good physicochemical properties, which are desirable in diverse industrial sectors.