Extração e caracterização dos ácidos graxos presentes nas sementes residuais de pitanga em Pato Branco

Abstract

The fatty acids are important in human food, mainly because of the groups ômegas. In this study we analyzed the fatty acids present in the seeds of pitanga collected on the ground, in order to compare the results of the analysis of chromatogram(s) with other similar experiments, but related to collection of Suriname cherries still on the Surinam cherry, using as residual biomass, in other words, recycling waste and demonstrating the benefits of these. The samples were selected, dried, peeled, crushed, extracted with hexane, under reflux (at a ratio of 1:3 m/v), route-evaporated, esterified in basic catalysis (Method 5509, described by ISO, 1978; MILINSK, 2007) and analyzed in gas chromatography coupled to mass spectrometry (GC-MS). With fatty acids majoritarian, we detected the acids oleic and linoleic acid as fatty acids majoritarian, these are very healthy for the nervous system.