Protective Effect of Lemon (Citrus Limon L.) Ethanol Extract Cream as an Antioxidant Against Exposure to Ultraviolet B Rays in the Skin of Male Wistar (Rattus Norvegicus) Rats

Background: Indonesia is an archipelagic country and one of the tropical countries that get sun exposure all the time. Sun exposure can have beneficial and detrimental effects in life. Exposure to radiation can cause acute effects in the form of erythema through the inflammatory process. Antioxidants are substances that can protect the body from damage caused by ROS. Natural antioxidants can be found in vegetables and fruits, one of which comes from lemon extract (Citrus limon L.). Lemon extract is known to have various chemical contents with active compounds in the form of flavonoids and phenols which can act as antioxidants. The aim of this research was to determine the protective effect that can be produced by lemons on UVB exposure in the skin of male wistar rats.Methods: This research uses the true experimental post test only control group design method. Samples were divided into three treatment concentrations, namely ethanol extract of lemon 5%, 10%, and 20%.Result: After testing for normality, the significance value was obtained (p <0.05). Based on the results of the normality and homogeneity test, the results of the data distribution are not normal and the homogeneous tests of the hypotheses used are the Kruskal-Wallis non-parametric test. Kruskal-Wallis non-parametric test results showed a significant difference with the significance value (p = 0.001). The best degree of erythema score was found in the cream of 10% ethanol extract of lemon with an average of 0.8 ± 0.84.Conclusion : The ethanol extract of lemon (Citrus limon L.) cream in a certain dosage has a significant effect on reducing the erythema degree score in the back skin of male Wistar rats (Rattus norvegicus) after exposure to UVB rays

AKTIVITAS ANTIOKSIDAN DAN SIFAT FISIKOKIMIA MINUMAN SEDUH HERBAL DAUN KELOR DENGAN PENAMBAHAN DAUN ALPUKAT DAN LEMON

Moringa leaf herbal drink is a functional drink that is beneficial for the body. Moringa leaves, avocado leaves and lemons are ingredients that have active compounds that are good for the body, especially in warding off free radicals. An innovative Moringa leaf herbal drink was created with the addition of avocado and lemon leaves. The study aims to find out the effects of the addition of avocado and lemon leaves on herbaceous beverages in terms of the content of antioxidant activity and physical chemical properties such as total phenol, total flavonoids, pH, color intensity, total soluble density (TPT) and organoleptic tests. The test results were analyzed using Analysis of Variance (ANOVA) on SPSS applications with a significance of 5% when significant after the Duncan Multiple Range Test. (DMRT). The results of the study showed that the addition of avocado and lemon leaves to herbaceous soft drinks had no effect on antioxidant activity, total phenol, total flavonoids, pH, and organoleptic tests, and did not affect the total soluble density and color intensity

An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor.

This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named "limoncello". Lemon liquor is obtained utilizing the Naviglio Extractor®; the procedure used is fast and efficient and uses about half the weight of lemon peel per volume of ethyl alcohol used for the extraction of the odorous and taste responsible compounds, compared to the commonly used extraction procedures. To test the consumer’s preference and compare the taste of the liquor obtained with that obtained by peel maceration from the same lot of lemons and obtained using the traditional recipe, a consumer test has been carried out. One hundred people, chosen from among frequent consumers of limoncello, tasted the two lemon liquors, and evaluated intensity of aroma, colour, alcohol taste and sweetness. In about 81% of the preferences, the liquor obtained using the Naviglio Extractor® was preferred. The extraction process used allows the ethanol from used up lemon peel to be totally recovered so that these can be disposed of as non toxic waste or used in agriculture or as cattle feed

Lemon Classification Using Deep Learning

Abstract : Background: Vegetable agriculture is very important to human continued existence and remains a key driver of many economies worldwide, especially in underdeveloped and developing economies. Objectives: There is an increasing demand for food and cash crops, due to the increasing in world population and the challenges enforced by climate modifications, there is an urgent need to increase plant production while reducing costs. Methods: In this paper, Lemon classification approach is presented with a dataset that contains approximately 2,000 images belong to 3 species at a few developing phases. Convolutional Neural Network (CNN) algorithms, a deep learning technique extensively applied to image recognition was used, for this task. The results: found that CNN-driven lemon classification applications when used in farming automation have the latent to enhance crop harvest and improve output and productivity when designed properly. The trained model achieved an accuracy of 99.48% on a held-out test set, demonstrating the feasibility of this approach

Inhalasi Lemon Mengurangi Mual Muntah Pada Ibu Hamil Trimester Satu

Mual dan muntah pada kehamilan umumnya disebut morning sickness, dialami oleh sekitar 70-80% wanita hamil dan merupakan fenomena yang sering terjadi pada umur kehamilan 5-12 minggu. Lemon minyak esensial (Citrus Lemon) adalah salah satu minyak herbal yang dianggap sebagai obat yang aman pada kehamilan. Penelitian ini bertujuan untuk mengetahui pengaruh inhalasi aromaterapi lemon terhadap morning sickness pada ibu hamil di BPS Lia Maria SST Sukarame Bandar Lampung Tahun 2017. Jenis penelitian ini adalah penelitian kuantitatif dengan pendekatan Pre-Experimental Design dengan bentuk One Group Pre-test and Post-test. Populasi dalam penelitian ini adalah ibu hamil Trimester I yang mengalami morning sickness. Teknik Sampel dengan purposive sampling. Analisa bivariat menggunakan uji t Dependen.&nbsp;Dari hasil penelitian didapatkan frekuensi mual muntah sebelum diberikan inhalasi aromaterapi lemon diperoleh nilai rata-rata 24.67 dan frekuensi mual muntah sesudah diberikan inhalasi aromaterapi lemon diperoleh rata-rata 17.87 Ada pengaruh pemberian inhalasi aromaterapi lemon terhadap morning sickness pada ibu hamil dengan P-value = 0.000. Oleh karena itu disarankan bagi ibu hamil yang mengalami mual muntah dapat menerapkan pengobatan aromaterapi lemon&nbsp; untuk mengurangi mual muntah sehingga dapat mengurangi penggunaan obat farmakologi yang ada efek sampingnya

