Navegando por Autor "CORDEIRO, Renato Macedo"

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Acesso aberto (Open Access)
Obtenção de extratos com potencial bioativo a partir da polpa do piquiá (caryocar villosum (aubl.) pers.) utilizando dióxido de carbono no estado supercrítico
(Universidade Federal do Pará, 2024-09-30) CORDEIRO, Renato Macedo; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
In a context of increasing demand for substances with health-beneficial properties, extracts from certain plant species found in the Amazon are a promising source of bioactive compounds. Caryocar villosum (Aubl.) Pers., a native fruit of the Amazon region commonly known as piquiá, is regarded as a source of bioactive compounds. This study investigated the supercritical extraction process of piquiá pulp to evaluate the process parameters, overall yield, extraction kinetics, fatty acid profile, α-tocopherol content, functional quality, and physicochemical characterization. The influence of extraction temperature, pressure, and solvent density on the extraction yield was considered. The quality of the obtained extracts was assessed in terms of fatty acid profile, functional quality indices, physicochemical characterization, and α-tocopherol content. A kinetic study of the piquiá extraction with supercritical fluid was conducted using experimental data and mathematical models. The extraction yield was found to increase with pressure at each isotherm, with the highest yield reaching 62.74% and the lowest at 44.01%. The kinetic mathematical models of Martinez and Barton demonstrated good performance in correlating the extraction process of piquiá pulp. The primary fatty acids observed in the extracts obtained under all operational conditions were oleic and palmitic acids. The extract obtained at the operational condition of 60 °C and 250 bar exhibited the highest α-tocopherol content compared to the other experimental conditions in this study. The results indicated that the extracts from piquiá pulp obtained through supercritical CO₂ extraction present significant potential for the industry due to their functional quality.
Acesso aberto (Open Access)
Obtenção de gordura das sementes de Ucuúba (Virola surinamensis) por meio de extração com CO2 em estado supercrítico: rendimento global, dados cinéticos, ácidos graxos totais e atividade antimicrobiana
(Universidade Federal do Pará, 2015-09-28) CORDEIRO, Renato Macedo; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748
The Virola surinamensis, popularly known as ucuúba, is a typical tree found in floodplain habitats and along rivers in the Amazon region. The fat extracted from the seeds has a high melting point and is a product appreciated by the cosmetic industry. The objective of this work was to study the extraction of ucuúba seed fat using supercritical fluid and compare, in terms of process yield and composition of the extracts, with those obtained from the organic solvent extraction technique (via soxhlet). The extraction technique Supercritical Fluid Extraction (SFE) was used because it is regarded as a clean technology, economically attractive, and environmentally safe, avoiding the consumption of large amounts of organic solvents, which are often expensive and potentially harmful. The supercritical extracts of ucuúba seeds were obtained at temperatures of 40, 60 and 80 °C, combined with a pressure of 350 bar, the solvent density varied between 789.2 and 935.6 kg / m3, and a flow of 2.7 L / min. The highest yield obtained using supercritical CO2 was 64.39% for the extraction condition of 350 bar and 80 °C. The yield for the extraction via soxhlet was 61.38%. The mass transfer models of Goto et al. (1993), Esquivel et al. (1999), Tan and Lio (1989), Barton (1991) and Martinez et al. (2003) were employed to describe the extraction kinetics using supercritical fluid. The models that best described the extraction kinetics, with low average deviations, were the models of Martinez et al. (2003) and Goto et al. (1991). The fatty acid profile analysis showed that the ucuúba fat is composed predominantly of saturated fatty acids, mainly of myristic and lauric acids. The antimicrobial activity of the fats obtained was tested on the following organisms: Candida albicans, Staphylococcus aureus and Escherichia coli. Only the bacterium Staphylococcus aureus showed zone of inhibition, ranging from 10 to 11 mm.