KR20150076999A - Method for producing Crassostrea gigas extract with increased antioxidant and whitening activity - Google Patents

Abstract

The present invention relates to a method for preparing oyster extract having enhanced antioxidant and whitening activity, which comprises preparing oyster powder after freeze-drying and pulverization by extracting with methanol, oyster extract having enhanced antioxidative and whitening activity, The present invention relates to a cosmetic composition for whitening comprising oyster extract as an active ingredient.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing oyster extract having enhanced antioxidative and whitening activity,

The present invention relates to a method for preparing oyster extract having enhanced antioxidant and whitening activity, which comprises preparing oyster powder after freeze-drying and pulverization by extracting with methanol, oyster extract having enhanced antioxidative and whitening activity, The present invention relates to a cosmetic composition for whitening comprising oyster extract as an active ingredient.

The westernization of economic growth and eating habits greatly increases the diverse lifestyle diseases such as obesity, diabetes, hypertension, hypercholesterolemia, and cancer, and these diseases are linked to free radicals. Free radicals are known to oxidize unsaturated fatty acids present in the biomembrane and cause cell deactivation, thereby contributing to aging and the development of various diseases. Therefore, it is required to develop a physiologically active substance which strengthens the antioxidant defense system in order to protect the living body from oxidative action by them and prevent aging.

When the skin is exposed to ultraviolet light, ET-1 (endothelin-1), corticotropin-releasing hormone (NO) and nitric oxide (NO) are secreted from the keratinocyte. The skin pigment is determined by the content of melanin produced by the melanin cells present in the basal layer. These melanin is a biopolymer substance widely present in nature and plays a role to prevent skin damage from ultraviolet rays or free radicals. Today, people are greatly affected not only by skin health but also by aesthetic aspects such as skin blackening, pigmentation and skin cancer due to excessive melanin deposition due to prolonged exposure to harmful ultraviolet rays due to an increase in social activities and ozone layer destruction due to environmental pollution. Skin darkening, especially pigmentation, is known to be caused by melanin synthesis in skin. Melanin is produced by melanomas located in melanocytes, and melanin formed is transferred to keratinocytes, accumulating in the epithelium of the skin, resulting in pigmentation. Melanin synthesis is converted to DOPA quinone by tyrosine as an amino acid, tyrosinase through 3,4-DOPA, and melanin is produced as a black brown complex through DOPA chromium by autoxidation and enzymatic reaction. In particular, tyrosinase, which is an enzyme, is known to be absolutely necessary as a key enzyme in the synthesis of melanin pigment in melanocytes. In recent years, studies for inhibiting melanin synthesis have been actively conducted by inhibiting such enzymes. Currently known synthetic whitening raw materials are unstable due to decomposition, coloring, and odor during use, leading to stability problems. Recently, studies on natural whitening agents that do not affect cells and reduce melanin synthesis are actively under way.

The marine ecosystem occupies 95% of the world's biological systems and has the potential to explore a variety of new bioactive substances due to its unique metabolic processes and unique environment not found in terrestrial organisms. Although there have been many studies on terrestrial life, marine life has been limitedly studied due to the absence of folk therapy using ancient marine life and the difficulty of collecting marine life. Expectations for development are highly appreciated.

Oyster is a mollusk and is known as a shellfish belonging to Ostreidae family of Eutaxodonta order. There are more than 100 kinds of shellfish in the world. In Korea, Crassostrea gigas , Crassostrea nippona , Ostrea denselamellosa ). Of these, the industrial production in Korea is oyster. The shape of the osuga is not uniform from round to thin and long, but generally it is 10 cm in length and 7 cm in length. In Donguibogam, oysters are said to be good for relieving thirst during hangover, and various nutritional values of oysters have been reported to this day. Oysters mainly consist of proteins and carbohydrates, among which taurine (1,006 mg%) and glycogen content are known to be high.

Korean Patent Laid-Open Publication No. 2008-0003277 discloses an oyster extracting method and a cosmetic composition for skin whitening containing oyster extract. In Korean Patent Laid-Open Publication No. 2013-0015603, there is disclosed a composition for improving wrinkles containing an oyster- A cosmetic composition is disclosed, but is different from the oyster extract preparation method in which the antioxidative and whitening activity of the present invention is enhanced.

