[논문]Phenolic Compounds Content and Tyrosinase Inhibitory Effect of Unripe Apple Extracts

Choi, Sang-Yoon; Kim, Sung-Soo; Lee, Yeon-Mi; Lee, Bog-Hieu; Han, Chan-Kyu

doi:10.3839/jabc.2010.016

Phenolic Compounds Content and Tyrosinase Inhibitory Effect of Unripe Apple Extracts 원문보기

Journal of applied biological chemistry, v.53 no.2, 2010년, pp.87 - 90

Choi, Sang-Yoon (Korea Food Research Institute) , Kim, Sung-Soo (Korea Food Research Institute) , Lee, Yeon-Mi (Korea Food Research Institute) , Lee, Bog-Hieu (Department of Food & Nutrition, Chung-Ang University) , Han, Chan-Kyu (Korea Food Research Institute)

Abstract ▼ AI-Helper

This study consisted of a quantitative analysis of five phenolic ingredients in differently sized unripe apple extracts, and their tyrosinase inhibitory effects were examined. In the HPLC analysis of phenolic ingredients, small ($4{\pm}1\;g$ per one) unripe apple extracts were observed to have significantly higher quercetin content than larger ($8{\pm}1\;g$ per one) unripe apple and ripe apple extracts. The amount of catechin, epicatechin, p-coumaric acid and chlorogenic acid contents were similar in both the small and large unripe apple extracts. For the results of the tyrosinase assay, small unripe apple extracts provided a potent tyrosinase inhibitory effect, showing 89.2% at 1000 ppm. The tyrosinase inhibitory effects of large unripe apple and ripe apple extracts were weaker than those of the small unripe apple extract. These results suggest that the small unripe apple extract could be useful for de-pigmenting material, while quercetin could be responsible for the potent tyrosinase inhibitory properties of small unripe apple extracts.

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제안 방법

Tyrosinase inhibitory effect of unripe apple was not yet reported. In the study, ethanol extracts were prepared according to the sizes of unripe apples, and five kinds of phenolic compounds were then quantified, after which the inhibitory activity of tyrosinase was verified and compared.
The unripe apples used in this experiment, which were of the Hongro variety, were thinned out and collected during May 2009 at Yesan, Chungcheongnam-do and divided into two groups consisting of small (4±1 g per one) and large (8±1 g per one) sizes.
This study was performed as part of a body of research on the utilization of unripe apples, which are usually discarded in huge amounts annually, despite their high content of active ingredients. Based on the previous report of rich polyphenol content in unripe apple and tyrosinase inhibitory effect of phenolic compounds, we evaluate whether unripe apple has a tyrosinase inhibitory effect.

대상 데이터

This study was conducted with a research fund from the Yesan County Office, Chungcheongnam-do. The authors would like to thank the people concerned for their support.

성능/효과

1). After comparing the phenolic compounds in the extracts of unripe apples, the quercetin content was found to be over two times higher in the small unripe apple extracts (0.049%) than in the large unripe apple extracts (0.024%), and the contents of catechin and epicatechin in the large unripe apple extracts were observed to be slightly higher than those in the small unripe apple extracts, although not significantly different. The phenolic compound content in the extracts of ripe apples were found to be lower than in those of the unripe apples (Table 2).
2). Also, the tyrosinase inhibitory activity of the ingredients in apples was found to be high, in the order of quercetin, chlorogenic acid and p-coumaric acid (Fig. 3), and the quantification result of quercetin was 0.049% in small unripe apple extract and 0.024% in large unripe apple extract. These results suggesting that quercetin has a major effect in the tyrosinase inhibitory activity of unripe apple extract among these five phenolic ingredients.
, 2002]. However, our results of the tyrosinase inhibitory activity of unripe and ripe apple ethanol extracts showed that the activity was 89.2% at 1000 ppm in small unripe apples and 43.6% and 0.3% in large unripe apples and ripe apples, respectively, demonstrating a higher inhibitory effect as the size of the fruit decreased (Fig. 2). Also, the tyrosinase inhibitory activity of the ingredients in apples was found to be high, in the order of quercetin, chlorogenic acid and p-coumaric acid (Fig.
The results showed higher activity as the size of the fruit decreased, and the extract of small unripe apples (4±1 g per one) showed tyrosinase inhibitory activity as high as 89.2% at 1000 ppm.
The yield of ethanol extract by differently sized unripe apple extracts was shown in Table 1. The yield of the extract, obtained by stirring extraction using ethanol at room temperature, was the highest in the ripe apple extracts (7.94%), followed by the small unripe apple extracts (1.15%) and large unripe apple extracts (5.26%). Thus, showing higher values as the size of the fruit increased.

참고문헌 (13)

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Phenolic Compounds Content and Tyrosinase Inhibitory Effect of Unripe Apple Extracts 원문보기

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Phenolic Compounds Content and Tyrosinase Inhibitory Effect of Unripe Apple Extracts 원문보기

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