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| 2. |  | UITIDEWILLIGEN, G. S.; REICH, T. C.; CAPORUSSO, N. B.; SUASSUNA, N. D.; HEUERT, J.; SUASSUNA, T. de M. F. Avaliação do desempenho de linhagens de amendoim em Jaboticabal, São Paulo, via modelos mistos. In: ENCONTRO SOBRE A CULTURA DO AMENDOIM, 14., 2017, Jaboticabal. Anais... Jaboticabal: Unesp, 2017.| Biblioteca(s): Embrapa Algodão. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
11/01/2008 |
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Data da última atualização: |
25/03/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
FRIGHETTO, R. T. S.; WELENDORF. R. M.; NIGRO, E. N.; FRIGHETTO, N.; SIANI, A. C. |
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Afiliação: |
Rosa Toyoko Shiraishi Frighetto, Embrapa Meio Ambiente; Rodolfo Max Welendorf, CPQBA-UNICAMP; Eduardo N. Nigro, CPQBA-UNICAMP; Nelson Frighetto, CPQBA-UNICAMP; Antonio Carlos Siani, FIOCRUZ. |
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Título: |
Isolation of ursolic acid from apple peels by high speed counter-current chromatography. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Food Chemistry, London, v.106, n 2, p. 767-771, 2008. |
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Idioma: |
Inglês |
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Conteúdo: |
Cuticular waxes of four varieties of Malus domestica were investigated regarding their content of ursolic acid. Peels from Fuji, Gala, Smith and Granny Smith apples were extracted with chloroform, ethyl acetate and/or ethanol. The crude extracts were purified by high speed counter-current chromatography (HSCCC), by using mobile and stationary phases derived from the two-phase solvent system composed by n-hexane:ethyl acetate:methanol:water in the proportion of 10:5:2.5:1. The phase proportions and the relative distribution of ursolic acid between the two-phases were optimized by TLC and optical densitometry, by comparison with an authentic sample of ursolic acid. The amount of ursolic acid present in the extracts as well as the characterization of the isolated compound were made by high resolution gas chromatography coupled to mass spectrometry (GC?MS), 13C nuclear magnetic resonance (13C NMR), Infrared; and by comparing thin layer chromatography and flame ionization detection gas chromatography (GC?FID) patterns with the commercial sample. The average content of ursolic acid of 0.8 mg/cm2 in the peel (around 50 mg per medium sized fruit with a surface area of 50? 70 cm2) was found in the Fuji and Smith varieties, whereas 0.5 mg/cm2 and 0.2 mg/cm2 were the amounts calculated for Granny Smith and Gala, respectively. The HSCCC technique was shown to be a good method to purify free ursolic acid from apple peels and could represent a new technological tool to be developed to exploit industrially this source of product. MenosCuticular waxes of four varieties of Malus domestica were investigated regarding their content of ursolic acid. Peels from Fuji, Gala, Smith and Granny Smith apples were extracted with chloroform, ethyl acetate and/or ethanol. The crude extracts were purified by high speed counter-current chromatography (HSCCC), by using mobile and stationary phases derived from the two-phase solvent system composed by n-hexane:ethyl acetate:methanol:water in the proportion of 10:5:2.5:1. The phase proportions and the relative distribution of ursolic acid between the two-phases were optimized by TLC and optical densitometry, by comparison with an authentic sample of ursolic acid. The amount of ursolic acid present in the extracts as well as the characterization of the isolated compound were made by high resolution gas chromatography coupled to mass spectrometry (GC?MS), 13C nuclear magnetic resonance (13C NMR), Infrared; and by comparing thin layer chromatography and flame ionization detection gas chromatography (GC?FID) patterns with the commercial sample. The average content of ursolic acid of 0.8 mg/cm2 in the peel (around 50 mg per medium sized fruit with a surface area of 50? 70 cm2) was found in the Fuji and Smith varieties, whereas 0.5 mg/cm2 and 0.2 mg/cm2 were the amounts calculated for Granny Smith and Gala, respectively. The HSCCC technique was shown to be a good method to purify free ursolic acid from apple peels and could represent a new technological tool to be developed to exp... Mostrar Tudo |
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Palavras-Chave: |
Ácido ursólico. |
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Thesagro: |
Cromatografia; Isolamento; Maçã; Malus Domestica. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02177naa a2200229 a 4500
001 1015928
005 2014-03-25
008 2008 bl uuuu u00u1 u #d
100 1 $aFRIGHETTO, R. T. S.
245 $aIsolation of ursolic acid from apple peels by high speed counter-current chromatography.
260 $c2008
520 $aCuticular waxes of four varieties of Malus domestica were investigated regarding their content of ursolic acid. Peels from Fuji, Gala, Smith and Granny Smith apples were extracted with chloroform, ethyl acetate and/or ethanol. The crude extracts were purified by high speed counter-current chromatography (HSCCC), by using mobile and stationary phases derived from the two-phase solvent system composed by n-hexane:ethyl acetate:methanol:water in the proportion of 10:5:2.5:1. The phase proportions and the relative distribution of ursolic acid between the two-phases were optimized by TLC and optical densitometry, by comparison with an authentic sample of ursolic acid. The amount of ursolic acid present in the extracts as well as the characterization of the isolated compound were made by high resolution gas chromatography coupled to mass spectrometry (GC?MS), 13C nuclear magnetic resonance (13C NMR), Infrared; and by comparing thin layer chromatography and flame ionization detection gas chromatography (GC?FID) patterns with the commercial sample. The average content of ursolic acid of 0.8 mg/cm2 in the peel (around 50 mg per medium sized fruit with a surface area of 50? 70 cm2) was found in the Fuji and Smith varieties, whereas 0.5 mg/cm2 and 0.2 mg/cm2 were the amounts calculated for Granny Smith and Gala, respectively. The HSCCC technique was shown to be a good method to purify free ursolic acid from apple peels and could represent a new technological tool to be developed to exploit industrially this source of product.
650 $aCromatografia
650 $aIsolamento
650 $aMaçã
650 $aMalus Domestica
653 $aÁcido ursólico
700 1 $aWELENDORF. R. M.
700 1 $aNIGRO, E. N.
700 1 $aFRIGHETTO, N.
700 1 $aSIANI, A. C.
773 $tFood Chemistry, London$gv.106, n 2, p. 767-771, 2008.
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