Carotenoids content in nutricosmetics products: evaluation of product adequacy and quality
PDF (Português (Brasil))

Keywords

carotenoids
beta-carotene
HPLC

How to Cite

1.
Peixoto FM, Borguini RG, Machado AMR, Gôuvea ACMS, Pacheco S, Godoy RL de O. Carotenoids content in nutricosmetics products: evaluation of product adequacy and quality. Rev Inst Adolfo Lutz [Internet]. 2013 Mar. 22 [cited 2024 Jul. 22];72(3):249-54. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32926

Abstract

The present study analyzed the nutricosmetics adequacy referring to the carotenoids contents, such as β-carotene, lutein, lycopene and zeaxanthin, and these findings were compared with the contents declared by the manufacturers. Nineteen carotenoids-containing nutricosmetics were purchased at retail market in Rio de Janeiro city in 2012. Two methodologies of extraction were used according to the type of shell (capsules), carriers (excipients) and carotenoids. Quantification and determination of carotenoids profile were performed in a High Performed Liquid Chromatograph (HPLC) with validated and accredited methodology. Of 19 analyzed samples, four were within the limits established by the Good Manufacturing Practice specification (90 to 110 %), and the others were out of this range, revealing an inadequacy in the carotenoids contents and failures in the quality control of nutricosmetics production. This study demonstrated that the nutricosmetics production sector should receive a special attention from the health surveillance, and it needs a specific legislation to regulate the manufacture, labeling and advertising of these products.
https://doi.org/10.18241/0073-98552013721572
PDF (Português (Brasil))

References

1. Food and Agricultural Organization –FAO. Country information: Brazil: agriculture sector. 2009. [acessado 2012 maio 21]. Disponível em: [http://www.fao.org].

2. IBGE. Instituto Brasileiro de Geografia e Estatística. Levantamento sistemático da produção agrícola. São Paulo: IBGE, 2003. [acessado 2012 jun 10]. Disponível em: [http://www.sidra.ibge.gov. br/bda/].

3. Zhao Y, Tu K, Tu S, Liu M, Su J, Hou YP. A combination of heat treatment and Pichia guilliermondii prevents cherry tomato spoilage by fungi. J Food Microbiol. 2010;137(1):106-10.

4. Gusmão MTA, Gusmão SAL, Araújo JAC. Produtividade de tomate tipo cereja cultivado em ambiente protegido e em diferentes substratos. Hort Bras.2006;24(2): 431-6.

5. Wang Y, Bao Y, Shen D, Feng W, Yu, T, Zhang J, et al. Biocontrol of Alternaria alternata on cherry tomato fruit by use of marine yeast Rhodosporidium paludigenum. J Food Microbiol. 2008; 123(3):234-9.

6. Lapidot A, Romling U, Yaron S. Biofilm formation and the survival of Salmonella Typhimurium on parsley. J Food Microbiol. 2006;109(2):229-33.

7. Alvaro JE, Moreno S, Dianez F, Santos M, Carrasco G, Urrestarazu M. Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables. J Food Engg. 2009;95(3):11-5.

8. Ruíz-Cruz S, Félix EA, Cinco MD, Osuna MAI, Aguilar GAG. Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots. Food Control. 2007; 18(11):1383-90.

9. São José JFB, Vanetti MCD. Effect of ultrasound and commercial sanitizers on natural microbiota and SalmonellaentericaTyphimurium on cherry tomatoes. Food Control. 2012; 24(1-2): 95-9.

10. Gogate PR, Kabadi AM. A review of applications of cavitation in biochemical engineering/biotechnology. Biochem Eng J. 2009; 44(1):60-72.

11. Brasil, Ministério da Agricultura, Pecuária e do Abastecimento. Instrução Normativa n° 62, de 26 de agosto de 2003. Métodos analíticos Oficiais para Análises Microbiológicas para controle de produtos de origem animal e água. Diário Oficial [da] República Federativa do Brasil.

12. AOAC. American Official of Analytical Chemists. Official methods of analysis of AOAC international. 18. ed. Washington, 2005.

13. Cao S, Hu Z, Pang B, Wang H, Xie H, Wu F. Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control. 2010;21(4):529-32.

14. Lu Y, Turley A, Dong X, Wu C. Reduction of Salmonella enterica on grape tomatoes using microwave heating. Int J Food Microbiol. 2011; 145(1): 349-52.

15. Fraeye I, Knockaert G, Van Buggenhout S, Duvetter T, Hendrickx M, Van Loey A. Enzyme infusion prior to thermal/high pressure processing of strawberries: mechanistic insight into firmness evolution. Innov Food Sci Emerg Technol. 2010;11(1):23-31.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 2013 Instituto Adolfo Lutz Journal

Downloads

Download data is not yet available.