Quality parameters and thermogravimetric and oxidative profile of Muruci oil ( Byrsonima crassifolia L.) obtained by supercritical CO2

Abstract These researches aimed determine the quality parameters, the nutritional profile, and the thermogravimetric and oxidative behavior of Muruci (Byrsonima crassifolia L .) oil obtained by supercritical CO2 extraction. The results showed an average oil yield of 5.50%. The acidity and peroxide values show good quality and conservation standards, according to the Brazilian legislation. The fatty acid profile indicates a predominance of unsaturated fatty acids with levels above 60%, highlighting the presence of fatty acids omega-6 and omega-9. The thermogravimetric curves showed oil stability at temperatures around 200 °C and exothermic peaks characteristic of mass loss close to 250 °C. The data of oxidative induction time determined by the Rancimat method showed thermal oxidative stability of 20.85 h for the oil obtained. The Fourier transform infrared (FTIR) spectroscopic profile evidenced chemical compounds with predominantly unsaturated structures, confirming its fatty acid profile. Based on the results of the oil analysis, it is possible to recognize the potential of this species in terms of nutritional, functional, and thermo-oxidative stability aspects.