DEVELOPMENT AND QUALITY EVALUATION OF FACIAL MOISTURIZING EMULSIONS WITH Camellia sinensis (L.) KUNTZE EXTRACT

Abstract

The use of Camellia sinensis (L.) Kuntze extract, popularly known as green tea, has been increasing in cosmetics, as it adds anti-inflammatory and antioxidant actions to formulations, capable of delaying skin aging, reducing tissue damage. This research aimed to develop and evaluate moisturizing emulsions with green tea extract. For this, a moisturizer base and two test formulations were manipulated with the dry extract of green tea, obtained commercially, in concentrations of 1.5 and 3%. After handling, the centrifugation resistance test was performed and quality control tests were carried out, in addition to the preliminary stability study for 12 days. Before and after the preliminary stability study, the following controls were carried out: pH, conductivity, density, spreadability and viscosity. Regarding the analyzes carried out before and after the stability studies, it was observed that the samples remained stable at all stages, with no significant changes in pH, conductivity, density, viscosity and spreadability. Through the analyzes carried out, it is concluded that the formulation presented satisfactory results, with future perspectives being the carrying out of new tests that have the main purpose of evaluating new parameters, ensuring the quality and safety of the cosmetic.

Keywords: formulation development; physical-chemical control; preliminary stability.