**1. Introduction**

The Brazilian Amazon represents one of the richest biomes found in the world. It presents many sources of plants, including native ones not yet explored, but that have potential for use. The economic importance that the aromatic plants represent to the Amazon region is

associated with the application of their vegetable oils and aromas in technological and industrial processes. Because of this, there is a greater investment in such plants extraction sector, causing an expansion of the domestic and international markets.

Because of this biodiversity, there is a wide variety of oleaginous species, as is the case of andiroba (*Carapa guianensis*), tucumã (*Astrocaryum vulgare*), buriti (*Mauritia flexuosa*), palm (*Elaeis guineensis, Jacq*), açaí (*Euterpe oleracea*), and bacaba (*Oenocarpus bacaba*). These species experimentally have a high yield in vegetable oils, with the potential for production of biologically active natural products, the so-called bioactive compounds, which have a high value added. Among these, the fat-soluble vitamins carotenoids (provitamin A), tocopherols (provitamin E and antioxidant), dyes, and flavonoids (anthocyanins, which are dyes with antioxidant effects) can be highlighted.

The characteristics of the Amazon region are conducive to the proliferation of palm trees, among which there are the oleaginous ones that are commercially cultivated with already fully established management technology, as is the case of açaí and bacaba, which can be considered new "superfruits." The consumption of these fruits pulps has been increasing, mainly due to the benefits that are being showed by scientific papers. Açaí, for example, has a high economic potential, mainly due to its use in the preparation of açaí beverages, which are exported all over the world as an energetic drink [1].

Besides the folk use as a drink, studies suggest that substances present in both berries have therapeutic properties such as hypocholesterolemic and neuroprotection effects. These therapeutic effects are related to fatty acids, which can prevent serious problems such as coronary heart disease, hypertension, and depression [2, 3]. The presence of phenolic compounds in their composition also gives them properties such as antimicrobial and antioxidant effects [4, 5].

Another group of compounds with significant presence in açaí and bacaba is anthocyanins. Anthocyanins are plant-derived compounds belonging to the flavonoids subgroup of phenolic compounds. Besides antioxidative properties, anthocyanins are the focus of studies for application on humans against diseases such as cancer and Alzheimer's [6–8].

Among the various methods of obtaining natural extracts, the process of supercritical fluid extraction has become appropriate and of great interest to the food industry, pharmaceutical, and cosmetic technology. It provides the obtainment of products free of residual solvents and with superior quality, while preserving the organoleptic properties of the material. The most used solvent in the supercritical technology is carbon dioxide (CO2 ), which is inert, nontoxic, has a high solubility, and allows performing low-temperature processes, which are perfect for the extraction of thermosensible compounds, as is the case of, for example, anthocyanins.
