JOIN LOGIN MYPAGE

한국응용과학기술학회 논문 검색

포포나무 종자 추출물의 항산화 활성 및 화장품 제형 내 안정성 연구

간행물 정보 : Vol. 42 No. 2, 2025년,
파일형식 : pdf

6. 허혜연_1.jpg

 

6. 허혜연_2.jpg

 

6. 허혜연_3.jpg

 

6. 허혜연_4.jpg

 

6. 허혜연_5.jpg

 

6. 허혜연_6.jpg

 

6. 허혜연_7.jpg

 

6. 허혜연_8.jpg

 

6. 허혜연_9.jpg

 

6. 허혜연_10.jpg

 

6. 허혜연_11.jpg

6. 허혜연_12.jpg

 

6. 허혜연_13.jpg

 

6. 허혜연_14.jpg

 

6. 허혜연_15.jpg

 

6. 허혜연_16.jpg

1. Y. M. Yoon, S. H. Bae, S. W. An, Y. B. Choe, K. J. Ahn, I. S. An, “Effects ofUltraviolet Radiation on the Skin and Skin Cell Signaling Pathways”, Asian Journal of Beauty and Cosmetology, Vol.11, No.3, pp. 417-426, (2013).

2. H. Masaki, S. Sakaki, T. Atsumi, H. Sakurai, “Active oxygen scavenging activityof plants extracts”, Biol Pharm Bull,Vol.18, No.1, pp. 162-166, (1995).

3. Y. S. Kim, J. W. Hwang, W. B. Shin, J. S. Park, “Antioxidant Activity andProtective Effect of Extracts from Vitis vinifera Root on t-BHP Induced Oxidative

Stress in Chang Cells”, Journal of Korean Soc Food Sci Nutr, Vol.47, No.2, pp.136-142, (2018).

4. D. Y. Rhyu, M. S. Kim, O. J. Min, D. W. Kim, “Antioxidative Effects of Phellinuslinteus Extract”, Korean J Plant Res, Vol.21, No.1, pp. 91-95, (2008).

5. Y. S. Kim, O. H. Kwon, “The Effect of Vol. 42 No. 2 (2025) Beauty Consumers’ Environmental Awareness on Clean Beauty Brand Attachment and Purc hase Intention”, Journal of the Korean Society of Design Culture, Vol.27, No.4, pp. 113-127, (2021).

6. B. Avula, J. Bae, T. A. Majrashi, T. Wu, Y. Wang, M. Wang, Z. Ali, Y. Wu, I. A.Khan, “Targeted and nontargeted analysis of annonaceous alkaloids and acetogenins from Asimina and Annona species using UHPLCQToFMS”, Journal of Pharmaceuticaland Biomedical Analysis, Vol.159, pp. 548-566, (2018).

7. G. Pande, C. C. Akoh, “Organic acids, antioxidant capacity, phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops”, Food Chemistry, Vol.120, pp. 1067-1075, (2010).

8. J. L. McLaughlin, “Paw paw and cancer: annonaceous acetogenins from discovery to commercial products”, Journal of Nat. Prod., Vol.71, pp. 1311-1321, (2008).

9. M. S. Blois, “Antioxidant Determinations by the Use of a Stable Free Radical”Nature, Vol.181, No.4617, pp. 1199-1200, (1958).

10. I. F. Benzie, J. J. Strain, “The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay”, Analytical Biochemistry, Vol.239,

No.1, pp. 70-76, (1996).

11. N. J. Miller, C. A. Rice-Evans, “Factors influencing the antioxidant activity-62-determined by the ABTS+radical cation assay”, Free Radical Research, Vol.26, No.3 pp. 195-199, (1997).

12. J. Shi, J. Gong, J. Liu, X. Wu, Y. Zhang, “Antioxidant capacity of extract fromedible flowers of Prunus mume in China and its active components”, LWT-Food

Sci Technol, Vol.42, pp. 477-482, (2009).

13. T. Wisanu, L. Boonsom, L. Saisunee, “Flow injection analysis of total curcuminoidsin turmeric and antioxidant capacity using 2,2-diphenyl-1-picrylhydrazyl assay”,Food Chem, Vol.112, pp. 494-499, (2009).

14. J. S. Nam, H. L. Jang, Y. H. Rhee, “Nutritional compositions in roots, twigs,leaves, fruit pulp, and seeds from pawpaw (Asimina triloba [L.] Dunal) grown in

Korea”, Journal of Applied Botany & Food Quality, Vol.91, (2018).

15. J. L. Riebsomer, J. Bishop, C. Rector, “The composition of the seeds of Asiminatriloba”, Journal of the American Chemical Society, Vo.60, No.12, pp. 2853-2854,

(1938).

