Fermented vegetable grease cosmetic composition having antioxidant effect

A cosmetic composition and anti-oxidation technology, which is applied in the direction of fat-rich agent washing composition, cosmetics, cosmetics, etc., can solve the problems of weak technology and achieve the effect of improving emulsifying activity

Active Publication Date: 2017-02-22
COSMAX CHINA INC +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Korean Laid-Open Patent No. 2012-0076170 discloses a cosmetic composition prepared by cultivating an emulsifier in a culture medium. However, it can be said that the technology of cultivating microorganisms in a large amount of oil and performing fermentatio

Method used

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  • Fermented vegetable grease cosmetic composition having antioxidant effect
  • Fermented vegetable grease cosmetic composition having antioxidant effect
  • Fermented vegetable grease cosmetic composition having antioxidant effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1: Utilize microorganism to prepare fermented oil

[0064] 1) First fermentation

[0065] 1L of culture solution (glucose 10g / L, olive oil 100g / L, yeastextract 3g / L, malt extract 3g / L, peptone 3g / L, 3g / L of soybean meal (soya bean meal), 2g / L of (NH4 2 SO 4 , 1g / L of KH 2 PO 4 , 0.5g / L of MgSO 4 , 0.1g / L of CaCl 2 , 0.1 g / L of NaCl: the medium of the above composition 4) was inoculated with Basidiomycetes SY16 [KCTC 8950P], and cultured at a temperature of 25° C., 300 rpm, and aerobic conditions.

[0066] After culturing, take 1ml of culture solution at each time period (3, 7, 12, 24, 48, 72, 96h), and use a spectrophotometer to measure the growth rate of microorganisms and the activity of lipase at 660nm . As a result of measuring lipase activity, it was confirmed that the first fermentation time with the highest lipase activity was 48 hours.

[0067] 2) Second fermentation and production of fermented oil

[0068] Basidiomycetes SY16 [KCTC8950P] ...

experiment example 1

[0077] Experimental example 1: Evaluation of antioxidant capacity

[0078] Utilize 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH,1,1-diphenyl 1-2-picry1hydrazy1) method and test the oil of embodiment 1 together with the oil of comparative example 1 to comparative example 4 Antioxidant energy. Evaluation of Antioxidant Ability To measure free radical scavenging activity, 1,1-diphenyl-2-trinitrophenylhydrazine (1,1-diphenyl 1-2-picry1hydrazyl) was used. That is, to 2.4mL of 4.0×10-4M 1,1-diphenyl-2-trinitrophenylhydrazine solution, add 0.6mL of the oils of Example 1, Reference Example 1 to Reference Example 4, respectively, and mix by vortexing The shaker was shaken for 10 seconds, and left at room temperature for 30 minutes. Then, the absorbance was measured at 517 nm, and the antioxidant activity was expressed as the decrease ratio of the absorbance relative to the control group. In this case, ascorbic acid (ascorbic acid), which is an antioxidant, was used as a comparison gr...

experiment example 2

[0082] Experimental Example 2: Evaluation of Hydroxyl Radical Elimination Ability

[0083] In this Experimental Example 6, in order to measure the antioxidant activity of the above-mentioned examples, the elimination energy of hydroxyl radicals was measured. In 3mL of 0.02M phosphate buffer (Potassiumphosphate buffer) (pH7.0), sequentially add 0.5mL of linoleic acid (Linoleic acid) for the matrix, 0.5mL of each diluted sample, 0.5mL 0.1mM FeSO 4 ·7H 2 O, 0.5 mL of 100 mM H 2 o 2 , to mix evenly, and react at a temperature of 37° C. for 1 hour. In this case, the control group reacted using distilled water instead of adding the sample. After the reaction finished, add 1mL of 2.8% sodium trichloroacetate (TCA, Trichloroacetic acid) and 1mL of 1% thiobarbituric acid (TBA, Thiobarbituric acid) respectively in the above-mentioned reaction liquid, and boiled water at 100 ℃ temperature React for 10 minutes. After the reaction solution was cooled, it was centrifuged at 2000 rp...

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Abstract

The present invention relates to a fermented vegetable grease cosmetic composition having an anti-oxidation effect, particularly to an anti-oxidation function cosmetic composition, which comprises fermented olive oil, jojoba oil, sunflower seed oil, rosehip oil, camellia oil, grape seed oil, green tea oil, macadamia oil and hazel nut oil. According to the present invention, the anti-oxidation function cosmetic composition with effects of prominent anti-oxidation ability, excellent emulsifying activity, excellent emulsifying stability, significantly-increased free fatty acid content, excellent use experience, and excellent moisturizing.

Description

technical field [0001] The present invention relates to a fermented vegetable oil composition with anti-oxidation effect, and more specifically to an anti-oxidation functional cosmetic composition. The anti-oxidation functional cosmetic composition includes fermented olive oil, jojoba oil, sunflower oil, Antioxidant functional cosmetic composition of rosehip oil, camellia oil, grape seed oil, green tea oil, macadamia nut oil and hazelnut oil. Background technique [0002] Human beings absolutely need oxygen during their life on earth. However, active oxygen, as harmful oxygen that causes strong oxidation in the body, attacks cell membranes in organisms, causes loss of cell functions, and attacks genetic genes in cells, and also prevents cells from regeneration. The causes of reactive oxygen species include environmental pollution and chemical substances, ultraviolet rays, blood circulation disorders, and mental stress. Therefore, interest in such antioxidant substances tha...

Claims

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Application Information

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IPC IPC(8): A61K8/92A61Q19/08A61Q19/00A61Q1/12A61Q19/10A61Q1/14A61P7/04C11D9/60C11D9/50C11D9/48C11D9/38
Inventor 郑惠善具子允尹钟锡朴燦宣金光年
Owner COSMAX CHINA INC
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