Kinetic Study Thermal Decomposition of Bacuri (Platonia insgnis Mart.) and Ucuuba (Virola sebifera Aubl.) Butter Using TG-Isothermic Method

Some cosmetic products that contain natural oils and Amazon butters have been developed and are available on the market. Among them, products containing bacuri (Platonia insignis Mart.) and ucuuba (Virola sebifera Aubl.) butters have been used as raw materials for the cosmetic and pharmaceutical industry due to their moisturizing power and both nutritional and medicinal properties. Techniques such as Thermogravimetry (TG), Differential Scanning Calorimetry (DSC), Elemental Analysis (EA) and Infrared Spectroscopy with Fourier Transform (FTIR) were used to characterize the studied butter samples. A kinetics study of thermal decomposition of these materials by isothermal thermogravimetric methods was carried out. This study enabled the estimation of the validity period of the bacuri and ucuuba butters. Results showed that ucuuba butter has higher thermal stability than bacuri one. It has also confirmed that the thermoanalytical techniques can represent an interesting alternative for the study of natural products quality control.