Avaliação da estabilidade e atividade antioxidante de uma emulsão base não-iônica contendo resveratrol

Abstract

There are several factors that can lead to the instability of an emulsion, highlighting the oxidation, a reaction prevented by the use of antioxidants. The butylated hydroxytoluene (BHT) has been one of the most used synthetic antioxidants in cosmetic formulations; however, pharmaceutical and cosmetic industries have shown considerable interest regarding the search for the use of natural products. Based on this, the objective of this work was the incorporation of resveratrol, a natural phenolic compound found mainly in grapes as well as in red wines, into a non-ionic emulsion basis for assessing the profile of stability and antioxidant activity, as compared with a non-ionic basis emulsion containing BHT. The profile of stability was examined by the observation of the organoleptic characteristics, determination of pH and spreadability, and the antioxidant activity through the Radical Scavenging DPPH test. The results showed that the emulsion containing BHT was more stable than the emulsion containing resveratrol, when high temperature was used. For the analysis of the antioxidant activity, the resveratrol, in both forms of incorporation, showed significant antioxidant activity in comparison to BHT, suggesting that resveratrol may be a viable antioxidant alternative to be used into cosmetic preparations.