Uso do óleo de pequi (Caryocar brasiliense) em emulsões cosméticas: desenvolvimento e avaliação da estabilidade física

Pianovski, Aline Rocha; Vilela, Adrea Fernanda Gonçalves; Silva, Alex Antonio Serafim da; Lima, Cleide Garbelini; Silva, Ketlyn Konageski da; Carvalho, Vanessa Franco Marcelo; Musis, Carlo Ralph de; Machado, Silvia Regina Pengo; Ferrari, Márcio

doi:10.1590/s1516-93322008000200010

Cited by 51 publications

(48 citation statements)

References 24 publications

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“…Pianovski [64], cites buriti as one of the main sources of pro-vitamin A found in Brazilian biodiversity. In the present study, the total weight of the pulp of the buriti was 62.93%, 8.25% of total carbohydrates, 5.17% of these total dietary fibres, 2.10% of the protein with predominance of amino acids Sulphur and tryptophan.…”

Section: Buriti (Mauritia Flexuosa L) General Characteristics Of Thementioning

confidence: 99%

“…This fruit also offers high nutritional value when compared to other fruits. According to Pianovski [64], buriti pulp has levels of B vitamins (B1, B2 and PP) equivalent to or higher than other fruits such as avocado, banana and guava, reported that the fruit has some minerals in important amounts, such as calcium, iron and selenium [63][64][65][66]. …”

Section: Buriti (Mauritia Flexuosa L) General Characteristics Of Thementioning

confidence: 99%

“…Based on the high concentration of oleic acid and the presence of carotenoids and vitamin E in the form of α-tocopherol, it helps in the process of tissue repair by the binding to the free radicals produced in the wound. In addition, the high concentration of fatty acids is important in the formation of scar collagen fibres, because it promotes cell proliferation and accelerates the tissue granulation process [64,67,68]. An important substance found in buriti oil is ascorbic acid, also known as vitamin C, is a water soluble vitamin, synthesized by plants and by almost all animals except humans.…”

Section: Buriti Oil In Wound Healingmentioning

confidence: 99%

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Application of Chitosan and Buriti Oil (Mauritia Flexuosa L.) in Skin Wound Healing

Rfj

Pighinelli

2017

JABB

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Wound is the breakdown of the structure and normal functions of the integument and its healing process. The wound healing process is common to all tissues and is characterized by three stages: inflammation, proliferation (fibroblast phase) and remodelling. Many substances are used to improve and accelerate this process. A polymer that comes to the attention of researchers is chitosan, which is obtained by the deacetylation of chitin. Another substance that shows good results in the healing process is buriti oil, extracted mainly from the fruit bulb of Mauritia flexuosa L. The main objective of this study is to demonstrate through bibliographical research the effects of chitosan and buriti oil on healing, as well as describing the process of obtaining chitosan and buriti oil and characterizing chitosan and buriti oil. This is an exploratory study where the bibliographical review was used as technical procedure. For the elaboration of the study, we used scientific materials already published, consisting mainly of theses, dissertations, books, articles of scientific journals and annals of scientific congresses, observing the temporal limits between 2000 and 2016. A potential use of chitosan and oil of buriti in the healing of cutaneous wounds since they presented good results in all the phases of tissue repair. Chitosan has been characterized as being biodegradable, biocompatible has free amine groups thus becoming well reactive, the oil has an orange-coloured liquid, rich in carotenoids (β-carotene), α-tocopherol (vitamin E) And fatty acids. It is expected that this study can serve as a reference for studies on these substances, as well as that they can be used together in order to potentiate their effects on the healing process.

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Section: Buriti (Mauritia Flexuosa L) General Characteristics Of Thementioning

confidence: 99%

Section: Buriti (Mauritia Flexuosa L) General Characteristics Of Thementioning

confidence: 99%

Section: Buriti Oil In Wound Healingmentioning

confidence: 99%

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Application of Chitosan and Buriti Oil (Mauritia Flexuosa L.) in Skin Wound Healing

Rfj

Pighinelli

2017

JABB

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“…Due to its differentiated flavour and oil content, the souari fruit can be exploited for the preparation of various products such as the manufacture of flour and liquors from the souari pulp and cosmetics, soaps and spices from the oil (PIANOVSKI et al, 2008;OLIVEIRA et al, 2008;SOUZA et al, 2014). One way to facilitate the spread of the souari on the market involves the development of a bouillon cube as proposed by Barbosa et al (2006).…”

Section: Introductionmentioning

confidence: 99%

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Rodrigues

Pantoja

Soares

et al. 2016

Braz. J. Food Technol.

