Estudo do comportamento térmico, físico-químico e analítico do fruto de Hymenaea courbaril L. (Jatobá)
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Data
2013-06-12
Autores
Segismundo, Natalia Raiz [UNIFESP]
Orientadores
Mercuri, Lucildes Pita [UNIFESP]
Tipo
Dissertação de mestrado
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Resumo
Hymenaea courbaril L. ou jatobá é uma árvore que produz frutos em forma de vagem apresentando casca, polpa, fibra e sementes. Os estudos de produtos naturais são importantes para conhecer a sua composição química e determinar as propriedades terapêuticas. Esse trabalho tem como objetivo principal estudar o comportamento térmico com base na caracterização química e físico-química do fruto de jatobá nas safras de 2010 e 2012. Para isso foram utilizada as seguintes técnicas analíticas, físico-química e física: análise elementar (AE), termogravimetria/termogravimetria derivada (TG/DTG), calorimetria exploratória diferencial (DSC), espectroscopia de absorção na região do infravermelho com transformada de Fourier (FTIR) e difratometria de raios X (DRX). Os resultados de AE indicaram que as amostras CASNL10 e CASNL12 apresentaram maiores teores de carbono, mostrando que há resíduos de polpa e fibra nas amostras CASL10 e CASL12, retirados pela lavagem. Os espectros de FTIR evidenciaram a presença de vários compostos, como: carboidratos, lipídeos, óleos vegetais, celulose, carbonatos e outros para ambas as safras. As curvas TG/DTG das amostras de 2010 indicaram que a decomposição térmica, com exceção da polpa, ocorre em três eventos, e a amostra POL10 em cinco eventos consecutivos. Para a safra de 2012, as amostras CASNL12, CASL12 e SEM12, apresentaram decomposição térmica em três eventos consecutivos, enquanto as amostras POL12 e FIB12 tiveram quatro eventos. O estudo dos intermediários de decomposição térmica é necessário para a compreensão da composição química desse material. Os resultados de AE e FTIR dos intermediários corroboram com os dados obtidos das curvas TG/DTG. Os difratogramas desses intermediários obtidos a 900 °C apresentam cristalinidade, devido à presença de compostos inorgânicos, como verificado pelo FTIR. Com base nos resultados de TG/DTG, DSC e FTIR, pode-se avaliar que o comportamento térmico do fruto mudou entre as safras devido às diferenças nas condições climáticas dos anos precedentes às safras escolhidas. Outra observação importante foi quanto aos resultados de DRX, para a safra de 2010, e TG/DTG e DSC, para a safra de 2012, que caracteriza o processo de lavagem como uma etapa que interfere na composição química da casca de jatobá.
Hymenaea courbaril L. or jatoba is a tree that provides a fruit-shaped pod that shows skin, pulp, fiber and seeds. Studies of natural products are important to know its composition and determine the therapeutic properties. The knowledge of chemical composition of foods is fundamental. This research work aims to study the thermal behavior based on the chemical and physical-chemical jatoba’s fruit for crop years from 2010 and 2012. For this we used the following analytical, physical-chemical and physics technics: elemental analysis (EA), thermogravimetry / derivative thermogravimetry (TG / DTG), differential scanning calorimetry (DSC), absorption spectroscopy in the region of infrared of Fourier transform (FTIR) and X-ray diffraction (XRD). The results of EA indicated that the samples CASNL10 and CASNL12 showed higher levels of carbon, showing that there residues of pulp and fiber which the samples CASL10 and CASL12 were removed by washing. The FTIR spectra evidenced the presence of several compounds, such as: carbohydrates, lipids, vegetable oils, cellulose, carbonates, sulfates and silica for both crops. The results of TG/DTG of the samples of 2010 indicated that the thermal decomposition, with the exception of the pulp, occurs in three events, and the sample POL10 in five consecutive events. For the crop of 2012, CASNL12, CASL12 and SEM12 samples presented the thermal decomposition in three consecutive events, while the POL12 and FIB12 had four events. The study of intermediates thermal decomposition is necessary for understanding the chemical composition of the material. The results of FTIR and AE intermediaries confirm TG / DTG data. The diffractograms of the intermediates obtained at 900 °C present crystalinity, due of the presence of inorganic compounds, as verified by FTIR. Based on the results of TG/DTG, DSC and FTIR, they can evaluate the thermal behavior of the fruit changed between the crops, due to differences in the climatic conditions from previous years to crops chosen. Another important observation were as to the XRD results, for the crop the 2010, and TG/DTG and DSC, for the crop the 2012, which characterizes the washing process as a step that interfere in chemical composition of the bark of jatoba.
Hymenaea courbaril L. or jatoba is a tree that provides a fruit-shaped pod that shows skin, pulp, fiber and seeds. Studies of natural products are important to know its composition and determine the therapeutic properties. The knowledge of chemical composition of foods is fundamental. This research work aims to study the thermal behavior based on the chemical and physical-chemical jatoba’s fruit for crop years from 2010 and 2012. For this we used the following analytical, physical-chemical and physics technics: elemental analysis (EA), thermogravimetry / derivative thermogravimetry (TG / DTG), differential scanning calorimetry (DSC), absorption spectroscopy in the region of infrared of Fourier transform (FTIR) and X-ray diffraction (XRD). The results of EA indicated that the samples CASNL10 and CASNL12 showed higher levels of carbon, showing that there residues of pulp and fiber which the samples CASL10 and CASL12 were removed by washing. The FTIR spectra evidenced the presence of several compounds, such as: carbohydrates, lipids, vegetable oils, cellulose, carbonates, sulfates and silica for both crops. The results of TG/DTG of the samples of 2010 indicated that the thermal decomposition, with the exception of the pulp, occurs in three events, and the sample POL10 in five consecutive events. For the crop of 2012, CASNL12, CASL12 and SEM12 samples presented the thermal decomposition in three consecutive events, while the POL12 and FIB12 had four events. The study of intermediates thermal decomposition is necessary for understanding the chemical composition of the material. The results of FTIR and AE intermediaries confirm TG / DTG data. The diffractograms of the intermediates obtained at 900 °C present crystalinity, due of the presence of inorganic compounds, as verified by FTIR. Based on the results of TG/DTG, DSC and FTIR, they can evaluate the thermal behavior of the fruit changed between the crops, due to differences in the climatic conditions from previous years to crops chosen. Another important observation were as to the XRD results, for the crop the 2010, and TG/DTG and DSC, for the crop the 2012, which characterizes the washing process as a step that interfere in chemical composition of the bark of jatoba.
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Citação
SEGISMUNDO, Natalia Raiz. Estudo do comportamento térmico, físico-químico e analítico do fruto de Hymenaea courbaril L. (Jatobá). 2013. 129 f. Dissertação (Mestrado) - Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo (UNIFESP), Diadema, 2013.