Obtenção, caracterização e aplicação do óleo de munguba
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFMT |
Texto Completo: | http://ri.ufmt.br/handle/1/4969 |
Resumo: | Munguba (Pachira aquatica Aublet) is a fruit rich in oil, mostly composed of saturated fatty substances. Munguba oil has promising characteristics for application as un intermediate or final product in the industrial sectors such as food, pharmaceutical, cosmetic and biofuel. The oil yield and quality may change due to various factors such as soil, weather and injuries faced by the plant and the extraction method employed. The objective this work was to obtain and characterize munguba oil, as well as to develop cosmetic emulsions containing different oil concentrations, evaluating the stability and potential antioxidant activity. The oil was obtained by the ultrasound assisted extraction method using hexane as solvent. The oil characterization was performed by determining acidity, iodine, peroxide, saponification and refraction indices, density, viscosity, ash content and humidity and melting point. Fourier transform infrared spectroscopy, thermal analysis, chromatographic analysis to determine the lipid profile and determination of the total phenol by the Folin Ciocalteu method were also performed. The munguba oil extracted was used to develop cosmetic emulsions at concentrations of 3 and 5 %. In order to compare the potential antioxidant activity, control emulsions containing butylhydroxytoluene (BHT) were prepared in concentrations of 0.005 and 0.05 %. The macroscopic analysis was performed to verify the organoleptic characteristics and homogeneity of the formulations, followed preliminary and accelerated stability tests and potential antioxidant activity were performed by the DPPH method (capture of 2,2 diphenyl-1- pricylhydrazyl by antioxidants). The extraction yielded 47.70 % oil with adequate quality and thermal stability up to 300 °C, consisting mainly of palmitic acid (C16:0) and total phenol content of 55.02 ± 1.872 g/EAGg. Emulsions containing 3 and 5 % oil showed no significant difference regarding potential antioxidant activity. Thus, stability studies were performed with emulsions containing 3 %, which maintained stability during the 90 days of study when exposed to temperatures of 25 and 5 °C against the evaluated parameters. However, they cannot be exposed to high temperatures and light radiation, because under these conditions phase separation occurs. The emulsion containing 3 % oil showed higher potential antioxidant activity than emulsions containing 0.005 % BHT and similar to emulsions with 0.05 % BHT. The results suggest that the ultrasound assisted extraction method has the potential to obtain vegetable oils without changing their characteristics and quality, besides allowing the optimization of time, solvent volume and operational cost. Furthermore, munguba oil presented favorable characteristics for the development of sustainable products and with application in different industrial sectors, besides generating the use of Amazonian natural resources. |
id |
UFMT_b8745a6c06fbd7bbcbffea9c1e31568c |
---|---|
oai_identifier_str |
oai:localhost:1/4969 |
network_acronym_str |
UFMT |
network_name_str |
Repositório Institucional da UFMT |
repository_id_str |
|
spelling |
Obtenção, caracterização e aplicação do óleo de mungubaEmulsãoEstabilidadeExtração por ultrassomPachira aquatica AubletCNPQ::OUTROS::CIENCIASEmulsionStabilityUltrasound extractionPachira aquática AubletMunguba (Pachira aquatica Aublet) is a fruit rich in oil, mostly composed of saturated fatty substances. Munguba oil has promising characteristics for application as un intermediate or final product in the industrial sectors such as food, pharmaceutical, cosmetic and biofuel. The oil yield and quality may change due to various factors such as soil, weather and injuries faced by the plant and the extraction method employed. The objective this work was to obtain and characterize munguba oil, as well as to develop cosmetic emulsions containing different oil concentrations, evaluating the stability and potential antioxidant activity. The oil was obtained by the ultrasound assisted extraction method using hexane as solvent. The oil characterization was performed by determining