Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/232272 |
Resumo: | The cocoa fruit (Theobroma cacao) is known worldwide for its richness in fatty acids and phenolic compounds, with antioxidant power, and it is known to be composed of more than 50% medium-chain fatty acids, making it a raw material that could be exploited by the food, pharmaceutical and cosmetics industries. The aim of this study was to assess the antioxidant power of organic cocoa dried extract, to develop cosmetic formulations from this extract and to determine their stability and carry out rheological tests, liquid-crystal research and acceptance testing on them. The plant extract was assayed for its antioxidant power by the DPPH radical scavenging method. Cosmetic formulations were produced and samples were subjected to physicochemical stability tests (organoleptic assessment, centrifugal testing and determination of pH), rheological characterization and polarized light microscopy analysis. The stable preparations were also evaluated for their acceptability by consumers. From the results presented, it was possible to characterize the antioxidant activity of dried organic cocoa extract and to prepare cosmetic preparations containing 5% of this active compound. These showed pseudoplastic behavior associated with thixotropy and lamellar liquid crystals were present at all storage times and temperatures. It was also found that the higher self-emulsifying wax contents interfered with consumer acceptance of the cosmetic product. |
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Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extratoAntioxidant activity of organic cocoa dried extract (theobroma cacao), stability study and acceptance testing of cosmetic cream containing this extractCosmetics. acceptance test. liquid crystals. cocoa. rheologyThe cocoa fruit (Theobroma cacao) is known worldwide for its richness in fatty acids and phenolic compounds, with antioxidant power, and it is known to be composed of more than 50% medium-chain fatty acids, making it a raw material that could be exploited by the food, pharmaceutical and cosmetics industries. The aim of this study was to assess the antioxidant power of organic cocoa dried extract, to develop cosmetic formulations from this extract and to determine their stability and carry out rheological tests, liquid-crystal research and acceptance testing on them. The plant extract was assayed for its antioxidant power by the DPPH radical scavenging method. Cosmetic formulations were produced and samples were subjected to physicochemical stability tests (organoleptic assessment, centrifugal testing and determination of pH), rheological characterization and polarized light microscopy analysis. The stable preparations were also evaluated for their acceptability by consumers. From the results presented, it was possible to characterize the antioxidant activity of dried organic cocoa extract and to prepare cosmetic preparations containing 5% of this active compound. These showed pseudoplastic behavior associated with thixotropy and lamellar liquid crystals were present at all storage times and temperatures. It was also found that the higher self-emulsifying wax contents interfered with consumer acceptance of the cosmetic product.Departamento de Medicina, Universidade Federal de São Paulo, UNIFESP, São Paulo, SPUniversidade Metodista de Piracicaba, Piracicaba, SPUniversidade Estadual Paulista 'Júlio de Mesquita Filho', UNESP, Araraquara, SPInstituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, UNIFESP, Diadema, SPUniversidade Estadual Paulista 'Júlio de Mesquita Filho', UNESP, Araraquara, SPUniversidade Federal de São Paulo (UNIFESP)Universidade Metodista de PiracicabaUniversidade Estadual Paulista (UNESP)e Silva, Silas Arandas MonteiroValarini, Michele Fernanda CostaChorilli, Marlus [UNESP]Venturini, AnnaLeonardi, Gislaine Ricci2022-04-29T09:35:28Z2022-04-29T09:35:28Z2013-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article493-501Revista de Ciencias Farmaceuticas Basica e Aplicada, v. 34, n. 4, p. 493-501, 2013.1808-4532http://hdl.handle.net/11449/2322722-s2.0-84898629338Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporRevista de Ciencias Farmaceuticas Basica e Aplicadainfo:eu-repo/semantics/openAccess2024-06-24T13:45:19Zoai:repositorio.unesp.br:11449/232272Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:44:43.676543Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato Antioxidant activity of organic cocoa dried extract (theobroma cacao), stability study and acceptance testing of cosmetic cream containing this extract |
title |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato |
spellingShingle |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato e Silva, Silas Arandas Monteiro Cosmetics. acceptance test. liquid crystals. cocoa. rheology |
title_short |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato |
title_full |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato |
title_fullStr |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato |
title_full_unstemmed |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato |
title_sort |
Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato |
author |
e Silva, Silas Arandas Monteiro |
author_facet |
e Silva, Silas Arandas Monteiro Valarini, Michele Fernanda Costa Chorilli, Marlus [UNESP] Venturini, Anna Leonardi, Gislaine Ricci |
author_role |
author |
author2 |
Valarini, Michele Fernanda Costa Chorilli, Marlus [UNESP] Venturini, Anna Leonardi, Gislaine Ricci |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de São Paulo (UNIFESP) Universidade Metodista de Piracicaba Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
e Silva, Silas Arandas Monteiro Valarini, Michele Fernanda Costa Chorilli, Marlus [UNESP] Venturini, Anna Leonardi, Gislaine Ricci |
dc.subject.por.fl_str_mv |
Cosmetics. acceptance test. liquid crystals. cocoa. rheology |
topic |
Cosmetics. acceptance test. liquid crystals. cocoa. rheology |
description |
The cocoa fruit (Theobroma cacao) is known worldwide for its richness in fatty acids and phenolic compounds, with antioxidant power, and it is known to be composed of more than 50% medium-chain fatty acids, making it a raw material that could be exploited by the food, pharmaceutical and cosmetics industries. The aim of this study was to assess the antioxidant power of organic cocoa dried extract, to develop cosmetic formulations from this extract and to determine their stability and carry out rheological tests, liquid-crystal research and acceptance testing on them. The plant extract was assayed for its antioxidant power by the DPPH radical scavenging method. Cosmetic formulations were produced and samples were subjected to physicochemical stability tests (organoleptic assessment, centrifugal testing and determination of pH), rheological characterization and polarized light microscopy analysis. The stable preparations were also evaluated for their acceptability by consumers. From the results presented, it was possible to characterize the antioxidant activity of dried organic cocoa extract and to prepare cosmetic preparations containing 5% of this active compound. These showed pseudoplastic behavior associated with thixotropy and lamellar liquid crystals were present at all storage times and temperatures. It was also found that the higher self-emulsifying wax contents interfered with consumer acceptance of the cosmetic product. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-01 2022-04-29T09:35:28Z 2022-04-29T09:35:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Revista de Ciencias Farmaceuticas Basica e Aplicada, v. 34, n. 4, p. 493-501, 2013. 1808-4532 http://hdl.handle.net/11449/232272 2-s2.0-84898629338 |
identifier_str_mv |
Revista de Ciencias Farmaceuticas Basica e Aplicada, v. 34, n. 4, p. 493-501, 2013. 1808-4532 2-s2.0-84898629338 |
url |
http://hdl.handle.net/11449/232272 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
Revista de Ciencias Farmaceuticas Basica e Aplicada |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
493-501 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128556107038720 |