scholarly journals Physical Stability and Sun Protection Factors Measurement of Sunscreen Preparations in Stress Storage Conditions Using Spectrophotometry

2018 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Widi Wulandari ◽  
Hendri Wasito ◽  
Sri Sutji Susilowati
Keyword(s):  
Ph Value ◽  
Physical Stability ◽  
Chemical Properties ◽  
Storage Condition ◽  
Storage Conditions ◽  
Sun Protection ◽  
Emission Region ◽  
Protection Factor ◽  
Different Temperatures ◽  
Value Measurement

Background: Sunscreen preparations can be used effectively to absorb sunlight especially in the UV wave emission region. The stress condition during the storage of preparation may affect physical and chemical properties. This study aims to determine the effect of stress storage conditions on physical stability and Sun  Protection  Factor (SPF) values as the effectiveness of sunscreen preparations stored in three different temperatures. Method : This experimental study was conducted with the selection of sunscreen samples and performing physical stability tests in termed of color observation, physical observation, pH value, spreading test, adhesive test, and SPF value measurement of sunscreen using spectrophotometry in lotion and gel dosage forms stored at room temperature (25◦C), low temperature (4◦C), and high temperature (40◦C). Results: The results showed that the stress storage condition influenced the physical properties of the preparation in the form of adhesive property, spreading capacity, and significantly affect the SPF value of the sunscreen (p <0.05) after 14 days of storage.

scholarly journals Formulation and Evaluation of Sunscreen Cream from Moringa oleifera and Turbinaria conoides

2021 ◽  
Vol 324 ◽  
pp. 05001
Author(s):  
Rini Yanuarti ◽  
Nurfitriyana Nurfitriyana ◽  
Muhammad Zuchryanto ◽  
Ginanjar Pratama ◽  
Aris Munandar ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Moringa Oleifera ◽  
Ph Value ◽  
Brown Seaweed ◽  
Sun Protection ◽  
Protection Factor ◽  
Turbinaria Conoides ◽  
Sun Protection Factor ◽  
And Control ◽  
Good Homogeneity

Research on the combination of natural ingredients from brown seaweed and Moringa, to be used as sunscreen has been nothing. Therefore, the objective of this study was to determine the best formulation from sunscreen evaluation. In this study, the ratio of Moringa oleifera and Turbinaria conoides was 1:1 (cream L), 2:1 (cream M), 1:2 (cream N), and control (no added both of natural ingredients) (cream K). The evaluation of sunscreen cream by Sun Protection Factor (SPF) activity, viscosity, pH, homogeneity, and microbial test. SPF values in this study from cream K, L, M, and N were 0.75±2.31, 17.80±0.97, 9.48±1.41, and 15.97±2.38, respectively. Viscosity values were 22,400 cPs for cream K; 32,400 cPs for cream L; 26,000 cPs for cream M; and 32,800 cPs for cream N. The pH value of sunscreen cream in cream K, L, M, N were 7.30±0.02, 6.51±0.02, 6.38±0.04, and 6.43±0.04, respectively. In all of the treatments of sunscreen cream, microbial tests are absent and have good homogeneity. The ratio of 1:1 (cream L) between M. oleifera and T. conoides has a good synergistic effect to ward off UV B light, therefore cream L is the best sunscreen cream in this study.

scholarly journals Impact of Different Storage Conditions on Composition of Lemongrass (Cymbopogon citratus L.) Essential Oil of Tien Giang Province, Vietnam

2020 ◽  
Vol 32 (11) ◽  
pp. 2743-2747
Author(s):  
Thi Kim Ngan Tran ◽  
Tan Phat Dao ◽  
Thi Cam Quyen Ngo ◽  
Thien Hien Tran ◽  
Ung Thanh Dat ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Storage Time ◽  
Physical Stability ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Citronella Oil ◽  
Main Components ◽  
Physical And Chemical

