Investigation of Some Bioactivities and Odor Components of Jasminum officinale Linn. (Oleaceae): A Valuable Tool for Cosmetic Product Design

Year 2022, Volume: 6 Issue: 2, 197 - 206, 31.12.2022

Nazan Demir , Sedef Dalgıç , Alevcan Kaplan

https://doi.org/10.31594/commagene.1203263

Cited By: 1

Abstract

In this study, researches were carried out on the protease enzyme activity of Jasminum officinale Linn. flower which grows naturally in Muğla and its surroundings. In addition, fragrance components in the content of jasmine flower were determined. It was aimed to be used in perfume making based on the harmony of white jasmine flower with other flowers and the concept of note. Protease enzyme was purified from J. officinale flower using TPP (Three Phase Partitioning) method. Optimal pH and optimal temperature for the enzyme, Km and Vmax values for casein, azokazaein, gelatin, hemoglobin, and azoalbumin substrates were determined. SDS-PAGE was used to check the purity of the protease enzyme purified from the J. officinale. The molecular weight of the enzyme was calculated as 21.386 kDa using gel filtration chromatography. The phenolic content was also determined. It has been determined that the content of jasmine flower can be used in perfume design which is the most prestigious product of the cosmetic industry.

Keywords

Cosmetics, Jasmine flower, protease enzyme, three phase system

Supporting Institution

Mugla Sıtkı Koçman University

Project Number

17/053

Thanks

This research subject was supported by the Scientific Research Projects Coordination Unit of Muğla Sıtkı Koçman University with the project numbered 17/053. The authors thank Muğla Sıtkı Koçman University Scientific Research Projects Coordination Unit for their support.

Jasminum officinale Linn.'nin (Oleaceae) Bazı Biyoaktiviteleri ve Koku Bileşenlerinin Araştırılması: Kozmetik Ürün Tasarımı için Değerli bir Araç

Abstract

Bu çalışmada Muğla ve çevresinde doğal olarak yetişen Jasminum officinale Linn. çiçeğinin proteaz enzim aktivitesi üzerine araştırmalar yapılmıştır. Ayrıca yasemin çiçeğinin içeriğindeki koku bileşenleri tespit edilmiştir. Yasemin çiçeğinin diğer çiçeklerle olan uyumu ve nota kavramı esas alınarak parfüm yapımında kullanılması amaçlanmıştır. Proteaz enzimi, J. officinale çiçeğinden ÜFA (Üç fazlı sistem) yöntemi kullanılarak saflaştırıldı. Enzim için optimum pH ve optimum sıcaklık, kazein, azokazaein, jelatin, hemoglobin, azoalbümin substratları için Km ve Vmax değerleri belirlendi. J. officinale çiçeğinden saflaştırılan proteaz enziminin saflığını kontrol etmek için SDS-PAGE kullanıldı. Enzimin moleküler ağırlığı jel filtrasyon kromatografisi kullanılarak 21.386 kDa olarak hesaplandı. Fenolik içeriği belirlendi. Kozmetik sektörünün en prestijli ürünü olan parfüm tasarımında yasemin çiçeğinin içeriğinin kullanılabileceği belirlendi.

Keywords

Kozmetik, Yasemin çiçeği, proteaz enzimi, üç fazlı sistem

Project Number

17/053

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