The object of the present invention is to provide an oyster extract which is prepared by drying and extracting oysters under the condition that antioxidative activity and tyrosinase inhibitory activity can be enhanced, The present invention also provides a method for producing oyster extract which is easy to use as a processing material for cosmetics and the like because of its high storage stability.

In order to solve the above problems, the present invention provides a method for producing an oyster extract in which antioxidative and whitening activity is enhanced by extracting oyster powder after freeze-drying and pulverization with methanol.

The present invention also provides an oyster extract produced by the above method and having enhanced antioxidative and whitening activity.

The present invention also provides a whitening cosmetic composition comprising the oyster extract as an active ingredient.

The oyster extract prepared by the method of the present invention not only enhances the extraction yield as compared with oyster extracts obtained by other conventional methods, but also efficiently extracts functional components derived from oysters and exhibits excellent antioxidative activity and tyrosinase inhibitory activity It is possible to provide an oyster extract which is effective for anti-aging and whitening, and is excellent in storage stability and suitable as a processing material for various cosmetics and medicines.

Figure 1 is a schematic representation of a process for making a cream containing oyster extract.
2 is a graph comparing the DPPH radical scavenging ability of oyster extracts according to their concentrations.
FIG. 3 is a graph comparing the ABTS radical scavenging ability of oyster extracts according to their concentrations.
Fig. 4 is a graph comparing tyrosinase inhibitory activities of oyster extracts.
50% ethanol extract of freeze-dried oyster, HOE: 50% ethanol extract of hot-air dried oyster, FOM: 50% methanol extract of freeze-dried oyster extracts of FOHW: freeze-dried oyster hot water extracts of FIGS. 2 to 4, HOHW: hot air dried oyster hot water extract, FOE: , HOM: 50% methanol extract of hot-air dried oyster, and AA: ascorbic acid.
FIG. 5 is a photograph comparing the changes during storage of the cream containing the 50% methanol extract of freeze-dried oyster at 25 占 폚.
(A) Save 0 days, (B) Save 7 days, (C) Save 14 days, (D) Save 21 days,

In order to accomplish the object of the present invention, the present invention provides a method for preparing oyster extract having enhanced antioxidant and whitening activity, characterized in that the oyster powder obtained by freeze-drying and then pulverized is extracted with methanol.

In the method for producing oyster extract of the present invention, the freeze-drying can be carried out preferably at -50 to -70 캜 for 44 to 52 hours, more preferably at -60 캜 for 48 hours. The extraction of freeze-dried oysters under the above conditions efficiently extracted functional materials of oysters, and thus it was possible to prepare extracts having excellent antioxidant and tyrosinase inhibiting activity.

In addition, in the method for producing an oyster extract of the present invention, the extraction is preferably performed by adding 40 to 60% (v / v) methanol to the oyster powder at a weight ratio of 0.8 to 1.2: 16 to 24, (V / v) methanol may be added to the oyster powder at a weight ratio of 1:20, followed by extraction at 25 ° C for 24 hours. The oyster extracts extracted under the above conditions were improved in storage stability and thus, they were suitable for use as processing materials, and antioxidative and whitening activities were improved. Thus, the extract could be used as a functional material.

More specifically, the oyster extract of the present invention is prepared by lyophilizing the oyster powder at -50 to -70 ° C for 44 to 52 hours, adding 40 to 60% (v / v) methanol to the oyster powder at a ratio of 0.8 to 1.2: (V / v) is added to the oyster powder after the freeze-drying at -60 ° C for 48 hours, and then the oyster powder is added to the oyster powder at 20 to 30 ° C for 20 to 28 hours. Methanol at a weight ratio of 1:20 and then extraction at 25 ° C for 24 hours.

The present invention also provides an oyster extract with enhanced antioxidant and whitening activity, prepared by the above method.

The present invention also provides a whitening cosmetic composition comprising the oyster extract as an active ingredient. The cosmetic may be at least one selected from the group consisting of a skin, a skin softener, a skin toner, an astringent, a lotion, a milk lotion, a moisturizing lotion, a nutrient lotion, a massage cream, a nutrition cream, an eye cream, a moisturizer cream, a hand cream, But are not limited to, any one of the formulations selected from the group consisting of cleansing water, cleansing lotion, cleansing cream, body lotion, body cleanser, soap and powder.

