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KMID : 1145120160140040379
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Asian Journal of Beauty and Cosmetology
2016 Volume.14 No. 4 p.379 ~ p.388
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Usefulness Evaluation of Water Extracts of Edible Plants as Compounds for the Natural Cosmetics Based on Present or Absent of Anthocyanin
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Kim Sung-Hee
Lee Eun-Hee
Park Doo-Hyun
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Abstract
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Purpose: Aim of this study is to evaluate usefulness of water extracts obtained from some edible plants as material for natural cosmetics.
Methods: River peach leaves, persimmon leaves, green tea leaves, black beans, black rice, and eggplants were dried under the same condition, and then they were selected, crushed and separated using a 50 mesh sieve. 10 g of the powder was suspended in 100 mL of distilled water and then extracted for 48 h at 4℃ to be used as a sample for chemical and biochemical analysis.
Results: Polyphenol and flavonoid contents of green tea extracts were 9.73 g/100 g and 1.28 g/100 g, respectively, which were about 3?6 and 2?9 times, respectively, higher than others. Anthocyanin contents of black rice peel were approximately 0.053 g/100 g, which were about 2?3 times higher than others. DPPH and ABTS radical scavenging activities of green tea extracts (40 mg/100 mL) were 59.5% and 69.7%, respectively, which were about 3?66 times and 3?30 times, respectively, higher than others. Collagenase inhibition activities of black rice peel and eggplant peel extracts (2 g/100 mL) were 58.9% and 56.4%, respectively, which were about 2?32 times and 2?31 times, respectively, higher than others. Elastase inhibition activity of eggplant peel extracts (2 g/100 mL) was 22.5%, which was about 2?3 times higher than others. Tyrosinase inhibition activities of persimmon and green tea extracts (2 g/100 mL) were 58.8% and 42.7%, respectively, which were about 2?3 times and 1.5?2 times, respectively, higher than other.
Conclusion: Selection and combination of plants extracts with useful functions for beauty in company with anthocyanin and anti-oxidant may be required when usefulness of plant extracts as the material for natural cosmetics were evaluated.
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KEYWORD
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Anthocyanin, Anti-oxidant, Collagenase, Elastase, Tyrosinase
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