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Food science and biotechnology v.21 no.2, 2012년, pp.339 - 343   SCIE SCOPUS
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Antioxidant and Tyrosinase Inhibitory Activities of Different Parts of Oriental Cherry (Prunus serrulata var. spontanea)

Park, Ji-Won    (Department of Food Science and Biotechnology, Kyungnam University   ); Yuk, Hyun-Gyun    (Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive   ); Lee, Seung-Cheol    (Department of Food Science and Biotechnology, Kyungnam University  );
  • 초록

    Six different parts (branch, flesh, flower, fruit, leaf, and seed) of oriental cherry (Prunus serrulata var. spontanea) were extracted with ethanol or water, then total phenol content (TPC), antioxidant activity, and tyrosinase inhibitory activity of the extracts were evaluated. The ethanol extracts showed higher TPC and antioxidant activity than the water extracts regardless of parts. The ethanol extracts of leaf as well as branch possessed superior TPC and antioxidant activity. The highest tyrosinase inhibitory activity was found in ethanol extract of leaf. There was no dramatic difference of tyrosinase inhibitory activities according to parts of cherry. The results suggest that leaf and branch of oriental cherry could be a candidate for antioxidant and anti-whitening materials in food or cosmetic industries.


  • 주제어

    oriental cherry (Prunus serrulata var.   spontanea) .   antioxidant activity .   tyrosinase inhibitory activity.  

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