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KMID : 1134820130420101707
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 10 p.1707 ~ p.1711
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Tyrosinase Inhibitory Activity and Neuronal Cell Protection of Hydrothermal Extracts from Watermelons
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Heo Da-Jeong
Kim Su-Jung
Choi Ae-Ran
Park Hae-Ryong
Lee Seung-Cheol
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Abstract
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In our study, each part (flesh, white rind, and green rind) of watermelon was extracted using hydrothermal extraction method at temperatures ranging from 100 to 300°C at the intervals of 10, 30, and 60 min. We found that hydrothermal treatment has a significant bearing not only on tyrosinase inhibitory activity but also on neuronal cell protection of watermelon parts. The peak tyrosinase inhibitory activity (about 93%) was observed in both the flesh and green rind extracts at 300°C for 60 min. In addition, we observed that hydrothermal extracts of watermelon parts at 300°C for 60 min also evidenced significant protection effect for neuronal cell against H2O2 in a concentration- dependent manner. The results of this study confirm that hydrothermal treatment may be an efficient processing method for the purpose of obtaining potent bioactive substances from watermelon.
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KEYWORD
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watermelon, hydrothermal extraction, tyrosinase inhibitory activity, neuronal cell protection
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