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SummaryThe proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.Keywords: Caryocar; Bouillon; Seasoning; Spice; Souari nut. ResumoA composição centesimal e a aceitabilidade de um tempero culinário em forma de tablete preparado da polpa de pequi desidratada foram avaliadas. A polpa de pequi integral e os tabletes formulados foram submetidos às determinações dos valores de compostos fenólicos totais, proteínas totais, lipídios, umidade, cinzas, fibra bruta, carboidratos totais e valor energético total. Depois da seleção das formulações para o preparo dos tabletes de pequi, estes foram submetidos à avaliação sensorial como condimento para o preparo de arroz. Na polpa do pequi, foram encontrados 44,4% de umidade, 37,7% de lipídeos, 2,1% de proteínas, 10,9% de carboidratos totais e 324 mg de compostos fenólicos totais por 100 g. A farinha da polpa de pequi apresentou 9,8% de umidade. Nos testes sensoriais, a formulação preferida foi aquela com maior quantidade de polpa do fruto na forma de farinha. Esta formulação apresentou 8,4% de umidade, 52,3% de gordura, 3,1% de proteínas, 19,4% de carboidratos totais, 321 mg de compostos fenólicos por 100 g e um valor energético total de 560,7 kcal por 100 g. Os tabletes de pequi produzidos mantiveram a cor, o sabor e o aroma característicos do fruto e apresentação similar aos caldos em cubo comerciais. Palavras-chave:

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“…Recent studies have recognized the great potential of the pequi pulp oil for the production of cosmetics (PIANOVSKI et al, 2008). Furthermore, due to the low level of polyunsaturated fatty acids and high concentration of monounsaturated acid, this oil can be used in processes that involve frying and cooking (LOLOS; OREOPOULOU; TZIA, 1999;SEGALL et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

et al. 2012

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Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil IntroductionVegetal oils represent one of the main products extracted from plants currently utilized as food (REDA; CARNEIRO, 2007). In Brazil, due to the great biodiversity of oleaginous fruits, various studies have been carried out with the objective of analyzing the characteristics of those edible oils.Among the vegetal oil produced from fruits found in the Brazilian Savanna region, those obtained from the pulp of pequi (Caryocar brasiliense Camb.) stand out, and they have currently been used in the preparation of rice, ground meat and chicken dishes, as well as in the production of sweets, preserves and liqueurs (POZO, 1997;LIMA, 2006).Both the pequi fruit and its oil are products are of great importance for the employment generation and income, especially in the Brazilian Midwestern states (CARVALHO; SAWYER, 2007).In popular medicine, pequi oil is considered a tonic, and it can be used in the treatment of bronchitis, influenza, colds, and manifestations related to vitamin A deficiency (BRANDÃO; LACA-BUENDÍA; MACEDO, 2002;RIBEIRO, 1996).Recent studies have recognized the great potential of the pequi pulp oil for the production of cosmetics (PIANOVSKI et al., 2008). Furthermore, due to the low level of polyunsaturated fatty acids and high concentration of monounsaturated acid, this oil can be used in processes that involve frying and cooking (LOLOS; OREOPOULOU; TZIA, 1999;SEGALL et al., 2006). ResumoEste estudo objetivou analisar as propriedades físico-químicas e o teor de carotenoides totais do óleo de pequi (OP) obtido por diferentes métodos de extração, bem como avaliar a conservação dessas propriedades e dos pigmentos durante o armazenamento. O OP foi obtido por extração com solventes, extração mecânica e flotação com água quente, e armazenado por 180 dias em frascos âmbar sob condições ambientes. Foram realizadas análises para determinação dos índices de acidez, peróxido, saponificação e iodo, da coloração e do teor de carotenoides totais e de β-carotenos. Verificou-se que a extração com solventes promoveu um maior rendimento em óleo e o maior valor de carotenoides totais. A extração mecânica resultou em um óleo com acidez (5,44 mg KOH.g -1 ) e índice de peróxido (1,07 mEq.kg -1 ) elevados. Ao longo do armazenamento do OP, houve aumento da acidez e do índice de peróxido, escurecimento do óleo e redução do teor de carotenoides. A extração mecânica foi o método menos vantajoso para a conservação das propriedades físico-químicas e do teor de carotenoides no óleo de pequi. Palavras-chave: Caryocar brasiliense; β-caroteno, óleo vegetal. AbstractThe objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot wate...

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Uso do óleo de pequi (Caryocar brasiliense) em emulsões cosméticas: desenvolvimento e avaliação da estabilidade física

Cited by 51 publications

References 24 publications

Application of Chitosan and Buriti Oil (Mauritia Flexuosa L.) in Skin Wound Healing

Application of Chitosan and Buriti Oil (Mauritia Flexuosa L.) in Skin Wound Healing

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

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