A Study on the Fabrication of an Effective Natural Substance Based on Schisandra chinensis Extracted Fermentation

Figures & data

Table 1 Different Basic Cream Recipes Containing SCE and SCEF

Sample	DI Water (g)	Extract Fermentation (g)	Avocado Oil (g)	Vitamin E (g)	Emulsifier (g)
Cream A	79	0.0	6.0	6.0	9.0
Cream B	76	3.0	6.0	6.0	9.0
Cream C	76	3.0	6.0	6.0	9.0
Cream D	76	3.0	6.0	6.0	9.0
Cream E	76	3.0	6.0	6.0	9.0
Cream F	76	3.0	6.0	6.0	9.0
Cream G	76	3.0	6.0	6.0	9.0
Cream H	76	3.0	6.0	6.0	9.0
Cream I	76	3.0	6.0	6.0	9.0
Cream J	76	3.0	6.0	6.0	9.0
Cream K	76	3.0	6.0	6.0	9.0

Note: A is the cream without extracted oil (0.0 mg⋅mL⁻¹); B is the SCE-based cream (1.0 mg⋅mL⁻¹); C is the SCE-based cream (5.0 mg⋅mL⁻¹); D is the SCE-based cream (10 mg⋅mL⁻¹); E is the SCE-based cream (20 mg⋅mL⁻¹); F is the SCE-based cream (40 mg⋅mL⁻¹); G is the SCEF-based cream (1.0 mg⋅mL⁻¹); H is the SCEF-based cream (5.0 mg⋅mL⁻¹); I is the SCEF-based cream (10 mg⋅mL⁻¹); J is the SCEF-based cream (20 mg⋅mL⁻¹); and K is the SCEF-based cream (40 mg⋅mL⁻¹).

Table 2 ICP Analysis of the SCE

SCE (mg⋅kg^−1)Element
	1.0	5.0	10	20	40
K	23.71	149.66	315.48	660.42	1638.42
Mn	0.15	0.80	1.62	2.80	5.69
Fe	0.42	0.58	1.08	1.66	3.32
Cu	0.02	0.02	0.04	0.07	0.12
Zn	0.00	0.04	0.11	0.22	0.47
Se	0.03	0.03	0.03	0.03	0.03

Table 3 Content of Polyphenols in SCE and SCEF

Content of SCE or SCEF (mg⋅mL^−1)	Polyphenols in SCE (mg⋅g^−1)	Polyphenols in SCEF (mg⋅g^−1)
1	1.53±0.02	20.84±0.04
5	6.07±0.016	25.82±0.04
10	11.87±0.01	29.13±0.05
20	20.57±0.03	42.07±0.05
40	40.95±0.02	59.22±0.09

Table 4 Content of Flavonoids in SCE and SCEF

Content of SCE or SCEF (mg⋅mL^−1)	Flavonoids with SCE (mg⋅g^−1)	Flavonoids with SCEF (mg⋅g^−1)
1	0	0
5	0	0
10	0	0
20	0	1.46±0.04
40	1.59±0.08	2.79±0.02

Figure 1 DPPH radical scavenging ability of the SCE and SCEF.

Table 5 Nitrite Scavenging Ability of SCE and SCEF at pH 2.5

Content of SCE or SCEF (mg⋅mL^−1)	Nitrite Scavenging Activity with SCE (%)	Nitrite Scavenging Activity with SCEF (%)
1	15.53±0.32	51.85±0.23
5	30.36±0.15	64.68±0.15
10	40.00±0.15	69.01±2.96
20	61.80±0.16	84.33±0.23
40	89.39±0.08	98.75±0.26

Table 6 SOD-Like Activity of SCE and SCEF

Content of SCE or SCEF (mg⋅mL^−1)	SODA in SCE (%)	SODA in SCEF (%)
1	6.66±4.64	28.00±0.56
5	8.57±3.98	30.14±0.58
10	18.62±3.08	32.84±0.47
20	35.07±1.21	40.09±0.38
40	41.92±0.47	43.25±0.17

Table 7 Inhibitory Effects of SCE and SCEF on In Vitro Melanin Synthesis by Tyrosinase

Content of SCE or SCEF (mg⋅mL^−1)	Inhibitory Effects with SCE (%)	Inhibitory Effects with SCEF (%)
1.0	35.76±0.23	38.88±0.48
5.0	36.29±0.32	39.72±0.25
10	37.14±0.05	40.35±0.36
20	38.46±0.01	41.33±0.54
40	39.31±0.34	42.54±0.05

Figure 2 Photograph of the W/O emulsion containing SCE and SCEF.

Figure 3 Change in pH values of the emulsion containing (A) SCE and (B) SCEF.

Table 8 Stability Test of the Emulsions Containing SCE and SCEF at Different Temperatures

Temperature Day	0°C
	A	B	C	D	E	F	G	H	I	J	K
1	O	O	O	O	O	O	O	O	O	O	O
2	O	O	O	O	O	O	O	O	O	O	O
3	O	O	O	O	O	O	O	O	O	O	O
4	O	O	O	O	O	O	O	O	O	O	O
5	O	O	O	O	O	O	O	O	O	O	O
Temperature Day	25°C
	A	B	C	D	E	F	G	H	I	J	K
1	O	O	O	O	O	O	O	O	O	O	O
2	O	O	O	O	O	O	O	O	O	O	O
3	O	O	O	O	O	O	O	O	O	O	O
4	O	O	O	O	O	O	O	O	O	O	O
5	O	O	O	O	O	O	O	O	O	O	O
Temperature Day	40°C
	A	B	C	D	E	F	G	H	I	J	K
1	O	O	O	O	O	O	O	O	O	O	O
2	O	O	O	O	O	O	O	O	O	O	O
3	O	O	O	O	O	O	O	O	O	O	O
4	O	O	O	O	O	O	O	O	O	O	O
5	O	O	O	O	O	O	O	O	O	O	O

Note: O, stable; X, unstable.