Desenvolvimento e caracterização de microemulsões de óleo de abacate para uso cosmético

Abstract

The avocado (Persea americana), abundant fruit in Latin, is known for its high nutritional value and also for having a high content of lipids. The oil of this fruit has properties of hydration, regeneration and formation of collagen in the skin, with this it becomes a promising raw material for cosmetic use. Microemulsions (ME) are emulsified systems formed by two immiscible liquids, usually water and oil, and a component that reduces surface tension between them, that is, a surfactant. From this, the present work aimed develop and characterize microemulsions containing avocado oil. In the study, three types of systems were prepared: water, avocado oil and surfactant (Tween80), but in each system a different cosurfactant was used: glycerin, butyl alcohol and Span80. From the visual inspection of the mixtures a pseudo-ternary phase diagram was created for each system and from this a formulation of each diagram was chosen to be prepared by the method of inversion of phases and later characterized in terms of their macroscopic aspects, pH, conductivity and stability. In the pH analysis the formulations were suitable for topical use, since their values were between 6,5 - 8,0, in which there is no irritation of the cutaneous tissue. From the conductivity analyzes it was possible to characterize the formulations as being O/W type. The systems studied were partially stable. Among them, which presents characteristics of ME was the system containing butyl alcohol, but to enable its use in the cosmetic industry more studies should be performed.