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KMID : 1134820170460101158
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1158 ~ p.1163
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Antioxidative Activities and Whitening Effects of Ethanol Extract from Crataegus pinnatifida Bunge Fruit
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Park Seong-Jin
Kwon Sung-Pil
Rha Young-Ah
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Abstract
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This study investigated the antioxidative activity and whitening efficacy of Crataegus pinnatifida Bunge fruit 70% ethanol extract (CFE). The total polyphenol contents of CFE was 61.31 mg/g, and the total flavonoid contents was 25.42 mg/g. The electron donating ability of CFE at a concentration of 1,000 μg/mL was 85.80%. The ABTS radical scavenging activity, and reducing power of CFE at a concentration of 1,000 μg/mL were 17.3% and 0.31, relatively. The maximum permissible levels of CFE in melanoma cells were 100 μg/mL. CFE at 50 μg/mL reduced melanin contents by 8.5%. CFE at 1,000 μg/mL reduced intracellular tyrosinase activity by 46.83%. Collectively, the results of this study suggest that CFE effectively inhibited tyrosinase activity, whereas melanin synthesis was weak. These results suggest that Crataegus pinnatifida Bunge fruit could be used as a whitening agent and antioxidant resources for functional foodstuffs, cosmetics, and beauty industrial materials.
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KEYWORD
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Crataegus pinnatifida Bunge fruit, melanoma cell, antioxidative activity, tyrosinase inhibitory activity, total polyphenol
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