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Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies
The Brazilian biodiversity offers a multiplicity of raw materials with great potential in cosmetics industry applications. Some vegetable oils and fatty esters increase skin hydration by occlusivity, keeping the skin hydrated and with a shiny appearance. Sunflower (Helianthus annus L.) oil is widely...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272883/ https://www.ncbi.nlm.nih.gov/pubmed/27294894 http://dx.doi.org/10.3390/molecules21060680 |
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author | da Rocha-Filho, Pedro Alves Maruno, Mônica Ferrari, Márcio Topan, José Fernando |
author_facet | da Rocha-Filho, Pedro Alves Maruno, Mônica Ferrari, Márcio Topan, José Fernando |
author_sort | da Rocha-Filho, Pedro Alves |
collection | PubMed |
description | The Brazilian biodiversity offers a multiplicity of raw materials with great potential in cosmetics industry applications. Some vegetable oils and fatty esters increase skin hydration by occlusivity, keeping the skin hydrated and with a shiny appearance. Sunflower (Helianthus annus L.) oil is widely employed in cosmetic emulsions in the form of soaps, creams, moisturizers and skin cleansers due to the presence of polyphenols and its high vitamin E content. Liquid crystals are systems with many applications in both pharmaceutical and cosmetic formulations and are easily detected by microscopy under polarized light due to their birefringence properties. The aim of this research was to develop emulsions from natural sunflower oil for topical uses. Sunflower oil (75.0% w/w) was combined with liquid vaseline (25.0% w/w) employing a natural self-emulsifying base (SEB) derivative. The high temperature of the emulsification process did not influence the antioxidant properties of sunflower oil. Fatty esters were added to cosmetic formulations and extended stability tests were performed to characterize the emulsions. Fatty esters like cetyl palmitate and cetyl ester increase the formation of anisotropic structures. O/W emulsions showed acidic pH values and pseudoplastic behavior. The presence of a lamellar phase was observed after a period of 90 days under different storage conditions. |
format | Online Article Text |
id | pubmed-6272883 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62728832018-12-28 Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies da Rocha-Filho, Pedro Alves Maruno, Mônica Ferrari, Márcio Topan, José Fernando Molecules Article The Brazilian biodiversity offers a multiplicity of raw materials with great potential in cosmetics industry applications. Some vegetable oils and fatty esters increase skin hydration by occlusivity, keeping the skin hydrated and with a shiny appearance. Sunflower (Helianthus annus L.) oil is widely employed in cosmetic emulsions in the form of soaps, creams, moisturizers and skin cleansers due to the presence of polyphenols and its high vitamin E content. Liquid crystals are systems with many applications in both pharmaceutical and cosmetic formulations and are easily detected by microscopy under polarized light due to their birefringence properties. The aim of this research was to develop emulsions from natural sunflower oil for topical uses. Sunflower oil (75.0% w/w) was combined with liquid vaseline (25.0% w/w) employing a natural self-emulsifying base (SEB) derivative. The high temperature of the emulsification process did not influence the antioxidant properties of sunflower oil. Fatty esters were added to cosmetic formulations and extended stability tests were performed to characterize the emulsions. Fatty esters like cetyl palmitate and cetyl ester increase the formation of anisotropic structures. O/W emulsions showed acidic pH values and pseudoplastic behavior. The presence of a lamellar phase was observed after a period of 90 days under different storage conditions. MDPI 2016-06-09 /pmc/articles/PMC6272883/ /pubmed/27294894 http://dx.doi.org/10.3390/molecules21060680 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article da Rocha-Filho, Pedro Alves Maruno, Mônica Ferrari, Márcio Topan, José Fernando Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies |
title | Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies |
title_full | Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies |
title_fullStr | Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies |
title_full_unstemmed | Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies |
title_short | Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies |
title_sort | liquid crystal formation from sunflower oil: long term stability studies |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272883/ https://www.ncbi.nlm.nih.gov/pubmed/27294894 http://dx.doi.org/10.3390/molecules21060680 |
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