Whitening and Antioxidant Activities of Fermentation Broth of Acacia Flower (Robinia pseudoacacia) 


Vol. 23,  No. 4, pp. 401-407, Dec.  2017
10.7464/ksct.2017.23.4.401


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  Abstract

This paper describes a shake-flask fermentation of Acacia flower producing whitening- and antioxidant- agents. yrosinase activity was inhibited in the presence of traditional and flask-fermentation broths whereas no inhibitory effect of flower extract was observed. Tyrosinase inhibition was 40% in the presence of solution containing 10% of extract from fermentation broth and it increased by increase in the concentration of it. Arbutin (20 mg mL-1) and kojic acid (80 μg mL-1) gave 90% and 58% inhibition, respectively. The result indicates that whitening activity of 40% extract solution was comparable to that of kojic acid (80 μg mL-1). The comparable antioxidant activity was observed for 60% extract and 10-mg mL-1 vitamin solution. No noticeable toxicity was observed with extract. The physicochemical stability of fermentation supernatant was observed at room temperature storage condition. The result clearly shows that shake-flask fermentation of Acacia flower produced whitening agent for functional cosmetics.

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  Cite this article

[IEEE Style]

K. YG, P. DN, L. YH, J. JJ, C. EY, L. YH, K. SB, K. CJ, "Whitening and Antioxidant Activities of Fermentation Broth of Acacia Flower (Robinia pseudoacacia)," Clean Technology, vol. 23, no. 4, pp. 401-407, 2017. DOI: 10.7464/ksct.2017.23.4.401.

[ACM Style]

Kim YG, Pham DN, Lee YH, Jo JJ, Choe EY, Lee YH, Kim SB, and Kim CJ. 2017. Whitening and Antioxidant Activities of Fermentation Broth of Acacia Flower (Robinia pseudoacacia). Clean Technology, 23, 4, (2017), 401-407. DOI: 10.7464/ksct.2017.23.4.401.

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