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Title: Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea)
Authors: Park, J.W.
Yuk, H.G. 
Lee, S.C.
Keywords: antioxidant activity
oriental cherry (Prunus serrulata var. spontanea)
tyrosinase inhibitory activity
Issue Date: Apr-2012
Citation: Park, J.W., Yuk, H.G., Lee, S.C. (2012-04). Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea). Food Science and Biotechnology 21 (2) : 339-343. ScholarBank@NUS Repository.
Abstract: Six different parts (branch, flesh, flower, fruit, leaf, and seed) of oriental cherry (Prunus serrulata var. spontanea) were extracted with ethanol or water, then total phenol content (TPC), antioxidant activity, and tyrosinase inhibitory activity of the extracts were evaluated. The ethanol extracts showed higher TPC and antioxidant activity than the water extracts regardless of parts. The ethanol extracts of leaf as well as branch possessed superior TPC and antioxidant activity. The highest tyrosinase inhibitory activity was found in ethanol extract of leaf. There was no dramatic difference of tyrosinase inhibitory activities according to parts of cherry. The results suggest that leaf and branch of oriental cherry could be a candidate for antioxidant and anti-whitening materials in food or cosmetic industries. © 2012 The Korean Society of Food Science and Technology and Springer Netherlands.
Source Title: Food Science and Biotechnology
ISSN: 12267708
DOI: 10.1007/s10068-012-0045-x
Appears in Collections:Staff Publications

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