2015-01-162014-02-20SOARES, Nayana Ribeiro. Avaliação da atividade antimicrobiana e caracterização físico-química de sabonete líquido à base de óleo de baru, buriti e pequi. 2014. 158 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2014.http://repositorio.bc.ufg.br/tede/handle/tede/3885Brazil is the country with the highest plant diversity in the world and has over 55.000 species cataloged a total estimated between 350.000 and 550.000, with the brazilian cerrado vegetation been one of the areas with the highest plant biodiversity rates. The need for the introduction of new natural active ingredients in the pharmaceutical and/or cosmetic arsenal has been researched due to the emergence of resistant bacterial forms arising mainly from the indiscriminate use of antimicrobial agents, which can be used as an antiseptic. Whereas the fruits of the Brazilian Cerrado de Baru, Buriti and Pequi, and abundant material already referenced by its various properties, including antimicrobial, this study aimed to the production of liquid soap, produced base oil Baru, Buriti and Pequi, with subsequent analysis of the antimicrobial potential of chemical and physical quality. Aimed to evaluate the quality of oils Baru, Buriti and Pequi acquired municipal markets in Goiânia -GO. Analyzes of moisture content, color, specific gravity, viscosity, refractive index, iodine value, saponification, acidity and peroxide value were performed to evaluate the quality of the oils extracted. For all analyzes, the estimated values are within the expected standards by law. It was evident that the oils Baru, Buriti and Pequi showed good physical and chemical qualities as evidenced by the analysis, and Buriti oil was what got the best results compared to the other two. Regarding the antimicrobial activity of these oils, wich showed higher soap come of this oil, the most efficient.application/pdfAcesso AbertoFrutos do cerradoHigieneAntissepsiaFruit of the cerradoHygieneAntisepsisCIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSDissertação