KR-20260067825-A - Cosmetic composition containing Anethum graveolens extract as an active ingredient

Abstract

The present invention relates to a cosmetic composition containing dill extract as an active ingredient, and more specifically, to a cosmetic composition in which a 70% ethanol dill extract contains chlorogenic acid as an active ingredient and has antioxidant and anti-inflammatory effects. A cosmetic composition containing a dill extract as an active ingredient according to the present invention contains chlorogenic acid as an active ingredient, and the dill extract can be confirmed to have antioxidant and anti-inflammatory effects through NO production inhibitory activity and DPPH radical scavenging ability, and thus can be utilized as a cosmetic composition.

Inventors

• 강정욱
• 이인철
• 유단희
• 김정환

Assignees

• 서원대학교산학협력단

Dates

Publication Date

20260513

Application Date

20241106

Claims (2)

1. Dill extract is a 70% ethanol extract of dill containing chlorogenic acid as an active ingredient, and A cosmetic composition containing a dill extract as an active ingredient, characterized in that the dill extract further comprises NO production inhibitory activity and DPPH radical scavenging ability.
2. In paragraph 1, The above dill 70% ethanol extract is, A step of washing the dill and then hot-air drying it at 60℃ for 15 hours; A step of crushing the dried dill; A step of adding 10 parts by weight of 70% ethanol to 1 part by weight of the crushed dill and stirring at room temperature for 24 hours; and The method includes a step of separating the supernatant and the precipitate through primary filtration using a nonwoven fabric after the above stirring step; A second step of adding 10 parts by weight of 70% ethanol based on 1 part by weight of the precipitate obtained from the above stirring step and the step of separating the supernatant and precipitate, and stirring and separating the supernatant and precipitate; and A third step of adding 10 parts by weight of 70% ethanol based on 1 part by weight of the precipitate obtained from the second step above, and stirring and separating the supernatant and the precipitate; further comprising A step of secondary filtration of the supernatant obtained from hot water and 70% ethanol extraction using filter paper and a vacuum pump; A step of concentrating the supernatant of the second filtered liquid using a rotary evaporator under reduced pressure; and The extraction is further performed by including the step of freeze-drying the above-mentioned concentrated solution concentrated under reduced pressure, and Dill 70% EtOH extract includes having 19.65% NO production inhibitory activity at a concentration of 500 μg/ml, and A cosmetic composition containing dill extract as an active ingredient, characterized by including a dill 70% EtOH extract having a radical scavenging activity of about 82.4% at a concentration of 500 μg/mL.

Description

Cosmetic composition containing Anethum graveolens extract as an active ingredient The present invention relates to a cosmetic composition containing dill extract as an active ingredient, and more specifically, to a cosmetic composition in which a 70% ethanol dill extract contains chlorogenic acid as an active ingredient and has antioxidant and anti-inflammatory effects. The skin is exposed to various external stimuli, including chemical and biological stress, pollutants, chemicals, and smoke. When the skin is continuously exposed to these factors, it acts as a physical barrier protecting the body, playing a role in maintaining homeostasis and eliminating toxins from the body. This protective function of the skin is called inflammation. Since persistent and excessive inflammatory responses can lead to tissue damage and autoimmune diseases such as rheumatism, it is crucial to regulate these inflammatory responses. Macrophages are tissue cells differentiated from blood mononuclear cells that play a defensive role in inflammatory responses. When macrophages are stimulated by lipopolysaccharide (LPS), known as an endogenous toxin, it induces the secretion of pro-inflammatory cytokines such as nitric oxide (NO), tumor necrosis factor (TNF-α), interleukin (IL-6), and IL-1β, in addition to the inflammatory response. Among these, NO is frequently produced by inducible NOS (iNOS), a type of NO synthase (NOS); excessive NO production promotes inflammatory responses, accelerating the biosynthesis of inflammatory mediators, damaging tissues, and causing genetic mutations or nerve damage. Among other inflammatory factors, cyclooxygenase (COX) is an enzyme that converts arachidonic acid into prostaglandins and is divided into COX-1 and COX-2; while COX-1 typically functions as a normal biological agent, COX-2 is expressed at sites of inflammation. Prostaglandin E2 (PGE2 ) , produced by COX-2, is known to be a mediator involved in pain and fever, and is deeply involved in inflammatory and immune responses. Meanwhile, dill (scientific name: Anethum graveolens) is an annual plant belonging to the Apiaceae family and is famous as an edible herb along with basil. Although the seeds, leaves, and stems are all edible, the leaves and stems are mostly used. It has a grassy yet refreshing scent that reduces the fishy smell of seafood and the musty odor of fermented foods, making it a good match for fish dishes, pickles, cream cheese, and yogurt. When used with acids such as lemon or vinegar, it further enhances the refreshing aroma. While similar in scent to fennel or caraway, the fragrance of dill leaves and stems is milder than theirs. It is native to West Asia and southern Russia, but was introduced to Europe after naturalizing in the Mediterranean. It is known that it has been cultivated for at least 2,000 years, as twigs of this plant were found at Neolithic sites in Switzerland and in the tomb of King Amenhotep II of ancient Egypt. While dill is widely known as an edible herb, research on its anti-inflammatory and antioxidant properties is lacking, making it necessary to identify effective natural materials. FIG. 1 is a flowchart briefly illustrating the sequence of a 70% EtOH extraction process in a cosmetic composition containing dill extract as an active ingredient according to an embodiment of the present invention. FIG. 2 is a table briefly illustrating the yield according to extraction conditions of a cosmetic composition containing dill extract as an active ingredient according to an embodiment of the present invention. FIG. 3 is a graph showing the detection of chlorogenic acid contained in a dill extract in a cosmetic composition containing a dill extract as an active ingredient according to an embodiment of the present invention. FIG. 4 is a table briefly illustrating the chlorogenic acid content according to extraction conditions of a cosmetic composition containing dill extract as an active ingredient according to an embodiment of the present invention. FIG. 5 is a table showing the DPPH radical scavenging activity test results for a cosmetic composition containing dill extract as an active ingredient according to an embodiment of the present invention. FIG. 6 is a table briefly illustrating the NO production inhibitory activity of a cosmetic composition containing dill extract as an active ingredient according to an embodiment of the present invention. FIG. 7 is a graph briefly illustrating the NO production inhibitory activity at different concentrations in a cosmetic composition containing dill extract as an active ingredient according to an embodiment of the present invention. Hereinafter, preferred embodiments are described in detail with reference to the attached drawings so that those skilled in the art can easily practice the present invention. However, in describing the preferred embodiments of the present invention in detail, if it is determined that a detailed description of related known functions or