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Biological Activity in Functional Cosmetic of Purple Sweet Potato Extracts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.414-422
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.414
 Title & Authors
Biological Activity in Functional Cosmetic of Purple Sweet Potato Extracts
Choi, Jae-Hong; Kim, Jin-Sung; Jo, Bun-Sung; Kim, Jeung-Hoan; Park, Hye-Jin; An, Bong-Jeun; Kim, Myung-Uk; Cho, Young-Je;
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 Abstract
The optimum condition for phenolics contents extraction from purple sweet potato was 12 hrs. in 50% ethanol. The electron donating scavenging activities (DPPH), ABTS radical cation decolorization (ABTS) and antioxidant protection factor (PF) of Jami, Yeonjami and Shinjami were higher than general sweet potato, and thiobarbituric acid reaction substance (TBARs) was below 30%. The minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli on skin were each 5,000 and 2,500 ppm in all purple sweet potatoes, and MIC of Jami was the lowest as 2,500 ppm against Staphlococcus epidermidis. The whitening (tyrosinase inhibitory) activity of purple sweet potatoes was the highest as 62.5% and 48.7% in Jami water and ethanol extracts. The anti-inflammation (hyaluronidase inhibitory) activity of purple sweet potatoes was the highest as 25.3% and 94.4% in Jami water and ethanol extracts. The safety of cosmetic with Jam; extracts was assessed by various safety profiles. pH and viscosity change of essence for 90 days was not detected. Cosmetic was stable to temperature and light for 90 days. The result to measure changes of skin color and pore size of the skin was that an aged skin was more effective than young skin.
 Keywords
Functional properties;cosmetic;whitening;anti-inflammation;purple sweet potato;
 Language
Korean
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