Estudo de processos de extração de cumarina em Mikania glomerata (guaco)

• Ano de defesa: 2020
• Autor(a) principal: Groeler, Emanoely Karolliny
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Toledo; Brasil; Programa de Pós-Graduação em Processos Químicos e Biotecnológicos; UTFPR
• Palavras-chave em Português: Plantas medicinais; Extração (Química); Química vegetal; Medicinal plants; Extraction (Chemistry); Botanical chemistry; CNPQ::CIENCIAS BIOLOGICAS; Engenharia Química
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/5215

Mikania glomerata (guaco) is a medicinal plant used in medications for cough and respiratory illnesses. The main active substance present in guaco is coumarin, which belongs to the benzopyrone group, although there are other secondary metabolites present in the plant, such as o-Coumaric acid. The objective of this study was to present means to improve the extraction process and, consequently, to improve the concentration of coumarin in guaco extracts. Thus, three extraction methods (maceration, turbolysis and through cellulase enzyme) were used to extract coumarin and o-Coumaric acid of M. glomerata samples. After the extraction process, the extracts were analyzed by high-performance liquid chromatography analyzed a chromatograph (Thermo Scientific, Ultimate 3000 UHPLC + focused), column C18 (250 mm x 4.6 mm x 5 [microliter]), with a mobile phase composed of methanol and acidified water (0.1% phosphoric acid, v / v), with the following wavelengths: 220 nm, 254 nm, 280 nm and 340 nm, and the data statistical analysis was performed using the Statistica program, version 10. Therefore, when comparing the three extraction methods employed, the method using cellulase enzyme was the most efficient, in which it presented 97% of coumarin recovery in the sample, followed by the turbolysis process, the recovery percentage being 74.4%, thus the extraction of coumarin present in M. glomerata can be optimized with the use of enzymes, as it is a faster and more efficient process.