Supercritical CO2 extraction of açaí (Euterpe oleracea) berry oil: Global yield, fatty acids, allelopathic activities, and determination of phenolic and anthocyanins total compounds in the residual pulp

Abstract Acai ( Euterpe oleracea ) is a very popular fruit in the Brazilian Amazon consumed as a nourishing and tasty food. Studies suggest that E. oleracea has therapeutic effects on problems like cancer, hypocholesterolemia, fatty liver, malaria, and neurodegeneration. The supercritical fluid extractions were performed with supercritical CO 2 at densities of 700, 800, and 900 kg/m 3 while varying three and eight nominal values of temperature and pressure, respectively. The extracts were analyzed for total fatty acid contents and allelopathic effects. In addition, lyophilized acai berry pulp was analyzed before and after supercritical CO 2 extraction to determine phenolic compounds and anthocyanin contents. The acai extract isotherm of 70 °C showed the highest yields at the pressures applied while the isotherm of 60 °C showed the lowest yields. Thus, the fatty acids profile analysis of acai extract indicates a low saturated/unsaturated ratio and the amount of MUFA is greater than of PUFA. The extracts had phytotoxic effect for the species Mimosa pudica and some extracts had stimulatory effects on Senna obtusifolia germination. Radicle and hypocotyl growths were shorter for the species M. pudica than for S. obtusifolia . The phenolic compounds and anthocyanin contents in the lyophilized acai berry pulp after CO 2 -SE shows potential applications for nutraceutical purposes.