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http://dx.doi.org/10.7732/kjpr.2020.33.2.063

Isolation of Bioactive Compounds from the Ethylacetate Fraction of Fermented Garlic Complex and their Tyrosinase Inhibition Activities  

Song, Hyo-Nam (School of Food and Nutrition Science for Bioindustry, Semyung University)
Baek, Nam-In (Graduate School of Biotechnology and Department of Oriental Medicinal Biotechnology, Kyung Hee University)
Publication Information
Korean Journal of Plant Resources / v.33, no.2, 2020 , pp. 63-72 More about this Journal
Abstract
Fermented complex from garlic and nine medicinal plants were developed as a natural whitening material. Tyrosinase inhibition activity was determined and four active compounds were isolated. The nutritional components of fermented garlic complex (FGC) were analyzed to confirm the applicability as a functional food material. Tyrosinase inhibitory effect of FGC was 88.6%. Methanol extract was partitioned with EtOAc, n-BuOH and H2O. From the EtOAc fraction (47 g), which showed the highest yield, active fractions were separated by repeated TLC, silica gel and ODS column chromatography to isolate active compounds. The chemical structures of the isolated compounds were analyzed by NMR and MS spectra. Phenylpropanoid compounds of 2,4,5-trihydroxy-benzenepropanoic acid (1) (1.9 mg) and 2,3,5-trihydroxy-benzenepropanoic acid (2) were confirmed. In addition, 2,4-dihydroxy-hydrocinnamic acid (3) (3.3 mg) and (+)sesamin (4) (6.1 mg) were isolated. These compounds will be useful as index compounds or functional compounds in FGC.
Keywords
2,4-Dihydroxy-hydrocinnamic acid; 2,3,5-Trihydroxy-benzenepropanoic acid; 2,4,5-Trihydroxy-benzenepropanoic acid; Fermented garlic complex; Tyrosinase inhibition activity;
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