earticle

영어

Purpose: This study tests the anti-oxidant effect of mint, cinnamon and their mixed extract and their antibacterial effects on the skin resident flora. This study assessed its stability, and confirmed the adequacy of the component as a material for cosmetics for the scalp by manufacturing a shampoo containing the mixed extract. Methods: Mint and cinnamon were extracted by 70% with ethanol. The mixed extract was prepared by mixing mint and cinnamon by 1:1. As for the antioxidant effects, the followings were measured: DPPH radical scavenging activity, total polyphenol and flavonoid contents, and ABTS radical scavenging activity. The antibacterial effects on the seven types of bacteria in the extract (by paper disc) were analyzed. Finally, a shampoo containing the mixed extract from mint and cinnamon was manufactured and stored for 12 weeks. Its temperature and pH change were measured to assess the stability. Results: Regarding the DPPH radical scavenging activity, the mint extract was 78.63%, cinnamon was 86.25%, and mixed extract was 89.25%. The total polyphenol contents were 80.22±1.03, 101.20±1.64, and 135.27±1.23 μg/mL, and the total flavonoid contents were 26.12±1.01, 56.31±1.13, and 72.65±1.13 μg/mL. As a result of measuring the ABTS radical scavenging activity, the mint extract was 72.20, cinnamon extract 88.12%, and the total mixed extract was 90.21%. The antibacterial effect was confirmed on all bacteria. In the mint extract, the antibacterial effect was high in P. ovale , M. furfur , T. mentagrophytes , and in the cinnamon extract, the effect was high in P. ovale . In the mixed extract, the effect was high in P. ovale and M. furfur . A shampoo containing the mixed extract was manufactured, and its stability and pH change were measured at different temperatures (25℃, 40℃ and 60℃). In the end, the stability was confirmed. Conclusion: The mixed extract of mint and cinnamon had the higher anti-oxidant and antibacterial effects than mint and cinnamon extracts. The measurement of the temperature stability and pH change in the manufactured shampoo showed constant pH and temperature with no significant change, thus confirming the stability of the shampoo. If additional studies can be conducted in the future, the extract can be commercialized as an ingredient for cosmetics for the scalp.

한국어

목적: 박하와 계피 그리고 혼합 추출물의 항산화 효과 및 피부 상재균에 대한 항균효과를 실험하고 혼합 추출물이 함유된 샴푸를 제 조하여 안정성을 평가하고 두발 화장품 소재로서의 적합성을 확인하였다. 방법: 박하와 계피를 각 각 70% 주정 에탄올로 추출하였 고, 혼합 추출물은 박하와 계피를 1:1로 혼합하여 추출하였다. 항산화 효과는 DPPH 라디칼 소거능, 총 폴리페놀 및 플라보노이드 함량, ABTS 라디칼 소거능을 측정하였다. paper disc에 의한 추출물의 7종의 균에 대한 항균력 분석하였다. 마지막으로 박하와 계 피 혼합 추출물이 함유된 샴푸를 제조하여 12주 동안 보관하여 온도, pH 변화를 측정하여 안정성을 평가하였다. 결과: DPPH 라 디컬 소거활성은 박하 추출물은 78.63%, 계피 추출물은 86.25%, 그리고 혼합 추출물은 89.25% 소거능이 확인 되었다. 총 폴리페 놀 함량은 80.22±1.03, 101.20±1.64, 135.27±1.23 μg/mL이고, 총 플라보노이드 함량은 26.12±1.01, 56.31±1.13, 72.65± 1.13 μg/mL의 함량이 확인 되었다. ABTS 라디칼 소거활성 측정 결과, 박하 추출물은 72.20, 계피 추출물은 88.12%, 그리고 혼합 추출물은 90.21%의 소거능이 확인 되었다. 항균효과를 측정한 결과 모든 균에서 항균효과가 확인 되었다. 박하 추출물은 P. ovale, M. furfur, T. mentagrophytes에서 항균효과가 높게 확인되었으며, 계피 추출물은 P. ovale에서 항균효과가 높게 확인되었다. 혼 합 추출물은 P. ovale, M. furfur에서 높게 확인되었다. 혼합 추출물을 함유한 샴푸를 제조하여 12주 동안 다른 온도(25℃, 40℃ 및 60℃)에서 안정성과 pH의 변화를 측정한 결과 안정성이 확인 되었다. 결론: 박하와 계피의 혼합 추출물은 박하 추출물과 계피 추출 물에 비해 항산화 효과 및 항균효과가 높게 확인 되었으며, 샴푸를 제조하여 온도의 안정성과 pH의 변화를 측정 결과 온도에 큰 변 화 없이 안정하게 유지하였고, pH도 큰 변화는 나타나지 않아 샴푸의 안정성이 확인 되어, 기능성에 대한 보완 연구가 이루어진다 면 두발 화장품 소재로서 제품화가 가능 할 수 있음을 시사한다

중국어

目的: 探讨薄荷，肉桂及其混合提取物的抗氧化作用及其对皮肤常驻菌群的抗菌作用。该研究评估了其稳定 性，并通过制造含有混合提取物的洗发剂证实了该组分作为头皮化妆品材料的充分性。方法: 用乙醇提取70％ 的薄荷和肉桂。通过以1:1混合薄荷和肉桂来制备混合提取物。为确认抗氧化作用，测定了DPPH自由基清除 活性，总多酚和类黄酮含量，以及ABTS自由基清除活性。通过纸盘法分析了其提取物对七种细菌的抗菌作 用。最后，制备含薄荷和肉桂的混合提取物的洗发剂并储存12周。测量其温度和pH变化以评估稳定性。结 果: 对于DPPH自由基清除活性，薄荷提取物为78.63％，肉桂为86.25％，混合提取物为89.25％。总多酚含量 分别为80.22±1.03，101.20±1.64和135.27±1.23 μg/mL，总黄酮含量分别为26.12±1.01，56.31±1.13和 72.65±1.13 μg/mL。ABTS自由基清除活性测定结果显示，薄荷提取物为72.20％，肉桂提取物为88.12％，总 混合提取物为90.21％。对所有细菌都具有抗菌作用。薄荷提取物对P.ovale、M.furfur 和T.mentagrophytes 抗 菌效果较高，以及肉桂提取物对P. ovale 抗菌的效果较高。混合提取物对P.ovale 和M.furfur 的抗菌效果很高。 制备含有混合提取物的洗发剂，并在不同温度（25℃，40℃和60℃）下，测量其稳定性和pH变化，结果非常稳 定。结论: 薄荷和肉桂的混合提取物比薄荷和肉桂提取物具有更高的抗氧化和抗菌作用。用其制造洗发剂，测量 温度稳定性和pH变化时，显示出恒定的pH， 并且在不同温度下，没有显着变化。因此，证实了洗发剂的稳定 性。如果将来可以进行其他研究，提取物可以充分具有毛发化妆品的原料。