In vitro cosmeceutical activity of alcoholic extract from chestnut inner shell fermented with Aspergillus sojae

Nuntinee Ritthibut, Seung Taik Lim, Su Jin Oh

Research output: Contribution to journalArticlepeer-review

Abstract

Chestnut inner shell was fermented in solid state with Aspergillus sojae, and then extracted using ethanol (95%) to analyze its cosmeceutical activity and phenolic composition. The fermentation significantly increased the antioxidant activity, and in vitro cosmeceutical activities. The ethanol extract showed the higher activities than ethyl acetate and water extracts. DPPH radical scavenging activity of the alcoholic extract was 80.53%, and tyrosinase and elastase inhibition activities were 101.01%, and 76.73%, respectively, after 10 days of fermentation. Kojic acid, a secondary metabolite of A. sojae was produced by the fermentation as a major bioactive component. Gallic acid, ellagic acid, and coumaric acid appeared the major phenolic acids in the alcoholic extract from fermented chestnut inner shell. The alcoholic extract from chestnut inner shell fermented by A. sojae may be used as an effective and bioactive cosmeceutical.

Original languageEnglish
Pages (from-to)443-450
Number of pages8
JournalFood Science and Biotechnology
Volume31
Issue number4
DOIs
Publication statusPublished - 2022 Apr

Keywords

  • Antioxidant activity
  • Aspergillus sojae
  • Chestnut inner shell
  • Fermentation
  • Phenolic acid

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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