In addition, the whitening cosmetic composition may further contain, in addition to the oyster extract of the present invention, a lipid, an organic solvent, a solubilizing agent, a thickening agent and a gelling agent, a softening agent, an antioxidant, a suspending agent, a stabilizer, a foaming agent, , Water, ionic or nonionic emulsifiers, fillers, sequestering agents and chelating agents, preservatives, vitamins, barrier agents, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic active agents, lipid vesicles or cosmetics And may contain adjuvants conventionally used in the cosmetics field, such as any other ingredients used.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Materials and manufacturing methods

(1) Material

The oysters used in this study were purchased from the cooperative headquarters of Fisheries Cooperative in Tongyeong, Gyeongnam Province. The oysters were washed and then dried by lyophilization and hot air drying, pulverized by a pulverizer, powdered and stored in a deep freezer at -70 ° C for analysis. The lyophilization was performed using a freeze dryer at -60 ° C for 48 hours, and the hot air drying was performed at 40 ° C for 48 hours using a hot air dryer.

(2) Production of Oyster Extract

Extracts were prepared by adding 300 mL of a solvent (50% methanol, 50% ethanol, distilled water) to 15 g of oyster powder and extracting them at 25 ° C for 24 hours using a shaking incubator. Each extract was filtered with a filter paper (Whatman No. 1), concentrated at 37 ° C in a rotary vacuum concentrator, and lyophilized to use as an analytical sample.

2. Experimental method of oyster extract

(1) extraction yield

The extraction yield was expressed as the solid content with respect to the amount of raw material used for the preparation of the extract after drying until constant weight by heating at 105 ° C using a drying oven (Forced convection oven, Jeico Tech, Korea).

(2) Measurement of total sugar content

The total sugar content was obtained by adding 1 mL of 5% phenol solution to 1 mL of the sample, adding 5 mL of sulfuric acid (H ₂ SO ₄ ) slowly to the solution, and allowing the solution to stand at room temperature for 20 minutes. Total sugar content was calculated as a standard curve using glucose as a standard.

(3) Measurement of total protein content

The total protein content was calculated by standard curve with BSA (bovine serum albumin, Sigma Chem, Co., St Louis, MO, USA) as a standard.

(4) Measurement of DPPH radical scavenging ability

The DPPH radical scavenging activity was measured using the reducing power of DPPH (1,1 diphenyl-2-picrylhydrazyl). The samples were diluted with DMSO to a final concentration of 1,000, 5,000, and 10,000 μg / mL. 5 mL of DPPH solution was added to 0.5 mL of each sample at a concentration, and the reaction was carried out at room temperature for 15 minutes to measure the absorbance at 517 nm. For the control, 0.5 mL of distilled water was used instead of the sample. For the blank test, 5 mL of distilled water was used instead of the DPPH solution. As a control group, ascorbic acid was used. The radical scavenging activity of each sample was calculated as a percentage by radical scavenging ability according to the following equation.

DPPH radical scavenging activity (%) = [1- (sample absorbance / control absorbance)] × 100

(5) Measurement of ABTS radical scavenging ability

7.4 nM ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] was mixed with 2.6 nM potassium persulfate and allowed to stand in a dark room for 24 hours to form radicals Immediately before the next experiment, ABTS solution was used, which was mixed with distilled water at a ratio of 1: 17 (v / v) and adjusted to an absorbance value of about 1.2 at 732 nm. To 980 μl of ABTS solution, 50 μl of oyster powder (1,000, 5,000, 10,000 ㎍ / ml) dissolved in DMSO was added and incubated for 10 minutes. Absorbance was measured at 732 nm.

(6) Measurement of inhibitory activity of tyrosinase

To the reaction mixture, 0.2 mL of mushroom tyrosinase (110 U / mL) was added to a mixture of 0.2 mL of the substrate solution in which 10 mM L-DOPA had been dissolved and 0.1 mL of the sample solution in 0.5 mL of 0.175 M phosphate buffer (pH 6.8) And the DOPA chrome produced in the reaction solution was measured at 475 nm. The inhibitory activity of tyrosinase was expressed by the absorbance reduction rate of the addition of the sample solution and the non-addition of the sample solution.

