Antioxidant and antityrosinase activity of aqueous extracts of green asparagus

doi:10.1016/j.foodchem.2010.12.102

CNU IR > College of Sustainable Environment and Recreation > Dept. of Recreation and Health-Care Management > Periodical Articles > Item 310902800/26710

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/26710

Title:	Antioxidant and antityrosinase activity of aqueous extracts of green asparagus
Authors:	Wang, Bor-Sen Chang, Lee-Wen Wu, Horng-Cherng Huang, Shu-Ling Chu, Heuy-Ling Huan, Ming-Hsing
Contributors:	生活應用與保健系食品科技系化粧品應用與管理系
Keywords:	Green asparagus Melanin Tyrosinase Antioxidation Chromatography
Date:	2011-07
Issue Date:	2013-06-21 16:52:16 (UTC+8)
Publisher:	Elsevier
Abstract:	The effect of aqueous extracts of green asparagus (AGA) on antioxidation and tyrosinase inhibition in acellular and cellular systems was investigated. The results showed that AGA inhibited tyrosinase with an IC50 value of 1.21 mg/ml in a mixed-type inhibition. In the range of 0.05–1 mg/ml, the inhibitory effect on tyrosinase activity in B16 cells increased with increasing concentration of AGA. Meanwhile, the levels of glutathione in B16 cells were elevated by AGA in comparison to the control. In addition, AGA, in the range of 0.1–0.5 mg/ml, also exhibited radical scavenging, chelating activities and protected liposome against oxidative damage. The high performance liquid chromatography analysis indicated that polyphenolic components such as rutin, quercetin, kaempferol, and isorhamnetin were present in the AGA. This study suggested that AGA could play an important role in the regulation of tyrosinase activity and seem to be a natural inhibitor of browning reaction.
Relation:	Food Chemistry 127(1), pp. 141-146
Appears in Collections:	[Dept. of Recreation and Health-Care Management] Periodical Articles [Dept. of Food Science & Technology] Periodical Articles [Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles

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