Chemical characterization of Amazonian non-polar vegetal extracts (buriti, tucumã, Brazil nut, cupuaçu, and cocoa) by infrared spectroscopy (FTIR) and gas chromatography (GC-FID)

Chemical characterization of Amazonian non-polar vegetal extracts (buriti, tucumã, Brazil nut, cupuaçu, and cocoa) by infrared spectroscopy (FTIR) and gas chromatography (GC-FID)

Amazonian biodiversity products have economic importance mainly in food, pharmaceutical, and cosmetic industries, despite their possibilities of applications has not been extensively developed. This study aimed to perform the chemical characterization of Amazonian non-polar vegetal extracts (buriti...

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Bibliographic Details
Main Authors: Barbara LEONARDI, Luciana Juncioni de ARAUZ, Julia BARUQUE-RAMOS
Format: Article
Language:English
Published: Federal Council of Pharmacy 2019-10-01
Series:Infarma: Pharmaceutical Sciences
Subjects:
Amazonia
vegetal native products
oil
butter
chemical composition
Online Access:http://www.revistas.cff.org.br/?journal=infarma&page=article&op=view&path%5B%5D=2571&path%5B%5D=pdf

Internet

http://www.revistas.cff.org.br/?journal=infarma&page=article&op=view&path%5B%5D=2571&path%5B%5D=pdf

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