2025-05-302025-05-302025-03-21CASTRO, Raphaela Santos de. Formulação de hidratante com potencial antioxidante e cicatrizante, incorporado com óleo vegetal de castanha-do-Brasil (Bertholletia excelsa) e manteiga de bacuri (Platonia insignis). Orientador: Davi do Socorro Barros Brasil. 2025. 62 f. Trabalho de Curso (Graduação) – Faculdade de Engenharia Química, Instituto de Tecnologia, Universidade Federal do Pará, Belém, 2025. Disponível em: https://bdm.ufpa.br/handle/prefix/8241. Acesso em:.https://bdm.ufpa.br/handle/prefix/8241The growing demand for natural bioactive compounds reflects the interest of the cosmetic and food industries in sustainable, nutrient-rich raw materials. In this context, Brazil nut (Bertholletia excelsa) and bacuri (Platonia insignis) stand out as promising sources of bioactive compounds for the development of new products with health benefits. Analyzing the relevance of these materials, this study aims to chemically and physically characterize Brazil nut oil and bacuri butter, applying them as components in a vegan moisturizer. Therefore, the physicalchemical characterization of the lipids extracted from these materials was carried out, where the pH was 5.12 and 5.47 for Brazil nut oil and bacuri butter, respectively; acidity indexes were 2.23 mg KOH/g and 14.67 mg KOH/g for each fat; peroxide index was 0.59 meq/Kg and 0.30 meq/Kg; saponification was 191.36 mg KOH/g and 195.77 mg KOH/g; iodine index was 100.86 g I2/100g and 39.07 g I2/100g; viscosity was 76.15 mPa·s and 13.43 mPa·s; and density, measured only for the oil, was 0.94 g/cm³. Gas chromatography highlighted the amount of unsaturated fatty acids in Brazil nut oil, with emphasis on oleic and linoleic acids, while bacuri butter showed a higher presence of saturated fatty acids, mainly palmitic acid. therogenicity and thrombogenicity indexes were also calculated from chromatography, yielding values of 0.20 and 1.28 for atherogenicity of the oil and butter, respectively, and 0.4 and 2.56 for thrombogenicity. NMR studies confirmed the structure and chromatographic composition. Finally, the antioxidant activity of the lipids was determined, with Brazil nut oil showing a result of 791.86 µM/Trolox and bacuri butter 1,992.11 µM/Trolox. After these characterizations, a moisturizer cream was formulated using these fats and the product was characterized. The physical-chemical analysis of the cream showed a pH of 6.16, viscosity of 806.76 mPa·s, and density of 0.988 g/cm³. In terms of stability, the product proved stable during centrifugation tests at different speeds, as well as under thermal stress and freeze-thaw cycles. Finally, the antioxidant potential of the cream was determined to be 925.63 µM/Trolox, confirming the effectiveness of the product and the incorporation of the raw materials.Acesso AbertoÓleo de castanha-do-BrasilManteiga de bacuriCreme hidratanteBrazil nut oilBacuri butterMoisturizing creamCNPQ::ENGENHARIAS::ENGENHARIA QUIMICATrabalho de Curso - Graduação - MonografiaAttribution-NonCommercial-NoDerivs 3.0 Brazil