본 연구에서 L-menthol 용액의 가용화에 미치는 에탄올의 영향을 연구하였다. L-menthol 용액은 1 mM L-menthol 수용액에 비이온 계면활성제인 PEG-40 Hydrogenated Castor Oil과 PEG-60 Hydrogenated Castor Oil을 가한 후, 에탄올의 농도를 변화시키면서 첨가하여 제조하였다. 제조한 용액의 입자크기와 표면장력을 측정하여 가용화에 미치는 에탄올의 영향에 대해 알아보았다. 에탄올의 함량이 증가할수록 입자크기와 표면장력이 감소하는 것을 확인하였다.

Background : The Kenaf (Hibiscus cannabinus L.) is an annual plant of African and Indian origin. and there are a lot of flavonoids in the leaves. To determine the most suitable method for extracting of Kenaf cosmetic ingredients, the data of changes in polyphenol, flavonoid contents and DPPH radical scavenging activities were analyzed, based on concentration of surfactants and Extraction Methods. Methods and Results : The effect of autoclave extraction (AE) and ultrasonification extraction USE) with hydrophilic surfactant that is Brij35 diluted 15, 25 and 35 mM with water on antioxidant activity of Kenaf was investigated. The leaves of Kenaf; R from Israel were collected in 2016 and the collected leaves were dried and pulverized. The highest polyphenol content of Kenaf extracted was 47.54 ㎎/㎖ as Brij35 20 mM extract from AE after USE. The highest flavonoid content of Kenaf was 20.01 ㎎/㎖ as Brij35 25 mM extract from AE. The Brij35 20 mM extract from AE after USE showed higher DPPH radical scavenging activity than that of the other treatments. Conclusion : Based on the test results, the extracts obtained by AE or AE after USE showed excellent antioxidant activity and effective component than extracts by USE. The results of the DPPH radical scavenging activity and total polyphenol content of the extracts obtained by AE after USE than AE were slightly improved, but there was no significant difference. Therefore, it is considered that the extract obtained by autoclave extraction most effective for use as a cosmetic ingredient.

Background: Purple potato contain sufficient phenolic compound and flavonoid which has high antioxidant capacity. Due to poor water solubility of phenolic compounds and quick oxidation of anthocyanin, we could not get maximum health benefits from purple potato. Therefore, we developed surfactant based aqueous nano suspension to enhance the solubility of phenolic compounds and protect the oxidation of anthocyanin from purple potato. Methods and Results: Two types of surfactant were used in this experiment based on hydrophilic-lycophilic balance viz. Brij and Span. In our study, lycophilic surfactant showed highest efficiency in TP extraction compared to water and lipophilic surfactant below 10 mM concentration. On the other hand, lipophilic surfactant showed highest efficiency in extracting flavonoid content. Conclusion: It is concluded that hydrophilic surfactant was significantly increased phenolic compounds five times, and lipophilic surfactant increased flavonoid two times, and anthocyanin three times compared to control. Therefore, total antioxidant capacity was increases two times compared to control.