3. Evaluation of storage stability of cream containing oyster extract

(1) Cream production with oyster extract

The preparation of the cream was made according to the recipe of Table 1, and the manufacturing process is as shown in Fig. That is, Part A, which is a lipid-soluble substance, was completely dissolved at 75 ° C and completely dissolved at 75 ° C while gradually adding Part B, which is a water-soluble substance. Part C, containing the freeze-dried oyster methanol extract according to the extraction method, was gradually added to the mixture of Part A and B and homogenized.

The amount of cream added with oyster extract (g) Part ingredient Control Cream containing oyster extract A Aloe butter 4 4 Grape seed oil 5 5 Olive oil 3 3 Olive wax 3 3 B Roses 15 15 Distilled water 25 25 glycerin 2 2 C Lavender Tree Essential Oil 5 drops 5 drops Lemon essential oil 2 drops 2 drops Vitamin E 2 2 Arbutin One One Aloe vera gel 20 20 Oyster extract - 4

(2) Chromaticity measurement

The chromaticity was measured by using a Hunter color difference meter (Chromameter CR200, Minolta Co, Japan) for 4 weeks at 0 ° C, 25 ° C and 40 ° C at 1 week intervals with L value (lightness) (yellowness) were measured.

(3) pH measurement

The whitening cream added with oyster extract according to the extraction solvent was placed in a cosmetic container, and the pH stability was measured at 0 ° C, 25 ° C and 40 ° C for four weeks at intervals of one week.

(4) Discoloration and detachment observation

In order to evaluate the storage stability at 0 ℃, 25 ℃ and 40 ℃ for 4 weeks at 1 week intervals, the whitening cream added with oyster extract according to the extraction solvent was put into a cosmetic storage container. And the like.

Example  1: Extraction yield of oyster extract

Table 2 shows the yield of oyster extracts according to the drying method and the extraction solvent. The extraction yield of lyophilized oyster was better than that of hot - air drying. The yield of lyophilized oyster extract was the highest at 19.75%. In the case of hot air drying, the methanol extract was the highest at 18.12% and the hot water extract was the lowest at 10.73%. Although the extraction yield of the natural extract is high, it is not economical if the extraction yield is low. The extraction yield of this extract is about 10.73 ~ 19.75%, which is considered to be useful as a functional material when considering the economical efficiency in industry.

Extraction yield of oyster extract sample Extraction solvent yield(%) Freeze-dried oyster ethanol 13.86 Methanol 19.75 Distilled water 13.34 Hot air dry oyster ethanol 13.46 Methanol 18.12 Distilled water 10.73

Example  2: total sugar and total protein content of oyster extract

Table 3 shows the results of analysis of total sugar and total protein content of oyster extracts according to the drying method and the extraction solvent. Total sugar contents of freeze - dried oyster extracts were 7.554 ~ 21.771% and those of hot - air oyster extracts were 6.322 ~ 21.877%. The protein content of freeze - dried oyster extract was 3.459 ~ 13.372% higher than that of hot - air oyster oyster extract. Total sugars and total protein contents of the extracts were higher than those of methanol and ethanol extracts.

Total sugar and total protein content of oyster extract sample Extraction solvent Sugar content (%) Protein content (%) Freeze-dried oyster ethanol 7.554 3.459 Methanol 14.174 3.672 Distilled water 21.771 13.372 Hot air dry oyster ethanol 6.322 2.685 Methanol 12.105 4.572 Distilled water 21.877 9.045

Example  3: oyster extract DPPH Radical Scatters

DPPH radical scavenging activity is used not only as a measure to inhibit lipid oxidation by donating electrons to active radicals but also as a measure of inhibiting aging by active radicals in the human body. The results of analysis of the DPPH radical scavenging ability according to the drying method and the extraction solvent are shown in FIG. The freeze - dried oyster extracts showed better DPPH radical scavenging ability than the hot - air dried oyster extracts. All extracts increased with increasing concentration at 1,000 ~ 10,000 ㎍ / mL. The DPPH radical scavenging activity of the extracts was better than that of the hot - water extracts. Especially, the freeze - dried methanol extracts showed higher antioxidant activity than the other dry and extraction conditions.

