Abstract
In this study, the anti-oxidative, health functional, and beauty food activities of water and ethanol extracts from newly bred Ruby S apple (Malus pumila Mill.). The results of measuring the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity by treating the phenolic compound with thinning green ball apple at a concentration of 50-200 µg/mL showed that the water and ethanol extracts at a concentration of 200 µg/mL showed 94.69 and 92.24%, respectively. 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities showed 100.30 and 99.16%, respectively, in 200 µg/mL of water and ethanol extracts. The water and ethanol extracts of Green ball showed antioxidant protection factor of 1.76 PF 1.76, respectively. The water and ethanol extracts showed 101.46 and 99.64% anti-oxidative effect on thiobarbituric acid reactive substances at phenolic concentration of 200 µg/mL. The water and ethanol extracts showed 33.28 and 32.14% hyaluronidase inhibition, respectively, at phenolic concentration of 150 µg/mL. The water and ethanol extracts showed 47.33 and 40.92% elastase inhibition and 46.19 and 65.58% collagenase inhibition at phenolic concentration of 200 µg/mL, respectively. About these experiments, thinning Green ball apple was found to exhibit anti-oxidation activity as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, thinning Green ball apple can be considered a potential sources for new functional materials.
Original language | English |
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Pages (from-to) | 43-50 |
Number of pages | 8 |
Journal | Journal of Applied Biological Chemistry |
Volume | 63 |
Issue number | 1 |
DOIs | |
State | Published - 2020 |
Keywords
- Anti-oxidant
- Collagenase
- Elastase
- Hyaluronidase
- Thinning green ball apple