양파껍질 추출물의 항산화 및 피부 상재균에 대한 항균효과

Abstract

In this paper the experiments for the antioxidative and antimicrobial extracts from the peel of Allium cepa L. were carried out in order to research the possibility of natural source development in the cosmetic industry. After drying extracts from the peel of Allium cepa L. the extracts were obtained at 40℃ and 80℃by using 95% ethanol as solvent and 40℃ and 100℃ by using distilled water as solvent, respectively. The contents of polyphenol and flavonoid obtained from the four extracts were analyzed. The restraining effect of lipid oxidations for the extracts from Allium cepa L. peel in 95% ethanol at 80℃ showed more excellent than that of BHT which was used as the control group. Also the free-radical removing effect showed that the extracts from Allium cepa L. peel in 95% ethanol at 80℃ in 5000ppm had the highest antioxidative effect as 60.19%. As to the skin floras, the antimicrobial effects were measured using gram-positive bacteria such as Propioni bacterium acne (KCTC 3320), Propioni bacterium acne (KCTC 3314), Staphylococcus epidermidis (KCTC 1917), Staphylococcus aureus (KCTC 1927), Bacillus subtilis (ATCC 6633) and gram negatives bacteria such as Pseudomonas aeruginosa (ATCC 8739), Escherichia coli (ATCC 9027) and Pityrosporium ovale (KCCM 11894). The antimicrobial effect by the disk paper method showed antimicrobial activity in every bacteria, and the extracts from Allium cepa L. peel in 95% ethanol at 40℃ showed the highest effect. As a result of analyzing antimicrobial activity by the optical density method, the extracts from Allium cepa L. peel in 95% ethanol at 40℃ showed a higher growth inhibition rate than the extracts from Allium cepa L. flesh in every bacteria. From the result the extracts from peel of Allium cepa L. showed excellent antioxidative effects and antimicrobial effects to skin flora.