Supercritical CO2 extraction of uxi (Endopleura uchi) oil: Global yield isotherms, fatty acid profile, functional quality and thermal stability

[Display omitted] •Uxi (Endopleura uchi) is a native species from the Amazon region.•The fruits have potential for edible vegetable oil production, due to their chemical composition.•Uxi oil was obtained with high yields at temperatures of 40 and 60 °C and pressures of 300 and 400 bar.•The functional quality indices express that uxi oil can be consumed in the human diet as table oil, similarly to olive oil. In this research, uxi (Endopleura uchi) oil was obtained via supercritical CO2 extraction in order to promote the valorization of the species in the industrial scenario, showing the potential of its oil as a functional food. The oil was extracted at temperatures of 40 and 60 °C and pressures of 200−400 bar. The highest yield was obtained at 60 °C / 400 bar (24.48 ± 0.20 %) in db. The oil showed a composition with predominance of oleic acid (n-9), as well as a stable thermal behavior up to 300 °C. The uxi oil obtained via supercritical CO2 is presented as a potential product for the food industry due to its good functional quality.