SOUTHERN JOURNAL OF SCIENCES

Abstract:
Background: The Araucaria angustifolia is a prominent tree species indigenous to the southern regions of Brazil. The tree can be a source of different compounds of interest if properly used. Aims: This research aims to compare the alcoholic extraction of compounds from Araucaria angustifolia using two different methods, microwave-assisted extraction and maceration extraction. Methods: Alcahoolic extractions of compounds from the sawdust of Araucaria angustifolia were performed using microwave-assisted extraction and maceration extraction. The color was observed by eye inspection. The taste was observed by putting the samples into the mouth and tasting it. The olfactive test was conducted at hot and cold temperatures. Results: it was obtained red color solution, both from the bark and from the branch. The intensity of the color changed with the extraction method and time of maceration. The solutions tasted like "green wood". Discussion: MAE and Maceration extraction can provide extracts from the bark and branch of the araucaria tree. There is the possibility that the “green wood” taste of the MAE extract can be changed with the thermal treatment of the wood. Conclusions: microwave-assisted extraction can perform the faster extraction of compounds from Araucaria angustifolia than maceration extraction.

Link: Open
DOI: 10.48141/SJS.07_DEBONI_pgs_68_74.pdf