No abstract

This study was conducted to investigate the functional biological effects of hot water and ethanol extracts from Taraxacum mongolicum (TM). Then, the hot water and ethanol extracts of TM were measured for total flavonoids content, total phenolics content, electron donating ability, nitrite-scavenging ability, SOD-like activity, tyrosinase inhibitory effect, and elastase inhibitory effect. Total flavonoids contents of hot water and ethanol extracts from TM were 7.80±0.97 mg/g and 9.12±0.51 mg/g, respectively, and total phenolics contents were estimated as 54.20±1.95 mg/g for water extract and 79.43±4.44 mg/g for ethanol extract. The RC50 values for electron donating ability of hot water and ethanol extracts were 943.98 μg/mL and 309.41 μg/mL. SOD-like activity and nitrite-scavenging ability were dependent on concentration of hot water and ethanol extracts, and the activity of ethanol extract was higher than that of hot water extract. However, hot water and ethanol extracts from TM showed no inhibitory activities on the elastase and tyrosinase inhibitory activities. Based on the above results, the ethanol extract of TM seems to be the most pertinent for use as functional food and cosmetic.