Estudo do teor de ácido oxálico em hortaliças e frutos, seu potencial de cristalização in vitro e caracterização morfológica de cristais de oxalato de cálcio
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Data
2018-07-03
Autores
Sartarelli, Natália Cecília
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Universidade Estadual Paulista (Unesp)
Resumo
Objetivos: Analisar quali e quantitativamente algumas hortaliças e frutos, quanto ao teor de ácido oxálico e avaliar o comportamento químico do ácido oxálico frente a agentes indutores e inibidores de cristalização in vitro. Métodos: A análise qualitativa morfológica de cristais de oxalato de cálcio foi feita sob microscopia ótica de luz polarizada e, quantitativamente foram determinados por método espectrofotométrico, os teores de ácido oxálico após extração com água e ácido clorídrico. Foram realizados também ensaios de indução de cristalização com cloreto de cálcio e inibição com sulfato de magnésio e citrato de sódio, respectivamente. Resultados: Foram identificados cristais de oxalato de cálcio do tipo drusas na alface; ráfides no cará e kiwi e, na rúcula e laranja não foi possível identificar o tipo morfológico do cristal presente. No estudo quantitativo observou-se diferença significativa entre as médias obtidas nas extrações aquosa e ácida somente para o cará, sendo superior na extração ácida. Observou-se ainda significância somente para a couve no ensaio quantitativo de cristalização; o acréscimo de sulfato de magnésio como agente inibidor da cristalização não foi significativo para todas as amostras avaliadas no estudo, no entanto, com o acréscimo de citrato de sódio houve aumento do conteúdo de ácido oxálico para o cará, inhame, laranja e kiwi. No estudo qualitativo dos ensaios de cristalização com cloreto de cálcio em microscopia ótica de luz polarizada observou-se presença de arranjos cristalinos; no ensaio com sulfato de magnésio observou-se presença de cristais poliédricos no kiwi, couve e laranja e, com o acréscimo de citrato de sódio observou-se presença de cristais menores somente em alface, cará, couve e inhame. Conclusão: Neste contexto, os teores de oxalato nas hortaliças e frutos estudados apresentam variações próprias conforme a matriz constitucional e, podem ser modificados com o acréscimo de cálcio e citrato.
Objectives: Analyze qualitatively and quantitatively some vegetables and fruits, regarding in the content of oxalic acid and evaluate the chemical behavior of the oxalic acid against inducers and inhibitors agents of the in vitro crystallization. Methods: The qualitative morphological analysis of calcium oxalate crystals was done under optical microscopy of polarized light and, quantitatively, the values of oxalic acid after extraction with water and hydrochloric acid were determined by spectrophotometric method. Tests inducting the crystallization with calcium chloride and inhibitioning with magnesium sulphate and sodium citrate, respectively, were also performed. Results: Druses calcium oxalate crystals were identified in lettuce; raphides in yam and kiwifruit; and in the arugula and orange it was not possible to identify the morphological type of the present crystal. In the quantitative study a significant difference was observed between the averages obtained in the aqueous and acid extractions only for the yam, being superior in the acid extraction. It was also observed a significance only for the wild cabbage in quantitative crystallization test. The addition of magnesium sulphate as a crystallization inhibitor was not significant for all the samples evaluated in the study. However, with the addition of sodium citrate there was an increase in the content of oxalic acid for yam, taro, orange and kiwifruit. Crystalline arrangements were observed in the qualitative study of crystallization tests with calcium chloride under optical microscopy of polarized light; in the test with magnesium sulphate it was noticed the presence of polyhedral crystals in kiwifruit, wild cabbage and orange and, with the addition of sodium citrate, small crystals were present only in lettuce, taro, wild cabbage and yam. Conclusion: In this context, oxalate contents in the vegetables and fruits that were studied have their own variations according to the constitutional matrix and, the oxalate content can be modified with the addition of calcium and citrate.
Objectives: Analyze qualitatively and quantitatively some vegetables and fruits, regarding in the content of oxalic acid and evaluate the chemical behavior of the oxalic acid against inducers and inhibitors agents of the in vitro crystallization. Methods: The qualitative morphological analysis of calcium oxalate crystals was done under optical microscopy of polarized light and, quantitatively, the values of oxalic acid after extraction with water and hydrochloric acid were determined by spectrophotometric method. Tests inducting the crystallization with calcium chloride and inhibitioning with magnesium sulphate and sodium citrate, respectively, were also performed. Results: Druses calcium oxalate crystals were identified in lettuce; raphides in yam and kiwifruit; and in the arugula and orange it was not possible to identify the morphological type of the present crystal. In the quantitative study a significant difference was observed between the averages obtained in the aqueous and acid extractions only for the yam, being superior in the acid extraction. It was also observed a significance only for the wild cabbage in quantitative crystallization test. The addition of magnesium sulphate as a crystallization inhibitor was not significant for all the samples evaluated in the study. However, with the addition of sodium citrate there was an increase in the content of oxalic acid for yam, taro, orange and kiwifruit. Crystalline arrangements were observed in the qualitative study of crystallization tests with calcium chloride under optical microscopy of polarized light; in the test with magnesium sulphate it was noticed the presence of polyhedral crystals in kiwifruit, wild cabbage and orange and, with the addition of sodium citrate, small crystals were present only in lettuce, taro, wild cabbage and yam. Conclusion: In this context, oxalate contents in the vegetables and fruits that were studied have their own variations according to the constitutional matrix and, the oxalate content can be modified with the addition of calcium and citrate.
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Palavras-chave
ácido oxálico, oxalato de cálcio, nefrolitíase, hortaliças, frutas, oxalic acid, calcium oxalate, nephrolithiasis, vegetables, fruits