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This study aimed to investigate the effects of wild indigo (Baptisia tinctoria) root extract as a functional food material, in terms of antioxidant and skin health-related activities. Both water and ethanol (50/50, v/v) extracts showed high phenol content. They were evaluated for antioxidant activity, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), antioxidant protection factor (PF), and thiobarbituric acid reactive substances (TBARS). While the DPPH radical scavenging activities of water and ethanol extracts were 84.23% and 89.30%, respectively, at 200 μg/mL total phenol content (TPC), the ABTS radical cation scavenging activities were 51.39% and 48.10%, respectively. The water and ethanol extracts also showed desirable antioxidant PF levels of 1.18 and 1.16, respectively. Furthermore, the antioxidant effects on TBARS significantly increased by 37.31% and 51.43%, respectively, in 200 μg/mL of water and ethanol extracts. Both the extracts showed high dose-dependent collagenase inhibitory activities, up to 27.60% and 77.39%, respectively. The ethanol extract showed an elastase inhibitory activity of 37.21%; the tyrosinase inhibitory effect (which facilitates natural skin-whitening) was 59.26% at 200 μg/mL TPC. The hyaluronidase activity inhibition, related to anti-inflammatory activity, was 20.02% for the water extract and 14.30% for the ethanol extract, at 200 μg/mL TPC. Therefore, B. tinctoria extract has potential applications in cosmetics and food supplements due to its antioxidant and skin health promoting activities.

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Total phenol content (TPC) of Polyozellus multiplex was the highest at 97.22±0.91 mg/g when extracted with 70% ethanol. ABTS radical cation decolorization of both water and 70% ethanol extract samples was greater than 95.00%. The TBARS inhibition activity of P. multiplex extracted with 70% ethanol was higher than that of water extract samples and anti-oxidation activity was identified as 80% or more at 50-200 μg/mL TPC concentration. The α-glucosidase inhibitory activity of P. multiplex showed above 85.0% in both water and 70% ethanol extracts at 150 μg/mL phenolics. Hyaluronidase inhibitory activity was 46.28% and 27.52% in the water and 70% ethanol extracts at 200 μg/mL TPC concentration, respectively. The white and red yanggaeng color values of L, a, and b were all changed with the added extracted powder. Rheological analysis of hardness, springiness, and chewiness, demonstrated decreases as the extracted powder content increased. However, as the added extracted powder increased, cohesiveness was not affected. As a result of the sensory test, it was determined that for white and red yanggaeng, the addition of 0.5% (white) and 1.0% or less (red) of the extracted powder is appropriate, respectively. Considering the intrinsic color of P. multiplex powder extracts, it is thought that it may be desirable to manufacture it based on red yanggaeng. Therefore, it was thought that can be expected biological activities of yanggaeng prepared with P. multiplex extracted powder.