Essential oils are known to be susceptible to changes and degradation that can lead to loss of quality and pharmacological properties. In this work, lemongrass essential oil is stored under different storage conditions under the influence of light and temperature, assessing the physical and chemical properties as well as the chemical composition of the citronella essential oil respectively. The change in the chemical composition of citronella oil is determined based on the storage time of 4 months under different conditions i.e. light (45 ºC) and in dark (4 ºC). To determine the change in the composition of the essential oil, based on the results of GC-MS analysis methods to monitor the chemical changes of the essential oil. The content of main components of citral and β-myrcene increases significantly after storage time under the influence of light and temperature. Some low content components (β-citronello, β-caryophyllen, p-cymen-8-ol, etc.) are likely to be oxidized and lost under light conditions, even in the dark. Therefore, the importance of external storage factors for the chemical and physical stability of essential oils is a matter of concern to control the quality of scientific evaluation.

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2161
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
One Year ◽  
The Impact

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at −23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.

scholarly journals Physicochemical Stability Studies of Tablet Containing A Mixture of Sonchus Arvensis L Leaves Extract and Lumbricus rubellus Powder

2017 ◽  
Vol 9 (5) ◽  
Author(s):  
Syukri Y. ◽  
Anshory H. ◽  
Romadhonsyah F.
Keyword(s):  
Physical Stability ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Stability Test ◽  
Lumbricus Rubellus ◽  
Wet Granulation ◽  
Stability Studies ◽  
Disintegration Time ◽  
Weight Variation ◽  
Sonchus Arvensis

The aim of this study was to determine the physical and chemical stabilities of tablets containing Sonchus arvensis L leaves extract and Lumbricus rubellus. The tablets were produced by wet granulation process. The stability test was observed during a 3-month accelerated stability under 40 ± 2ºC and 75 ± 5% RH storage conditions. The tablets were evaluated every month for the physical properties include organoleptic, weight variation, friability, hardness, and disintegration time, while the chemical properties of the tablets include Rf value, and spotting profile was examined using TLC-Densitometry. The result of the physical stability test up to the third month showed that the tablets of Sonchus arvensis leaves extract and Lumbricus rubellus met the requirements of Indonesian Pharmacopeia 5th and United State Pharmacopeia 32. The qualitative chemical property stability test on the tablets also demonstrated that luteolin as a marker compound remained stable in the tablets after three months of storage in an accelerated condition. Conclusion, the formulation of a tablet containing Sonchus arvensis leaves extract and Lumbricus rubellus stable after this stability studies.

scholarly journals Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-related Compounds (Phenols and Volatiles)

2021 ◽  
Author(s):  
Leeanny Caipo ◽  
Ana Sandoval ◽  
Betsabet Sepúlveda ◽  
Edwar Fuentes ◽  
Rodrigo Valenzuela ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Storage Condition ◽  
Storage Conditions ◽  
Alpha Tocopherol ◽  
The Impact

Abstract: Commercialization of extra virgin olive oil (EVOO) requires a best before date recom-mended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its &lsquo;extra virgin&rsquo; category. However, in-adequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed determining physicochemical parameters, the profiles of phenols, volatile compounds, &alpha;-tocopherol and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 &deg;C in darkness and 23 &deg;C with light, differed from the oils stored at 30 and 40 &deg;C in darkness. The former were associated with higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein and ligstroside derivatives, which also increased with storage time. E-2-Nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 &deg;C. Therefore, early oxidation in EVOO could be monitored by measuring E2-Nonenal levels.

Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions

2015 ◽  
Vol 78 (1) ◽  
pp. 164-171 ◽  
Author(s):  
MAIKE TAÍS MAZIERO MONTANHINI ◽  
ROBERTO MONTANHINI NETO
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Storage Condition ◽  
Storage Conditions ◽  
Effect Of Temperature ◽  
Total Coliforms ◽  
E Coli ◽  
Different Temperatures ◽  
Contamination Levels

