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http://dx.doi.org/10.3746/jkfn.2015.44.10.1470

Whitening Effect of Green Tea Seed Shell Ethanol Extracts  

Song, Ha-Yeon (Department of Food Science and Technology, Kongju National University)
Sung, Nak-Yun (Department of Food Science and Technology, Kongju National University)
Jung, Pil-Mun (Department of Food Science and Technology, Kongju National University)
Kang, Min-Soo (Department of Food Science and Technology, Kongju National University)
Park, Won-Jong (Department of Food Science and Technology, Kongju National University)
Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.10, 2015 , pp. 1470-1475 More about this Journal
Abstract
The objective of this study was to evaluate the whitening effect of green tea seed shell as an industrial byproduct. Green tea seed shell extract (GTSE) was obtained by ethanol extraction, and the yield was 1.24%. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging and tyrosinase inhibitory activity of GTSE increased dose-dependently. To estimate inhibition of melanin synthesis, viability was tested in B16BL6 melanoma cells. GTSE treatment induced cytotoxicity at a concentration higher than $125{\mu}g/mL$ but did not induce cytoxicity lower than $62.5{\mu}g/mL$. Thus, we fixed the optimal concentration at $62.5{\mu}g/mL$. Using this optimal concentration, melanin synthesis inhibition was measured, and GTSE treatment significantly reduced melanin synthesis induced by ${\alpha}$-melanin stimulating hormone. Therefore, the results indicate that green tea seed shell extracts may have potential melanin synthesis inhibitory activity and may be useful for development of whitening material as a natural ingredient.
Keywords
green tea seed shell; anti-oxidant; tyrosinase; melanin synthesis; whitening activity;
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