Absolute of Dipteryx odorata (Fabaceae) obtained from beans by organic solvents treatment and subsequent ethanol extraction

Melting point / freezing point

Link to relevant study record(s)

Reference

Endpoint:

melting point/freezing point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2019-2020

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

guideline study

Qualifier:

according to guideline

Guideline:

OECD Guideline 102 (Melting point / Melting Range)

Version / remarks:

1995

Deviations:

no

Qualifier:

according to guideline

Guideline:

EU Method A.1 (Melting / Freezing Temperature)

Version / remarks:

2008

Deviations:

no

Principles of method if other than guideline:

Not applicable.

GLP compliance:

yes (incl. QA statement)

Remarks:

Inspected on 15-16/11/2017, Signed on 15/05/2018

Type of method:

differential scanning calorimetry

Key result

Melting / freezing pt.:

>= 38.27 - <= 69.53 °C

Atm. press.:

>= 999 - <= 999.4 mBar

Decomposition:

no

Presentation of results

All results are presented in the following table.

Values Results

Melting point	in °C (event mark)	in K
1 Determination
begin	39.21	312.36
end	68.18	341.33
2 Determination
begin	38.27	311.42
end	69.45	342.60
3 Determination
begin	38.42	311.57
end	69.53	342.68
Min. begin	38.27	311.42
Max. end	69.53	342.68
Peak max melting point	in °C (onset)	in K
1 Determination	58.54	331.69
2 Determination	57.79	330.94
3 Determination	57.13	330.28
Min. of peak max. melting point	57.13	330.28
Boiling point	in °C (event mark)	in K
1 Determination
begin	252.73	525.88
end	352.33	625.48
2 Determination
begin	253.06	526.21
end	353.24	626.39
3 Determination
begin	253.02	526.17
end	352.64	625.79
Min. begin	252.73	525.88
Max. end	353.24	626.39
Peak max boiling point	in °C (onset)	in K
1 Determination	303.04	576.19
2 Determination	312.50	585.65
3 Determination	312.83	585.98
Max. of peak max. boiling point	312.83	585.98

ValidityMelting / Boiling point via DSC

As the deviation of evaluated determinations was >0.5 Ka range is stated.

Discussion and results

The melting point and boiling point was determined via DSC (differential scanning calorimetry).

Three DSC measurements were performed. In all measurements two endothermic peaks were detected.

The first (small) event can be identified as the melting point of the test item.

The second event can be assigned to the boiling point.

These were evaluated with Event Marker function.

 

The melting point is given in a range of: 38.27 °C to 69.53 °C (311.42 K to 342.68 K) with the lowest peak maximum of 57.13 °C (330.28 K)

 

These values represent the three independent determinations.

 

No observations were made which might cause doubts on the validity of the study outcome. Therefore, the result of the study is considered valid.

Conclusions:

The melting point is given in a range of: 38.27 °C to 69.53 °C (311.42 K to 342.68 K) with the lowest peak maximum of 57.13 °C (330.28 K)

Executive summary:

An experimental study, conducted in accordance with conditions recommended in OECD guideline and under GLP, is performed. The melting point was determined via DSC (differential scanning calorimetry).

Three DSC measurements were performed. In all measurements two endothermic peaks were detected.

The first (small) event can be identified as the melting point of the test item.

These were evaluated with Event Marker function.

 

The melting point is given in a range of: 38.27 °C to 69.53 °C (311.42 K to 342.68 K) with the lowest peak maximum of 57.13 °C (330.28 K). These values represent the three independent determinations.

 

No observations were made which might cause doubts on the validity of the study outcome. Therefore, the result of the study is considered valid.

Description of key information

The melting point is given in a range of: 38.27 °C to 69.53 °C (311.42 K to 342.68 K) with the lowest peak maximum of 57.13 °C (330.28 K)

Additional information

An experimental study, conducted in accordance with conditions recommended in OECD guideline and under GLP, is performed. It should be considered as a key study. The result should be retained as key data.