A green solvent-based optimization for rosmarinic acid (RA), carnosol (COH), and carnosic acid (CA) extraction, the three main antioxidants from rosemary, was performed. The conventional solid-liquid extraction was optimized using a central composite design (CCD) followed by the desirability approach. In the CCD analysis the quantitative effects of extraction time (4.8-55.2min), liquid-to-solid ratio (4.6-21.4mLg(-1)), and ethanol content (44.8-95.2% v/v) were determined for the extracted amount of antioxidants, their concentrations in the extract, and the extraction yield. Samples were analyzed by HPLC and the antioxidants were identified by comparison with pure standard retention times and UV spectra. The desirability function that simultaneously maximizes the antioxidants extraction and their concentrations in the final product was validated. The extraction using a hydroalcoholic solution 70% v/v, at low liquid-to-solid ratio (5mLg(-1)), and after 55-min yielded an antioxidant recovery rate of 89.8%, and a final product 4.75 times richer in the main antioxidants than the raw material.
Thermogravimetry, derivative thermogravimetry (TG, DTG) and differential scanning calorimetry (DSC), were used to study the thermal behaviour of mefenamie acid, ibuprofen, acetaminophen, sodium diclofenac, phenylbutazone, dipyrone and salicylamide. The results led to thermal stability data and also to the interpretation concerning the thermal decomposition.
Óleos e gorduras vegetais são muito ultilizados pela indústria alimentícia e farmacêutica, tem exigido de pesquisadores e técnicos métodos analíticos capazes de avaliar as condições de processamento e estocagem. A estabilidade térmica de óleos vegetais é um fator determinante na sua qualidade. Neste trabalho avaliou-se a estabilidade térmica de óleos e gorduras vegetais extraídos de semente de plantas do cerrado ( araticum, babaçu, buriti, guariroba e murici) usando os resultados de TG, DTG e DTA, numa faixa de temperatura entre 30 e 650ºC, em atmosfera de nitrogênio, com razão de aquecimento de 10ºC min-1. As técnicas termoanalíticas utilizadas mostraram-se eficientes e rápidas na determinação da estabilidade térmica dos óleos e gorduras estudados.
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