Antioxidant and Anti-inflammatory Effects of Ginseng Berry Ethanol Extracts as a Cosmetic Ingredient
Hyeon-Suk Kim, Kyoung-Sook Ko
Abstract
Purpose: This study was conducted to evaluate the applicability of ginseng berry in cosmetics. Methods: Ethanol extract of ginseng berry was analyzed using gas chromatography-mass spectrometry (GC-MS). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging was used to determine the antioxidant activity, total polyphenol, and flavonoid content. Cell viability (MTT assay) confirmation was conducted to determine the toxicity, while the anti-inflammatory effect was investigated by measuring the inhibition of nitric oxide (NO) production. Results: The total polyphenol and flavonoid contents were 15212.4 g/mL and 50.161.48 g/mL, respectively. DPPH scavenging activity in the extract with a concentration of 0.25 mg/mL increased to 59.214.20%, 0.5 mg/mL to 69.272.38%, and 1 mg/mL to 89.301.25%. Cell viability evaluation showed a survival rate of 80.925.77% for 1 mg/mL concentration range for cell viability evaluation-0.125-1 mg/mL. The inhibitory effect of nitric oxide (NO) production through RAW 264.7 cells induced by inflammatory response with lipopolysaccharide (LPS) resulted in an extract concentration of 25.583.11 M (0.25 mg/mL), 13.913.86 M (0.5 mg/mL), and 3.911.55 M (1 mg/mL). The increase in concentration confirms an antiinflammatory effect. Conclusion: Ethanol extract of ginseng berry has excellent antioxidant and anti-inflammatory effects and can be a functional cosmetic material.