Antioxidant activity and inhibitory effects of whitening and wrinkle-related enzymes of Polyozellus multiplex extracts

• Published in: Journal of food measurement & characterization 2023-04, Vol.17 (2), p.1279-1288
• Main Authors: Jeon, Dong-Ha, Lee, Eun-Ho, Park, Hye-Jin, Sultanov, Akhmadjon, Jung, Hee-Young, Kang, In-Kyu, Cho, Young-Je
• Format: Article
• Language: English
• Subjects: Antioxidants; Brix value; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Collagen; Collagenase; Comparative studies; Discoloration; Elastase; Engineering; Enzymatic activity; Enzyme activity; Enzymes; Ethanol; Evaluation; Food; Food Science; Functional foods & nutraceuticals; Multiplexing; Original Paper; Phenolic compounds; Phenols; Sensory evaluation; Tyrosinase
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-022-01623-8

This study aimed to investigate the possible use of phenolic extracted from the Polyozellus multiplex in cosmetic basic materials by examining its functional properties. The total phenolic effects were extracted with various solvents and measured high concentrations of ethanol and water extract 23.45 and 97.22 mg/g respectively. Fresh mushroom weight to study their antioxidant, wrinkle, and whitening-related enzyme properties. The antiradical activity tested the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical by the discoloration of the concentration 50–200 µg/mL showed from 80.06 to 92.99%. Antioxidant protection factor (PF) of activities were determined and the correlation between 1.57 and 1.67. The inhibitory activities of P. multiplex on tyrosinase were tested to assess their whitening-related enzyme activities. Water and ethanol extracted from P. multiplex inhibited 31.91% and 18.32% of the tyrosinase activity respectively, suggesting that P. multiplex water extracts have better whitening-related enzyme activity. Anti-elastase and anti-collagenase activities were tested to assess the wrinkle-related enzyme inhibition activity of the water and ethanol extracts. Water and ethanol extracts inhibited 26.36% and 84.32% of the elastase activity and 44.74% and 92.66% of the collagenase activity, respectively. Taken together, the extracts from P. multiplex exhibited antioxidant, wrinkle, and whitening-related enzyme inhibition activities. In case of 70% ethanol extract increased in a concentration-dependent manner. The quality characteristics of beauty food prepared jellies using gelling agent different concentrations of P. multiplex were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, textural properties, and sensory acceptance of the jellies were determined. Through sensory evaluation of various concentrations of P. multiplex in jelly, a comparative study was conducted on quality characteristics as a cosmetic functional food.