Extraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kinetics

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dc.contributor.authorChiavone Filho, Osvaldo
dc.contributor.authorSousa, Elisa Maria Bittencourt Dutra de
dc.contributor.authorMartınez, Julian
dc.contributor.authorRosa, Paulo de Tarso Vieira e
dc.contributor.authorDomingos, Tyrone
dc.contributor.authorMeireles, Maria Angela de Almeida
dc.date.accessioned2021-11-16T14:31:24Z
dc.date.available2021-11-16T14:31:24Z
dc.date.issued2005-08
dc.description.resumoCroton 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 Sovovápt_BR
dc.identifier.citationSOUSA, 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.pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2004.08.023
dc.identifier.issn0260-8774
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/44914
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectCroton zehntneri Pax et Hoffpt_BR
dc.subjectModelingpt_BR
dc.subjectSolubilitypt_BR
dc.subjectSupercritical fluid extractionpt_BR
dc.titleExtraction of volatile oil from Croton zehntneri Pax et Hoff with pressurized CO2: solubility, composition and kineticspt_BR
dc.typearticlept_BR

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