Pequi Vegetable Oil
Commonly known as: Caryocar Brasiliense Fruit Oil (I.N.C.I.), Pequi fruit oil.
Botanical name: Caryocar brasiliense.
Extraction process: First cold pressing followed by physical filtration.
Family: Caryocaraceae.
Extracted part of the plant: Fruit pulp.
Cultivation area, origin: South America, primarily in Brazil.
Blooming: Spring.
Origin, provenance: Brazil.
Phytochemical composition: Polyunsaturated essential fatty acids (linoleic acid, linolenic acid), monounsaturated essential fatty acids (oleic acid, myristic acid), saturated essential fatty acids (palmitic acid, stearic acid), zeaxanthin, vitamins (A, C and E), polyphenols, carotenoids (violaxanthin, lutein, zeaxanthin, neoxanthin, beta-carotene, beta-cryptoxanthin).
Sensory properties: Appearance: Fluid oily liquid or semi-solid butter (dependent on temperature); Colour: Yellow to orange-yellow; Scent: Characteristic fruity odour; Feel: Dry, quickly absorbs into the skin.
Physical properties: Density = 0.93; Oxidative potential: Stable.
Concerns: Soothing, regenerating, nourishing, softening.
Effect: All types of skin and hair, and particularly dry, curly, damaged, coloured, and kinky hair.
Details
Usage
Facial Care (masks, creams, serums); Body Care (hand and foot creams, shower gels, scrubs, lotions, balms, massage oils); Hair Care (shampoos, serums, sprays, masks, oils).
Method of Preservation
Stable vegetable oil. Store in a dry place, away from heat and light.
Contraindications, Usage Precautions
There are no contraindications to the cosmetic use of pequi vegetable oil. It can be used by pregnant women and young children. Avoid contact with the eyes.
