Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/handle/123456789/44914 |
Resumo: | Croton zehntneri Pax et Hoff is indigenous to the Northeastern of Brazil; is rich in (E)-anethole and is largely used in cooking to impart flavor to a variety of foods; is used in folk medicine to treat indigestion, insomnia, etc. In this work the volatile oil from C. zehntneri was extracted using pressurized CO2. Both kinetic and solubility experiments were performed at pressures of 66.7 and 78.5 bar and temperatures from 10 to 28 °C. The composition of the volatile oil was determined using gas chromatography. The maximum solubility (2.83 × 10−2 kg/kg) was observed at 15 ° and 66.7 bar while the maximum global yield (3.4%, mass) was detected at 20 °C at the same pressure. The volatile oil was formed predominantly by (E)-anethole (73.6%, area), alpha muurolene (7.51%), methyl chavicol or estragole (2.52%), germacrene D (2.11%) and small amounts of other terpenoidic compounds. The overall extraction curves were fitted by several models from the literature. The models that best described the overall extraction curves were the Goto et al., Martínez et al., and Sovová |
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Chiavone Filho, OsvaldoSousa, Elisa Maria Bittencourt Dutra deMartınez, JulianRosa, Paulo de Tarso Vieira eDomingos, TyroneMeireles, Maria Angela de Almeida2021-11-16T14:31:24Z2021-11-16T14:31:24Z2005-08SOUSA, Elisa Maria Bittencourt Dutra de ; CHIAVONE FILHO, Osvaldo; MARTINEZ, J.; ROSA, P. T. V. DOMINGOS, T.; A.MEIRELES, M. Angela. Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics. Journal of Food Engineering, USA, v. 69, p. 325-333, 2005. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0260877404003802?via%3Dihub Acesso em: 16 jun. 2021. https://doi.org/10.1016/j.jfoodeng.2004.08.023.0260-8774https://repositorio.ufrn.br/handle/123456789/4491410.1016/j.jfoodeng.2004.08.023ElsevierAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/info:eu-repo/semantics/openAccessCroton zehntneri Pax et HoffModelingSolubilitySupercritical fluid extractionExtraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kineticsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCroton zehntneri Pax et Hoff is indigenous to the Northeastern of Brazil; is rich in (E)-anethole and is largely used in cooking to impart flavor to a variety of foods; is used in folk medicine to treat indigestion, insomnia, etc. In this work the volatile oil from C. zehntneri was extracted using pressurized CO2. Both kinetic and solubility experiments were performed at pressures of 66.7 and 78.5 bar and temperatures from 10 to 28 °C. The composition of the volatile oil was determined using gas chromatography. The maximum solubility (2.83 × 10−2 kg/kg) was observed at 15 ° and 66.7 bar while the maximum global yield (3.4%, mass) was detected at 20 °C at the same pressure. The volatile oil was formed predominantly by (E)-anethole (73.6%, area), alpha muurolene (7.51%), methyl chavicol or estragole (2.52%), germacrene D (2.11%) and small amounts of other terpenoidic compounds. The overall extraction curves were fitted by several models from the literature. The models that best described the overall extraction curves were the Goto et al., Martínez et al., and Sovováengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALExtractionVolatileOil_ChiavoneFilho_2005.pdfExtractionVolatileOil_ChiavoneFilho_2005.pdfapplication/pdf330806https://repositorio.ufrn.br/bitstream/123456789/44914/1/ExtractionVolatileOil_ChiavoneFilho_2005.pdfaae1b1bdb8903cbaf4a6da0ca72aedcdMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.ufrn.br/bitstream/123456789/44914/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/44914/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53123456789/449142021-11-16 11:31:25.689oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-11-16T14:31:25Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.pt_BR.fl_str_mv |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
title |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
spellingShingle |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics Chiavone Filho, Osvaldo Croton zehntneri Pax et Hoff Modeling Solubility Supercritical fluid extraction |
title_short |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
title_full |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
title_fullStr |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
title_full_unstemmed |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
title_sort |
Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics |
author |
Chiavone Filho, Osvaldo |
author_facet |
Chiavone Filho, Osvaldo Sousa, Elisa Maria Bittencourt Dutra de Martınez, Julian Rosa, Paulo de Tarso Vieira e Domingos, Tyrone Meireles, Maria Angela de Almeida |
author_role |
author |
author2 |
Sousa, Elisa Maria Bittencourt Dutra de Martınez, Julian Rosa, Paulo de Tarso Vieira e Domingos, Tyrone Meireles, Maria Angela de Almeida |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Chiavone Filho, Osvaldo Sousa, Elisa Maria Bittencourt Dutra de Martınez, Julian Rosa, Paulo de Tarso Vieira e Domingos, Tyrone Meireles, Maria Angela de Almeida |
dc.subject.por.fl_str_mv |
Croton zehntneri Pax et Hoff Modeling Solubility Supercritical fluid extraction |
topic |
Croton zehntneri Pax et Hoff Modeling Solubility Supercritical fluid extraction |
description |
Croton zehntneri Pax et Hoff is indigenous to the Northeastern of Brazil; is rich in (E)-anethole and is largely used in cooking to impart flavor to a variety of foods; is used in folk medicine to treat indigestion, insomnia, etc. In this work the volatile oil from C. zehntneri was extracted using pressurized CO2. Both kinetic and solubility experiments were performed at pressures of 66.7 and 78.5 bar and temperatures from 10 to 28 °C. The composition of the volatile oil was determined using gas chromatography. The maximum solubility (2.83 × 10−2 kg/kg) was observed at 15 ° and 66.7 bar while the maximum global yield (3.4%, mass) was detected at 20 °C at the same pressure. The volatile oil was formed predominantly by (E)-anethole (73.6%, area), alpha muurolene (7.51%), methyl chavicol or estragole (2.52%), germacrene D (2.11%) and small amounts of other terpenoidic compounds. The overall extraction curves were fitted by several models from the literature. The models that best described the overall extraction curves were the Goto et al., Martínez et al., and Sovová |
publishDate |
2005 |
dc.date.issued.fl_str_mv |
2005-08 |
dc.date.accessioned.fl_str_mv |
2021-11-16T14:31:24Z |
dc.date.available.fl_str_mv |
2021-11-16T14:31:24Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUSA, Elisa Maria Bittencourt Dutra de ; CHIAVONE FILHO, Osvaldo; MARTINEZ, J.; ROSA, P. T. V. DOMINGOS, T.; A.MEIRELES, M. Angela. Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics. Journal of Food Engineering, USA, v. 69, p. 325-333, 2005. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0260877404003802?via%3Dihub Acesso em: 16 jun. 2021. https://doi.org/10.1016/j.jfoodeng.2004.08.023. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/handle/123456789/44914 |
dc.identifier.issn.none.fl_str_mv |
0260-8774 |
dc.identifier.doi.none.fl_str_mv |
10.1016/j.jfoodeng.2004.08.023 |
identifier_str_mv |
SOUSA, Elisa Maria Bittencourt Dutra de ; CHIAVONE FILHO, Osvaldo; MARTINEZ, J.; ROSA, P. T. V. DOMINGOS, T.; A.MEIRELES, M. Angela. Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics. Journal of Food Engineering, USA, v. 69, p. 325-333, 2005. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0260877404003802?via%3Dihub Acesso em: 16 jun. 2021. https://doi.org/10.1016/j.jfoodeng.2004.08.023. 0260-8774 10.1016/j.jfoodeng.2004.08.023 |
url |
https://repositorio.ufrn.br/handle/123456789/44914 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ |
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openAccess |
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Elsevier |
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Elsevier |
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