Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Biological Activity in Functional Cosmetic of Purple Sweet Potato Extracts

자색 고구마추출물의 기능성 화장품 활성

  • Choi, Jae-Hong (School of Food Science, Kyungpook National University) ;
  • Kim, Jin-Sung (School of Food Science, Kyungpook National University) ;
  • Jo, Bun-Sung (School of Food Science, Kyungpook National University) ;
  • Kim, Jeung-Hoan (School of Nano Materials Engineering, Kyungpook National University) ;
  • Park, Hye-Jin (School of Applied Biosciences, Kyungpook National University) ;
  • An, Bong-Jeun (Department of Cosmeceutical, Daegu Hanny University) ;
  • Kim, Myung-Uk (Gyeongbuk Institute for Marin Bioindustry) ;
  • Cho, Young-Je (School of Food Science & Biotechnology, Food & Bio-Industry Research Institute, Kyungpook National University)
  • 최재홍 (경북대학교 식품과학부) ;
  • 김진성 (경북대학교 식품과학부) ;
  • 조분성 (경북대학교 식품과학부) ;
  • 김정환 (경북대학교 나노소재공학부) ;
  • 박혜진 (경북대학교 응용생명과학부) ;
  • 안봉전 (대구한의대학교 화장품약리학과) ;
  • 김명욱 (울진해양바이오연구원) ;
  • 조영제 (경북대학교 식품공학부, 식품생물산업연구소)
  • Received : 2010.12.14
  • Accepted : 2011.05.27
  • Published : 2011.06.30
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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.

자색 고구마로부터 페놀성 화합물 추출 최적 조건은 50% 에탄올로 12시간 추출하였을 때 최대 용출량을 나타내었다. 불과 50% 에탄올을 용매로 하여 제조한 자색 고구마 종류별 추출물의 항산화 활성 측정 결과 전자공여능, ABTS, PF 측정에서 일반 고구마에 비하여 자색 고구마 자미, 신자미, 연자미 품종 모두 높게 나타났으며, TBARs 측정결과 모든 추출물에서 30% 이하로 낮은 TBARs 생성 억제활성을 나타내었다. 피부상재균에 대한 최소저해농도(MIC)를 측정한 결과 Staphylococous aureus 및 Escherichia coli에 대한 MIC는 자미, 연자미, 신자미에서 각각 5,000 및 2,500 ppm으로 나타났으며, Staphylococous epidermidis에 대한 MIC는 자미가 2,500 ppm으로 가장 낮은 농도를 나타내었다. 자색고구마 추출물의 화장품활성을 살펴본 결과 미백활성은 자미 품종 물 추출물에서 60% 이상으로 가장 높았으며, 자미 알콜추출물의 경우도 48.7%의 높은 미백활성을 나타내었다. 모든 자색고구마 품종에서 수렴활성과 주름개선효과는 관찰할 수 없었으나, 항염증 활성은 높게 관찰되었으며, 자미 품종의 에탄올 추출물이 94.4%로 가장 높게 나타났다. 자미 추출물을 첨가한 화장품의 온도 및 자연광에 의한 성상 변화는 확인되지 않았으며, 첩포시험을 통한 자각 증상도 나타나지 않았다. 또한 크림 사용 후 피부톤의 변화와 모공의 크기 변화를 측정한 결과 노화가 많이 일어난 피부가 젊은 피부보다 더 높은 긍정적인 효과를 나타내었다.

Keywords

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