COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTS OF PITANGA (EUGENIA UNIFLORA L.) LEAVES


Autoria(s): PEIXOTO, Camila A.; OLIVEIRA, Alessandra L.; CABRAL, Fernando A.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2010

Resumo

The leaves of the Pitanga bush (Eugenia uniflora L.) are considered to be effective against many diseases. Extracts from Pitanga leaves have been found to show pronounced anti-inflammatory action and to have antimicrobial and antifungal activities, among other properties. In this work, extracts from Pitanga leaves were obtained by hydrodistillation and by extraction with supercritical carbon dioxide (SC-CO(2)) at three conditions of temperature and pressure. In the SC-CO(2) extractions also were collected the components that are lost with the CO(2) in the exit of the system using Porapak-Q polymer trap. All extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). Thirty-nine compounds were found in the extracts and twenty-six were identified. The main components identified in the extracts in decreasing quantitative order were: curzerene, germacrene B, C(15)H(20)O(2) and beta-elemene for hydrodistillation; C(15)H(20)O(2) and curzerene for SC-CO(2) extracts and 3-hexen-1-ol, curzerene, C(15)H(20)O(2), beta-elemene and germacrene B for SC-CO(2) extracts captured in Porapak-Q. PRACTICAL APPLICATIONS The natural extracts are a potential source of compounds possessing biological activities. They can be used in foods, pharmaceutics and cosmetics. Pitanga is an exotic fruit from Brazil and extracts from its leaves have been used against many diseases in Brazilian folk medicine. Supercritical extraction is an interesting process for the production of natural extracts because it is a clean process and the knowledge of composition of extracts is crucial for the identification of the probable active components.

FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo)[03/11257-0]

FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo)[04/09126217 8]

FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo)[04/07011-9]

Identificador

JOURNAL OF FOOD PROCESS ENGINEERING, v.33, n.5, p.848-860, 2010

0145-8876

http://producao.usp.br/handle/BDPI/26809

10.1111/j.1745-4530.2008.00311.x

http://dx.doi.org/10.1111/j.1745-4530.2008.00311.x

Idioma(s)

eng

Publicador

WILEY-BLACKWELL PUBLISHING, INC

Relação

Journal of Food Process Engineering

Direitos

restrictedAccess

Copyright WILEY-BLACKWELL PUBLISHING, INC

Palavras-Chave #ESSENTIAL OIL #PLANTS #MEDICINE #Engineering, Chemical #Food Science & Technology
Tipo

article

original article

publishedVersion