Avaliação e caracterização do óleo de bati (ouratea parviflora) da região de Santa Luzia de Touros/RN - potencial para indústria cosmecêutica e desenvolvimento regional

• Ano de defesa: 2024
• Autor(a) principal: Rocha, Antônio Alkimim
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Rio Grande do Norte; Brasil; UFRN; PROGRAMA REGIONAL DE PÓS-GRADUAÇÃO EM DESENVOLVIMENTO E MEIO AMBIENTE - PRODEMA
• Palavras-chave em Português: Caracterização; Óleo de bati; Ouratea parviflora; Indústria cosmecêutica; Agricultura familiar; CNPQ::CIENCIAS BIOLOGICAS
• Link de acesso: https://repositorio.ufrn.br/handle/123456789/60068

Brazil, due to its rich biological diversity, has been a catalyst for the development of research and innovation, especially in flora biodiversity. This growth has been evident in recent decades, with a particular focus on the northeast region of the country. Plants such as Ouratea parviflora, known as BATI, have aroused interest due to their unique properties, both in cooking and in herbal treatments. The present study aimed to characterize the fixed oils extracted from BATI fruits, aiming to identify their physicochemical and biochemical properties for potential applications in the cosmeceutical industry. The fruits were collected in the region of Santa Luzia de Touros, RN, and the extraction of vegetable fat was carried out through cooking, resulting in a yield of 58.02%. Laboratory analyzes identified nine fatty acids, the most predominant being oleic and palmitic, with proportions of 31.16% and 29.49%, respectively. These characteristics make the extracted oil suitable for use in cosmetic creams and emulsions, due to its emollient properties and ability to restore the oiliness of dry skin and skin with dermatological problems. Furthermore, family farmers played a crucial role in local socioeconomic development. In this context, the fruit of BATI emerged as a promising opportunity to supplement the income of these families, in a sustainable and environmentally responsible way. BATI's vegetable fat is rich in essential fatty acids and antioxidants, making it a valuable source of nutrients for the production of vegetable fat, which will serve as an input for the cosmeceutical industry. By using simple and accessible techniques, such as cooking the fruits, farmers will be able to take advantage of the resources available in the region, such as waste from the coconut process, to produce high-quality oil. This initiative has the potential to significantly improve the community's socioeconomic situation, while promoting the conservation and sustainable use of local biodiversity.