Desenvolvimento de um sistema terapêutico emulsionado para uso oral a base de óleo de rã-touro (Rana catesbeiana Shaw)

Alternative sources of natural oils are constantly being investigated to meet the demand for natural raw materials used for the development of new products. The aim of this work was to study the oxidative and thermal stability of the bullfrog oil (Rana catesbeiana Shaw), as well as to develop an emulsion based on an experimental design with application to the oral route. The adipose tissue of Rana catesbeiana Shaw was used as a source for producing natural oil by a hot extraction method, with yield of 60 ± 0.9%. The bullfrog oil was characterized and peroxide, acidity, iodine and saponification values were respectively 1.92 meq O2 / kg; 2.95 KOH / g oil; 104.2 g of I / 100 g oil and 171.2 mg KOH / g of oil. The gas chromatography-mass spectrometry (GC / MS) was used to determine the compounds present in the bullfrog oil. The main constituents are oleic acid (30%) and eicosapentaenoic acid (17.6%), which are monounsaturated and polyunsaturated fatty acids respectively. Oxidative stability was determined in the presence or absence of the antioxidants BHA (butylhydroxyanisole) and BHT (butylhydroxytoluene) at 60 ± 2 ° C for 15 days and at room temperature for 120 days. Values of acidity, peroxide, iodine and saponification; conjugated dienes and trienes, oxidation induction time (Rancimat®) and changes in the infrared spectra were measured. The bullfrog oil oxidation rate was dependent on temperature, and the oil became more stable in the presence of BHT. During the oil oxidation, significant changes in the ultraviolet visible absorption spectrum and infrared were observed. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) showed that the oil was stable up to 200 °C.

Grantor

Brasil

Year dc:date.issued

2015

Author dc:creator

• Moro, Renata Rutckeviski

Advisor dc:contributor.advisor

• Egito, Eryvaldo Sócrates Tabosa do

• Óleo de rã-touro
• Rana catesbeiana Shaw
• Emulsão
• Estabilidade oxidativa
• Estabilidade térmica

Statement dc:rights

• Acesso Aberto

Language dc:language

por

Repository record dc:identifier.uri

https://repositorio.ufrn.br/jspui/handle/123456789/24573

OAI identifier oai:identifier

oai:repositorio.ufrn.br:123456789/24573