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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
14/02/2008 |
Data da última atualização: |
24/04/2008 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SOUZA, M. L. M.; FREITAS-SILVA, O.; BRABET, C.; DASPASQUALE, V.; MACHINSKI JUNIOR, M.; CASTRO, L.; VARGAS, E. A.; NAGLER, M.; COSTA, S. S. |
Afiliação: |
M. L. M. Souza; O. Freitas-Silva, Embrapa Agroindústria de Alimentos; C. Brabet; V. Dalpasquele ; M. Machinski Junior; L. Castro; E. A. Vargas. |
Título: |
Minimizing risks by mycotoxins in maize and poultry feed using the HACCP plan. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
In: INTERNATIONAL IUPAC SYMPOSIUM ON MYCOTOXINS AND PHYCOTOXINS, 12., 2007, Istanbul, Turkey. Abstracts... Istanbul: Tübitak, 2007. 1pen drive. |
Idioma: |
Inglês |
Palavras-Chave: |
Alfatoxina. |
Thesagro: |
Alimentação; APPCC; Micotoxina; Milho. |
Thesaurus Nal: |
Aves. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00823naa a2200277 a 4500 001 1413342 005 2008-04-24 008 2007 bl --- 0-- u #d 100 1 $aSOUZA, M. L. M. 245 $aMinimizing risks by mycotoxins in maize and poultry feed using the HACCP plan. 260 $c2007 650 $aAves 650 $aAlimentação 650 $aAPPCC 650 $aMicotoxina 650 $aMilho 653 $aAlfatoxina 700 1 $aFREITAS-SILVA, O. 700 1 $aBRABET, C. 700 1 $aDASPASQUALE, V. 700 1 $aMACHINSKI JUNIOR, M. 700 1 $aCASTRO, L. 700 1 $aVARGAS, E. A. 700 1 $aNAGLER, M. 700 1 $aCOSTA, S. S. 773 $tIn: INTERNATIONAL IUPAC SYMPOSIUM ON MYCOTOXINS AND PHYCOTOXINS, 12., 2007, Istanbul, Turkey. Abstracts... Istanbul: Tübitak, 2007. 1pen drive.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
Data corrente: |
18/02/2019 |
Data da última atualização: |
18/02/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
NIZIO, D. A. de C.; BLANK, A. F.; SAMPAIO, T. S.; BRITO, F. de A.; ANDRADE, T. M.; ARRIGONI BLANK, M. de F.; MARIA, A. N. |
Afiliação: |
DANIELA APARECIDA DE CASTRO NIZIO; ARIE FITZGERALD BLANK; TAIS SANTOS SAMPAIO; FABIANY DE ANDRADE BRITO; THIAGO MATOS ANDRADE; MARIA DE FÁTIMA ARRIGONI BLANK; ALEXANDRE NIZIO MARIA, CPATC. |
Título: |
Distillation methods affect the chemical composition of Varronia curassavica Jacq, essential oil? |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Bioscience Journal, Uberlândia, v. 34, n. 3, p. 629-639, May./Jun. 2018. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to evaluate the chemical composition of essential oil from Varronia curassavica Jacq. obtained by microwave (MI) and hydrodistillation (HD) extraction methods. The MI method tested three powers (500, 600, and 700W), three distillation times (20, 30, and 40 min.), and three water volumes (0, 25, and 50 mL per sample). The HD method tested three distillation times (100, 120, and 140 min.) and three water volumes (1.0, 1.5, and 2.0 L per 3-liter flask). The essential oils were analyzed by GC/MS-FID. The optimal condition for the essential oil extraction by the MI method was 700W for 40 min. (3.28%), regardless of the volume of water. In its turn, the best condition for essential oil extraction by the HD method was 120 min. with 1.0 L of water per flask (3.34%). The most abundant compounds for MI (700 W for 40 min. without water) were shyobunol (26.53%) and bicyclogermacrene (4.96%); and the most abundant compounds for HD (120 min. with 1.0 L of water/flask) were shyobunol (24.00%) and germacrene D-4-ol (10.23%). Methyl farnesoate (2E, 6E) and farnesyl acetate (2Z, 6E) were not detected in the essential oil extracted by HD; however, they were identified by the MI method. By increasing the distillation time and/or volume of water in HD, a reduction was observed for the content of the chemical compounds -elemene (from 1.23 to 0.97%), Ecaryophyllene (from 5.49 to 4.35%), -humulene (from 1.80 to 1.43%), alloaromadendrene (from 1.78 to 1.44%), bicyclogermacrene (from 5.63 to 4.55%), and germacrene D-4-ol (from 11.40 to 9.86%). Power, extraction time, and their interactions influenced the content of essential oil obtained by microwave extraction (MI). Within each power, the highest essential oil content was extracted at the longest distillation time (40 min.), except for 600W, where no significant difference was detected between 30 and 40 min. The optimal essential oil contents for both extraction methods were statically similar by the t-test for dependent samples. However, the MI method presents advantages, such as shorter distillation time and less energy and water consumption. MenosThe objective of