Efektivitas Aromaterapi Lavender Dan Aromaterapi Lemon Terhadap Intensitas Nyeri Post Sectio Caesarea (Sc) Di Rumah Sakit Budi Rahayu Kota Magelang

Latar belakang: Nyeri merupakan suatu keadaan yang tidak nyaman yang sering dirasakan oleh pasien post sectio caesarea. Aromaterapi dapat digunakan untuk mengatasi nyeri post sectio caesarea. Tujuan:Penelitian ini bertujuan untuk mengetahui efektivitas antara aromaterapi lavender dan aromaterapi lemon di Rumah Sakit Budi Rahayu Kota Magelang. Metode:penelitian ini menggunakan metodequasy experimentdengan rencangan two group pre-test and post-test designdengan sampel 56 responden, 28 responden kelompok aromaterapi lavender dan 28 responden kelompok aromaterapi lemon. Teknik pengambilan sampel menggunakan consecutive samplingInstrumen yang digunakan adalah numeric rating scale (NRS). Data diolah dengan uji Wilcoxon dan uji Mann Whitney.Hasil: hasil penelitian ini menunjukkan bahwa aromaterapi lavender dan aromaterapi lemon efektif dalam menurunkan skala nyeri post sectio caesarea dengan p value 0,009 (p &lt; 0,05). Kesimpulan: Aromaterapi levender dan aromaterapi lemon efektif dalam menurunkan skala nyeri post sectio caesarea,tetapi aromaterapi lemon lebih efektif dalam mengatasi nyeri post sectio caesarea dengan nilai rata-rata sebesar 4 lebih besar dibandingkan rata-rata aromaterapi lavender yaitu 2,15.Saran: Rekomendasi penelitian ini adalah supaya menggunakan aromaterapi lavender dan aromaterapi lemon sebagai intervensi alternatif yang digunakan untuk menurunkan nyeri post sectio caesare

Pengaruh Penambahan Sari Pala (Myristica Fragrans) dan Cengkeh (Eugenia Carryophyllus) terhadap Tingkat Kesukaan Minuman Serbuk Berbasis Lemon Cui (Citrus Microcarpa)

Lemon cui, nutmeg meat and clove leaf contain antioxidants which can be added to powder drinks. The purpose of this study was to obtain the most preferred formula of lemon cui based instant powder drinks with the addition of nutmeg and clove leaf juice. This research uses descriptive method with experimental design that is Complete Random Design (CRD) with the treatment of the type of addition of nutmeg and clove leaf juice as antioxidants, as many as six levels of treatment made in the following formulations: (A) 50% sucrose: lemon cui juice 30%: water 20%; (B) 50% sucrose: 30% lemon cui juice: 0% nutmeg juice: clove juice 20%; (C) 50% sucrose: 30% lemon cui juice: 5% nutmeg juice: clove juice 15%; (D) 50% sucrose: 30% lemon cui juice: 10% nutmeg juice: clove juice 10%; (E) 50% sucrose: 30% lemon cui juice: 15% nutmeg juice: clove juice 5%; (F) 50% sucrose: 30% lemon cui juice: nutmeg juice 20%: clove juice 0%. The results showed that the percentage of panelists' preference based on indicators of color, odour and taste of lemon cui based powder drinks ranged from 57 to 67%, with preference level criteria being neutral. The organoleptic test results showed that the level of preference for color (2.76-3.68), odour (2.70-3.12) and taste (2.54-3.24) with criteria of liking. Based on the results of the study, it was concluded that the panelists' preferred level of the best lemon cui based instant powder drink was formula B

In vitro antimicrobial activity of musk lime, key lime and lemon extracts against food related pathogenic and spoilage bacteria

The demand for novel antimicrobial agents from natural resources has been increased worldwide for food conservation purpose. In this study antimicrobial activity of musk lime, key lime and lemon were evaluated against various food borne pathogens and spoilage bacteria using disc diffusion test. Type of extraction solvent and concentration level significantly influenced the antibacterial activity of all the extracts. Ethanol extracts of musk lime, key lime and lemon exhibited significant broadest inhibitory activity at 100% concentration level (pure extract) compared to water and juice extracts. 100% ethanol extracts of musk lime (39.7 mm), key lime (26.7 mm) and lemon (32.0 mm) exhibited the largest diameter of inhibition zone (DIZ) against Aeromonas veronii. 100% water extracts of musk lime (25.3 mm), key lime juice extract (23.3 mm) and water extracts of lemon (23.7 mm) was most effective against food spoilage bacteria, A. veronii. The prominent results of the antimicrobial activity from lime, key lime and lemon extracts may attribute them as potential natural food preservatives and could be used in pharmaceuticals field