Brazilian Archives of Biology and Technology ()

Nanoemulsion Improves Babassu Palm Oil (Orbignya phalerata) Antioxidant Properties

  • Débora Silva Santos,
  • Ludmilla David de Moura,
  • Marina Arantes Radicchi,
  • Ricardo Bentes Azevedo,
  • Maria Célia Pires Costa,
  • Paulo Eduardo Narcizo de Souza,
  • Adriana Leandro Camara,
  • Jaqueline Rodrigues da Silva,
  • Luís Alexandre Muehlmann,
  • João Paulo Figueiró Longo

DOI
https://doi.org/10.1590/1678-4324-2021190387

Abstract

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HIGHLIGHTS Production of lipid nanoemulsions (<100 nm) of industrial interest with low energy demand. The antioxidant properties of babassu oil have been improved and the nanoemulsions are not cytotoxic. Babassu oil is a food and medicinal product. The nanoemulsion is strategic for the developed of new antioxidants phytotherapeutics.

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