The Experts below are selected from a list of 36 Experts worldwide ranked by ideXlab platform

Saati, Elfi Anis - One of the best experts on this subject based on the ideXlab platform.

  • Anthocyanin Pigment Identification of Batu Local Rose Flower as A Natural Colorant to Replace Harmful Ehodamin B Colorant
    International Journal of Scientific and Engginering research, 2015
    Co-Authors: Saati, Elfi Anis
    Abstract:

    This study aimed at identifying anthocyanin pigment in local rose petal from Batu. Extraction processes were conducted in fourlevel solvents (aquades-citric acid, aquades-lactic acid, methanol-HCl and Aquades-sulfuric acid). In order to measure the potential amount of anthocyanin pigment, isolation procedure was done with its twice further developers, concentrated HCl: H2O=3:97 and BuOH-HCl (n BuOH: HCl 2N=1:1) resulting in isolate and powdered pigment. The identification of anthocyanin was further conducted by using UV Vis spectrophotometry and FTIR analysis (by Malvidin Chloride standard). The study result showed that the use of aquades-citric acid and aquades-lactic acid triggered the most apparent anthocyanin pigment identification, as observed by their peak absorbency scale of 0.408 and 0.679 at 513.5-514 nm. The anthocyanin types identified by utilizing spectrophotometry and FTIR analyzes were Malvidin glycoside, sianidin glucoside, and pelargonidin glycosid

  • Anthocyanin Pigment Identification of Batu Local Rose Flower as A NaturalColorant to replace Harmful Rhodamin B Colorant
    International Journal of Scientific & Engineering Research - IJSER, 2015
    Co-Authors: Saati, Elfi Anis
    Abstract:

    This study aimed at identifying anthocyanin pigment in local rose petal from Batu. Extraction processes were conducted in fourlevel solvents (aquades-citric acid, aquades-lactic acid, methanol-HCl and Aquades-sulfuric acid). In order to measure the potential amount of anthocyanin pigment, isolation procedure was done with its twice further developers, concentrated HCl: H2O=3:97 and BuOH-HCl (nBuOH: HCl 2N=1:1) resulting in isolate and powdered pigment. The identification of anthocyanin was further conducted by using UV Vis spectrophotometry and FTIR analysis (by Malvidin Chloride standard). The study result showed that the use of aquades-citric acid and aquades-lactic acid triggered the most apparent anthocyanin pigment identification, as observed by their peak absorbency scale of 0.408 and 0.679 at 513.5-514 nm. The anthocyanin types identified by utilizing spectrophotometry and FTIR analyzes were Malvidin glycoside, sianidin glucoside, and pelargonidin glycosid

Juliane Marcela Guimaraes Da Silva - One of the best experts on this subject based on the ideXlab platform.

  • Effect of antioxidant agents on bond strength of composite to bleached enamel with 38% hydrogen peroxide
    Materials Research-ibero-american Journal of Materials, 2011
    Co-Authors: Juliane Marcela Guimaraes Da Silva, Ana Carolina Botta, Daphne Câmara Barcellos, Clovis Pagani, Carlos Rocha Gomes Torres
    Abstract:

    This study evaluated the effect of antioxidant agents on microtensile bond strengths (µTBS) of composite to bleached enamel. Fifteen freshly extracted human third molars were selected and randomly assigned to 6 groups (n = 5): (NB) enamel not bleached, (B) bleached enamel, (BR7) bleached enamel and restored 7 days later, (BSA) bleached enamel+sodium ascorbate, (BMC) bleached enamel+Malvidin Chloride, (BPC) bleached enamel+pelargonidin Chloride. The groups were bleached with 38% hydrogen peroxide (HP - Opalescence Xtra Boost) and restored with Single Bond+Filtek Z350. The specimens were thermocycled and submitted to a microtensile load at 1 mm/min crosshead speed. The data were evaluated by ANOVA and Tukey test at 5% of significance. The mean and standard-deviation for all groups were: NB: 30.95(±11.97)a; BSA: 30.34(±8.73)a, BPC: 22.81(6.00)b, BR7: 21.41(±6.12)b, B: 14.10(±4.45)c, BMC: 13.25(±6.02)c. Sodium ascorbate reversed the bond strengths to enamel immediately after bleaching.