this work was to evaluate the chemical composition of essential oil from Varronia curassavica Jacq. obtained by microwave (MI) and hydrodistillation (HD) extraction methods. The MI method tested three powers (500, 600, and 700W), three distillation times (20, 30, and 40 min.), and three water volumes (0, 25, and 50 mL per sample). The HD method tested three distillation times (100, 120, and 140 min.) and three water volumes (1.0, 1.5, and 2.0 L per 3-liter flask). The essential oils were analyzed by GC/MS-FID. The optimal condition for the essential oil extraction by the MI method was 700W for 40 min. (3.28%), regardless of the volume of water. In its turn, the best condition for essential oil extraction by the HD method was 120 min. with 1.0 L of water per flask (3.34%). The most abundant compounds for MI (700 W for 40 min. without water) were shyobunol (26.53%) and bicyclogermacrene (4.96%); and the most abundant compounds for HD (120 min. with 1.0 L of water/flask) were shyobunol (24.00%) and germacrene D-4-ol (10.23%). Methyl farnesoate (2E, 6E) and farnesyl acetate (2Z, 6E) were not detected in the essential oil extracted by HD; however, they were identified by the MI method. By increasing the distillation time and/or volume of water in HD, a reduction was observed for the content of the chemical compounds -elemene (from 1.23 to 0.97%), Ecaryophyllene (from 5.49 to 4.35%), -humulene (from 1.80 to 1.43%), alloaromadendrene (from 1.78 to 1.44%), bicycloge... Mostrar Tudo |
Palavras-Chave: |
Varonia curassavica Jacq. |
Thesagro: |
Óleo Essencial. |
Thesaurus NAL: |
Essential oils. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/192919/1/Artigo-Distillation-methods.pdf
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Marc: |
LEADER 02856naa a2200229 a 4500 001 2106140 005 2019-02-18 008 2018 bl uuuu u00u1 u #d 100 1 $aNIZIO, D. A. de C. 245 $aDistillation methods affect the chemical composition of Varronia curassavica Jacq, essential oil?$h[electronic resource] 260 $c2018 520 $aThe objective of this work was to evaluate the chemical composition of essential oil from Varronia curassavica Jacq. obtained by microwave (MI) and hydrodistillation (HD) extraction methods. The MI method tested three powers (500, 600, and 700W), three distillation times (20, 30, and 40 min.), and three water volumes (0, 25, and 50 mL per sample). The HD method tested three distillation times (100, 120, and 140 min.) and three water volumes (1.0, 1.5, and 2.0 L per 3-liter flask). The essential oils were analyzed by GC/MS-FID. The optimal condition for the essential oil extraction by the MI method was 700W for 40 min. (3.28%), regardless of the volume of water. In its turn, the best condition for essential oil extraction by the HD method was 120 min. with 1.0 L of water per flask (3.34%). The most abundant compounds for MI (700 W for 40 min. without water) were shyobunol (26.53%) and bicyclogermacrene (4.96%); and the most abundant compounds for HD (120 min. with 1.0 L of water/flask) were shyobunol (24.00%) and germacrene D-4-ol (10.23%). Methyl farnesoate (2E, 6E) and farnesyl acetate (2Z, 6E) were not detected in the essential oil extracted by HD; however, they were identified by the MI method. By increasing the distillation time and/or volume of water in HD, a reduction was observed for the content of the chemical compounds -elemene (from 1.23 to 0.97%), Ecaryophyllene (from 5.49 to 4.35%), -humulene (from 1.80 to 1.43%), alloaromadendrene (from 1.78 to 1.44%), bicyclogermacrene (from 5.63 to 4.55%), and germacrene D-4-ol (from 11.40 to 9.86%). Power, extraction time, and their interactions influenced the content of essential oil obtained by microwave extraction (MI). Within each power, the highest essential oil content was extracted at the longest distillation time (40 min.), except for 600W, where no significant difference was detected between 30 and 40 min. The optimal essential oil contents for both extraction methods were statically similar by the t-test for dependent samples. However, the MI method presents advantages, such as shorter distillation time and less energy and water consumption. 650 $aEssential oils 650 $aÓleo Essencial 653 $aVaronia curassavica Jacq 700 1 $aBLANK, A. F. 700 1 $aSAMPAIO, T. S. 700 1 $aBRITO, F. de A. 700 1 $aANDRADE, T. M. 700 1 $aARRIGONI BLANK, M. de F. 700 1 $aMARIA, A. N. 773 $tBioscience Journal, Uberlândia$gv. 34, n. 3, p. 629-639, May./Jun. 2018.
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