Resumo

RAMOS-ALIAGA, Róger. Fraccionamiento químico de la hoja de coca y obtención de un producto rico en proteínas.. Rev. Soc. Quím. Perú [online]. 2005, vol.71, n.1, pp.3-11. ISSN 1810-634X.

A soft glutinous and light brown product derived from the coca leaf (Convención Valley, Cuzco; E. coca var. coca) treated successively with different methods and solvents [dried at 100 °C, extraction by refluxing with diethyl ether and with both cold acetone: water mixture (85:15 v/v) and by refluxing with acetone: ethanol mixture (70:30 v/v)] for removing its main natural chemical components (moisture, fat, alkaloids, chlorophyll, tannins) as well as other probably substances formed by its environment drying (carbohydrates - and alkaloids - protein complexes) has been obtained. From this residual fragment it has been isolated, identified and evaluated its protein and aminoacids contents according to what solvent and extraction condition it was used (cold water, hot, - 100 °C - water, 0.1M NaHCO 3 , pH 8.5 and hot - 100 °C- 1N HCl). At the end a last fragment of fiber was also determined. It has been considered that the residual product rich in proteins it is useful as a protein source for further chemical and nutritional studies even when it is not totally free of impurities.

Palavras-chave : coca leaf; vegetable proteins; coca chewing; aminoacids.

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