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한국학술지인용색인(NRF)
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초록보기
To investigate the potential use of makgeolli by-products as cosmetic materials, their phenolic and kojic acid contents, antioxidant activity, whitening effect, and anti-wrinkle activity were evaluated. Extracts were obtained with five different solvents (containing 0, 25, 50, 75, and 100% ethanol) from nuruk lees (NL), rice lees (RL), raw makgeolli (RM), and commercial makgeolli (CM) at 20 and 50oC. NL and CM extracts prepared with 75% ethanol had the highest phenolic contents (13.26 and 16.66 mg gallic acid equivalents/g, respectively) at 20 and 50oC, respectively. The highest kojic acid content was found in NL extracts with 0% ethanol at 20oC, while kojic acid was not detected in extracts prepared at 50oC. NL and RL extracts at 20oC showed significant antioxidant activity. Whitening effects, determined by tyrosinase inhibitory activity, were highest for the NL extract prepared with 75% ethanol at 50oC. Noticeable anti-wrinkling effects, estimated by elastase inhibition activity, were also found in NL and RL extracts. These results suggest that makgeolli by-products could be valuable cosmetic materials with antioxidant, whitening, and anti-wrinkle activities.
권호기사
참고문헌 (29건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | KFDA. (2012), Food Code . 5-27-1. Korea Food and Drug Administration. Cheongwon, Korea. | 미소장 |
| 2 | Edible Films from Protein Concentrates of Rice Wine Meal | 소장 |
| 3 | Lee HS., Hong KH., Yoon CH., Kim JM., Kim SM. (2009), Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Korean J Food Culture 24, 219-223. | 미소장 |
| 4 | Lee HS., Hong KH., Yoon CH., Cho WK., Kim SM. (2008), Glycemic index and oral glucose tolerance test of Takju (Korean turbid rice wine) lees extract. Korean J Food Culture 23, 662-665. | 미소장 |
| 5 | Lee HS., Hong KH., Kim JY., Kim DH., Yoon CH., Kim SM. (2009), Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Korean J Food Culture 24, 338-343. | 미소장 |
| 6 | Kim SM., Yoon CH., Cho WK. (2007), Quality characteristics of noodle added with Takju (Korean turbid rice wine) lees. Korean J Food Culture 22, 359-364. | 미소장 |
| 7 | Park JS., Kim DH. (2011), Composition containing concentrated makgeolli for antioxidation and whitening effect. Korean Patent 10-2011-0015866. | 미소장 |
| 8 | Kim MS. (2011), Preparation method of cosmetic soap using rice wine. Korean Patent 10-2011-0105132. | 미소장 |
| 9 | Gu JY., Kim ES., Lee JS. (2006), Natural cosmetics using brewer’s grains and a method of preparing it. Korean Patent 10-2006-0062665. | 미소장 |
| 10 | Gutfinger T. (1981), Polyphenols in olive oil. J Am Oil Chem Soc 58, 966-968. | 미소장 |
| 11 | [41] Preparation and analysis of Kojic acid  |
미소장 |
| 12 | Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu Peels | 소장 |
| 13 | Detection of hydrogen peroxide produced by microorganisms on an ABTS peroxidase medium. |
미소장 |
| 14 | Oyaizu M. (1996), Studies on product of browning reaction prepared from glucose amine. J ap J Nutr 44, 307-315. | 미소장 |
| 15 | Vanni A., Gastaldi D., Giunata G. (1990), Kinetic investigations on the double enzymatic activity of the tyrosinase mushroom. Ann Chim (Rome), 80, 35-60. | 미소장 |
| 16 | Inhibition of human leukocyte and porcine pancreatic elastase by homologues of bovine pancreatic trypsin inhibitor. |
미소장 |
| 17 | Polyphenols, oral health and disease: A review |
미소장 |
| 18 | Sosulski F., Krygier K., Hogge L. (1982), Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J Agric Food Chem 30, 337-340. | 미소장 |
| 19 | High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties |
미소장 |
| 20 | The Effect of Arbutin , Glycolic Acid , Kojic Acid and Pentadecenoic Acid on the in vitro and in vivo Pigmentary System After Ultraviolet - B ( UVB ) Irradiation | 소장 |
| 21 | Isolation and Identification of Antioxidants from Makgeolli | 소장 |
| 22 | Nitrite Scavenging and Alcohol Metabolizing Activities of Hot Water Extract from Makgeoly and Its Angiotensin Converting Enzyme Inhibitory Effect | 소장 |
| 23 | Kim TY., Jeon TW., Yeo SH., Kim SB., Kim JS., Kwak JS. (2010), Antimicrobial, antioxidant and SOD-like activity effect of Jubak extracts. Korean J Food & Nutr 23, 299-305. | 미소장 |
| 24 | Free radical scavenging properties of wheat extracts. |
미소장 |
| 25 | Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine | 소장 |
| 26 | Food Browning and Its Prevention: An Overview † |
미소장 |
| 27 | Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts | 소장 |
| 28 | Orientation of the active site and antigenic determinants of prostaglandin endoperoxide synthase in the endoplasmic reticulum. |
미소장 |
| 29 | A Study on the Development of Cosmetic Materials Using Unripe Peaches Seed Extracts | 소장 |
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