Suitability for commercial utilization of carnauba and sugarcane waxes through determination of possible alterations during an accelerated stability test

In plants, waxes cover the epidermal cells of fruits, petals and leaves, the cuticle act as a physical barrier and signaling trigger against pathogens (i.e., bacteria, yeasts, fungi, virus) and environmental conditions (i.e., wind and rain) [1,2]. Hydrocarbons, wax esters, fatty alcohols, ketones, sterols but also triglycerides [1] have a deep impact in the physicochemical properties of waxes and therefore determine its commercial applications (i.e. foods, cosmetic, lubricant, coatings, polymers) [2]. However, most of those compounds contain double bonds that can affect their quality [3] such as polyunsaturated lipids that are prone to autoxidation [4].