In this study, the anti-oxidant, whitening, and anti-wrinkle effects of Castanea crenata inner shell extracts processed by enzyme treatment and pressurized extraction were investigated. The Castanea crenata inner shell was first hydrolyzed using celluclast, viscozyme, or hemicellulase. Then, it was subjected to pressure extraction for different durations (30, 60, and 120 min). The yields of the Castanea crenata inner shell extracts processed by different enzyme treatments followed by pressurized extraction for different times are in the range of 12.42-29.80%. The total polyphenol, flavonoid, and tannin contents of the C30m (celluclast enzyme and autoclave extracts at 30 min) extract were 15.48, 10.82, and 15.82 g/100 g, respectively. The total sugar content of the H120m(hemicellulase enzyme and autoclave extracts at 120 min) extract is 61.07 g/100 g. The 1,1-diphenyl-2-pycrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the C30m extract at 1,000 μg/mL are 89.20, and 81.96%, respectively. The superoxide radical scavenging and ferric-reducing antioxidant power of the C30m extract at 1,000 μg/mL are 67.63% and 1,324.79 μM, respectively. Further, the tyrosinase and elastase inhibition activity of the C30m extract at 1,000 μg/mL are 61.32, and 61.06%, respectively. Our results indicate that the Castanea crenata inner shell extracts processed by enzyme treatment followed by pressurized extraction could have beneficial effects on facial skin and they should be considered for use in new functional cosmetics.

서 론
 재료 및 방법
  실험재료
  율피 추출물 제조
  추출수율
  총 폴리페놀 함량 및 총 플라보노이드 함량
  총 탄닌 함량 및 총 당 함량
  DPPH radical 소거활성 측정
  ABTS radical 소거활성 측정
  Superoxide radical 소거활성 측정
  FRAP(ferric reducing antioxidant power) 측정
  Tyrosinase 저해활성 측정
  Elastase 저해활성 측정
  통계처리
 결과 및 고찰
  율피 추출물의 추출수율 및 이화학적 특성
  율피 추출물의 항산화 활성
  Tyrosinase 저해활성
  Elastase 저해활성
 요 약
 감사의 글
 References

• Yul Ri Gu(Department of Food Science and Technology, Daegu Catholic University) | 구율리
• Ju Hyeon Kim(Department of Food Science and Technology, Daegu Catholic University) | 김주현
• Joo-Heon Hong(Department of Food Science and Technology, Daegu Catholic University) | 홍주헌 Corresponding author