Isolamento de Cumarina presente no Guaco e interação com a Lecitina de soja orgânica com potencial aplicação cosmética

Abstract

The coumarin compounds are widely found in different botanical species and their biological properties employ a great economic value in the production of medicines, as well as the use in the formulation of cosmetic products as fragrances due to their odor similar to that of vanilla. In this work, we perform the extraction of a fraction rich in coumarin of the alcoholic extract of the guaco. Subsequently, organic soya lecithin was purified to obtain phospholipids. Soybean lecithin was then interacted with coumarin (1-Benzopyron-2-one) by the reverse phase evaporation method for liposomes production. The samples obtained were characterized by phytochemical analysis for indication of coumarin compounds, Delgada Layer Chromatography (CCD), spectroscopy analysis in the Visible Ultraviolet Region (UV-VIS), Fourier Transformed Infrared Spectroscopy (FT-IR), Hydrogen Potential (pH), Conductivity, Average Particle Diameter, Polydispersion Index (PD.I) and Zeta Potential (PZ). The results were positive for the presence of coumarin compounds in the guaco extract. For purified soya lecithin samples we obtained phosphatidylcholine of low purity, with a yield of 47,82%, that after interacting with coumarin the UV-analysisVIS and FT-IR indicate a possible interaction between soya lecithin and coumarin. The monitoring of the samples was performed by pH pH, conductivity, mean diameter, PD. I and PZ were 6,063 ± 0,015; 0,038 ± 0,004 mS.cm-1 ; 464,978 ± 18,787 nm; 0,512 ± 0,025; -66,425 5 ± 5,133 mV, respectively. It is concluded that the interaction between soybean lecithin and coumarin has occurred and the solutions have future cosmetic potential for the treatment of early aging. The work was conducted at the Federal University of Fronteira Sul - Campus Realeza, within the Grupo de Pesquisa em Química Tecnológica e Ambiental (GPQTA), and was presented as a work of completing a degree in chemistry.