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- Title
DESENVOLVIMENTO E AVALIAÇÃO DE UM CREME ANTIOXIDANTE À BASE DO EXTRATO GLICÓLICO DAS FOLHAS DE Theobroma cacao.
- Authors
Silva Lima, Kawanny Kássia; do Carmo Lima, João Lucas; Silva Alves, Lully Gabrielly; Figueiredo Mendes, Saulo José; Portela Bogéa Serra, Izabel Cristina
- Abstract
The natural aging process, influenced by genetic and environmental factors, has motivated a growing demand for solutions that delay the signs of skin aging. Plants for medicinal purposes have been studied and used to mitigate the effects of aging. The plant species Theobroma cacao, in addition to providing essential nutrients to humans, contains biologically active compounds that perform activities as an antioxidant, which can act to reduce skin aging. The objective of this work was to develop a cream with antioxidant action based on the glycolic extract of Theobroma cacao leaves and submit it to quality control tests. To this end, procedures were carried out for collecting, drying and grinding the leaves, followed by obtaining the glycolic extract of the leaves of Theobroma cacao (ETC) through maceration, using a solution of propylene glycol and cereal alcohol (9:1) as an extracting agent. The ETC was submitted to phytochemical and antioxidant analyses, attesting to the presence of biologically active compounds with anti-aging potential. The cosmetic formulation, containing ETC as an active ingredient, was then developed and subjected to a series of quality control tests to guarantee the stability and effectiveness of the product. Preliminary and accelerated stability tests were carried out, in which the formulation was exposed to thermal stress through a gradual increase in temperature, freeze/thaw cycles, centrifugation, organoleptic evaluations (visual appearance, color and odor) through macroscopic evaluation, pH measurement with aid of a pH meter, density by the apparent density method and microbial analysis by means of the surface seeding plating method. In the concentration of 125 µg/mL, ETC exhibited 95.3% antioxidant activity. A cream based on glycolic extract of Theobroma cacao was obtained, which maintained its integrity and resistance to thermal stress up to 65°C. Notably, the cream demonstrated excellent stability in all other tests carried out, showing no phase separation during the centrifugation test and maintaining adequate organoleptic characteristics. The product also had a slightly acidic pH and a density close to that of water, which is around 1 g/mL. The microbial analysis did not detect the growth of microorganisms, ensuring the safety of the product. This study demonstrated the feasibility of using the glycolic extract of Theobroma cacao leaves in the formulation of a cosmetic with antioxidant action. The developed formulation demonstrated stability and aptitude for approval, presenting itself as a promising natural alternative for the cosmetic industry, which is increasingly looking for more effective and safer options to meet the demands of an audience concerned with the health and beauty of the skin.
- Subjects
CACAO; SKIN aging; BIOACTIVE compounds; THERMAL stresses; ANTIOXIDANT analysis
- Publication
Revista Foco (Interdisciplinary Studies Journal), 2023, Vol 16, Issue 10, p1
- ISSN
1981-223X
- Publication type
Article
- DOI
10.54751/revistafoco.v16n10-136