  • Effect of antioxidant agents on bond strength of composite to bleached enamel with 38% hydrogen peroxide
    ABM ABC ABPol, 2011
    Co-Authors: Juliane Marcela Guimaraes Da Silva, Botta, Ana Carolina, Barcellos, Daphne Câmara, Pagani Clovis, Torres, Carlos Rocha Gomes
    Abstract:

    This study evaluated the effect of antioxidant agents on microtensile bond strengths (mTBS) of composite to bleached enamel. Fifteen freshly extracted human third molars were selected and randomly assigned to 6 groups (n = 5): (NB) enamel not bleached, (B) bleached enamel, (BR7) bleached enamel and restored 7 days later, (BSA) bleached enamel+sodium ascorbate, (BMC) bleached enamel+Malvidin Chloride, (BPC) bleached enamel+pelargonidin Chloride. The groups were bleached with 38% hydrogen peroxide (HP - Opalescence Xtra Boost) and restored with Single Bond+Filtek Z350. The specimens were thermocycled and submitted to a microtensile load at 1 mm/min crosshead speed. The data were evaluated by ANOVA and Tukey test at 5% of significance. The mean and standard-deviation for all groups were: NB: 30.95(±11.97)a; BSA: 30.34(±8.73)a, BPC: 22.81(6.00)b, BR7: 21.41(±6.12)b, B: 14.10(±4.45)c, BMC: 13.25(±6.02)c. Sodium ascorbate reversed the bond strengths to enamel immediately after bleaching.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Payel Ghosh - One of the best experts on this subject based on the ideXlab platform.

  • Quantification and Concentration of Anthocyanidin from Indian Blackberry (Jamun) by Combination of Ultra- and Nano-filtrations
    Food and Bioprocess Technology, 2018
    Co-Authors: Payel Ghosh, Rama Chandra Pradhan, Sabyasachi Mishra, P. K. Rout
    Abstract:

    Indian blackberry ( Syzygium cumini ) is an excellent source of antioxidants and anthocyanins. The fruit juice can be concentrated by membrane filtration for use as nutritional supplements. The juice was extracted and clarified by ultrafiltration (50 kDa) and concentrated by nano-filtration (300 Da). Physicochemical properties of permeate and retentate were analysed. Protein, polyphenol and antioxidant contents were determined by spectrophotometric method. Anthocyanidins were quantified by RP-HPLC-photodiode array detector method. The nano-filtered concentrate had various anthocyanidins such as cyanidin Chloride (5.9 mg/10 g), Malvidin Chloride (20.8 mg/10 g) and delphinidin Chloride (3.6 mg/10 g). Rejection rates of protein, polyphenol and antioxidants for ultra- and nano-filtered permeates were 48%, 22.3%, 51% and 63%, 74%, 40%, respectively. The particle size distribution of the concentrated juice followed a parabolic curve justifying proper filtration. The results suggest possible use of the fruit juice concentrate in beverage and pharmaceutical industry.

  • Development of a Process for Clarification and Concentration of Jamun (Syzygium cuminii) Juice using Membrane Filtration
    2018
    Co-Authors: Payel Ghosh
    Abstract:

    Traditional processing of fruit juice is labour, energy and time intensive. It involves heat treatment at various stages of processing. The heat treatment causes losses in natural nutrients, colour and aroma. It also results in typical cooked flavour in the juice. There is a need to develop and adopt non-thermal processing protocols. Enzymatic extraction of juice followed by clarification and concentration through membrane filtration could be a suitable alternative for juice processing. Feasibility of the above-hypothesized process was verified using Jamun (Syzygium cuminii L) as the raw material. Jamun is an underutilised minor fruit grown in plenty. It has several nutritional and therapeutic values. Jamun is an excellent source of antioxidants and anthocyanin that makes it a prospective fruit for value addition and further commercialisation. Various physico-chemical, mechanical and nutritional properties of Jamun fruit were measured which were used in designing and developing the protocol. The Jamun juice was purple in colour (b* value: -0.9) with significant amount of polyphenol (203.76±9.84 mg GAE/g), tannin (94.52±9.19 mg/100g) and anthocyanin (195.58±6.15 mg/100g). Process parameters for enzymatic extraction of Jamun juice were optimised for different variety of Pectinase and Tannase. Pectinase from Aspergillus aculeatus strain gave best results in terms of quality of the juice at 44 oC with an incubation time and enzyme concentration of 80 minute and 0.05% (w/w) respectively. Juice yield could be achieved up to 79% with acceptable turbidity (32.21 NTU), clarity (74.39 %T), polyphenol content (115.31 mg GAE/g), and protein content (102.43 mg/g). The juice so obtained was clarified and concentrated using micro-filtration, ultra-filtration and nano-filtration. Primary clarification of juice by micro-filtration with a pressure of 137.89 kPa and membrane pore size of 0.45 μm had better results in terms of clarity, turbidity, colour and protein concentration, than centrifugation at 7000 rpm and 40 min. There was decline in permeate flux after 130 min of micro-filtration due to the presence of macromolecules and fibre particles in the juice. Fouling of the membrane was also observed due to cake layer resistance (65%). Membranes could be reuse up to 82% after CIP treatment. Secondary clarification of the juice was done by ultra-filtration with optimised membrane pore size (50 kDa) and pressure (137.89 kPa). Juice recovery after ultra-filtration was 60.46% with acceptable turbidity (0.03 NTU), clarity (96.33 %T), polyphenol content (125.74 mg GAE/g) and protein content (109.43 mg/g). Storage stability and quality of the ultra-filtered juice were compared with the juices obtained from enzymatic extraction, centrifugation, and micro-filtration. Ultra-filtered juice had prolonged shelf life (8 weeks) with acceptable qualities. The juice thus obtained from ultra-filtration was further concentrated for bioactive molecules by nanofiltration with a membrane pore size of 300 Da and pressure 2.5 mPa. Protein, polyphenol and antioxidants of the concentrated Jamun juice were quantified by UV-Spectrophotometer. Particle size distribution was measured by zeta-sizer. Anthocyanidins (5.9 mg/10 mg of cyanidine Chloride, 20.8 mg/10mg of Malvidin Chloride and 3.6 mg/10mg of delphinidin Chloride) content was determined by RP-HPLC-PDA. Rejection rate of protein, polyphenol and antioxidant for ultra-filtered and nano-filtered permeates were 48%, 22.3%, 51% and 63%, 74%, 40% respectively. The particle size distribution curves for ultra-filtered and nano-filtered juice were parabolic confirming proper membrane filtration. Enzymatic extraction by Pectinase from Aspergillus aculeatus strain (44 oC, 80 min and 0.05%) followed by clarification with micro-filtration (137.89 kPa and 0.45 μm) and ultra-filtration (137.89 kPa and 50 kDa), and concentration through nano-filtration (2.5 mPa and 300 Da) could recover commercial grade clarified Jamun juice (604.6 ml/kg of pulp) and anthocynidins. Total cost for processing Rs. 173.18 /litre. The above processing protocol could be an alternative non-thermal method for fruit juice to concentrate natural colour pigment and bioactive molecules in beverage and pharmaceutical industries.

