Open AccessImpact of different extraction methods on the quality of Dipteryx alata extracts
Author(s) -
Frederico Severino Martins,
Leonardo L. Borges,
José Realino de Paula,
Edemilson Cardoso da Conceição
Publication year - 2013
Publication title -
revista brasileira de farmacognosia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.432
H-Index - 46
eISSN - 1981-528X
pISSN - 0102-695X
DOI - 10.1590/s0102-695x2013005000033
Subject(s) - extraction (chemistry) , tannin , chemistry , food science , fabaceae , botany , decoction , chromatography , biology
This study aimed to impact of different extraction methods on the quality of Dipteryx alata Vogel, Fabaceae, extracts from fruits. The major compounds found were the lipids 38.9% (w/w) and proteins 26.20% (w/w). The residual moisture was 7.20% (w/w), total fi ber 14.50% (w/w), minerals 4.10% (w/w) and carbohydrate 9.10% (w/w). The species studied has great potential in producing oil, but the content and type of fatty acids obtained is dependent on the method of extraction. The Blingh & Dyer method was more selective for unsaturated fatty acids and Shoxlet method was more selective for saturated fatty acids. The tannin extraction by ultrasound (33.70% w/w) was 13.90% more effi cient than extraction by decoction (29% w/w)