Atividade antioxidante da vitamina c: aplicações na indústria farmacêutica e de alimentos e formas de evitar a oxidação mantendo sua estabilidade

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Data

2020-12-17

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Universidade Federal de Goiás

Resumo

Ascorbic acid, known as vitamin C, is a water-soluble, unstable vitamin, easily eliminated by some factors such as: heat, improper storage, the presence of metals and others. The human body does not synthesize this vitamin, its ingestion occurs through food, such as vegetables and fruits. Vitamin C is a powerful antioxidant, vital for the functioning of cells and this is particularly evident in connective tissue, it acts in the prevention of several pathologies such as scurvy, premature aging. Classified as a natural antioxidant, vitamin C has been used mainly in the food industry, because in addition to its nutritional role, it is applied for its antioxidant action, preserving the flavor and natural color of food, besides being used as an additive in meat cured, accelerating the curing process, preventing formation of nitrosamines and inhibiting the growth of microorganisms, among other applications. Antioxidants provide natural protection to the human body, as they neutralize the harmful effects of free radicals. Because vitamin C has an effective effect as an antioxidant, it has become widely recognized by the pharmaceutical industry, as it is used in cosmeceutical, dermatological formulations and in medicines, has an action in preventing and reversing premature aging, acts as a depigmentant, synergistic action with sunscreens and anti-inflammatory effect in dermatitis treatments. The application of vitamin C in cosmetic products makes it possible to reach levels that would not be possible with food, since its topical use is a major target of the cosmetic industry, generating satisfactory results in the treatment of skin changes caused by aging, however, it has barriers when incorporated in systems for topical use as it is difficult to stabilize. Maintaining the stability of vitamin C has become a challenge, however some strategies have been developed to avoid instability in the formulation, such as: controlling oxygen at low pH, adding preservatives, stabilizing agents, using vitamin C derivatives and technologies, such as microencapsulation.

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Palavras-chave

Ácido ascórbico, Antioxidante, Radicais livres, Estabilidade, Aplicações da vitamina C, Ascorbic acid, Antioxidant, Free radicals, Stability, Applications of vitamin C

Citação

VIEIRA, Ana Carolina da Rocha. Atividade antioxidante da vitamina c: aplicações na indústria farmacêutica e de alimentos e formas de evitar a oxidação mantendo sua estabilidade. 2020, 49 f. Trabalho de Conclusão de Curso (Graduação) – Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, 2020.