Malacrida, Cassia Roberta [UNESP]Moraes, Izabel Cristina Freitasde Rosso, Veridiana VeraRodrigues, Christianne Elisabete da Costade Souza, Allan Chiea [UNESP]2019-10-062019-10-062018-12-01Journal of Food Processing and Preservation, v. 42, n. 12, 2018.1745-45490145-8892http://hdl.handle.net/11449/186999This study aimed to evaluate the application of an enzymatic pretreatment in obtaining pequi pulp oil by cold pressing. It was evaluated the yield and quality of the oil obtained mainly in relation to the bioactive compounds. There was an increase of approximately 22% in the process yield compared to the cold pressing without enzymatic pretreatment. Comparing the physicochemical characteristics of the obtained oils, it was observed an increase in the refractive index, acid value, unsaponifiable matter, total phenolics and carotenoid concentrations. The application of the enzymatic pretreatment significantly increased the amount of total carotenoids (about five times) in the oil and modified the composition of the carotenoids present, showing a significant increase in zeaxanthin, a carotenoid with high antioxidant potential. Furthermore, there was an increase in oil unsaturation, especially in the percentage of oleic acid. Practical applications: Industrial processes for the extraction of edible oil generally involve solvent extraction or mechanical processing. Enzyme-assisted aqueous extraction is an environmentally cleaner alternative technology for oil extraction. Application of an enzymatic pretreatment in the cold pressing extraction of the pequi pulp oil was efficient presenting an increase in the yield and generating an oil with higher nutritional value, rich in bioactive compounds, which can be used by the food and pharmaceutical industries.engArtigo10.1111/jfpp.13828Acesso restrito2-s2.0-85055571425