Characterization of inajá (Maximiliana maripa) pulp oil obtained by enzymatic extraction

Two methods for extraction of oil from inajá pulp were studied; an enzymatic extraction, which was evaluated using the central composite rotational design (CCRD) combined with the response surface methodology (RSM), and the conventional solvent extraction. The enzymatic extraction method had no significant effect (p > 0.05%) on the fatty acid profile of inajá oil, which was 45.7% monounsaturated, 10.8% polyunsaturated, and 43.6% saturated. Oleic, palmitic, linoleic, and myristic acids were the predominant fatty acids. The enzymatic extraction method interfered with the total phenolic compounds, which were lower (p < 0.05%) than the total phenolic compounds obtained in the inajá pulp oil extracted by solvent. On the other hand, the carotenoid content was higher in the inajá pulp oil obtained by the enzymatic extraction (p < 0.05%). The enzymatic extraction showed an efficiency equivalent to that of the solvent extraction, and resulted in an oil that contains superior nutritional properties. Green technologies, such as enzymatic extraction for the production of vegetable oils, can be used to replace conventional methods that use solvent, thereby reducing environmental impact and the operating cost of the process itself. In the enzymatic extraction, the oil is obtained without the need for a solvent separation step. Moreover, this method of extraction produces an aqueous fraction and a solid residue (defatted pulp), both of which can be used as by-products with potential for application in the food industry and, therefore, generate greater added value.