Cinética de secagem da folha e do extrato concentrado da jaramataia.

Abstract

The herbal plant named Vitex gardneriana Schauer (Verbenaceae) better known as Jaramataia is often found on the banks of rivers and streams in the caatinga of northeastern Brazil, being widely used in folk medicine as a home remedy by the older population, but being used to the present day with more knowledge, delimiting the pharmacological functions of the specific parts of the plant for different treatments. With this, studies and analyzes of its properties have been highly visible by researchers, where studies show that its isolated compounds have therapeutic properties, proving how effective this herbal product is for some diseases related to inflammation and infection. However, there is no research in the literature carried out with technological processes obtaining the isolated part of the Jaramataia leaves with the purpose of proposing a dry extract in powder form through drying techniques, which is the objective of the present study, seeking in drying a useful and effective means, due to its low operating and handling costs and large-scale production. Thus obtaining the pharmaceutical form of powder from the Jaramataia plant, the powder being one of the most accepted forms of taste and manipulation, in addition to easy and safe access to the population. Drying kinetics of the Jaramataia leaf at 50, 60 and 70°C and air velocity of 1m/s were performed, obtaining mathematical models, adjustments, effective diffusivity and calculations of the thermodynamic properties of the leaves. Next, a kinetic study of the concentrated Jaramataia extract was carried out, after drying the leaves and obtaining the hydroalcoholic extract, and this extract was also subjected to the drying kinetics process, in order to observe a safe temperature range to work without degrading the concentrated extract. The kinetics of the leaves showed satisfactory results with coherent fit and high coefficients of determination, in addition the enthalpy and entropy had a reduction in their values, while the Gibbs free energy had an increase, both behaviors being observed when raising the temperature. For the kinetics of the concentrated extract, the mathematical modeling presented satisfactory adjustments to the employed models, its thermodynamic properties presented cohesive values along with the literature, the enthalpy had variation and increase together with the Gibbs free energy, and the entropy had a reduction, both properties responded directly to the increase in study temperatures.