acidity, iodine, peroxide, saponification and refraction indices, density, viscosity, ash content and humidity and melting point. Fourier transform infrared spectroscopy, thermal analysis, chromatographic analysis to determine the lipid profile and determination of the total phenol by the Folin Ciocalteu method were also performed. The munguba oil extracted was used to develop cosmetic emulsions at concentrations of 3 and 5 %. In order to compare the potential antioxidant activity, control emulsions containing butylhydroxytoluene (BHT) were prepared in concentrations of 0.005 and 0.05 %. The macroscopic analysis was performed to verify the organoleptic characteristics and homogeneity of the formulations, followed preliminary and accelerated stability tests and potential antioxidant activity were performed by the DPPH method (capture of 2,2 diphenyl-1- pricylhydrazyl by antioxidants). The extraction yielded 47.70 % oil with adequate quality and thermal stability up to 300 °C, consisting mainly of palmitic acid (C16:0) and total phenol content of 55.02 ± 1.872 g/EAGg. Emulsions containing 3 and 5 % oil showed no significant difference regarding potential antioxidant activity. Thus, stability studies were performed with emulsions containing 3 %, which maintained stability during the 90 days of study when exposed to temperatures of 25 and 5 °C against the evaluated parameters. However, they cannot be exposed to high temperatures and light radiation, because under these conditions phase separation occurs. The emulsion containing 3 % oil showed higher potential antioxidant activity than emulsions containing 0.005 % BHT and similar to emulsions with 0.05 % BHT. The results suggest that the ultrasound assisted extraction method has the potential to obtain vegetable oils without changing their characteristics and quality, besides allowing the optimization of time, solvent volume and operational cost. Furthermore, munguba oil presented favorable characteristics for the development of sustainable products and with application in different industrial sectors, besides generating the use of Amazonian natural resources.CAPESA munguba (Pachira aquatica Aublet) é um fruto rico em óleo, composto majoritariamente por ácidos graxos saturados. O óleo de munguba apresenta características promissoras para a aplicação como produto intermediário ou final nos setores industriais como alimentício, farmacêutico, cosmético e de biocombustível. O rendimento e a qualidade do óleo obtido podem sofrer variações por diversos fatores como o solo, as intempéries e injúrias enfrentadas pela planta e o método de extração empregado. O objetivo do trabalho foi obter e caracterizar o óleo de munguba, bem como desenvolver emulsões cosméticas contendo diferentes concentrações do óleo, avaliando a estabilidade e a potencial atividade antioxidante. O óleo foi obtido pelo método de extração assistida por ultrassom, utilizando o hexano como solvente extrator. A caracterização do óleo foi realizada determinando-se os índices de acidez, iodo, peróxido, saponificação e refração, densidade, viscosidade, teor de cinzas e umidade e ponto de fusão. Ainda, foi realizada a espectroscopia de infravermelho com transformada de Fourier, análise térmica, análise cromatográfica e determinação de fenóis totais pelo método de Folin Ciocalteu. O óleo obtido foi utilizado no desenvolvimento de emulsões cosméticas e incorporado nas concentrações de 3 e 5 %. Ainda, com intuito de comparar a potencial atividade antioxidante foram preparadas emulsões controle e emulsões contendo butilhidroxitolueno (BHT) nas concentrações de 0,005 e 0,05 %. A análise macroscópica foi realizada para verificar as características organolépticas e a homogeneidade das formulações, seguida dos ensaios de estabilidade preliminar e acelerada e a potencial atividade antioxidante pelo método DPPH (captura do radical 2,2 difenil-1-picril hidrazil por antioxidantes). A extração proporcionou um rendimento de 47,70 % de óleo, com qualidade adequada e estabilidade térmica até 300 °C sendo constituído majoritariamente do ácido palmítico (C16:0) e apresentando teor de fenóis totais de 55,02 ± 1,872 g/EAGg. As emulsões contendo 3 e 5 % de óleo não mostraram diferença significativa em relação a potencial atividade antioxidante. Dessa