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Pequi fruit is a characteristic of Central Brazil with high oil content. This study evaluated the extraction of oil from the fruit portions by chemical and physical methods and determined an optimal condition for neutralization and degumming of oil extracted by solvent pequi pulp. The solvent extraction of oil was better than the mechanical pressing method. The oil extracted by solvent of the pulp pequi had a higher yield compared to other portions of the fruit. The peels and impuritiesdoi:10.4236/eng.2013.51012 fatcat:j6soqtiq6zarhirolyrbaqyc6e