(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 CO 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.

中文翻译：

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piquiá（Caryocar villosum (Aubl.) Pers.）纸浆的超临界流体萃取：操作条件对产量、α-生育酚含量和提取物表征的影响


（主旨）个人。是一种原产于亚马逊地区的水果，俗称 piquiá。本工作研究了 piquiá 果肉的超临界萃取过程，考虑了温度、压力和溶剂密度对萃取率的影响。提取物的质量根据脂肪酸谱、功能质量指数、理化特性和α-生育酚含量进行评估。随着每条等温线中压力的增加，萃取率更高。提取率最高为62.74%，最低为44.01%。在所有操作条件下获得的提取物中观察到的主要脂肪酸是油酸和棕榈酸。结果表明，通过超临界 CO 获得的 piquiá 提取物因其成分和功能质量而成为食品、化妆品和制药行业应用的潜在产品。