Stability and Potential Antioxidant Activity Essay of Pequi Oil (Caryocar brasiliense Camb.) in Cosmetic Emulsions

Pequi (Caryocar brasiliense Camb.) is a fruit rich in oil and chemical ingredients with potential antioxidant activity. The aim of this study was to evaluate the stability and potential antioxidant activity of emulsion containing pequi oil at different concentrations. The oil was incorporated in anionic emulsions on ratios of 5 and 10% and these emulsions had preliminary stability, accelerated stability, rheological characterization and potential antioxidant activity evaluated by DPPH method. Developed emulsions containing 5 and 10% of pequi oil presented suitable features throughout the study even under extreme temperatures and showed the Non-Newtonian, pseudoplastic and viscoelastic profile. The results showed that the emulsions cannot be exposed to light, radiation and high temperatures. The formulations improved the antioxidant efficacy compared to control formulation and to pequi oil separately and it is an option for the antioxidant activity particularly when associated with BHT, allowing the reduction of the synthetic antioxidant.