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http://dx.doi.org/10.11002/kjfp.2013.20.2.234

The Biological Activity from Prunella vulgaris Extracts  

Kim, Jin-Sung (School of Food science, Kyungpook National University)
Lee, Ju-Yeong (School of Applied Bioscience, Kyungpook National University)
Park, Ki-Tae (School of Culinary Art and Baking Technology, Dongju College University)
An, Bong-Jeun (Department of Cosmeceutical, Daegu Hanny University)
Lee, Sun-Ho (The Institute of Marine Biotechnology, Andong National University)
Cho, Young-Je (School of Food Science and Biotechnology/Food and Bio-Industry Research Institute, Kyungpook National University)
Publication Information
Food Science and Preservation / v.20, no.2, 2013 , pp. 234-241 More about this Journal
Abstract
The phenolic compounds of water extracts from Prunella vulgaris were highest at 9.25 mg/g, respectively, when various extraction solvents were used. The optimum condition for extracting phenolic compounds from Prunella vulgaris was extraction in water for 18hr. The DPPH-scavenging activities of Prunella vulgaris were highest at the water extracts. The ABTS radical cation decolorization was higher than 40% in the range of 0~100% ethanol extract section. The antioxidant protection factor on the lipophilic phenolic metabolites was shown to be 1.1 PF in the water extracts from Prunella vulgaris. The TBARS was lower than the control ($0.53{\mu}M$) in all the sections. The tyrosinase inhibitory effect, which is related to skin whitening, was above 40%, and for the anti-wrinkle effect, the elastase inhibition activity was above 40% at 0.2 mg/mL. The astringent effect of the Prunella vulgaris 40% ethanol extracts was 98.1% at 1 mg/mL. As a result, it can be concluded that Prunella vulgaris has the potential to be used as a cosmetic material.
Keywords
Phenolic compounds; Prunella vulgaris; beauty food activity; whitening; anti-wrinkle; anti-inflammation;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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