A Study of Physiological Activities for Cosmeceutical Ingredient from Fermented Aroniamelanocarpa Extract
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초록
Due to the unique sourness and sweet taste of Aronia, it is necessary to develop it for processing rather than raw. The antioxidant activity and cytotoxin about the aronia powder fermentation extract using lactobacillus are verified. In the case of total polyphenol content, the content of non-fermented extract was 32.15 μg/mg fermentation extract, 43.08 μg/mg after fermentation, and the flavonoid content was 0.47 μg/mg in non-fermented extract and 0.44 μg/mg in fermented extract, which was similar to that of non-fermented extract. In the DPPH radical inhibition assay, 77.5% of the non-fermented extract and 89.1% of the fermented extract showed better activity than the non-fermented extract. Nitric oxide (NO) measurement showed a concentration-dependent inhibitory effect. From the above results, it was confirmed that the fermentation of Aronia powder could be utilized based on some antioxidant activities and the possibility of using it as a vegetable extract and fermented cosmetic material in the future.
Abstract
Due to the unique sourness and sweet taste of Aronia, it is necessary to develop it for processing rather than raw. The antioxidant activity and cytotoxin about the aronia powder fermentation extract using lactobacillus are verified. In the case of total polyphenol content, the content of non-fermented extract was 32.15 μg/mg fermentation extract, 43.08 μg/mg after fermentation, and the flavonoid content was 0.47 μg/mg in non-fermented extract and 0.44 μg/mg in fermented extract, which was similar to that of non-fermented extract. In the DPPH radical inhibition assay, 77.5% of the non-fermented extract and 89.1% of the fermented extract showed better activity than the non-fermented extract. Nitric oxide (NO) measurement showed a concentration-dependent inhibitory effect. From the above results, it was confirmed that the fermentation of Aronia powder could be utilized based on some antioxidant activities and the possibility of using it as a vegetable extract and fermented cosmetic material in the future.
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