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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleGlobal yields, chemical compositions and antioxidant activities of clove basil (Ocimum gratissimum L.) extracts obtained by supercritical fluid extractionpt_BR
dc.contributor.authorLeal, PFpt_BR
dc.contributor.authorChaves, FCMpt_BR
dc.contributor.authorMing, LCpt_BR
dc.contributor.authorPetenate, AJpt_BR
dc.contributor.authorMeireles, MAApt_BR
unicamp.author.emailmeireles@fea.unicamp.brpt_BR
unicamp.authorUniv Estadual Campinas, Coll Food Engn, FEA, DEA,Lab Tecnol Supercrit Extracao Fracionamento &, BR-13083862 Sao Paulo, Brazil Sao Paulo State Univ, Agron Sci Coll, Plant Prod Dept, Sao Paulo, Brazil Univ Estadual Campinas, IMECC, Dept Stat, Sao Paulo, Brazilpt_BR
dc.subject.wosEssential Oilpt_BR
dc.description.abstractClove basil (Ocimum gratissimum) extracts were obtained with supercritical CO2. Clove basil was cultivated using 0, 4, 8 and 12 kg/m(2) of organic fertilizer and was harvested in four seasons: winter, spring, summer and autumn, in the Southern Hemisphere. The extracts' global yields were determined at 40C and 150 bar for samples from all cultivation conditions and harvesting seasons. For selected samples, the extracts' global yields at 40C were determined for pressures of 100, 150, 200, 250 and 300 bar. The extracts were analyzed by gas chromatography-flame ionization detector. Antioxidant activity (AA) was assessed using the coupled reaction of beta-caroteneand linolenic acid. The extracts' global yields varied from 0.91 to 1.79% (dry basis), and the AAs varied from 62 to 84% compared with the control beta-carotene. Eugenol and beta-selinene were the major compounds. The relative proportion of eugenol varied from 35 to 60%, while the content of beta-selinene remained approximately constant (11.5-14.1%, area). The other substances quantified in the extracts were 1,8 cineole, trans-caryophyllene and alpha-selinene.pt
dc.relation.ispartofJournal Of Food Process Engineeringpt_BR
dc.relation.ispartofabbreviationJ. Food Process Eng.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherBlackwell Publishingpt_BR
dc.date.issued2006pt_BR
dc.date.monthofcirculationOCTpt_BR
dc.identifier.citationJournal Of Food Process Engineering. Blackwell Publishing, v. 29, n. 5, n. 547, n. 559, 2006.pt_BR
dc.language.isoenpt_BR
dc.description.volume29pt_BR
dc.description.issuenumber5pt_BR
dc.description.firstpage547pt_BR
dc.description.lastpage559pt_BR
dc.rightsfechadopt_BR
dc.sourceWeb of Sciencept_BR
unicamp.cruespUNESPpt_BR
dc.identifier.issn0145-8876pt_BR
dc.identifier.wosidWOS:000240661700008pt_BR
dc.identifier.doi10.1111/j.1745-4530.2006.00082.xpt_BR
dc.date.available2014-11-19T12:19:48Z
dc.date.available2015-11-26T17:05:51Z-
dc.date.accessioned2014-11-19T12:19:48Z
dc.date.accessioned2015-11-26T17:05:51Z-
dc.description.provenanceMade available in DSpace on 2014-11-19T12:19:48Z (GMT). No. of bitstreams: 1 WOS000240661700008.pdf: 105438 bytes, checksum: ec66d33195c5b11ea5d3e9d3120190cc (MD5) Previous issue date: 2006en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:05:51Z (GMT). No. of bitstreams: 2 WOS000240661700008.pdf: 105438 bytes, checksum: ec66d33195c5b11ea5d3e9d3120190cc (MD5) WOS000240661700008.pdf.txt: 25860 bytes, checksum: e8e4a26c1bd071fd63f8740dcb5da6b1 (MD5) Previous issue date: 2006en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/68097pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/68097
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/68097-
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