Estudo sobre processos de obten??o de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria

• Ano de defesa: 2011
• Autor(a) principal: Barroso, M?urean Salli Tavares
• Orientador(a): Cassel, Eduardo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Pontif?cia Universidade Cat?lica do Rio Grande do Sul
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Engenharia e Tecnologia de Materiais
• Departamento: Faculdade de Engenharia
• País: BR
• Palavras-chave em Português: ENGENHARIA DE MATERIAIS; ENGENHARIA QU?MICA; AROMAS; CROMATOGRAFIA; EXTRA??O SUPERCR?TICA; ?LEOS ESSENCIAIS; PLANTAS AROM?TICAS
• Área do conhecimento CNPq: CNPQ::ENGENHARIAS::ENGENHARIA DE MATERIAIS E METALURGICA
• Link de acesso: http://tede2.pucrs.br/tede2/handle/tede/3188

Achyrocline satureioides, also known as Marcela is an aromatic herb widely used in Brazil and other South American countries, due to its medicinal properties. The marcela presents in its composition phenolic substances which are attributed antioxidant activity and volatile components. In this work we studied the processes of distillation by steam distillation and supercritical extraction, to evaluate the use of these techniques in obtaining the non-volatile and volatile extracts of marcela from its aerial parts, in order to obtain new products with aromatic notes. The extraction of essential oil of marcela was performed by employing the technique of steam distillation in five pressures (1.0, 1.5, 2.0, 2.5 and 3.0 bar), and is performed for each experimental condition the determination of the yield curve of essential oil versus time. For the extracts obtained by this technique, essential oils, the analysis was performed on the chemical composition of the extract through chromatography coupled with mass spectrometry (GC/MS). In relation to non-volatile extracts, they were obtained through the use of supercritical extraction process in four pressures (90, 100, 110 and 120 bar) at two temperatures (303.15 and 313.15 K) and each condition also yield curves were generated versus time. The extracts were assessed for their aromatic potential by assessing olfactometric. For both processes was carried out mathematical modeling of the curves, using models based on mass transfer consistent with the extraction technique that successfully represented the curves for both techniques. Regarding the assessment olfactometric both extracts volatile and non volatile aromatic potential presented, highlighting the sample extracted by steam distillation at 2.5 bar.