Example  4: oyster extract ABTS Radical Scatters

The ABTS radical scavenging ability of the oyster extract according to the drying method and the extraction conditions is shown in FIG. Overall, the free radical scavenging ability of ABTS radical scavenging ability was excellent and increased with increasing sample concentration. Compared with other extraction methods, 50% methanol extract of lyophilized extract showed the highest antioxidative activity at 1,000, 5,000, and 10,000 ㎍ / mL, respectively.

Example  5: Measurement of tyrosinase inhibitory activity of oyster extract

Tyrosinase is an enzyme that plays an important role in the production of melanin in tyrosine when skin is exposed to ultraviolet light. It inhibits tyrosinase activity, thereby inhibiting melanin production. As a result, it prevents the occurrence of spots, freckles, and erythema It is known to be able to. The result of measuring tyrosinase inhibitory activity of oyster extract is shown in Fig. In the dry condition, the freeze - dried extract showed better inhibitory activity against tyrosinase than the hot - air dried extract. Methanol, ethanol and hot - water extract showed higher inhibitory activity in the order of extraction solvent. When the tyrosinase inhibitory activity was compared at the concentration of 1,000 ㎍ / mL, the hot water extracts showed inhibitory activity of 68% and 52% in the freeze drying and hot air drying, respectively. Ethanol extract showed inhibition activity of 67% and 63% And methanol extract showed inhibition activity of 81% and 73%, respectively.

Example  6: Color of cream containing oyster extract

The cream containing the oyster extract prepared by blending at the compounding ratio shown in Table 1 was stored in a cosmetic container and the chromaticity was measured. The results are shown in Tables 4 to 6. As a result, there was no specific change depending on storage temperature and duration. In all the conditions, the a value was low and the b value indicating yellowness was a value Respectively.

The L value of the oyster extract was higher than that of the oyster extract. In the case of the cream containing oyster extract, the L value tended to increase with storage at low temperature. On the other hand, the cream with oyster tended to decrease. The a value of the red color showed a tendency to lower the a value of the added cream than that of the cream not containing the oyster extract and increased with the increase of the storage temperature as a whole.

In the case of b value, the cream containing oyster extract showed higher value than the freeze - dried oyster in the hot - air drying section in all the extraction solvents. The change of b value did not show a significant difference according to storage temperature and storage period. Therefore, it was concluded that the cream containing oyster extracts would be stable when the product was applied in the future since the change of chromaticity was constant depending on storage temperature and period.

FOHW: Cream containing freeze-dried oyster hydrothermal extract, HOHW: Cream containing hot-air oyster hydrothermal extract, FOE: Cream containing 50% ethanol extract of freeze-dried oyster, HOE: Cream, FOM: Cream containing 50% methanol extract of freeze-dried oyster, HOM: Cream containing 50% methanol extract of hot-air oyster, NO: Cream containing oyster extract

A value of cream containing oyster extract Sample and Storage Temperature Storage period (Day) 0 7 14 21 28 FOHW 0 ℃ -3.73 -3.80 -2.31 -3.18 25 ℃ -3.46 -3.54 -3.49 -3.45 -2.86 40 ℃ -3.32 -3.08 -2.97 -2.43 HOHW 0 ℃ -3.47 -3.51 -3.56 -3.04 25 ℃ -3.52 -3.37 -3.50 -3.55 -3.45 40 ℃ -3.27 -3.19 -3.09 -2.87 FOE 0 ℃ -3.66 -3.65 -3.54 -3.59 25 ℃ -3.78 -3.68 -3.60 -3.43 -3.02 40 ℃ -3.64 -3.43 -3.35 -3.21 HOE 0 ℃ -3.80 -3.64 -3.60 -3.68 25 ℃ -3.64 -3.76 -3.71 -3.56 -3.39 40 ℃ -3.52 -3.32 -3.13 -2.75 FOM 0 ℃ -3.62 -3.35 -3.43 -3.61 25 ℃ -3.68 -3.46 -3.48 -3.25 -3.36 40 ℃ -3.32 -3.15 -3.04 -2.71 HOM 0 ℃ -3.76 -3.76 -3.65 -3.52 25 ℃ -3.71 -3.71 -3.44 -3.45 -3.14 40 ℃ -3.66 -3.45 -3.37 -2.98 NO 0 ℃ -3.44 -3.30 -3.32 -3.53 25 ℃ -3.46 -3.40 -3.21 -3.22 -3.03 40 ℃ -3.97 -3.40 -3.77 -3.14

