Supercritical carbon dioxide extraction of oil and minor lipid compounds of cake byproduct from Brazil nut (Bertholletia excelsa) beverage production

Supercritical carbon dioxide extraction (SC-CO2) was performed to recover the lipid fraction of the cake by-product from Brazil nut beverage (BNM) production. Extraction kinetics and the effect of pressure and temperature on the yield, oil recovery, fatty acid (FA) profile and minor lipid compounds were evaluated. The modeling of the kinetic assays indicated that most of the oil is readily accessible and the extraction velocity is dominated by the oil solubility. High yield with c.a. 100% oil recovery was achieved at 400 bar and 60 °C. While the FA profile of extracts did not present relevant variations with the extraction conditions, higher content of squalene and β-sitosterol (590.8 and 283.9 mg/g extract) were obtained at the lowest pressure and highest temperature assessed (200 bar and 60 °C). Therefore, SC-CO2 extraction is a suitable technique to recover the oil and other minor lipid bioactive compounds of the cake by-product from BNM production, with a potential application in foods, cosmetics or nutraceuticals.The authors gratefully acknowledge the financial support from Comunidad Autónoma de Madrid (ALIBIRD, project: P2013/ABI2728) and RTA2015-00044-C02-02 project from the Spanish Ministry of Science and Innovation. Thanks to the Universidad Nacional Amazónica de Madre de Dios (UNAMAD, Perú) for the documentary support for the importation of the samples. Wilson V. Vasquez thanks to the “Beca presidente de la República” for his predoctoral scholarship of the postgraduate program from the Ministry of Education of the Republic of Peru.Peer reviewe