Atividade antioxidante do extrato seco de cacau orgânico (theobroma cacao)-Estudo de estabilidade e teste de aceitação de cremes acrescidos deste extrato

Abstract

The cocoa fruit (Theobroma cacao) is known worldwide for its richness in fatty acids and phenolic compounds, with antioxidant power, and it is known to be composed of more than 50% medium-chain fatty acids, making it a raw material that could be exploited by the food, pharmaceutical and cosmetics industries. The aim of this study was to assess the antioxidant power of organic cocoa dried extract, to develop cosmetic formulations from this extract and to determine their stability and carry out rheological tests, liquid-crystal research and acceptance testing on them. The plant extract was assayed for its antioxidant power by the DPPH radical scavenging method. Cosmetic formulations were produced and samples were subjected to physicochemical stability tests (organoleptic assessment, centrifugal testing and determination of pH), rheological characterization and polarized light microscopy analysis. The stable preparations were also evaluated for their acceptability by consumers. From the results presented, it was possible to characterize the antioxidant activity of dried organic cocoa extract and to prepare cosmetic preparations containing 5% of this active compound. These showed pseudoplastic behavior associated with thixotropy and lamellar liquid crystals were present at all storage times and temperatures. It was also found that the higher self-emulsifying wax contents interfered with consumer acceptance of the cosmetic product.