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- Title
Effect of Fermentation and Extraction Techniques on the Physicochemical Composition of Copoazú Butter (Theobroma grandiflorum) as an Ingredient for the Cosmetic Industry.
- Authors
Orduz-Díaz, Luisa L.; Lozano-Garzón, Kimberly; Quintero-Mendoza, Willian; Díaz, Raquel; Cardona-Jaramillo, Juliana E. C.; Carrillo, Marcela P.; Guerrero, Diana Carolina; Hernández, Maria Soledad
- Abstract
The Copoazú is a Theobroma species of Amazonian origin, and its derived products have a high content of lipids valuable for both the cosmetic and food industries. The composition of the butter extracted from its seeds can vary depending on the postharvest process and the diverse extraction techniques employed. In this study, the composition of this butter processed with and without seed fermentation was analyzed using two extraction techniques: expeller pressing and hydraulic pressing. Parameters such as lipid profile, quality indexes, melting point, and the content of phytosterols and glyceric compounds were compared with a highly sought-after commercial raw material assessed through standardized volumetric and spectroscopic methodologies. The results showed that non-fermentation and cold-pressing conditions preserved the properties of the butter. This analysis is the first step in a standardized process for developing high-quality cosmetic ingredients derived from Copoazú butter.
- Subjects
FERMENTATION; EXTRACTION (Chemistry); THEOBROMA grandiflorum; COSMETICS industry; SKIN diseases; SKIN care
- Publication
Cosmetics (2079-9284), 2024, Vol 11, Issue 3, p77
- ISSN
2079-9284
- Publication type
Article
- DOI
10.3390/cosmetics11030077