Caracterização físico química da Lecitina de soja orgânica e perspectivas no uso da Fosfatidilcolina complexada com biopolímeros para o tratamento da doença do mal de alzheimer

Abstract

Lecithin is the main byproduct of the manufacture of soybean vegetable oil, being widely used in the manufacture of paints, varnishes, as well as in the pharmaceutical, cosmetic and food industries. Molecularly possesses the oil-soluble fatty acid radical and the water-soluble phosphoric acid radical. These structures justify the intrinsic characteristic of the molecule on lipophilicity and hydrophilicity. Its wide use is due to the emollient, emulsifying and solubilizing properties, besides being a great supplementary supplier of phosphatidylcholine used for the treatment of memory disorders and Alzheimer's disease. One of the main objectives of this study was to extract one of the compounds of soy lecithin, phosphatidylcholine, making a source of knowledge about its benefits, its applications and implications in the drug industry, as an organic product produced in the southwest of Paraná, in addition to understanding how the processing of soy lecithin occurs. During the study were characterized and evaluated physicochemically quality standards such as, insoluble in acetone; acidity index; peroxide index; fat content; hexane insolubility; saponification index and moisture content. The research also recommends the extraction of phosphatidylcholine from liquid soy lecithin through purification processes. In this way we study methods for processing liquid lecithin in order to transform it into powdered lecithin, through purification and solubility with different organic solvents. Thus, we studied the effect of the use of biopolymers in the formation of inclusion complexes with phosphatidylcholine for the treatment of Mal Alzheimer, through analysis of UV-Vis spectroscopy, demonstrating the possibility of complex formation. In addition to the research in the laboratory, we suggest a proposal of teaching with the topic of food, in order to observe how the students of the third year of high School of São Cristóvão State (Capanema-PR) comprise the biochemical processes as well as the Processing and applications of lecithin in the food and pharmaceutical industry, especially in the treatment of Alzheimer's disease. The results showed that the moisture content of lecithin in the liquid standard was 0.55% to 1.82%, while the acidity index varied from 11.80 mg NaOH / fat to 19.40 mg NaOH / fat. The saponification index found was 187.90 mg KOH / g at 193.21 mg KOH / g, the insoluble in acetone quantified the concentration of phospholipids from 62.82% to 64.87%, which meets the quality standards required by the United Nations Food and Agriculture Organization (FAO). Determination of solubility in hexane showed 99.9% purity of the analyzed samples. Preliminary analyzes of UV-Vis and column chromatography showed satisfactory results for the complexation of biopolymers with powdered lecithin. The presence of fatty acids, triglycerides and phospholipids (phosphatidylcholine) in the samples was also evidenced. The physicochemical results provided the optimization of the process, and the identification of phospholipids, launches new perspectives for future research of this product in the fight against Alzheimer's disease. The research was developed by the Group of technological and Environmental Research (GPQTA), The research was developed by the Group of technological and Environmental Research (GPQTA), Federal University of Fronteira Sul (UFFS), Campus Realeza-PR in partnership with the company Gebana Brasil located in the municipality of Capanema-Pr.