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Antioxidant Activity and Component Analysis of Fermented Lavandula angustifolia Extracts  

Park, Soo-Nam (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology)
Ahn, You-Jin (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology)
Won, Bo-Ryoung (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology)
Kang, Myung-Kyu (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology)
Kim, Jai-Hyun (Department of Fine Chemistry, College of Nature and Life Science, Seoul National University of Technology)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.35, no.2, 2009 , pp. 125-134 More about this Journal
Abstract
In this study, the antioxidative effects, inhibitory effects on tyrosinase, and component of non-fermented and fermented Lavandula angustifolia extracts were investigated. The ethyl acetate fraction of fermented extract (5.95 ${\mu}g/mL$) showed the most prominent the free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC_{50}$). Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of L. angustifolia extracts on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system were investigated using the luminol-dependent chemiluminescence assay. The ethyl acetate fraction of fermented extract (1.45 ${\mu}g/mL$) showed the most prominent ROS scavenging activity. The protective effects of extract/fractions of L. angustifolia on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The L. angustifolia extracts suppressed photohemolysis in a concentration dependent manner (1 ${\sim}$ 50 ${\mu}g/mL$). The inhibitory effect of L. angustifolia extracts on tyrosinase was investigated to assess their whitening efficacy. Inhibitory effects ($IC_{50}$) on tyrosinase were determined with ethyl acetate fraction of L. angustifolia extract (144.80 ${\mu}g/mL$) and ethyl acetate fraction of fermented extract (122.40 ${\mu}g/mL$). Fractions of ethyl acetate and fermented extracts showed both 3 band in TLC and 3 peaks, 2 peaks in HPLC (340 nm), respectively. In each chromatography, fractions of ethyl acetate both from non-fermented and fermented L. angusfifolia have rosmarinic acid in common. These results indicate that the component and content of non-fermented and fermented extracts of L. angustifolia are different. Both of the extract of L. angustifolia can be used as an antioxidant.
Keywords
Lavandula angustifolia; antioxidative activity; fermented; rosmarinic acid; cosmetics;
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