Blood matrix effects for male and female Wistar rats, in simultaneous HPLC-UV determination of riparin I and III from Aniba riparia (Nees) Mez. (Lauraceae).

Aniba riparia (Nees) Mez. (Lauraceae) is popularly known as "louro", and is found in Amazonia and in the Guianas, its distribution extends to the Andes. Alkamide alkaloids were isolated from its green fruit; they were denominated riparin I (methyl ether of N-benzoyl tyramine), riparin II (methyl ether of N-2-hydroxy-benzoyl tyramine) and riparin III (methyl ether of N-2,6-dihydroxy-benzoyl tyramine) in tribute to the plant. When administered orally and intraperitoneally to mice, riparin I and III are anxiolytic, yet without any sedative or muscle relaxing effects. The present study shows that variables such as extraction solvent, centrifugation force, and centrifugation time, are important in the simultaneous liquid-liquid extraction of riparin I and III from male and female Wistar rat blood in HPLC-UV studies. The study confirms matrix influence on simultaneous recovery and detection of riparin I and III. The effect of rat blood matrix for riparin I was -13.86%, while for riparin III it was -10.94%. The recovery for riparin I was 82.14%, while for riparin III it was 87.42%. The efficiency of the process was 73.25% for riparin I and 77.81% for riparin III, demonstrating an optimal method for simultaneous recovery of riparins I and III from the blood of rats. The matrix effect for rat blood showed values of 10.25% for riparin I and -83.01% for riparin III. Recovery for riparin I was 113.11%, whereas for riparin III it was 13.65%. The process efficiency of this method for female rat blood was 125.88% for riparin I and 2.58% for riparin III. Simultaneous recovery of riparin I and III from the blood of male and female rats using acetonitrile as the precipitating solvent, while centrifuged at 10,000 × g for 10 min demonstrated the importance of the parameters chosen for the extraction/recovery process of different analytes.

Dipteryx lacunifera seed oil: characterization and thermal stability / Óleo de sementes de fava de morcego: caracterização e estabilidade térmica

The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties of the oil are specific density, refractive index, acid, peroxide, iodine and saponification values of 0.91, 1.4651, 0.60 ( percent oleic acid), 2.81, 70.80 and about 179, respectively. Gas chromatographic analysis of the oil showed the presence of 20.6 percent saturated, 65.1 percent monounsaturated and 14.3 percent polyunsaturated fatty acids. The saturated fatty acids C6:0, C8:0, C12:0 and C17:0 were present in trace (<0.01 percent) amounts while the C16:0, C18:0, C20:0, C22:0 and C24:0 were at concentrations of 10.3, 5.4, 3.4, 0.9 and 0.6 percent of the total fatty acids. Unsaturated fatty acids C18:1, C18:2, C18:3 and C22:2 contents were 65.1, 14.1, 0.3 percent and trace (0.01 percent), respectively. Thermal analysis (TG/DTG) revealed that the thermal decomposition of the oil occurs in two steps corresponding to the unsaturated and saturated fatty acids. The oil, when heated to a temperature of 180º C for 400 min showed smaller loss in mass than commercial soy, sunflower and corn oils. The curve DSC indicated an endothermic event with enthalpy variation (DH) of -56.7 Cal.g-1 in the temperature interval of 340 ºC (Ti) the 463º C (Tf), with maximum in 411.1º C (Tm).

A Dipteryx lacunifera Ducke (fava de morcego) é uma leguminosa oleaginosa com elevado conteúdo em proteínas e óleo podendo ser usada na nutrição humana. A espécie é nativa dos estados do Piauí e Maranhão do nordeste do Brasil. Mensurações das propriedades físico-químicas do óleo densidade especifica, índice de refração, acidez, peróxidos, iodo e saponificação foram 0.91, 1.4651, 0.60 ( por cento ácido oléico), 2.81, 70.80 e 179, respectivamente. A análise do óleo por cromatografia gasosa mostrou a presença de 20.6 por cento de ácidos graxos saturados, 65.1 por cento de monoinsaturados e 14.3 por cento poliinsaturados. Os ácidos graxos C6:0, C8:0, C12:0 e C17:0 estão presentes em quantidades de traços (<0.01 por cento) enquanto os C16:0, C18:0, C20:0, C22:0 e C24:0 estão em concentrações de 10.3, 5.4, 3.4, 0.9 e 0.6 por cento, respectivamente, dos ácidos graxos totais. O conteúdo dos ácidos graxos insaturados C18:1, C18:2, C18:3 e C22:2 foram 65.1, 14.1, 0.3 por cento e traço (0.01 por cento), respectivamente. A análise térmica (TG/DTG) revelou que a decomposição térmica do óleo ocorre em dois estágios correspondentes aos ácidos graxos insaturados e saturados. O óleo quando aquecido na temperatura de 180º C por 400 min mostrou menor perda massa que o óleo comercial de soja, girassol e milho. A curva DSC indicou um evento endotérmico com variação de entalpia (DH) de -56.7 Cal.g-¹ no intervalo de temperatura 340º C (Ti) a 463º C (Tf), com máximo em 411.1º C (Tm).