Torres, Carlos Rocha Gomes - One of the best experts on this subject based on the ideXlab platform.

  • Effect of antioxidant agents on bond strength of composite to bleached enamel with 38% hydrogen peroxide
    ABM ABC ABPol, 2011
    Co-Authors: Juliane Marcela Guimaraes Da Silva, Botta, Ana Carolina, Barcellos, Daphne Câmara, Pagani Clovis, Torres, Carlos Rocha Gomes
    Abstract:

    This study evaluated the effect of antioxidant agents on microtensile bond strengths (mTBS) of composite to bleached enamel. Fifteen freshly extracted human third molars were selected and randomly assigned to 6 groups (n = 5): (NB) enamel not bleached, (B) bleached enamel, (BR7) bleached enamel and restored 7 days later, (BSA) bleached enamel+sodium ascorbate, (BMC) bleached enamel+Malvidin Chloride, (BPC) bleached enamel+pelargonidin Chloride. The groups were bleached with 38% hydrogen peroxide (HP - Opalescence Xtra Boost) and restored with Single Bond+Filtek Z350. The specimens were thermocycled and submitted to a microtensile load at 1 mm/min crosshead speed. The data were evaluated by ANOVA and Tukey test at 5% of significance. The mean and standard-deviation for all groups were: NB: 30.95(±11.97)a; BSA: 30.34(±8.73)a, BPC: 22.81(6.00)b, BR7: 21.41(±6.12)b, B: 14.10(±4.45)c, BMC: 13.25(±6.02)c. Sodium ascorbate reversed the bond strengths to enamel immediately after bleaching.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Gomes Torres - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Antioxidant Agents on Bond Strength of Composite to Bleached Enamel with 38 % Hydrogen Peroxide
    2011
    Co-Authors: Juliane Marcela, Ana Carolina Botta, Daphne Câmara Barcellos, Clovis Pagani, Guimaraes Silva, Carlos Rocha, Gomes Torres
    Abstract:

    This study evaluated the effect of antioxidant agents on microtensile bond strengths (µTBS) of composite to bleached enamel. Fifteen freshly extracted human third molars were selected and randomly assigned to 6 groups (n = 5): (NB) enamel not bleached, (B) bleached enamel, (BR7) bleached enamel and restored 7 days later, (BSA) bleached enamel+sodium ascorbate, (BMC) bleached enamel+Malvidin Chloride, (BPC) bleached enamel+pelargonidin Chloride. The groups were bleached with 38 % hydrogen peroxide (HP- Opalescence Xtra Boost) and restored with Single Bond+Filtek Z350. The specimens were thermocycled and submitted to a microtensile load at 1 mm/min crosshead speed. The data were evaluated by ANOVA and Tukey test at 5 % of significance. The mean and standard-deviation for all groups were: NB: 30.95(±11.97)a; BSA: 30.34(±8.73)a, BPC: 22.81(6.00)b, BR7: 21.41(±6.12)b, B: 14.10(±4.45)c, BMC: 13.25(±6.02)c. Sodium ascorbate reversed the bond strengths to enamel immediately after bleaching