The extraction of folk medicines, lipids, oils, fats, and proteins from different matter sources are key challenges in fields such as food sciences, phytochemistry, medicinal chemistry, fragrances, agriculture, and biochemistry. Different methods such as food protein extraction and fractionation, cell disruption, mechanical homogenization, osmotic and chemical lysis, solubilization/precipitation, and centrifugation within others has been thoroughly used, however, the large number of them fail to attain entire molecules possessing its biologically structure and function. Here, we are presenting recent results on the separation of net proteins, and lipids from egg white ovalbumin/yolk, and antioxidants from vegetable food through an apparatus developed to improved chemical extraction/separation of net molecules. Termed Compact Extractor/Separator Apparatus for Solid/Liquid/Gel Samples, solvents with different polarities are easily synthesized in situ regarding extraction effectiveness, operation versatility and suitability for molecules structurally dependent of temperature. The novel aspect of the approach is to promote either percolation through the sample in opposite directions and vapor’s temperature control that allows attain among of natural structure -2D, 3D - of proteins, amino acids, chiral, and dye molecules, which integrity can be determinate through UV-VIS, FTIR, 1H-, 13C-NMR, Raman resonance, Circular Dichroism and Fluorescence spectroscopy. Times consume and step-by-step extraction/separation processes are reduced dramatically by the improvements related to the innovation if compared with the use of conventional (Soxhlet) or expensive (super critical) technologies implemented for the same purposes. This work describes operation of the unit to fractionate chemical components by employ different solvents in one step experiment.

High yield/quality of net proteins, lipids, and antioxidants extracted through fractionation/one step chemical method

254th National Meeting (2017)

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