Abstract
A new consumer profile for pharmaceutical and cosmetic products has motivated research into natural raw materials in the development of “green” products such as herbal medicines and biocosmetics. However, various limitations have been encountered in the marketing of these products, for example the quality control of the natural raw materials used by the industrial market. This study aims to evaluate the sensory and physicochemical parameters of murumuru (Astrocaryum murumuru Mart.), bacuri (Platonia insignis Mart.), tucuma (Astrocaryum vulgare Mart.), and ucuuba (Virola sebifera Aubl.) butters for applications in pharmaceutical and cosmetic bioproducts. The acidity and saponification as well as the iodine and peroxide indexes were evaluated and fatty acid profiles for the samples obtained by GC-MS. The sensory properties of the butters showed the appearance of solid to soft cream, color (yellow, brown, buttercup, and ochre), and characteristic odor. The melting temperatures of all butters ranged between 31 oC and 49 °C. The acidity, saponification, iodine and peroxide indexes for the butters were of 5.82 – 17.73 mg (NaOH or KOH) g−1, 181.10 – 573.55 mg KOH g−1, 2.78 – 44.96 gl2 100 g−1, and 1.39 – 9.30 meq kg−1, respectively. From analyses of the fatty acid profiles, the major components identified were lauric acid in murumuru (40%) and ucuuba butters (73%), myristic acid in tucuma butter (53%), and palmitic acid in bacuri butter (42%). In general, the results of the analyses differed from the specifications of the supplier reports and official compendia. These findings highlight the importance of quality control in natural raw materials to ensure their functionality in pharmaceutical and cosmetic bioproducts.
Highlights
In recent years, scientific reports have highlighted the increasingly harmful effects of synthetic excipients present in pharmaceutical, food and cosmetic products on human health[1,2]
Ucuuba butter is mainly composed of saturated fatty acids and it has been used in the production of cosmetics[14]
Due to current relevant use of the sustainable raw materials in pharmaceutical and cosmetic bioproducts, possible adulteration or inadequate handling of oils and fats, this current study aims to evaluate the sensory and physicochemical properties and fatty acid profiles of Amazonian butters from methodologies established for the characterization and quality control of natural raw materials that are in compliance with the minimum criteria required by the Brazilian Health Regulatory Agency (Anvisa)
Summary
Scientific reports have highlighted the increasingly harmful effects of synthetic excipients present in pharmaceutical, food and cosmetic products on human health[1,2]. There has been a significant increase in natural products on the market, which has led Research and Development (R&D) to look more closely at the use of renewable and biodegradable raw materials[3,4] In this context, the Brazilian Amazon has been distinguished for its natural reservoir of active principles and excipients[5]. The functionalities of natural ingredients as emollients, hydrators and other biological agents can be an alternative to synthetic components, thereby enhancing the value of pharmaceutical and cosmetic products[6] This new market for health and beauty, known as the “green market”, aims at providing a sustainable production chain[6,7]. Studies have highlighted anti-hyperglycemic[15] and antioxidant activity in tucuma pulp oil[16]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Revista de Ciências Farmacêutica Básica e Aplicadas - RCFBA
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
