Comparison of four oil extraction methods for sinami fruit (Oenocarpus mapora H. Karst): Evaluating quality, polyphenol content and antioxidant activity

This article belongs to the Special Issue Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction.

The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.

This research was funded by the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica of Perú (project number 108-2018-FONDECYT-BM-IADT-MU) and the APC was funded by Universidad San Ignacio de Loyola.

Peer reviewed