polymer structure (23). The second mass loss event started at 225° C, being attributed to the degradation of the organic matter, with a maximum peak at 254° C. The last event occurred at 369° C, being attributed to the fi nal degradation of the sample (carboniza- tion) (24). The total mass loss was 91.14%, and the fi nal mineral residue was 8.86%, close to that found in the ash analysis, possibly referring to the oxides containing potas- sium, magnesium, or phosphorus, as observed in the DES analysis. At temperatures of 254°–423° C, the mass loss is due to depolymerization of the hydro- colloid, and the exothermic peak occurs because there is structural disorganization and consequent release of energy, similar to that presented by Andrade (24). FTIR analysis. The infrared spectrum (Figure 4) of the TM sample showed a broadband at 3,365 cm-1 region, corresponding to the axial deformation of hydroxyl groups (OH-), characteristic of polysaccharides, and found also by Goh et al. (25) in the mucilage of chia (Salvia his- panica L.). The bands found in the region of 2,930 cm-1 are attributed to the axial defor- mation of the C–H bond, and represent the –CH and aromatic group of sugars in polysaccharides (25). At 1,642 cm-1 region, the band corresponds to the C = O stretch of the Figure 2. Scanning electron microscopy for TM. Amplitudes of 100 × (A), 500 × (B), 1,000 × (C), and 4,000 × (D). Table II. Yield values, proximal composition, mineral composition, emulsifying capacity, emulsifying activity and emulsion stability for MC Proximal composition (g/100g) Total carbohydrate 62.47 Proteins 21.19 Lipids 0.65 Raw fi ber 0.46 Mineral residue (ash) 8.5 Moisture 6.73 Yield in mucilage 8.83 Mineral content and oxygen (%) Carbon 39.52 Phosphor 2.03 Oxygen 46.84 Chlorine 0.76 Magnesium 0.30 Potassium 11.4 Physico-chemical parameters Emulsifying activity (%) 55 Stability of the emulsion (%) 80 Emulsifying capacity (g soybean oil/g protein) 1,172.72 pH 5.91 TARO MUCILAGE IN COSMETIC FORMULATIONS 285

nucleic acids, and amide I and amide II of the proteins present in the mucilage. Absorption bands between 1,650 and 1,444 cm-1 are typical of symmetric elongation of carboxylic groups of uronic and galacturonic acid residues (23,25). In 1,244 cm-1, the molecular groupings are of amines and amides (26) of the acetyl group belonging to amino sugars. Between 1,200 and 800 cm-1 is the region that represents the fi ngerprint of the arabino- galactan macromolecule (23,25,27,28), also present in TM. Proximal composition, yield, and physicochemical properties of mucilage. The proximal composition, yield in mucilage, EC and activity, emulsifying stability, and pH of emulsions are shown in Table 2. The yield in mucilage was 8.83%, and the mineral residue content (ash) was 8.50%, with a highlight on the content of potassium and phos- phorus (Table 2). These results are close to those found by Andrade, Nunes, and Pereira (2). The carbohydrate and crude protein contents were 62.42 and 21.19%, respectively, and these values are close to those reported by Njintang et al. (12). The pH of the mucilage was slightly acidic, with a value of around 5.91. The EA and stability of the emulsion (SE) presented values of 5 5 and 80%, respec- tively. Lima Junior et al. (29) studied the EA of Ora-pro-nóbis and found values of 83%. Wu et al. (30), when studying the galactomannans of different gums, found values for EA and ES ranging from 40% to 80%. In the case of the EA of TM, the values are within the range found by these authors, and the high value calculated for ES may have occurred due to the presence of starch in the mucilage, as shown by the XRD analysis. The starch could be gelatinized as the beginning of this phenomenon occurs at 12.7° C and increases the viscosity at 77° C (9), and may have contributed to the stability of the emulsion. Figure 3. Colocasia esculenta MC mucilage thermogram. JOURNAL OF COSMETIC SCIENCE 286