This study aimed to determine the effect of temperature and period of postharvest storage on the microbiological quality and shelf life of raw mangrove oysters, Crassostrea brasiliana. A total of 150 dozen oysters were collected directly from the points of extraction or cultivation in southern Brazil, and in the laboratory, they were stored raw at 5, 10, 15, 20, and 25°C for 1, 4, 8, 11, and 15 days. On each of these days, the oysters were subjected to microbiological analyses of aerobic mesophilic count, total coliforms, enterococci, Escherichia coli, Staphylococcus aureus, and Salmonella. None of the tested samples under any storage condition showed contamination levels above those allowed by Brazilian legislation for E. coli, S. aureus, and Salmonella, and there was no change (P &gt; 0.05) in the counts of these microorganisms due to the temperature and/or period of oyster storage. Counts of enterococci and total coliforms showed a tendency to increase (P &lt; 0.05) among the different temperatures tested. Raw mangrove oysters remain in safe microbiological conditions for consumption up to 8 days after harvesting, regardless of temperature, and their shelf life may be extended to 15 days if they are stored at temperatures not exceeding 15°C.

scholarly journals Microencapsulation Preservation of the Stability and Efficacy of Citrus Grandis Oil-Based Repellent Formulation against Aedes aegypti during Storage

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3599
Author(s):  
Norashiqin Misni ◽  
Zurainee Mohamed Nor ◽  
Rohani Ahmad ◽  
Nur Raihana Ithnin ◽  
Ngah Zasmy Unyah
Keyword(s):  
Relative Humidity ◽  
Essential Oil ◽  
Zeta Potential ◽  
Aedes Aegypti ◽  
Essential Oils ◽  
Ph Value ◽  
Physical Stability ◽  
Storage Conditions ◽  
Mosquito Repellent ◽  
The Stability

Essential oils have been widely used as an active ingredient in mosquito repellent products. However, essential oils are highly unstable and prone to degradation when exposed to the environment during storage. Microencapsulation techniques help to maintain the stability of molecules in essential oils that are sensitive to environmental stress, and therefore improve shelf life. In this study, the physical stability and efficacy of a repellent formulation consisting of encapsulated Citrus grandis essential oil (CGEO) were evaluated under different storage conditions over a 12-month period by comparing the formulation with a non-encapsulated formulation. The formulations were both stored under two different storage conditions, i.e., 25 ± 2 °C/60% ± 5% relative humidity (RH) and 40 ± 2 °C/75% RH ± 5%, for 12 months. Droplet size, zeta potential, and pH value were measured after 1, 6, and 12 months of storage to determine their stability. For the study of efficacy, each formulation was tested against Aedes aegypti under laboratory conditions. We found that the microencapsulated formulation’s physical characteristics showed insignificant changes as compared with the non-encapsulated formulation during storage. The microencapsulated formulation demonstrated better repellent effects, sustaining high protection (>80%) for 4 more hours of exposure after 12 months of storage as compared with the non-encapsulated formulation that demonstrated high protection for only an hour post application. Microencapsulation helped to preserve the stability of the formulation, which resulted in high protection being maintained for over 12 months of storage.

scholarly journals The determination of antioxidants activity and sunblock Sterculia populifolia extract- based cream

2018 ◽  
Author(s):  
Nur Khairi ◽  
Suryani As’ad ◽  
Khairuddin Djawad ◽  
Gemini Alam
Keyword(s):  
Antioxidant Activity ◽  
Physical Stability ◽  
Sun Protection ◽  
Stability Parameter ◽  
Protection Factor ◽  
Antioxidants Activity ◽  
Ic50 Value ◽  
Sun Protection Factor

Sterculia populifolia is commonly used as the ingredient of traditional herb in Timor Island, East Nusa Tenggara, Indonesia. It contains flavonoid which roles as antioxidant. This flavonoid can be sunblock due to the existence of chromophore which commonly gives color to plants. This study aimed to determine the activity of antioxidants and sunblock through the value of Sun Protection Factor (SPF) from Sterculia populifolia extract-based cream and cream preparation extract. This cream was formulated into four formulas; extract concentrate 0% (F0), 1% (F1), 3% (F2) and 5% (F3). The result showed that the whole formula of cream preparation filled the physical stability parameter. F3 cream had IC50 79.179 ppm value while SPF had 5.6 value higher than F1 and F2. The smaller the IC50 value, the bigger antioxidant activity and SPF increased.

