USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare
In this work, proton NMR relaxometry was used to measure the behavior of spin-lattice relaxation time with T1H as the time constant, and also of spin-spin relaxation time with the time constant T2H. These relaxometry parameters were determined to better understand the changes in the main structures...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Química
2015-03-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422015000300351&lng=en&tlng=en |
| _version_ | 1811299715094937600 |
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| author | Vanessa Cristina dos Santos Peixoto de Oliveira Maria Inês Bruno Tavares Eduardo Miguez Bastos da Silva Bianca Natividade Barreto de Lima Roberto Pinto Cucinelli Neto |
| author_facet | Vanessa Cristina dos Santos Peixoto de Oliveira Maria Inês Bruno Tavares Eduardo Miguez Bastos da Silva Bianca Natividade Barreto de Lima Roberto Pinto Cucinelli Neto |
| author_sort | Vanessa Cristina dos Santos Peixoto de Oliveira |
| collection | DOAJ |
| description | In this work, proton NMR relaxometry was used to measure the behavior of spin-lattice relaxation time with T1H as the time constant, and also of spin-spin relaxation time with the time constant T2H. These relaxometry parameters were determined to better understand the changes in the main structures present in commercial and in nature forms of origanum. The T1H relaxation data showed that the structures which had higher molecular mass were more sensitive to degradation with increased temperature treatment. According to the values of the T2H parameter, up to 150 degrees no significant change in the mobility and organization of water was observed. These data infer that the ideal cooking temperature and tea preparation mode for this herb should be around 100 degrees for the sample not to lose its characteristics. Also, it is not advisable to cook this herb at higher than 150 degrees but better to consume it at room temperature, especially give commercial herb has already been dehydrated. |
| first_indexed | 2024-04-13T06:40:52Z |
| format | Article |
| id | doaj.art-1f8b58e9ed0047719ac50380d8b3ed0c |
| institution | Directory Open Access Journal |
| issn | 1678-7064 |
| language | English |
| last_indexed | 2024-04-13T06:40:52Z |
| publishDate | 2015-03-01 |
| publisher | Sociedade Brasileira de Química |
| record_format | Article |
| series | Química Nova |
| spelling | doaj.art-1f8b58e9ed0047719ac50380d8b3ed0c2022-12-22T02:57:45ZengSociedade Brasileira de QuímicaQuímica Nova1678-70642015-03-0138335135510.5935/0100-4042.20150017S0100-40422015000300351USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgareVanessa Cristina dos Santos Peixoto de OliveiraMaria Inês Bruno TavaresEduardo Miguez Bastos da SilvaBianca Natividade Barreto de LimaRoberto Pinto Cucinelli NetoIn this work, proton NMR relaxometry was used to measure the behavior of spin-lattice relaxation time with T1H as the time constant, and also of spin-spin relaxation time with the time constant T2H. These relaxometry parameters were determined to better understand the changes in the main structures present in commercial and in nature forms of origanum. The T1H relaxation data showed that the structures which had higher molecular mass were more sensitive to degradation with increased temperature treatment. According to the values of the T2H parameter, up to 150 degrees no significant change in the mobility and organization of water was observed. These data infer that the ideal cooking temperature and tea preparation mode for this herb should be around 100 degrees for the sample not to lose its characteristics. Also, it is not advisable to cook this herb at higher than 150 degrees but better to consume it at room temperature, especially give commercial herb has already been dehydrated.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422015000300351&lng=en&tlng=enrelaxometryNMRoriganum |
| spellingShingle | Vanessa Cristina dos Santos Peixoto de Oliveira Maria Inês Bruno Tavares Eduardo Miguez Bastos da Silva Bianca Natividade Barreto de Lima Roberto Pinto Cucinelli Neto USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare Química Nova relaxometry NMR origanum |
| title | USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare |
| title_full | USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare |
| title_fullStr | USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare |
| title_full_unstemmed | USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare |
| title_short | USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare |
| title_sort | uso da rmn de baixa resolucao na avaliacao da dinamica molecular do origanum vulgare |
| topic | relaxometry NMR origanum |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422015000300351&lng=en&tlng=en |
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