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KMID : 0604520090350010047
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Journal of the Society of Cosmetic Scientists of Korea
2009 Volume.35 No. 1 p.47 ~ p.55
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Antioxidative Activity and Component Analysis of Fermented Melissa officinalis Extracts
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Park Soo-Nam
Yang Hee-Jung
Kim Eun-Hee
Park Jung-Ok
Kim Jung-Eun
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Abstract
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In this study, the antioxidative effects, inhibitory effects on tyrosinase, and component analysis of fermented Melissa officinalis extracts were investigated. The ethyl acetate fraction of fermented extract () showed the most prominent the free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activities () of extract/fractions of M. officinalis. Reactive oxygen species (ROS) scavenging activities () of some M. officinalis extracts on ROS generated in -EDTA/ system were investigated using the luminol-dependent chemiluminescence assay. The ethyl acetate fraction of fermented extract () showed the most prominent ROS scavenging activity. The protective effects of extract/fractions of M. officinalis on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The M. officinalis extracts suppressed photohemolysis in a concentration dependent manner (). The inhibitory effect of M. officinalis extracts on tyrosinase was investigated to assess their whitening efficacy. Inhibitory effects () on tyrosinase of some M. officinalis extracts was 50 % ethanol extract () < ethyl acetate fraction of fermented extract () < ethylacetate fraction (). Fractions of ethyl acetate both from ordinary and fermented M. officinalis extracts showed 2 band in TLC and 2 peak in HPLC (330 nm). In HPLC chromatogram of ethyl acetate fraction, peak 1 (51.64 %) and peak 2 (48.36 %) were identified as caffeic acid and rosmarinic acid in the order of elution time. Also, in HPLC chromatogram of ethyl acetate fraction of fermented extract, peak 1 (4.13 %) and peak 2 (95.87 %) were identified as caffeic acid and rosmarinic acid in the order of elution time. These results indicate that the component and content of ordinary and fermented extracts of M. officinalis are different. And the extract of M. officinalis can be used as an antioxidant.
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KEYWORD
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Melissa officinalis, rosmarinic acid, caffeic acid, antioxidative activity, cosmetics
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