2025-03-062025-03-062023-02-09MONTEIRO, Patrick Alencar. Extração, caracterização físico-química, compostos fenólicos e atividade antioxidante do óleo da semente de Cumaru (Dipteryx odorata). 2023. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/532The present work aims to quantify the yields obtained through 2 methodologies: soxhelt and mechanical pressing. Subsequently, perform the physical-chemical characterization, quantification of phenolic compounds and antioxidant capacity of the oil obtained through mechanical pressing. The result obtained through the hot and cold method was 32.46% and 25.21%, respectively. The analyses performed on the coumaru oil were density, % free fatty acids, acidity index, peroxide index, refractive index, saponification index, phenolic compounds and antioxidant activity. The oil obtained the following results, respectively: 09804 g/cm3, 1.55% oleic acid, 3.02 mg KOH/g, 1.57 meq/kg, 1.475 nm, 201.89 mg KOH/g, 9,15mg EAG/100g e 707,07 mg MM Trolox/100g. All index results within the parameters established by the National Health Surveillance Agency and results compared with other literatures.Língua PortuguesaAbertoCumaruOilYieldPhysicochemicalPhenolicAntioxidant compoundsTrabalho de Conclusão de Curso (TCC)