forma, os estudos de estabilidade foram realizados com as emulsões contendo 3%, as quais mantiveram estabilidade durante os 90 dias de estudo quando expostas a temperatura de 25 e 5 °C frente aos parâmetros avaliados. Entretanto, a exposição a altas temperaturas e a radiação luminosa favorece a separação de fases. A emulsão contendo 3% de óleo demonstrou potencial atividade antioxidante superior às emulsões contendo BHT 0,005% e similar as emulsões com BHT 0,05%. Os resultados sugerem que o método de extração assistida por ultrassom apresenta potencial para obtenção de óleos vegetais sem alterar suas características e qualidade, além de possibilitar a otimização do tempo, volume de solvente e custo operacional. Ainda, o óleo de munguba apresentou características favoráveis para o desenvolvimento de produtos sustentáveis e com aplicação em diferentes setores industriais, além de gerar o aproveitamento dos recursos naturais amazônicos.Universidade Federal de Mato GrossoBrasilInstituto de Ciências Naturais, Humanas e Sociais (ICNHS) – SinopUFMT CUS - SinopPrograma de Pós-Graduação em Ciências AmbientaisValladão, Dênia Mendes de SousaRibeiro, Elton Britohttp://lattes.cnpq.br/0193640891860070http://lattes.cnpq.br/6327407843031080Valladão, Dênia Mendes de Sousa159.945.678-84http://lattes.cnpq.br/6327407843031080Ferrarini, Stela Regina000.848.650-67http://lattes.cnpq.br/9781791623443251159.945.678-84962.301.932-72Bicudo, Rogerio de Campos264.987.178-40http://lattes.cnpq.br/5332863361320139Raiser, Aléxia Lorenzi2023-12-21T15:24:35Z2020-03-062023-12-21T15:24:35Z2020-02-19info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRAISER, Aléxia Lorenzi . Obtenção, caracterização e aplicação do óleo de munguba. 2020. 66 f. Dissertação (Mestrado em Ciências Ambientais) - Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Instituto de Ciências Naturais, Humanas e Sociais, Sinop, 2020.http://ri.ufmt.br/handle/1/4969porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMTinstname:Universidade Federal de Mato Grosso (UFMT)instacron:UFMT2023-12-22T06:01:28Zoai:localhost:1/4969Repositório InstitucionalPUBhttp://ri.ufmt.br/oai/requestjordanbiblio@gmail.comopendoar:2023-12-22T06:01:28Repositório Institucional da UFMT - Universidade Federal de Mato Grosso (UFMT)false |
dc.title.none.fl_str_mv |
Obtenção, caracterização e aplicação do óleo de munguba |
title |
Obtenção, caracterização e aplicação do óleo de munguba |
spellingShingle |
Obtenção, caracterização e aplicação do óleo de munguba Raiser, Aléxia Lorenzi Emulsão Estabilidade Extração por ultrassom Pachira aquatica Aublet CNPQ::OUTROS::CIENCIAS Emulsion Stability Ultrasound extraction Pachira aquática Aublet |
title_short |
Obtenção, caracterização e aplicação do óleo de munguba |
title_full |
Obtenção, caracterização e aplicação do óleo de munguba |
title_fullStr |
Obtenção, caracterização e aplicação do óleo de munguba |
title_full_unstemmed |
Obtenção, caracterização e aplicação do óleo de munguba |
title_sort |
Obtenção, caracterização e aplicação do óleo de munguba |
author |
Raiser, Aléxia Lorenzi |
author_facet |
Raiser, Aléxia Lorenzi |
author_role |
author |
dc.contributor.none.fl_str_mv |
Valladão, Dênia Mendes de Sousa Ribeiro, Elton Brito http://lattes.cnpq.br/0193640891860070 http://lattes.cnpq.br/6327407843031080 Valladão, Dênia Mendes de Sousa 159.945.678-84 http://lattes.cnpq.br/6327407843031080 Ferrarini, Stela Regina 000.848.650-67 http://lattes.cnpq.br/9781791623443251 159.945.678-84 962.301.932-72 Bicudo, Rogerio de Campos 264.987.178-40 http://lattes.cnpq.br/5332863361320139 |
dc.contributor.author.fl_str_mv |
Raiser, Aléxia Lorenzi |
dc.subject.por.fl_str_mv |
Emulsão Estabilidade Extração por ultrassom Pachira aquatica Aublet CNPQ::OUTROS::CIENCIAS Emulsion Stability Ultrasound extraction Pachira aquática Aublet |
topic |
Emulsão Estabilidade Extração por ultrassom Pachira aquatica Aublet CNPQ::OUTROS::CIENCIAS Emulsion Stability Ultrasound extraction Pachira aquática Aublet |
description |
