Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit

Abstract Buritirana (Mauritiella armata Mart.) is a fruit species native to the Amazon and Cerrado region, belonging to the Arecaceae family. It has high nutritional and functional potential, yet little explored. In this study, we evaluated for the first time the overall yield, behavior of total carotenoids in the extraction kinetics, fatty acid profile, bioactive compounds, and the antioxidant capacity of the oil from buritirana fractions obtained by supercritical CO2. The highest extraction yield was found in the pulp and whole without seed at 60 °C (18.06 ± 0.40 and 14.55 ± 1.10 g 100 g-1 of the freeze-dried sample (fdw), respectively), and in the peel at 40 °C (8.31 ± 0.73 g 100 g-1 fdw). During the extraction kinetics, the pulp had the highest yields of oil (41.57%) and total carotenoids (8.34 mg g-1) after 61 minutes at 40 °C. The antioxidant potential, fatty acid profile, and α-tocopherol content were dependent on both fraction and temperature, with oleic acid being the main fatty acid. The oil from the whole fraction without seed had the largest number (20) of identified phenolic compounds. The extraction at 60 °C reduced the relative intensity of most compounds in the whole without seed and pulp. Moreover, it increased the intensity of the compounds in the peel. These results suggest that buritirana is a good oil source with great bioactive potential to produce new products with functional claims.