Development of a Phytocosmetic Enriched with Pequi (Caryocar brasiliense Cambess) Oil

Abstract

The pulp oil of Caryocar brasiliense Camb., better known as pequi, is used in the typical cuisine of the Brazilian Cerrado region. It is also used in folk medicine to combat several types of disease of the respiratory system and skin. However, since its exploration is purely extractive, the exhaustion of this plant is already foreseen. Thus, in order to establish the sustainable use of pequi and contribute to its maintenance, this study aimed to develop a phytocosmetic with antioxidant and photoprotective properties using the oil of this fruit. Initially, the cytotoxicity of the oil was evaluated in order to establish the safety of its use and its fatty acid composition. Then, from the cream enriched with the oil, it was evaluated the antioxidant and photoprotector potentials, quantified the total phenolic content and examined the quality of the formulation. Pequi oil showed high percentages of palmitic (52.11%) and oleic (44.57%) fatty acids and absence of cytotoxicity. The analysis of the cream revealed 168.8 mg of total phenols in gallic acid equivalent per 100 g of oil. The evaluation of antioxidant activity showed an EC50 of 2.921 mg/mL and a capacity of inhibiting the lipoperoxidation process higher than 100%. The obtained sun protection factor was 11.40 at the concentration of 6.25 mg/mL. The quality tests revealed small disturbances in the cream stability that can be solved by HIGHLIGHTS  Pequi oil showed high percentages of palmitic and oleic fatty acids.  Pequi oil did not present cytotoxicity in mouse fibroblast cells.

Energy and lipid contents, and polyphenols composition of pequi pulp according to the fruit native area

“…The pequi pulp oil has been associated with several health benefits, such as antioxidant, antiinflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects (NASCIMENTO-SILVA & NAVES, 2019). In addition, the oil extracted from the pequi pulp has been used in the food, cosmetic and pharmaceutical products because of its technological and functional proprieties, as a source of unsaturated fatty acids, vitamin E, carotenoids, and phenolic compounds (ARAÚJO, 1995;BORGES et al, 2021;CARDOSO et al, 2013;PEGORIN et al, 2020).…”

A Systematic Review of the Photoprotective Potential of Native Edible Plants from Mato Grosso do Sul, Brazil

“…Most articles [57][58][59][60][61][62][63] used the methodology proposed by Mansur et al [64], which employs UV/Vis spectroscopy to measure the SPF. Couteau et al [65] used a similar method described by Diffey and Robson [66].…”

“…All studies that quantified flavonoids performed a reaction of the sample with aluminum chloride (AlCl3), forming complexes with flavonoids that present an indigo coloring that allows quantification. Catelan et al [56] used rutin as a standard compound in the elaboration of the calibration curve, while Nunes et al [60] and Pegorin et al [61] used quercetin as a standard (Table 2).…”

ASPECTOS DA COMERCIALIZAÇÃO DO PEQUI (Caryocar brasiliense Camb.) NO ESTADO DE GOIÁS, BRASIL

“…A polpa é utilizada na culinária regional, além de também ser utilizada na produção de geleias, doces, licor, conservas, ração para animais e também na obtenção de óleos (OLIVEIRA et al, 2008;BRASIL, 2016;BRASIL, 2019). Esse óleo, além de ser usado como condimento, também é usado na produção de lubrificantes e combustíveis (OLIVEIRA et al, 2008) e cosméticos (PEGORIN et al, 2020), além de ser utilizado pela medicina popular para tratar problemas respiratórios (BRASIL, 2016) e por sua atividade anti-inflamatória e cicatrizante (BERTOLINO et al, 2019). Braga-Souto et al (2021) avaliaram a produção de massas alimentícias por meio de farinha da polpa de pequi e mostraram que o fruto agregou maior valor nutricional à massa, além de ter sido bem avaliada e aceita em testes sensoriais conduzidos pelos pesquisadores.…”

“…Inicialmente, essa pesquisa baseou-se em revisão bibliográfica de diversos estudos (MEDAETS et al, 2006;OLIVEIRA et al, 2008;BRASIL, 2016;CAMPOS et al, 2016;BERTOLINO et al, 2019;PEGORIN et al, 2020;BRAGA-SOUTO, 2021;RAMOS et al, 2021) que descrevem as diversas formas de aproveitamento do pequizeiro. Da mesma forma, foi realizada revisão bibliográfica sobre o extrativismo e manejo florestal das espécies de pequi.…”