FOHW: Cream containing freeze-dried oyster hydrothermal extract, HOHW: Cream containing hot-air oyster hydrothermal extract, FOE: Cream containing 50% ethanol extract of freeze-dried oyster, HOE: Cream, FOM: Cream containing 50% methanol extract of freeze-dried oyster, HOM: Cream containing 50% methanol extract of hot-air oyster, NO: Cream containing oyster extract

B value of cream containing oyster extract Sample and Storage Temperature Storage period (Day) 0 7 14 21 28 FOHW 0 ℃ + 4.82 +4.75 +4.31 + 4.86 25 ℃ +5.92 +4.36 +4.66 +4.44 +3.34 40 ℃ +4.70 +4.65 + 4.72 + 4.87 HOHW 0 ℃ +5.58 +5.50 +5.61 +4.07 25 ℃ +5.21 +4.93 +5.56 +5.58 +5.43 40 ℃ +5.20 +5.26 +5.00 +4.50 FOE 0 ℃ +6.93 +7.02 +6.78 +6.86 25 ℃ +7.28 +6.89 +7.02 +6.82 +5.96 40 ℃ +7.12 +6.91 +6.78 +6.76 HOE 0 ℃ +5.91 +5.59 +5.42 +5.26 25 ℃ +5.27 +5.76 + 5.84 +5.50 +5.19 40 ℃ +5.57 +5.59 +5.29 +4.45 FOM 0 ℃ +6.30 +5.59 + 5.90 +6.03 25 ℃ +6.29 +5.72 +6.01 +5.63 +5.59 40 ℃ +5.66 +5.76 +5.55 +4.90 HOM 0 ℃ +5.52 +5.46 +5.31 +4.78 25 ℃ +5.36 +5.40 +5.09 + 5.04 + 4.51 40 ℃ +5.44 +5.23 +5.34 +4.43 NO 0 ℃ +6.07 +5.62 +5.63 +6.00 25 ℃ +5.92 +5.94 + 5.70 +5.78 +5.33 40 ℃ +6.48 +5.37 +8.00 +5.05

FOHW: Cream containing freeze-dried oyster hydrothermal extract, HOHW: Cream containing hot-air oyster hydrothermal extract, FOE: Cream containing 50% ethanol extract of freeze-dried oyster, HOE: Cream, FOM: Cream containing 50% methanol extract of freeze-dried oyster, HOM: Cream containing 50% methanol extract of hot-air oyster, NO: Cream containing oyster extract

Example  7: Cream containing oyster extract pH

The pH stability of the cream containing the oyster extract was observed according to the storage temperature and storage period, as shown in Table 7 below. As a result, pH was in the range of 5.17 ~ 5.80. The difference of storage temperature and period was not found according to the drying method and extraction solvent, but the pH tended to increase as the storage temperature increased. As the storage period increased, the pH tended to gradually decrease, but the difference was not significant and it was confirmed to be stable.

The surface acidity in the normal horny layer is in the range of 5.0 to 5.5 to inhibit fungi and bacteria on the surface of the skin. The pH of the cream containing oyster extract showed a pH value similar to that of skin, confirming that it could be used as a material for cosmetic production.

