Preparo de amostras e métodos para a determinação do teor de óleo essencial de frutos de limoeiro
Data
2005-04-01
Autores
Grassi Filho, Hélio [UNESP]
Penteado, Bruna Badra [UNESP]
Santos, Carlos Henrique dos [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Fruticultura
Resumo
Objetivou-se avaliar alternativas de preparo da amostra e os métodos quantitativos para a determinação do teor de óleo em frutos de limão. Os tratamentos foram avaliados por meio do delineamento estatístico inteiramente casualizado, em esquema fatorial 2x2x6, com quatro repetições, sendo duas variedades-copa de limoeiro verdadeiro ('Siciliano' e 'Eureka'), dois métodos analíticos para a determinação do teor de óleo (Scott e Clevenger) e seis formas de preparo dos frutos para análise (análise do fruto inteiro; frutos cortados na longitudinal e análise de ¼; frutos cortados na longitudinal e análise de ¹/2; frutos cortados ao meio e análise da parte superior; frutos cortados ao meio e análise da parte inferior; e análise de ²/8 do fruto). O método denominado de Clevenger foi o mais eficiente na determinação do teor de óleo essencial, e as formas de preparo de amostras ½ inferior, ½ superior, ¼ longitudinal e ½ longitudinal dos frutos proporcionaram valores superiores de óleo essencial.
The aim of this research was to evaluate the samples preparation form and methods of analysis to determinate the essential oil content in 'Siciliano' and 'Eureka' lemon fruits. The better sample form was determinated using the fresh and mature fruit, as following: analysis of full fruits, fruits cut in longitudinal way and analysis of ¹/4 of this one, fruits cut in longitudinal way and analysis of the half, fruits cut in the middle and superior part analysis, fruits cut in the middle and inferior part analysis and ²/8 of fruits analysis. The treatments were evaluated by a completely randomized experimental design, in a factorial scheme 2x2x6, with four replications. It was concluded that the Clevenger method was more efficient on the determination of the oil content, and the fruits cut in the ½ inferior, ½ superior, ¼ longitudinal and ½ longitudinal way provided superior values of essential oil content.
The aim of this research was to evaluate the samples preparation form and methods of analysis to determinate the essential oil content in 'Siciliano' and 'Eureka' lemon fruits. The better sample form was determinated using the fresh and mature fruit, as following: analysis of full fruits, fruits cut in longitudinal way and analysis of ¹/4 of this one, fruits cut in longitudinal way and analysis of the half, fruits cut in the middle and superior part analysis, fruits cut in the middle and inferior part analysis and ²/8 of fruits analysis. The treatments were evaluated by a completely randomized experimental design, in a factorial scheme 2x2x6, with four replications. It was concluded that the Clevenger method was more efficient on the determination of the oil content, and the fruits cut in the ½ inferior, ½ superior, ¼ longitudinal and ½ longitudinal way provided superior values of essential oil content.
Descrição
Palavras-chave
Citrus limon, limão, óleo essencial, Citru limon, lemon, essential oil
Como citar
Revista Brasileira de Fruticultura. Sociedade Brasileira de Fruticultura, v. 27, n. 1, p. 191-193, 2005.