A Study on the Treatment Effect and Wave Efficiency of Heat Perm Added Camellia Oil

This study is for the treatment effect and wave efficiency shown by using camellia oil, a natural material, for hair damaged by heat perm, a chemical treatment. For this, An experimental group containing camellia oil and a control group without it were prepared. and then, hair tensile strength measurement, absorbance measurement, SEM(Scanning Electron Microscope) observation, and hair gloss measurement were tested. First, in the tensile strength measurement, the tensile strength of the heat perm with camellia oil was higher than that of the heat perm without camellia oil. And as a result of absorbance measurement using methylene blue, the average absorbance of hair containing camellia oil was low. Second, in SEM, heat perm containing camellia oil showed less cuticle damage. Also, there was no cuticle damage in the heat perm containing camellia oil compared to the heat perm without camellia oil in the time observation. As a result of the gloss measurement, the degree of damage according to the time of the heat perm increased, but the damage was less in the heat perm including camellia oil. Based on these results, it was found that camellia oil had a high treatment effect of heat perm.

A Study on the Hair Improvement Effect of Dongbaek Oil on Dye Hair

This study used camellia oil, a natural ingredient, to study whether camellia oil has the effect of improving the hair quality damaged by dyeing. first, In order to find out the change in chromaticity of dyed hair due to the content of camellia oil, L*, a*, and b* value measurement were performed. As a result, Through the L* value of the dyed hair according to the camellia oil content, it was found that the dyed hair containing 2 g of camellia oil had a subtle effect of color clarity and dyeability. There was also less fading. In order to determine the degree of damage to the hair, the absorbance measurement using methylene blue showed a decrease in the average in hairs dyed with 2 g of camellia oil, indicating that there was a hair improvement effect in hairs dyed with camellia oil. As a result of studying whether the hair dye containing camellia oil has the effect of improving hair quality, the absorption strength decreased and the tensile strength increased. In addition, absorbance measurement, gloss measurement, and SEM (Scanning Electron Microscope) experiments were conducted. As a result, It was confirmed that there is an effect of improving hair quality in terms of the constant arrangement of cuticles on the hair surface and increasing the gloss of the hair. It was found that camellia oil, a natural ingredient, has a high effect on improving hair quality of dyed hair in order to minimize damage to dyed hair.

Pengaruh Waktu Aging dan Metode Ekstraksi terhadap Aktivitas Antioksidan Black Garlic yang Dibandingkan dengan Bawang Putih (Allium sativum L.)

Antioxidant is a compound that could obstruct oxidation reaction through free radical binding. Garlic (Allium sativum L.) is a plant which has many benefits that could be used for traditional medication. Some of pharmacology effects which was discovered are antioxidant, anti-hypertensive, anti-cholesterol, and antimicrobial. Black garlic is the heating aging process which induces many chemical reactions of garlic such as non-enzymatically discoloration to be brown, Maillard reaction which produces antibacterial compound, caramelization, and phenol formation as antioxidant that causes discoloration from cream to dark brown or black. White and Black garlic were extracted through two methods, namely maceration (room temperature) and digestion (± 40°C) by using 96% ethanol solvent. The activity test of extract antioxidant is done using DPPH free radical reduction (2,2-difenil-1-pikrilhidrazil) with absorbance measurement uses UV-Vis spectrophotometry with DPPH maximum wavelength is 515 mm. Garlic maceration has value IC50 in the amount of 28.422 ppm, two weeks maceration of black garlic in the amount of 27.129 ppm and four weeks maceration of black garlic in the amount of 13.041 ppm. While garlic digestion in the amount of 28.524 ppm, two weeks digestion of black garlic in the amount of 28.086 ppm and four weeks digestion of black garlic in the amount of 15.160 ppm. Abstrak. Antioksidan merupakan senyawa yang dapat menghambat reaksi oksidasi, dengan cara mengikat radikal bebas. Bawang putih (Allium sativum L.) merupakan salah satu tanaman yang mempunyai banyak khasiat yang digunakan untuk pengobatan tradisional. Efek farmakologi yang telah diketahui salah satunya adalah antioksidan, anti-hipertensi, anti-kolesterol, anti-mikroba. Bawang hitam merupakan proses aging dengan pemanasan yang menginduksi banyak reaksi kimia pada bawang putih seperti perubahan warna menjadi coklat secara non-enzimatik, reaksi Maillard yang menghasilkan senyawa antibakteri, karamelisasi, dan pembentukan fenol sebagai antioksidan yang menyebabkan warnanya berubah dari putih kekuningan menjadi coklat tua atau hitam. Bawang putih dan bawang hitam diekstraksi menggunakan dua metode yaitu maserasi (suhu kamar) dan digesti (suhu ±40°C) dengan menggunakan pelarut etanol 96%. Uji aktivitas antioksidan ekstrak dilakukan dengan menggunakan metode peredaman radikal bebas DPPH (2,2-difenil-1-pikrilhidrazil) dengan pengukuran absorbansi menggunakan spektrofotometri UV–Vis pada panjang gelombang maksimal DPPH yaitu 515 nm. Pada bawang putih maserasi memiliki nilai IC50 sebesar 28,422 ppm, bawang hitam 2 minggu maserasi 27,129 ppm dan bawang hitam 4 minggu maserasi 13,041 ppm. Sedangkan pada bawang putih digesti 28,524 ppm, bawang hitam 2 minggu digesti 28,086 ppm dan bawang hitam 4 minggu digesti 15,160 ppm.

Phytochemical and Antioxidant Test of Binahong (Anredera cordifolia (Tenore) Steenis) Leaves Ethanol Extract

Binahong Anredera cordifolia (Tenore) Steenis leaves contain chemical compounds that can be used as antioxidants. This study aims to examine the phytochemical and antioxidant activity of the ethanol extract of binahong leaves. Binahong leaves were extracted using the maceration method with an ethanol solvent. The phytochemical test showed that the ethanol extract of binahong leaves contained phenolic compounds, flavonoids, alkaloids, and tannins to have potential antioxidants. The antioxidant activity test was carried out using the DPPH method and absorbance measurement with a UV-Vis spectrophotometer at a wavelength of 517 nm. The results showed that the ethanol extract of binahong leaves had strong antioxidant activity, as evidenced by the IC50 value of 87.423 µg/mL.