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Antimicrobial Effect, Antioxidant and Tyrosinase Inhibitory Activity of the Extract from Different Parts of Phytolacca americana L. KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/309918
pp.366-373
This study was conducted to clarify the antimicrobial effect, antioxidant and tyrosinase inhibitory activities of the biological composition having the Phytolacca americana, and to enhance the natural materials utilization of foods and cosmetics. The antimicrobial activities of the different parts of P. americana were evaluated using the agar diffusion test. The antimicrobial activity of P. americana was relatively high in Malassezia furfur known as a skin fungi and Vibrio parahaemolyticus compared to Escherichia coli and Staphylococcus epidermidis. However, the antimicrobial activity in Vibrio parahaemolyticus did not show at all parts of P. americana. Both the DPPH radical scavenging activity and ABTS radical scavenging activity have been increased with the higher concentration of methanol extract. In particular, leaf extract of P. americana exhibited the highest activity both ABTS radical scavenging activity and DPPH radical scavenging activity. The nitrite scavenging activity was decreased when the pH was changed from pH 1.2 to pH 6.0. The highest nitrite scavenging activity was exhibited from the methanol extract of fruit, followed by root, stem, and leaf at pH 1.2. However, the nitrite scavenging activity at pH of 6.0 was not almost detected. All plant parts of P. americana showed tyrosinase inhibitory activity. The highest activity was found in the stem, and followed by root, leaf, and fruit in order. These tyrosinase inhibitory activity was progressively increased in a concentration-dependent manner. In this experiment on the methanol extracts of different organ from P. americana, we confirmed that the extract of P. americana showed potent tyrosinase inhibitory activity. Taken together, we conjectured that the P. americana had the potent biological activities, therefore this plant having various functional components could be a good material for development into source of natural food additives and cosmetics
