01841naa a2200253 a 450000100080000000500110000800800410001902400550006010000180011524501630013326000090029652010160030565000160132165000130133765000180135065300340136870000180140270000240142070000270144470000220147170000160149370000180150977300600152721627722024-03-13       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2024.1141602DOI1 aSORITA, G. D.  aAqueous enzymatic extraction of macauba (Acrocomia aculeata) pulp oilba green and sustainable aproach for high-quality oil production.h[electronic resource]  c2024  aAqueous enzymatic extraction (AEE) of macauba pulp oil (MPO) was performed in this study with five commercial enzymatic pools. The chemical, nutritional, and thermal properties of the oils with high oil efficiency by AEE were evaluated and compared with mechanical pressing (MP) and organic solvent extraction (SE). Among the AEE processes, the pectinase pool (at pH 5.5 and 50 °C) exhibited the highest process efficiency (88.6 %). The oils presented low acidity values (0.4–3.1 %) and low molar absorptivities, indicating minimal oil degradation. Bioactive compounds, such as carotenoids, were found in MPO. The iodine index and the fatty acid profile of the oils revealed a high content of unsaturated fatty acids, particularly oleic and linoleic acids, with excellent nutritional scores, as evidenced by anti-atherogenicity and anti-thrombogenicity indices. These findings emphasized that AEE is an eco-friendly approach for extracting high-quality MPO with beneficial health compounds for food products.  aFatty acids  aMacaúba  aÓleo Vegetal  aExtração enzimática aquosa1 aFAVARO, S. P.1 aRODRIGUES, D. de S.1 aSILVA JUNIOR, W. P. da1 aLEAL, W. G. de O.1 aAMBROSI, A.1 aDI LUCCIO, M.  tFood Research Internationalgv. 182, Apr. 2024. 114160.