Debiasi et al.Comparison between maceration and ultrasound-assisted extraction of white bracts with spring flowers (Bougainvillea spectabilis Willd.

Ascorbic acid (vitamin C), a potent antioxidant, is not synthesized by the human body and is obtained from food and pharmaceutical formulations. As a pharmaceutical product, it is available as a solution, powder, granules and tablets. Effervescent tablets are the most consumed since the isolated form or associated with other substances. It is commercially available from several suppliers, which makes its evaluation fundamental to ensure the quality, efficacy and safety of the patient in face of over-the-counter medication. Quality control is essential in the final product, as many products do not have the desired quality, compromising its validity and action. The present study aimed to evaluate effervescent vitamin C tablets from three different brands. The quality tests were carried out according to the parameters recommended by the Brazilian Pharmacopeia. The content was determined by the titrimetric and spectrophotometric method, as there is no official methodology for effervescent vitamin C tablets. All brands were approved in the quality tests used, guaranteeing and demonstrating the company's commitment to the population that consumes it.

Antecedentes: actualmente, existe un creciente interés en investigar los componentes de los alimentos que tengan la característica de la saciedad. Algunos constituyentes de la fibra dietética presentan esta característica, como la inulina, que corresponde a un prebiótico. Objetivo: analizar y discutir el efecto de la inulina en la saciedad en humanos. Materiales y métodos: se hizo una búsqueda bibliográfica en las bases Scielo, Science Direct, Pubmed, Oxford Journals, revisando artículos de nutrición y alimentos. Resultados: se revisaron estudios en diversos grupos poblacionales, con diferentes métodos de evaluación de la saciedad y diversas dosis de inulina. Los resultados obtenidos fueron controversiales, en algunos casos se demostró efecto en la saciedad; y en otros, no; por lo tanto, no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos; se observa un efecto potenciador de la saciedad al ser añadido a algunas preparaciones que producen saciedad individualmente. Conclusiones: no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos.

The Amazon region is responsible for much of Brazil's native fruit biodiversity. In this context, stands out the cupuaçu (Theobroma grandiflorum (Wild. Ex Spreng.) K. Schum.), a fruit tree whose fruit has a seed with high fat content and nutritional value, besides antioxidant and moisturizing activities. The present research aimed to use the cupuaçu butter in the development of shampoo and emulsion formulations, evaluating their stability and the antioxidant activity of the emulsion. The butter was extracted from cupuaçu pulping byproducts by the ultrasound assisted extraction method, and was used to formulate four shampoos (I, II, III and IV) and emulsions containing 3% and 5% of cupuaçu butter. All formulations had their organoleptic characteristics (color, odor and appearance) and physicochemical parameters (pH determination, viscosity, conductivity and centrifugation) analyzed, as well as the evaluation of shampoo density, foam persistence and refractive index and spreadability and potencial antioxidant activity of the emulsion. The stability of the formulations was evaluated by monitoring the organoleptic and physicochemical characteristics by the preliminary and accelerated stability tests. Shampoo formulations I and II showed lower than expected viscosity during the preliminary stability test and were discarded. After accelerated stability, formulation IV had a change in its appearance while formulation III was satisfactory in the other parameters, only presenting a decrease in the viscosity values, allowing the addition of a new thickening agent. Emulsions showed values within the standards in all evaluations and were stable during stability tests. The spreadability of the butter-containing emulsions was higher than the control emulsion, implying that the addition of the butter provides ease of application. Emulsions showed low antioxidant activity as they are produced with processing byproducts, but allowing the addition of smaller amounts of synthetic antioxidants to the formulation. Thus, the use of cupuaçu butter obtained from pulping byproducts has been shown to be applicable in the development of different formulations of commercial interest such as shampoos and emulsions.

Brazil nut (Bertholletia excelsa H.B.K) is oil rich and contains compounds with bioactive properties wich grants potential for usage in new formulations with photo-protective potential, as well as other pharmaceutical and cosmetic applications. The aim of this study was the development and in vitro determination of the sun protection factor of emulsionated formulations containing Brazil nut oil, targeting its use as a pho toprotective carrier. Brazil nut oil was extracted with hexane using the ultrasound assisted method. After the oil quality against oxidation was evaluated, it was incorporated into the formulations. The emulsions were evaluated for their preliminary stability, accelerated stability, rheological cha racterization, mean globule diameter, in vitro SPF determination and potential antioxidant activity by the DPPH radical scavenging method. The same emulsified systems containing a chemical sunscreen were also evaluated, looking for synergism possibilities. The emulsions containing 20 and 30% of Brazil nut oil, with and without the chemical sunscreen, were characterized as oil-in-water type, showing elastic/solid rheological characteristics, and presented better stability characteristics in the assessed parameters. However, the presented photo-protective activity was attributed to the chemical sunscreen itself, rather than the base formulation and the antioxidant activity was considered low. The base formulation developed with Brazil nut oil presented adequate characteristics for incorporating sunscreen, opening up possibilities for incorporating several active substances, like the sunscreen and many others.