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KMID : 1023120140120040499
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Korean Journal of Aesthetic Society
2014 Volume.12 No. 4 p.499 ~ p.507
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Antioxidant Effects and Functional Evaluation of Gynura procumbens Extract as a Collaboration Material for Cosmetics and Functional Food
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Jeon Hyeong-Ju
Kwon Hye-Jin
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Abstract
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The purpose of this study was to investigate antioxidant effects and evaluate function of Gynura procumbens extract. 95% of ethanol and water at 70℃ were used as solvents for extraction of functional compounds from Gynura procumbens leaf and stem. Total polyphenol came out to be 3575.2 ㎎/ℓ for leaf-E, 222.5 ㎎/ℓ for leaf-W and 2110.2 ㎎/ℓ for stem-E. The amounts of flavonoid were appeared to be 830.6 ㎎/ℓ for leaf-E and 97.2 ㎎/ℓ for stem-W. DPPH scavenging activity was shown as 42.17% for leaf-E, 15.43% for leaf-W, 39.14% for stem-E and 12.33% for stem-W. Tyrosinase inhibition rate was the highest at 45.3% for leaf-E and inhibition rate of stem-W was 39.4%. These results explained that functional compounds were included more in the ethanol-leaf extract than in water-stem extract. However, stem of Gynura procumbens, which was abandoned will be contributed to utilize natural resources. Oligosaccharide content was 159.3 ㎎ /ℓ for leaf-E and 53.1 ㎎/ℓ for leaf-W. Leaf extract was shown as quercetin for 47.2 ㎎/ℓ±6.8, 350.89±7.59 ㎍ /g for α-tocopherol, 643.93±60.12 ㎍/g for δ-tocotrienol, 276.98±25.58 ㎍/g for β-carotene and 45.9±9.1% for xanthine oxidase inhibition activity. In conclusion, It may be inferred that Gynura procumbens includes many kinds of functional compounds. Additionally, consistent study of Gynura procumbens will allow people to utilize it in various ways as the collaboration material of cosmetics and functional food.
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KEYWORD
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Gynura procumbens, Antioxidant effect, Cosmetics, Natural food, Functional evaluation
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