Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction

► In this study, we studied the supercritical extraction of Brazil nut oil. ► The Global yield Isotherm showed optimum conditions at 60 °C and 300 bar. ► TGA analysis showed a pattern of mass loss at temperature around 280 °C. ► Differential thermal analyses showed a profile of exothermic reactions. ► The IR spectrum bands of this oil confirm an unsaturated fatty acidprofile.