16. D. Abril, Y. Mirabal-Gallardo, A. González, A. Marican, E. F. Durán-Lara, L. Silva Santos, O. Valdés, “Comparison of the Oxidative Stability and Antioxidant

Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguayaintegerrima and Cynara cardunculus Under Normal Conditions and After Thermal

Treatment”, Antioxidants, Vol.8, No.10, pp. 470, (2019).

17. E. N. Frankel, “Progress in Lipid Research”, Lipid oxidation, Vol.19, pp. 1-22, (1980).

18. D. Richard, K. Kefi, U. Barbe, P. Bausero, F. Visioli, “Polyunsaturated fatty acids as antioxidants”, Pharmacological Research,Vol.57, No.6, pp. 451-455, (2008).

19. J. H. Kim, C. H. Jeong, G. N. Choi, J. H. Kwak, S. G. Choi, H. J. Heo, “Antioxidant and neuronal cell protective effects of methanol extract from Schizandra chinensis using an in vitro system”, Korean Journal of Food Scienceand Technology, Vol.41, pp. 712-716, (2009).

20. F. Puiggròs, N. Llópiz, A. Ardévol, C. Bladé, L. Arola, M. J. Salvadó, “Grapeseed procyanidins prevent oxidative injury by modulating the expression of

antioxidant enzyme systems”, Journal of agricultural and food chemistry, Vol.53,No.15, pp. 6080-6086, (2005).

21. S. Toro-Uribe, M. Herrero, E. A. Decker, 16 L. J. López-Giraldo, E. Ibáñez, “Preparativeseparation of procyanidins from cocoa polyphenolic extract: Comparative study of different fractionation techniques”, Molecules, Vol.25, No.12, pp. 2842, (2020).

22. A. Bosso, C. Cassino, S. Motta, L. Panero, C. Tsolakis, M. Guaita, “Polyphenolic composition and in vitro antioxidant activity of red grape seeds as byproducts of short and medium-long fermentative macerations”, Foods, Vol.9, No.10, pp. 1451, (2020).

23. M. J. Kim, E. J. Park, “Feature Analysis of Different In Vitro Antioxidant Capacity Assays and Their Application to Fruit and Vegetable Samples”, Journal of the Korean society of food science and nutrition,Vol.40, No.7 pp. 1053-1062, (2011).

24. J. M. Awika, L. W. Rooney, X. Wu, R. L. Prior, “Screening methods to measureantioxidant activity of sorghum (Sorghum bicolor) and sorghum products”, Journal

of agricultural and food chemistry, Vol.51, No.23, pp. 6657-6662, (2003).

25. C. S. Gwak, H. E. Choi, “In vitroAntioxidant and Anti-Inflammatory Activities of Ethanol Extract and Sequential Fractions of Flowers of Prunus persica in LPS-Stimulated RAW 264.7 Macrophages”, The Korean Society of Food Science and Nutrition, Vol.44, No.10, pp. 1439-1449, (2015).

26. P. Doshi, P. Adsule, K. Banerjee, D. Oulkar, “Phenolic compounds, antioxidantactivity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L)

byproducts”, Journal of Food Science and Technology, Vol.52, pp. 181-190, (2015).

27. J. H. Kim, J. G. Hong, “Eeffects of various lights, solvents, and zinc protoporphyrin on the chemical behavior of MTT formazan”, Korean Journal of

Food Science and Technology, Vol.50, No.1, pp. 1-7, (2018).

28. J. C. Yang, “The Evaluation on the Effectiveness as a Cosmetic Material of Oil Extracted from Schizandra Chinensis Seed”, Journal of Oil & Applied Science, Vol.29, No.2, pp. 23137, (2012).

29. S. J. Choi, N. R. Kim, J. Y. Shin, K. M. Lee, K. Y. Kyong, “Evaluation of Anti-wrinkle Efficacy in Seabuckthorn (Hippophae rhamnoides L.) Extracts, Oil

and Nanoemlusion Containing them”, The Korean Society of Cosmetics and Cosmetology, Vol.6, No.2, pp. 127-137, (2016).

30. I. K. Hong, S. I. Kim, S. B. Lee, “Effects of HLB value on oil-in-water emulsions: Droplet size, rheological behavior, zeta-potential, and creaming index”, Journal of industrial and engineering chemistry, Vol.67, pp. 123-131, (2018).

 

 

 

31. M. Marhamati, G. Ranjbar, M. Rezaie, “Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review”, Journal of Molecular Liquids, Vol.340, pp. 117218, (2021).



리스트
TOP