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Extraction conditions for Rosa gallica petal extracts with anti-skin aging activities

Food Science and Biotechnology 2019년 28권 5호 p.1439 ~ 1446
 ( Shin Eun-Ju ) - Korea Food Research Institute

 ( Han Ah-Ram ) - Korea Food Research Institute
 ( Lee Myung-Hee ) - Korea Food Research Institute
 ( Song Young-Ran ) - Korea Food Research Institute
 ( Lee Kwang-Min ) - Korea Food Research Institute
 ( Nam Tae-Gyu ) - Korea Food Research Institute
 ( Lee Pom-Joo ) - RAFIQ Cosmetics Co. Ltd.
 ( Lee Sung-Young ) - Seoul National University Department of Agricultural Biotechnology
 ( Lim Tae-Gyu ) - Korea Food Research Institute

Abstract


The anti-skin inflammatory activities of rose petal extracts have been described in our previous study. Because skin inflammation is closely linked to skin aging, our study investigated the effects of Rosa gallica petals on skin aging-related activities such as skin whitening and anti-wrinkle properties. Each sample was prepared via extraction using different ethanol ratios with the objective of evaluationg optimal extraction conditions for industrial application. Aqueous 50% (v/v) EtOH extract of R. gallica petal significantly suppressed tyrosinase activity, melanin production, and solar UV-induced matrix metalloproteinase-1, a hall mark of wrinkle formation. In addition, the aqueous 50% (v/v) EtOH extract showed the highest antioxidative effect and had highest flavonoid contents, consistent with the reported anti-aging effects. Overall, our findings suggest that R. gallica petals extracts exhibit anti-aging effects. Furthermore, 50% EtOH extraction, in particular, was optimal for the highest anti-aging, and anti-oxidative effects as well as to obtain the highest flavonoid content.

키워드

Rosa gallica; Skin aging; Flavonoid; Anti-oxidative effect
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