scholarly journals Properties of De-Icing Agents for Use on Paved Airfield Pavements After Their Expiration Dates

2020 ◽  
Vol 50 (1) ◽  
pp. 391-405
Author(s):  
Aleksandra Rumak ◽  
Danuta Kowalska ◽  
Agata Kowalewska
Keyword(s):  
Ph Value ◽  
Freezing Point ◽  
Winter Season ◽  
Chemical Properties ◽  
Armed Forces ◽  
Test Methods ◽  
Winter Maintenance ◽  
Value Measurement ◽  
Physical And Chemical ◽  
Deicing Agents

AbstractThe NO-17-A205:2017 “Airfield maintenance in winter. Use of de-icers. Requirements and tests” Military Standard is applicable at Polish Armed Forces airports in the process of winter maintenance of airport pavements, both in the process of supplying airports with de-icing agents based on acetates and formates, as in testing, acceptance and control of de-icing agents based on formates, acetates and urea. After the expiration date of product, the tests specified in NO-17-A205:2017 shall be repeated.Purpose of the research is to determine physico-chemical properties changes of de-icing agents applied on artificial airfield pavements, after its expiration dates. The results of research on physical and chemical parameters of de-icing agents obtained at the stage of delivery and after its expiration dates have been given. The tests included determination of appearance, density, refractive index and pH value measurement, as well as checking the freezing point temperature and, in the case of deicing agents in form of granulate, checking the granules size distribution. The requirements and test methods for deicing agents in accordance with NO-17-A205:2017 are also presented. In case of parameters changes, recommendations regarding further use of these agents shall be made. Positive tests results shall be the basis for extending the shelf life of de-icing products for the next winter season.

scholarly journals Effect of Pineapple Pulp on Sensory Quality and Shelf-life of Pineapple Cake

2015 ◽  
Vol 8 (1) ◽  
pp. 7-11
Author(s):  
MA Haque ◽  
S Afrin ◽  
AZ Shibly ◽  
FT Zohora ◽  
MM Sultana
Keyword(s):  
Shelf Life ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Storage Condition ◽  
Storage Conditions ◽  
Food Samples ◽  
Viable Count ◽  
Microbial Load ◽  
Load Range ◽  
Pineapple Pulp

The experimental study on performance formulation and analysis of pineapple pulp fortified cake considering physical, chemical, sensorial and microbial quality. Cake was fortified with 5%, 10%, 15% and 20% pineapple pulp incorporated into wheat flour. The pineapple pulps used in the cake preparation were analyzed for proximate composition. The physical and chemical properties of cakes were analyzed. Quantitive microbial analysis of food samples were done on the basis of total viable count. Bacterial load range from 1.22×102(cfug-1) to 9.54×103(cfug-1) on different storage condition. Zero present pineapple pulp incorporated cake sample showed the highest microbial load 9.54×103(cfug-1).Total fungal count ranged from 0.97×102 to 5.04×103 (cfug-1)on different storage conditions. Fortified cake with 10% pineapple pulp contains lowest amount of fungi and bacteria after 8 days. So its shelf life will be enhanced about 6-7 days. Further 5%, 15%, and 20% pineapple pulp incorporated cake sample contain high microbial load, hence they will get shelf life of 5-6 days. Fortification of cake with 5%, 10%, 15%, 20%, pineapple pulp increasedthe value of ash, fiber and moisture in comparing with control cake. The statistical analysis of organoleptic test response of sensory attributes revealed that color, flavor, texture and overall acceptability were decreased with the increase of pineapple pulp in the cake formulation.Symmetry, crust and crumb quality, crust color and consistency,color,texture of the crumb and microbial load of the cakes containing 10% pulp were better than those of cakes containing above 10% pineapple pulp.J. Environ. Sci. & Natural Resources, 8(1): 7-11 2015

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