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KMID : 0604520220480030235
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Journal of the Society of Cosmetic Scientists of Korea
2022 Volume.48 No. 3 p.235 ~ p.244
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A Study on the Effectiveness of a Mixed Fermented Extract of Vitamin Tree Fruit, Acai Palm Fruit, Mango, Lemon, Apricot and Blueberry as an Active Ingredient
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Kim Su-Chang
Lee Mi-Rae
Cho Won-Pyo
Yoon Year-Pill
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Abstract
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In this study, the cell viability, radical scavenging ability, elastase activity, moisturizing activity, and antimicrobial activity of mixed fermented extract of vitamin tree fruit, acai palm fruit, mango, lemon, apricot and blueberry as an active ingredient were measured. The experiment was performed at three concentrations(0.5 / 1.5 / 2%), since cytotoxicity was not shown at these three concentrations. Based on this, a radical scavenging experiment was conducted to compare with L-ascorbic acid, a representative raw material of an antioxidant material. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability was 95 .1 ± 0.6%, 94.3 ± 0.7%, 95 .3 ± 0.6%, 95 .1 ± 0.7%, 95 .1 ± 0.3%, 95 .5 ± 0.3%, and 95 .4 ± 0.4% respectively, when the concentration of the mixed fermentation extract was 2%. As the concentration increased at the three concentrations (0.5/1.5/2%) and the content of blueberry extracts increased, sample 7 showed excellent elastase activity at a concentration of 2% to 0.9 cm, such as retinol crystal, and moisturizing activity was also found to be 71.5%, 75.6%, and 81.6%, respectively. Particularly, at the 2% concentration of the mixed fermented extract, the antibacterial activity effect on Propionibacterium was very excellent in sample 7. Therefore, it is considered that it is worth developing the mixed fermented extracts of 2% concentration as a cosmetic component with antioxidant, moisturizing, and antibacterial properties.
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KEYWORD
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vitamin tree fruit extract, acai palm fruit, mango, lemon, blueberry
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