Caracterização do óleo extraído da casca e coroa do abacaxi (ananas comosus l. merril)

Abstract

Pineapple (Ananas comosus L. Merril) is one of the main Brazilian fruits and is available in the market practically all the year. It has a high nutritional value and energy by the high presence of sugars, minerals and vitamins. Because ¾ of the pineapple becomes waste, there is great potential in reusing such waste, such as through the extraction of essential oils. Essential oils are volatile oils of complex structure stored in plant tissues and can be found in leaves, fruits, seeds or roots. For the extraction of oils from natural materials, the methods of cold pressing, steam distillation, enflourage and others may be used. In this work, hydrodistillation and organic solvent extraction through Soxhlet were used. While hydrodistillation draws the essential oil together with water steam, the Soxhlet method draws the oil in contact with the organic solvent. Therefore, the oils extracted from pineapple peel and crown were characterized by oxidative stability tests, refractive index, identification of antioxidant classes and gas and thin layer chromatography. With this study it was possible to identify that the oils extracted from the peel and the crown all have antioxidant action, different compositions and, therefore, different applications. It was also possible to observe that the crown has a greater application potential than the peel.