Elaboração e caracterização físico-química de um creme facial com o extrato glicólico de Mulateiro Calycophyllum spruceanum Rubiaceae

Abstract

Calycophyllum spruceanum is a species native to the Amazon region. In Brazil it is popularly known as mulateiro, pau-mulato, escorrega-macaco and pau-ivory. The present work aimed to elaborate and characterize the physicochemical part of the formulated facial cream, comparing it with the glycolic extract of mulatto produced in the laboratory and one obtained commercially for stability test of the formulation. The work seeks to contribute to the cosmetic knowledge of this important species of the Amazon region. The commercial glycolic extract was acquired at the Essences of the Amazon store, and submitted to stability tests and evaluation of physicochemical and organoleptic parameters. The glycolic extract was made with cereal alcohol and glycerin in a ratio of 70:30, in a beaker of 100 mL and soon after was homogenized with a glass stick, filtered with a thin layer of cotton, placed in an amber jar and stored in a refrigerator, the use of glycolic extract in cosmetic formulations has been gaining visibility due to its high concentration that contains many nutrients and benefits of the raw material and so is widely used in cosmetics. The creams elaborated from the laboratory formulation and commercial formulation did not present changes in phases or flocculations, the comparative result of the final product between the formulations did not show significant differences, with the exception of the color of the cream after completion of the tests performed.