Munguba (Pachira aquatica Aublet) is a fruit rich in oil, mostly composed of saturated fatty substances. Munguba oil has promising characteristics for application as un intermediate or final product in the industrial sectors such as food, pharmaceutical, cosmetic and biofuel. The oil yield and quality may change due to various factors such as soil, weather and injuries faced by the plant and the extraction method employed. The objective this work was to obtain and characterize munguba oil, as well as to develop cosmetic emulsions containing different oil concentrations, evaluating the stability and potential antioxidant activity. The oil was obtained by the ultrasound assisted extraction method using hexane as solvent. The oil characterization was performed by determining acidity, iodine, peroxide, saponification and refraction indices, density, viscosity, ash content and humidity and melting point. Fourier transform infrared spectroscopy, thermal analysis, chromatographic analysis to determine the lipid profile and determination of the total phenol by the Folin Ciocalteu method were also performed. The munguba oil extracted was used to develop cosmetic emulsions at concentrations of 3 and 5 %. In order to compare the potential antioxidant activity, control emulsions containing butylhydroxytoluene (BHT) were prepared in concentrations of 0.005 and 0.05 %. The macroscopic analysis was performed to verify the organoleptic characteristics and homogeneity of the formulations, followed preliminary and accelerated stability tests and potential antioxidant activity were performed by the DPPH method (capture of 2,2 diphenyl-1- pricylhydrazyl by antioxidants). The extraction yielded 47.70 % oil with adequate quality and thermal stability up to 300 °C, consisting mainly of palmitic acid (C16:0) and total phenol content of 55.02 ± 1.872 g/EAGg. Emulsions containing 3 and 5 % oil showed no significant difference regarding potential antioxidant activity. Thus, stability studies were performed with emulsions containing 3 %, which maintained stability during the 90 days of study when exposed to temperatures of 25 and 5 °C against the evaluated parameters. However, they cannot be exposed to high temperatures and light radiation, because under these conditions phase separation occurs. The emulsion containing 3 % oil showed higher potential antioxidant activity than emulsions containing 0.005 % BHT and similar to emulsions with 0.05 % BHT. The results suggest that the ultrasound assisted extraction method has the potential to obtain vegetable oils without changing their characteristics and quality, besides allowing the optimization of time, solvent volume and operational cost. Furthermore, munguba oil presented favorable characteristics for the development of sustainable products and with application in different industrial sectors, besides generating the use of Amazonian natural resources. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-06 2020-02-19 2023-12-21T15:24:35Z 2023-12-21T15:24:35Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
RAISER, Aléxia Lorenzi . Obtenção, caracterização e aplicação do óleo de munguba. 2020. 66 f. Dissertação (Mestrado em Ciências Ambientais) - Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Instituto de Ciências Naturais, Humanas e Sociais, Sinop, 2020. http://ri.ufmt.br/handle/1/4969 |
identifier_str_mv |
RAISER, Aléxia Lorenzi . Obtenção, caracterização e aplicação do óleo de munguba. 2020. 66 f. Dissertação (Mestrado em Ciências Ambientais) - Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Instituto de Ciências Naturais, Humanas e Sociais, Sinop, 2020. |
url |
http://ri.ufmt.br/handle/1/4969 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Instituto de Ciências Naturais, Humanas e Sociais (ICNHS) – Sinop UFMT CUS - Sinop Programa de Pós-Graduação em Ciências Ambientais |
publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Instituto de Ciências Naturais, Humanas e Sociais (ICNHS) – Sinop UFMT CUS - Sinop Programa de Pós-Graduação em Ciências Ambientais |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMT instname:Universidade Federal de Mato Grosso (UFMT) instacron:UFMT |
instname_str |
Universidade Federal de Mato Grosso (UFMT) |
instacron_str |
UFMT |
institution |
UFMT |
reponame_str |
Repositório Institucional da UFMT |
collection |
Repositório Institucional da UFMT |
repository.name.fl_str_mv |
Repositório Institucional da UFMT - Universidade Federal de Mato Grosso (UFMT) |
repository.mail.fl_str_mv |
jordanbiblio@gmail.com |
_version_ |
1800846286154366976 |