PH of cream containing oyster extract Sample 0 days 7 days 14 days 21st 28th FOHW 0 ℃ 5.21 + 0.02 5.21 ± 0.01 5.15 ± 0.01 5.17 ± 0.03 25 ℃ 5.77 ± 0.03 5.23 ± 0.02 5.23 ± 0.04 5.17 ± 0.02 5.21 ± 0.01 40 ℃ 5.36 ± 0.01 5.22 ± 0.01 5.19 ± 0.01 5.23 ± 0.01 HOHW 0 ℃ 5.20 ± 0.02 5.23 ± 0.02 5.21 ± 0.05 4.97 + 0.11 25 ℃ 5.80 + 0.04 5.22 + 0.02 5.24 + 0.02 5.20 ± 0.01 5.23 ± 0.04 40 ℃ 5.30 ± 0.02 5.28 ± 0.02 5.24 ± 0.01 5.24 ± 0.01 FOE 0 ℃ 5.21 ± 0.01 5.24 ± 0.01 5.16 ± 0.01 5.39 + 0.04 25 ℃ 5.72 ± 0.01 5.21 ± 0.01 5.22 ± 0.01 5.21 + 0.02 5.27 ± 0.01 40 ℃ 5.24 ± 0.01 5.26 ± 0.03 5.22 + 0.03 5.25 ± 0.01 HOE 0 ℃ 5.21 ± 0.01 5.21 ± 0.01 5.18 ± 0.04 5.17 ± 0.01 25 ℃ 5.59 ± 0.0 5.22 + 0.02 5.21 ± 0.01 5.21 ± 0.01 5.25 ± 0.01 40 ℃ 5.22 + 0.03 5.23 ± 0.03 5.24 + 0.04 5.25 ± 0.02 FOM 0 ℃ 5.19 ± 0.01 5.21 ± 0.01 5.23 ± 0.02 5.22 ± 0.01 25 ℃ 5.49 ± 0.01 5.18 ± 0.01 5.22 + 0.02 5.24 ± 0.01 5.17 ± 0.01 40 ℃ 5.21 ± 0.01 5.23 ± 0.03 5.26 ± 0.03 5.31 + 0.02 HOM 0 ℃ 5.21 ± 0.01 5.23 ± 0.02 5.17 ± 0.01 5.22 + 0.04 25 ℃ 5.42 ± 0.01 5.22 + 0.02 5.25 + 0.04 5.17 ± 0.03 5.30 ± 0.01 40 ℃ 5.23 ± 0.01 5.27 ± 0.04 5.22 + 0.04 5.31 ± 0.01 NO 0 ℃ 5.27 ± 0.01 5.25 ± 0.01 5.24 ± 0.01 5.39 + 0.03 25 ℃ 5.46 0.10 5.25 ± 0.01 5.30 + 0.04 5.26 ± 0.03 5.25 ± 0.02 40 ℃ 5.28 ± 0.04 5.30 ± 0.05 5.22 ± 0.01 5.38 ± 0.01

FOHW: Cream containing freeze-dried oyster hydrothermal extract, HOHW: Cream containing hot-air oyster hydrothermal extract, FOE: Cream containing 50% ethanol extract of freeze-dried oyster, HOE: Cream, FOM: Cream containing 50% methanol extract of freeze-dried oyster, HOM: Cream containing 50% methanol extract of hot-air oyster, NO: Cream containing oyster extract

Example  8: discoloration of cream containing oyster extract and Fling  observe

The stability of the whitening cream containing oyster extracts at 25 ℃ was investigated by layering, coagulation, discoloration and removal by visual observation. As a result, separation phenomena such as creaming and aggregation were not observed. No specific odds were observed. As a result, it could be used as a material for manufacturing various cosmetics other than cream added with oyster extract (FIG. 5).

Claims (6)

A method for preparing oyster extract, which is prepared by freeze-drying and then pulverizing oyster powder with methanol to produce antioxidant and whitening activity. [Claim 5] The method according to claim 1, wherein the freeze-drying is performed at -50 to -70 DEG C for 44 to 52 hours. The method according to claim 1, wherein the extraction is performed by adding 40 to 60% (v / v) methanol to the oyster powder at a weight ratio of 0.8 to 1.2: 16 to 24, and then extracting at 20 to 30 ° C for 20 to 28 hours Wherein the antioxidant and whitening activity is enhanced. The method according to claim 1, wherein 40 to 60% (v / v) methanol is added to the oyster powder after being lyophilized at -50 to -70 ° C for 44 to 52 hours, and 0.8 to 1.2: To 30 占 폚 for 20 to 28 hours. 5. An oyster extract produced by the method of any one of claims 1 to 4 in which the antioxidant and whitening activity is enhanced. A cosmetic composition for whitening comprising the oyster extract of claim 5 as an active ingredient.

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