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KMID : 0665220150280020247
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 2 p.247 ~ p.252
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Antioxidative Activities and Inhibitory Effects on Tyrosinase and Elastase by Water Extracts of Allium sp.
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Jia Yuan
Yang Ming
Park In-Shik
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Abstract
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Three different Allium plants, including wild garlic (Allium monanthum Max; AMM), onion (Allium cepa L.; ACL) and green onion (Allium fistulosum L; AFL), have been widely used as spicy food in daily life. This study was attempted to investigate the properties of antioxidant, whitening and anti-wrinkle activities in water extracts in Allium plants. The antioxidant, whitening and anti-Wrinkle activities were evaluated by performing DPPH and ABTS radical scavenging activities, inhibitory effects on tyrosinase, and elastase, respectively. The water extract (10 mg/mL) of onion, wild garlic and green onion exhibited DPPH radical scavenging activities of 28.46%, 28.45%, and 15.91%, respectively. The inhibitory effects of tyrosinase activities by wild garlic, green onion, and onion were increased by heating the extracts at 90℃. Additionally, the wild garlic extract showed higher elastase inhibitory activity than those of other plant extracts. These results suggest that water extracts of Allium plants may be useful as potential sources of beauty foods due to higher antioxidant, anti-melanin and anti-wrinkle activities.
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KEYWORD
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Allium plants , water extract , antioxidant , tyrosinase and elastase inhibitory activities
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