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Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea)

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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.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Kyungnam University, Changwon, Gyeongnam, 631-701, Korea

    Ji Won Park & Seung Cheol Lee

  2. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive, Singapore, 117543, Singapore

    Hyun Gyun Yuk

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  1. Ji Won Park
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  2. Hyun Gyun Yuk
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  3. Seung Cheol Lee
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Correspondence to Seung Cheol Lee.

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Park, J.W., Yuk, H.G. & Lee, S.C. Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea). Food Sci Biotechnol 21, 339–343 (2012). https://doi.org/10.1007/s10068-012-0045-x

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  • DOI: https://doi.org/10.1007/s10068-012-0045-x

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