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Previous issue date: 2014-12-17 === Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES === A Terminalia catappa Linn pertencente ? fam?lia Combretaceae, popularmente
conhecida como castanhola, possui frutos constitu?dos por uma polpa carnosa, semente
arredondada e uma casca muito dura. A pigmenta??o natural existentes no fruto da castanhola
indica a presen?a de antocianinas, componentes de natureza fen?lica pertencentes ao grupo
dos flavon?ides, que apresentam atividade antioxidante. A presente pesquisa foi realizada
com a castanhola e teve como principal objetivo o estudo de fatores que influenciam a
extra??o de corantes a partir de sua polpa. Os extratos foram obtidos utilizando-se um reator
enjaquetado por extra??o s?lido l?quido. Os fatores avaliados foram a temperatura, o tempo, a
propor??o do solvente e o pH de extra??o. Adotando-se um planejamento fatorial de 24
, com 4
repeti??es no ponto central, os efeitos destes fatores sobre o processo de extra??o foram
analisados utilizando-se o software Statistica 7.0. A atividade antioxidante (AA), o teor de
compostos fen?licos totais (CFT) e o teor de antocianinas monom?ricas totais (AMT) foram
avaliadas como vari?veis resposta do planejamento. Na an?lise estat?stica dos resultados, os
efeitos que mais influenciaram a extra??o foram diferentes para cada uma das respostas (CFT,
AMT e AA). No entanto o pH se mostrou significativo para a extra??o de todos os compostos.
O comportamento cin?tico da extra??o do corante tamb?m foi estudado para os compostos
fen?licos totais, antocianinas monom?ricas e atividade antioxidante, em que o equil?brio foi
atingido ap?s os 90 minutos de extra??o. No estudo da estabilidade das antocianinas a
temperatura foi o fator que mais influenciou na estabilidade, contudo a concentra??o e o pH
tamb?m tiveram influ?ncia === The Terminalia catappa Linn belonging to Combretaceae family, popularly known
as castanets, has fruits consists of a fleshy pulp, rounded seed and a very hard shell. The
natural pigmentation existing in the fruit of castanet indicates the presence of anthocyanins,
phenolic nature components belonging to the group of flavonoids, which have antioxidant
activity. This research was conducted with the castanets and aimed to the study of factors
influencing the extraction of dyes from its pulp. The extracts were obtained using a reactor
enjaquetado by solid-liquid extraction. The factors were evaluated as temperature, time,
solvent ratio and pH extraction. Adopting a factorial design of 24
, with 4 repetitions at the
central point, the effects of these factors on the extraction process were analyzed using
Statistica 7.0 software. The antioxidant activity (AA), the content of phenolic compounds
(CFT) and the total monomeric anthocyanin content (AMT) were evaluated as response
variables planning. Statistical analysis of the results, the effects that influenced the extraction
were different for each response (CFT, AMT and AA). However, the pH was significant for
the extraction of all compounds. The kinetic behavior of the dye extraction was also studied
for phenolic compounds, monomeric anthocyanins and antioxidant activity, in which the
equilibrium was reached after 90 minutes of extraction. To study the stability of anthocyanins
temperature was the factor that most influenced the stability, however the concentration and
pH also played a part.
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