Extração e caracterização de óleo do pequi (Caryocar brasiliensis Camb.) para o uso sustentável em formulações cosméticas óleo/água (O/A)

• Ano de defesa: 2008
• Autor(a) principal: Deus, Tatiana Nogueira de
• Orientador(a): Silva, Adélia Maria Lima
• Banca de defesa: Gonçalves, Maria Assima Bittar , Silva, Elton Clementino da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Pontifícia Universidade Católica de Goiás
• Programa de Pós-Graduação: Ecologia e Produção Sustentável
• Departamento: Ciências Exatas e da Terra
• País: BR
• Palavras-chave em Português: Pequi; Sustentabilidade; Emulsões
• Palavras-chave em Inglês: Pequi; Sustainability; Emulsions
• Área do conhecimento CNPq: CNPQ::CIENCIAS BIOLOGICAS::ECOLOGIA::ECOLOGIA APLICADA
• Link de acesso: https://tede2.pucgoias.edu.br/handle/tede/2591

Pequi (Caryocar brasiliense Camb.) is a fruit typical of the Brazilian Cerrado. It is used principally in regional cuisine and in different ways. This work had as objective to characterize the oil extracted of pulp and nut in order to use in cosmetic formulations O/W gel emulsions, in a sustainable manner. Samples were obtained in Montes Claros/MG. Pequi oil was extracted from the dried pulp ripeness, as well as the nuts produced as waste of Food Industry. The extraction of lipids was performed by the method of Soxhlet. The oils characterization was performed by Adolfo Lutz Institute standard methods. The identification of fatty acids was performed by gas chromatography. Were manipulated three cosmetic emulsions and characterized by physical-chemical methods and thermal analysis. The results showed that the total level in pulp fat (36.07%) was higher than of nuts (20.10%). Pulp oils and nut showed, respectively, 0.68% and 1.16% moisture, acidity index of 3.17 and 4.94 mg KOH per g; saponification index of 194.3 and 206.10 mg KOH per g, peroxide index of 24.16% and 28.23% and refractive index for 1406 and 1392 at 20ºC. Fatty acid composition in pulp oil and nut showed oleic acid and palmitic acid mostly. The emulsions showed no contamination, had to be bright, with no lumps, homogeneous, thin and not oily. They were stable at 3500rpm for 30 minutes and have not changed for 30 days when exposed to room temperature, exposed to the sun and in the refrigerator. But they changed when exposed in the oven at 40 º C. Thermal Analysis indicated that the emulsion with vitamin E suffers decomposition faster than the emulsion oil pequi. Thus, it does conclude that the oil nut and pulp are suitable for obtaining the cold emulsion, within 30 days.