Abstract
The umbu-cajazeira (Spondia sp), belongs to the Anacardiaceae family, which has antioxidant properties. The objective of this work was to develop and evaluate the UVA and UVB photoprotective effect, antioxidant action and stability of the cream with extract of Spondia sp leaves. The organoleptic characteristics and pH of the cream were evaluated during 28 days. The antioxidant activity was evaluated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition method, and the dilutions were analyzed in a spectrophotometer at 517 nm. The collected data were evaluated using ANOVA analysis of variance (p < 0.05). The samples containing Spondia sp extract did not undergo significant changes regarding appearance, color and odor. The developed cream presented antioxidant activity with inhibition close to 80% at dilution of 10 mg.mL-1. The scanning performed showed that the raw materials and the cream are able to absorb ultraviolet light from 290 to 400 nm.
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