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dc.contributor.authorBARROS, T. F. S.pt_BR
dc.contributor.authorARRIEL, N. H. C.pt_BR
dc.contributor.authorQUEIROZ, M. F.pt_BR
dc.contributor.authorFERNANDES, P. D.pt_BR
dc.contributor.authorMENDONCA, S.pt_BR
dc.contributor.authorRIBEIRO, J. A. de A.pt_BR
dc.contributor.authorMEDEIROS, E. de A.pt_BR
dc.date.accessioned2016-03-15T11:11:11Zpt_BR
dc.date.available2016-03-15T11:11:11Zpt_BR
dc.date.created2016-03-15pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationIndustrial Crops and Products, v. 73, p. 106-108, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1041000pt_BR
dc.descriptionThe purpose of this study was to determine a standard of fatty acids from species of Jatropha curcas L., Jatropha mollissima (Pohl) Baill., and Jatropha gossypiifolia L. The sample set consisted of 11 samples with three repetitions for each species, resulting in a total of 99 samples. Matrix of fatty acid data, principal component analyses (PCA) techniques and hierarchical cluster analyses (HCA) were applied in order to verify the similarity and discrimination of the samples for fatty acid profile. The PC1 (x-axis) discriminates against samples of J. curcas, J. mollissima and J. gossypiifolia while these latter two species are discriminated in PC2 (y-axis). In the HCA, the dendrogram also shows the separation of the three species as was observed during the PCA. The major variations in this separation were oleic (C18:1), linoleic (C18:2), stearic (C18:0) and palmitic (C16:0) acids. In both J. mollissima and J. gossypiifolia there is a predominance of linoleic acid (C18:2), whereas for J. curcas there is a balance on the equivalent proportion of oleic (C18:1) and linoleic (C18:2) acids. Oleic (C18:1) and linoleic (C18:2) acids sum constitute a mean of 76.5%, 78.5%, 84.5% of the total sample composition of J. curcas, J. mollissima and J. gossypiifolia, respectively. For the studied species of Jatropha, the mean oil content was 35.0% for J. curcas, 18.3% for J. mollissima and 22.1 % for J. gossypiifolia. The difference between the oil content in the species comes from the proportion of fatty acids in the lipid composition, especially for oleic (C18:1) and linoleic (C18:2) acids. Overlapping similarities and differences in lipid composition did allow differentiation between species studied.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPrincipal component analysespt_BR
dc.subjectAnálises dos componentes principaispt_BR
dc.subjectHierarchical clusters analysespt_BR
dc.subjectAnalise de agrupamentos hierárquicospt_BR
dc.subjectGas chrom atographypt_BR
dc.subjectCromatografia em fase gasosapt_BR
dc.titleFatty acid profiles of species of Jatropha curcas L., Jatropha mollissima (Pohl) Baill. and Jatropha gossypiifolia L.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-03-15T11:11:11Zpt_BR
dc.subject.thesagroJatropha curcaspt_BR
riaa.ainfo.id1041000pt_BR
riaa.ainfo.lastupdate2016-03-15pt_BR
dc.contributor.institutionTalita Farias Sousa Barros, UNIVERSIDADE DA PARAÍBA; Nair Helena Castro Arriel, EMBRAPA ALGODÃO; Messias Firmino Queiroz, UNIVERSIDADE DA PARAÍBA; Pedro Dantas Fernandes, UNIVERSIDADE DA PARAÍBA; SIMONE MENDONCA, CNPAE; JOSE ANTONIO DE AQUINO RIBEIRO, CNPAE; Everaldo Paulo Medeiros, EMBRAPA ALGODÃO.pt_BR
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