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Article

Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability

by
Karen Keli Barbosa Abrantes
1,
Tatiana Colombo Pimentel
2,
Camila da Silva
1,
Oscar de Oliveira Santos Junior
3,
Carlos Eduardo Barão
2,* and
Lucio Cardozo-Filho
1
1
Programa de Pós-Graduação em Engenharia Química, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá 87020-900, PR, Brazil
2
Instituto Federal do Paraná (IFPR), Rua José Felipe Tequinha, 1400, Paranavaí 87703-536, PR, Brazil
3
Laboratório de Química de Alimentos, Programa de Pós-Graduação em Química, Universidade Estadual de Maringá (UEM), Av. Colombo, 5790, Maringá 87020-900, PR, Brazil
*
Author to whom correspondence should be addressed.
Plants 2024, 13(19), 2678; https://doi.org/10.3390/plants13192678
Submission received: 26 July 2024 / Revised: 7 September 2024 / Accepted: 20 September 2024 / Published: 24 September 2024
(This article belongs to the Special Issue Green Chemistry for Natural Product Extraction: Cleaner and Efficient Approaches)
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Abstract

Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipid profile, bioactive compounds, and oxidative stability of semi-defatted Brazilian nut flour oil (BNSDFO) obtained using pressurized fluids (n-propane at 40 °C and 2, 4, and 8 MPa or a CO2/n-propane mixture at 40 °C and 12 MPa). A Brazilian nut kernel oil (BNKO) processed by conventional cold pressing was also obtained. The BNKO showed a higher concentration of total phenolic compounds and saturated fatty acids, higher antioxidant activity, and the presence of gallic acid derivatives. The oils extracted using pressurized fluids showed a higher concentration of linoleic acid, β-sitosterol, and polyunsaturated fatty acids. The utilization of pressurized n-propane resulted in higher yields (13.7 wt%), and at intermediate pressures (4 MPa), the product showed myricetin 3-O-rhamnoside and higher oxidative stability (OSI, 12 h) than at lower pressures (2 MPa). The CO2/n-propane mixture of pressurized solvents resulted in higher concentrations of squalene (4.5 times), the presence of different phenolic compounds, and a high OSI (12 h) but lower yield (2.2 wt%). In conclusion, oils with better fatty acid profiles (oleic e linoleic acids), phytosterol composition, and suitable radical scavenging activity may be obtained using pressurized fluids and Brazilian nut flour, a byproduct of oil extraction. The mixture of solvents may improve the concentration of squalene, whereas using only n-propane may increase oil yield.
Keywords: pressurized extraction; phytosterols; circular economy; Bertholletia excelsa S.B.H pressurized extraction; phytosterols; circular economy; Bertholletia excelsa S.B.H

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MDPI and ACS Style

Barbosa Abrantes, K.K.; Colombo Pimentel, T.; da Silva, C.; Santos Junior, O.d.O.; Barão, C.E.; Cardozo-Filho, L. Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability. Plants 2024, 13, 2678. https://doi.org/10.3390/plants13192678

AMA Style

Barbosa Abrantes KK, Colombo Pimentel T, da Silva C, Santos Junior OdO, Barão CE, Cardozo-Filho L. Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability. Plants. 2024; 13(19):2678. https://doi.org/10.3390/plants13192678

Chicago/Turabian Style

Barbosa Abrantes, Karen Keli, Tatiana Colombo Pimentel, Camila da Silva, Oscar de Oliveira Santos Junior, Carlos Eduardo Barão, and Lucio Cardozo-Filho. 2024. "Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability" Plants 13, no. 19: 2678. https://doi.org/10.3390/plants13192678

APA Style

Barbosa Abrantes, K. K., Colombo Pimentel, T., da Silva, C., Santos Junior, O. d. O., Barão, C. E., & Cardozo-Filho, L. (2024). Brazil Nut Semi-Defatted Flour Oil: Impact of Extraction Using Pressurized Solvents on Lipid Profile, Bioactive Compounds Composition, and Oxidative Stability. Plants, 13(19), 2678. https://doi.org/10.3390/plants13192678

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