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Antioxidant and Whitening Activities of Various Cultivars of Korean Unripe Peaches (Prunus persica L. Batsch)

국내산 복숭아 유과의 품종별 항산화 활성 및 미백활성 평가

  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Da-Mi (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yu, Sung-Ryul (Dept. of Clinical Laboratory Science, Semyung University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김경희 (충남대학교 식품영양학과) ;
  • 김다미 (충남대학교 식품영양학과) ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2011.10.11
  • Accepted : 2012.01.05
  • Published : 2012.02.29

Abstract

This study was carried out to investigate the biological activities, including the total polyphenolic contents, antioxidant activities, and tyrosinase inhibition activities, of various cultivars of unripe peaches (Prunus persica L. Batsch). The results indicate that the total polyphenolic content (gallic acid equivalent mg/g) was the highest in Yumefuji among six-cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) of unripe peaches, whereas it was the lowest in Madoka. Antioxidant effects of unripe peaches were determined in three different in vitro bioassays measuring DPPH radical scavenging, ABTS radical scavenging, and reducing power activity. In the results, antioxidant activity was also higher in Yumefuji than other cultivars. Tyrosinase inhibition activity ranged from 4.65% to 8.58%, and Hong Bak displayed the highest tyrosinase inhibition activity, although the difference was not significant. This study will provide information on antioxidant and tyrosinase inhibition activities for the development of natural compounds as functional cosmetics.

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