Evaluation of Macaúba Oil: Extractive Yield, Quality, Nutritional Indexes, and Biodiesel Lipid Profile

Abstract

Vegetable oils have various industrial applications in the food, pharmaceutical, and bioenergy fields, but economic valorization is mainly associated with cultivation, extraction, and their physical, chemical, and biological properties. Thus, the aim of the study was to extract oil from the macaúba almond ( Acrocomia aculeata ), a native species from the cerrado region, at an advanced stage of ripeness (i.e., collected two months after the mature fruit has fallen to the ground) and investigate its physicochemical and anti-inflammatory characteristics, as well as its lipid and nutritional profile. Analytical methods used were based on AOCS (American Oil Chemists Society) standards and ANVISA recommendations and pharmacopoeial assays. The oil was obtained through artisanal extraction, with a yield of 26.18% relative to the almond mass, a value higher than what is generally reported for this raw material. Based on density, moisture content, refractive indices, acidity, peroxide, and saponification values, the oil meets quality parameters. The atherogenicity and thrombogenicity index values indicate that macaúba almond oil is less nutritionally suitable compared to fruit pulp and olive oils. Chromatographic data show that the oil contains a high content of saturated fatty acids (70.48%), indicating its economic value addition potential, especially in biodiesel production.