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.

在这项研究中，通过超临界CO ₂萃取获得了uxi（Endopleura uchi）油，以在工业场景中促进该物种的增值，显示了其油作为功能食品的潜力。在40和60°C的温度和200-400 bar的压力下提取油。在db中以60°C / 400 bar（24.48±0.20％）获得最高产量。该油显示出主要成分为油酸（n-9）的成分，以及高达300°C的稳定热行为。通过超临界CO ₂获得的无锡油由于其良好的功能质量而被认为是食品工业的潜在产品。