Título:	Potential challenges of the extraction of carotenoids and fatty acids from pequi (Caryocar brasiliense) oil
Autor(es):	Carneiro, Camila Rodrigues Alhaji, Adamu Muhammad Silva, César Augusto Sodré da Sousa, Rita de Cássia Superbi de Silva, Simone Monteiro e Coimbra, Jane Sélia dos Reis
ORCID:	https://orcid.org/0000-0001-7940-1277 https://orcid.org/0000-0001-9550-3142 https://orcid.org/0000-0002-7302-7058 https://orcid.org/0000-0002-1156-4667 https://orcid.org/0000-0002-2774-1656 https://orcid.org/0000-0002-5998-189X
Afiliação do autor:	Universidade Federal de Viçosa, Department of Chemistry Universidade Federal de Viçosa, Department of Food Technology Kano University of Science and Technology, Faculty of Agriculture and Agricultural Technology, Department of Food Science and Technology Universidade Federal de Viçosa, Department of Food Technology Universidade Federal de Viçosa, Department of Chemistry University of Brasilia, Faculty of Technology, Department of Mechanical Engineering Federal University of Goias, Graduate Program of Chemical Engineering Universidade Federal de Viçosa, Department of Food Technology
Assunto:	Óleo de pequi Carotenóides Ácidos graxos Extração acelerada por solvente Compostos bioativos
Data de publicação:	6-Mai-2023
Editora:	MDPI
Referência:	CARNEIRO, Camila Rodrigues et al. Potential challenges of the extraction of carotenoids and fatty acids from pequi (Caryocar brasiliense) oil. Foods, Basel, v. 12, n. 9, e1907, 2023. DOI: https://doi.org/10.3390/foods12091907. Disponível em: https://www.mdpi.com/2304-8158/12/9/1907. Acesso em: 26 ago. 2025.
Abstract:	Pequi is a natural source of bioactive compounds with wide versatility for fresh or processed fruit consumption, but it is still little explored economically. Functional foods are the subject of diverse scientific research since, in addition to being nourishing, they contain bioactive compounds capable of promoting several benefits to the human body. Pequi is a fruit species native to the Brazilian Cerrado, which is rich in oil and has components with a high nutritional value, such as unsaturated fatty acids (omega-3, omega-6, EPA, and DHA), antioxidants (carotenoids and phenolic compounds), and vitamins. Therefore, the present narrative review aims to compile and critically evaluate the methods used to extract oil from the pulp and almonds of pequi and describes the carotenoid separation from the oil because carotenoids are natural pigments of great interest in the pharmaceutical and food industries. It is emphasized that the main challenges linked to bioactive compound extraction are their susceptibility to degradation in the processing and storage stages of pequi and its derived products.
Unidade Acadêmica:	Faculdade de Tecnologia (FT) Departamento de Engenharia Mecânica (FT ENM)
Programa de pós-graduação:	Programa de Pós-Graduação em Tecnologias Química e Biológica
Licença:	(CC BY) © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
DOI:	https://doi.org/10.3390/foods12091907
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