Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

Ana María Muñoz, Sandra Casimiro-Gonzales, Raquel B. Gómez-Coca, Wenceslao Moreda, Ivan Best, María Isabel Cajo-Pinche, Juan Francisco Loja, Elena Ibañez, Alejandro Cifuentes, Fernando Ramos-Escudero

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.

Original languageEnglish
Article number1518
Issue number10
StatePublished - 1 May 2022

Bibliographical note

Funding Information:
This research was funded by the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica of Perú (project number 108-2018-FONDECYT-BM-IADT-MU) and the APC was funded by Universidad San Ignacio de Loyola. Acknowledgments: The authors would like to thank Alan Portugal from the Office of Management and Development (R&D&I) Projects of Universidad San Ignacio de Loyola for his coordination with HAWAKAUR E.I.R.L for the acquisition of Oenocarpus mapora H. Karst.

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.


  • carotenoids
  • chemometrics
  • chlorophylls
  • color measurement
  • oil extraction
  • physicochemical composition
  • sinami oil


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