Banca de QUALIFICAÇÃO: JULIANA BARRETO PEREIRA DE SOUZA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : JULIANA BARRETO PEREIRA DE SOUZA
DATE: 13/06/2024
TIME: 14:00
LOCAL: Online Via Plataforma Google Meet
TITLE:

Development of inclusion complexes of Rosemary pepper (Lippia origanoides Kunth) essential oil to cosmetic apllication

KEY WORDS:

Antimicrobial. Antioxidant. Cyclodextrin

PAGES: 169
BIG AREA: Ciências da Saúde
AREA: Farmácia
SUMMARY:

Rosemary pepper essential oil (Lippia Origanoides) already has microbiological and antioxidant activities listed in the literature that correspond as a great alternative for the cosmetic industry. However, the use by industry is limited due to volatility. Alternatively, inclusion complexes have been used to increase the solubility and stability of oils without changing their properties. Therefore, the present work proposes to obtain and physicochemical characterization of the inclusion complex with essential oil in β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD), and analyze them for their antimicrobial and antioxidant activity, always comparing them with the essential oil. The chemical characterization of the essential oil was carried out by gas chromatography coupled to mass spectrometry (GC-MS), obtaining 64,55% of thymol as the majority compound and molar mass of 150.221 g/mol. The encapsulation efficiency of the complexes produced by the malaxing (M) and slurry (S) methods showed that the HP-β-CD complexes were the lowest loss of essential oil during the process, being less than 3%. The chemometrics of essential oil, highlighting the comparison between batches that showed that even in the same period of the year and with a stable climate, it is possible to find variations between batches, showing the importance of this characterization by batch, as it can lead to different properties. They were also characterized by FTIR, SEM, ED-XRF, DR-X, NMR, TG and DSC, demonstrating that the complexation between essential oil and cyclodextrins (β-cyclodextrin and hydroxypropylβ-cyclodextrin) is a mechanism of thermally stabilize the oil and be able to incorporate it into cosmetic formulations without losing properties, since the complexes aggregated the characteristics of cyclodextrins and only began to show mass loss (showing a degradation of the constituents) at high temperatures. The evaluation of the antifungal activities showed activity for the essential oil and the inclusion complexes, and the antibacterial activity showed that the essential oil has activity in all the strains tested in one methodology, but the complexes did not show activity. With the analyses to study the antioxidant activity, it was possible to determine that the best mechanism of action of the antioxidant activity of the complexes was the sequestration of hydroxyl radicals and superoxide radicals. Unfortunately, when the antioxidant activity was performed in vitro using MRC-5 cells, the essential oil showed activity of 41.74% and the complexes did not show activity. On the other hand, the two complexes with HP-β-CD and the essential oil did not show cytotoxicity. As a result, this project aims to value the local biome (caatinga) and obtain new perspectives and alternatives for the incorporation of essential oil in cosmetic formulations, in addition to contributing to the strengthening of the cosmetics production chain.

COMMITTEE MEMBERS:
Externo ao Programa - 2140814 - FERNANDO HENRIQUE ANDRADE NOGUEIRA - nullExterno ao Programa - 2195251 - HUGO ALEXANDRE DE OLIVEIRA ROCHA - nullPresidente - 1871916 - RAQUEL BRANDT GIORDANI