Anti-scratching effect and related antioxidant responses of aqueous crude extract from Acca sellowiana in the dry skin model

de Aquino Rosane Schenkel; Dafre Alcir Luis; Torres Aledson Rosa; Oliveira Jefferson; Bertoldi Fabiano Cleber; Nunes Michael Ramos; de Lima Veeck Ana Paula; Soares Santos Adair Roberto

首页> 外文期刊>Free Radical Biology and Medicine: The Official Journal of the Oxygen Society >Anti-scratching effect and related antioxidant responses of aqueous crude extract from Acca sellowiana in the dry skin model

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Anti-scratching effect and related antioxidant responses of aqueous crude extract from Acca sellowiana in the dry skin model

机译：干性皮肤模型Acca Sellowian Acca Sellow提取物的抗刮擦效应和相关抗氧化反应

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《Free Radical Biology and Medicine: The Official Journal of the Oxygen Society》 |2018年第2018期|共1页
作者
de Aquino Rosane Schenkel; Dafre Alcir Luis; Torres Aledson Rosa; Oliveira Jefferson; Bertoldi Fabiano Cleber; Nunes Michael Ramos; de Lima Veeck Ana Paula; Soares Santos Adair Roberto;
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Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

Fed Inst Santa Catarina Florianopolis SC Brazil;

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原文格式 PDF
正文语种 eng
中图分类生物化学;
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1. Anti-scratching effect and related antioxidant responses of aqueous crude extract from Acca sellowiana in the dry skin model [J] . de Aquino Rosane Schenkel, Dafre Alcir Luis, Torres Aledson Rosa, Free Radical Biology and Medicine: The Official Journal of the Oxygen Society . 2018,第期

机译：干性皮肤模型Acca Sellowian Acca Sellow提取物的抗刮擦效应和相关抗氧化反应
2. Effect of Drying Method in the Maintenance of Bioactive Compounds and Antioxidant Activity of Feijoa Pulp (Acca sellowiana) [J] . Buratto Ana Paula, Carpes Solange Teresinha, Pereira Edimir Andrade, Orbital : the Electronic Journal of Chemistry . 2019,第6期

机译：干燥方法在服用Feijoa纸浆的生物活性化合物和抗氧化活性的影响（Acca Sellowiana）
3. Total phenolic compounds and antioxidant capacity of leaf, dry fruit and fresh fruit of feijoa (Acca sellowiana, Myrtaceae) [J] . ?mer Beyhan, Mahfuz Elmasta?, Fatma Gedikli Journal of Medicinal Plants Research . 2010,第11期

机译：美jo（Acca sellowiana，桃金娘科）的叶子，干果和新鲜水果的总酚类化合物和抗氧化能力
4. Potential Antioxidants from Crude Extracts of Roselle Seeds and Cashew Nut Shells for Biodiesel Storage Stability Improvement [C] . M H Hasan, M S M Adzib, Z Ilham International Conference on Green Design and Manufacture . 2019

机译：来自Roselle种子的粗提取物的潜在抗氧化剂，以及用于生物柴油储存稳定性改进的腰果壳
5. Antioxidant effect of peach skin extracts from 13 varieties of South Carolina grown peaches [D] . Zhang, Yueyuan 2014

机译：南卡罗来纳州13种桃子桃皮提取物的抗氧化作用
6. Evaluation of bioactive compounds and antioxidant capacity of edible feijoa (Acca sellowiana (O. Berg) Burret) flower extracts [O] . Paola Montoro, Gabriele Serreli, Katarzyna Angelika Gil, 2020

机译：食用食品生物活性化合物和抗氧化能力的评价（Acca Sellowiana（O. Berg）腹部）花提取物
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Anti-scratching effect and related antioxidant responses of aqueous crude extract from Acca sellowiana in the dry skin model

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