Mamona: determinação quantitativa do teor de óleo Quantitive determination of castor oil

Foi desenvolvida uma metodologia para quantificar o teor de óleo em sementes de mamona, a partir da determinação do índice de refração de soluções etanólicas de diferentes concentrações a diferentes temperaturas. Os resultados mostraram um comportamento linear entre índice de refração e concentração de óleo para cada temperatura, com um excelente coeficiente de correlação, permitindo, assim, a quantificação do teor de óleo de mamona por metodologia bastante rápida e precisa.<br>A methodology was developed to quantify the castor oil seed content, through the determination of refractive index of ethanolic solutions with different oil concentrations and temperatures. The results showed a nearly linear relationship between the refractive index and oil concentration for each temperature. This correlation permits to quantify castor oil content of ethanolic solutions by calculation from the quickly and accurate measurement of refractive index

Oil Content Of Green Beans From Some Coffee Species (1) [teor De óleo Em Sementes De Espécies De Café]

The oil content was determined in seeds of several continental African species of the coffee germplasm bank of Instituto Agronômico de Campinas, State of São Paulo, Brazil. Oil was extracted from seeds with hexane in Soxhlet apparatus. Due to the economic importance, C. arabica and C. canephora have been the best studied species concerning oil content and composition, and the results obtained are in agreement with the reported in the literature. On the other hand, only one report in the literature describes the results of oil analyses in other few species of the African continent, although it does not allow comparison with our results. The oil content of most of the species varied from 9 to 15%, therefore, similar to the range observed for C. arabica and C. canephora. The exception was C. salvatrix, with 29% of oil in the seeds.5714548Arnaud, M.J., The metabolism of coffee constituents (1988) Coffee: Physiology, pp. 33-55. , CLARKE, R.J. & MACRAE, R., eds. London, Elsevier Applied Science, cap.2Chassevent, F., Dalger, G., Gerwig, S., Vincent, J.C., (1973) Contribution a l'Étude des Mascarocoffea, pp. 147-154. , Colloque International sur le café (ASIC), 6., Bogotá, ResumésClarke, R.J., Green coffee processing (1985) Coffee: Botany, Biochemistry and Production of Beans and Beverage, pp. 230-250. , CLIFFORD, M.N. & WILSON, K.C., eds. Westport, Connecticut, Avi Publishing, cap. 10Clifford, M.N., Chemical and physical aspects of green coffee and coffee products (1985) Coffee: Botany, Biochemistry and Production of Beans and Beverage, pp. 305-374. , CLIFFORD, M.N. & WILLSON, K.C., eds. Westport, Connecticut, Avi Publishing, cap. 13Clifford, M.N., Gibson, C.L., Rakotomalala, J.-J., Cros, E., Charrier, A., Caffeine from green beans of Mascarocoffea (1991) Phytochemistry, 30 (12), pp. 4039-4040. , OxfordFolstar, P., Lipids (1985) Coffee: Chemistry, pp. 203-222. , CLARKE, R.J. & MACRAE, R., eds. London, Elsevier Applied Science, cap.6Kroplien, U., (1963) Green and Roasted Coffee Tastes, , Hamburg, Gordian, 260pOrsl, F., Dicházi, B., Investigation of coffee lipids (1989) Biological Role of Plant Lipids, pp. 483-488. , BIACS, P.A.GRUIZ, K. & KREMMER, T., eds. New York, Plenum PublishingPinto, M.R.G., Carvalho, A., Observações preliminares sobre a porcentagem de óleo nas sementes de variedades e progênies selecionadas de café (1961) Bragantia, 20 (20), pp. 579-589. , CampinasSaldaña, M.A., (1997) Extração de Cafeína, Trigonelina e Ácido Clorogênico de Café com CO2 Supercrítico, , Campinas, 215p. Dissertação (Mestrado em Engenharia Química) - Universidade Estadual de Campinas, 1997Tango, J.S., Carvalho, A., Teor de óleo e de cafeína em variedades de café (1963) Bragantia, 22 (65), pp. 793-798. , CampinasWilbaux, R., (1956) Les Caféiers au Congo Belge: Technologie du Café Arabica et Robusta, , Bruxelles, Direction de l'Agriculture des Forets et de l'Élevage, 213

Characterisation And Properties Of The Inclusion Complex Of 24-epibrassinolide With β-cyclodextrin

This paper reports the first study of an inclusion complex of a brassinosteroid with β-cyclodextrin. The formation of inclusion complexes between 24-epibrassinolide and β-cyclodextrin was confirmed by their physicochemical properties and the compounds were analysed by differential scanning calorimetry, powder X-ray diffraction, nuclear magnetic resonance spectrometry and scanning electron microscopy. Theoretical calculations using the MM+ HyperChem force field showed a preference for inclusion of the side chain of the epibrassinolide molecule into the β-cyclodextrin cavity to form a 1:1 inclusion complex, although complexes involving inclusion of the steroidal nucleus also possess a favourable interaction energy. Rice lamina inclination assay, employing IAC-103 and IAC-104 cultivars, showed an improved activity for the epibrassinolide-cyclodextrin complex compared to the epibrassinolide itself. 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