• Title/Summary/Keyword: chestnut burs

Search Result 1, Processing Time 0.013 seconds

Antioxidant Activity of Chestnut (Castanea crenata S.et Z.) bur Fermented by Lactobacillus casei (유산균 발효에 의한 밤송이추출물의 항산화 효과)

  • Jun, Dong Ha;Cho, Woo-A;Lee, Jae Bong;Jang, Min Jung;You, Mi Suk;Park, Jung Youl;Kim, Sea Hyun;Lee, Jin Tae
    • Journal of Life Science
    • /
    • v.24 no.11
    • /
    • pp.1193-1199
    • /
    • 2014
  • The aim of this study was to show the antioxidant properties of chestnut (Castanea crenata) bur extracts fermented by Lactobacillus casei. The chestnut has been used as a cosmetic material in Korea for many years. This study showed that reactive oxygen species (ROS) were inhibited by the fermentation materials of chestnut bur extracts. The antioxidant activities were analyzed and expressed as EDA, ABTS, reducing power, SOD-like activity, hydrogen peroxide scavenging activity, superoxide anion radical scavenging activity, and nitric oxide scavenging ability. The antioxidant activities of fermentation materials from L. casei of chestnut bur extracts were higher than those of butylated hydroxyanisole (BHA), epigallocatechin gallate (EGCG), and ascorbic acid (AA). Therefore, we expect that fermentation materials from L. casei of chestnut bur extracts are valuable resources as natural antioxidants and functional cosmetics ingredients.