This chapter reviews two oleaginous fruits that are widely consumed by people in the Amazon region: Bacaba (Oenocarpus bacaba) and Açaí (Euterpe oleracea). Besides their food and the folk medicinal uses, studies suggest that substances present in both berries have antioxidative effects, antimicrobial, and therapeutic properties such as hypocholesterolemic and neuroprotection effects. These therapeutic effects are related to phenolic compounds, anthocyanins, and fatty acids, which can prevent serious problems such as coronary heart disease, hypertension, and depression. The use of supercritical fluid technology is described as a technique to obtain the best extracts of bacaba and açaí, as well as their valuable constituents. Indubitably, this technology is a great tool for human health and all with the advantage of presenting nontoxic solvents such as carbon dioxide or water. Açaí and bacaba fruits represent not only food but also a source of compounds that can work in both prevention and treatment of diseases.
Part of the book: Superfood and Functional Food
This chapter describes the use of carbon dioxide at high pressures as an alternative for the extraction of bioactive compounds in a more sustainable way, addressing some of its physicochemical properties, such as pressure, temperature, density, solvation, selectivity, and its interaction with the solute when modified by other solvents such as ethanol and water. This extraction process is considered chemically “green,” when compared to conventional extraction processes using toxic organic solvents.
Part of the book: Carbon Dioxide Chemistry, Capture and Oil Recovery