• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.117-122
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• 2004

Exessive UV radiation causes a lot of problems in our skin. In order to find out the alternative UV absorber that can safely be used in cosmetics, we have screened various natural extracts in terms of their UV absorbing effect. Some natural extracts, which possess antioxidative activities, have also been found to retard the oxidation process in our experiment. Natural compound such as 7-hydroxycymopol, baicalein, etc. could be transformed into adjuvant UV absorber by chemical modification. In cosmetics, its chemical stability against UV radiation, exposure to oxygen and other factors could be improved by using the silicone or W/S type emulsion. The values of MED (minimal erythema dose) were improved to 0.10 ${\pm}$ 0.02∼0.11 ${\pm}$ 0.02 by adding this natural extract into the cosmetic formulations. In conclusion, the results of the present study show that natural extracts could be used as an adjuvant UV absorber, if they are stabilized.

• Bulletin of Food Technology
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• v.13 no.2
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• pp.15-25
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• 2000

• BT NEWS
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• v.11 no.3
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• pp.36-42
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• 2004

• Proceedings of the SCSK Conference
• /
• 2004.09a
• /
• pp.117-139
• /
• 2004

• 발명특허
• /
• v.29 no.7 s.337
• /
• pp.50-52
• /
• 2004

• The Korea Swine Journal
• /
• v.29 no.9 s.337
• /
• pp.235-237
• /
• 2007

• Food Industry And Nutrition
• /
• v.2 no.1
• /
• pp.22-30
• /
• 1997

• Patent21
• /
• s.68
• /
• pp.10-27
• /
• 2006

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.29 no.1
• /
• pp.1-15
• /
• 2003

• Food Science and Preservation
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• v.10 no.1
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• pp.11-15
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• 2003

Various quality characteristics of minimally processed mushroom were measured to select appropriate browning inhibitor. The treatment of extracts from Asparagi radix, cassia and kiwi on mushrooms have a high effectiveness like ascorbic acid or cysteine, known as a good chemical antibrowning agent. As a results of physical quality characteristics of minimally processed mushroom during storage, 1% cysteine and Asparagi radix were highly effective on degree of browning. Total phenol content and polyphenol oxidase activity showed slight differences among the mushroom treated with each browning inhibitors, but it has gradually increased during storage. Thus, these results suggest browning inhibitors from natural materials can be alternatives to prevent browning on mushrooms instead of chemical browning inhibitors including ascorbic acid or cysteine, has been widely used for antibrowning agent.