Evaluation of Tyrosinase Inhibitory, Antioxidant, Antimicrobial, and Antiaging Activities of Magnolia officinalis Extracts after Aspergillus niger Fermentation

Table 1

Extraction yield, tyrosinase inhibitory activity, total phenolic content, DPPH radical scavenging activity, reducing power, and Fe(II) chelating ability of Magnolia officinalis extracts by different solvents.

Solvent	Extraction yield; (%)	Tyrosinase inhibition; (IC50, mg/mL)		Total phenolic content; (mg-GAE/g-extract)		DPPH; (IC50, mg/mL)		Reducing power; (IC50, mg/mL)		Fe(II) chelating ability; (IC50, mg/mL)
		before fermentation	after fermentation	before fermentation	after fermentation	before fermentation	after fermentation	before fermentation	after fermentation	before fermentation	after fermentation
Methanol	41.52 ± 2.61a	0.56 ± 0.04a	0.03 ± 0.008	58.6 ± 1.04a	206.5 ± 3.71	0.098 ± 0.01a	0.012 ± 0.005	1.21 ± 0.84a	0.23 ± 0.08	2.06 ± 0.31a	0.16 ± 0.01
Ethanol	33.62 ± 1.38b	1.26 ± 0.06b		26.2 ± 0.75b		0.804 ± 0.06b		3.12 ± 0.91b		4.05 ± 0.93b
Water	28.76 ± 1.82c	0.58 ± 0.02c		32.8 ± 2.56c		0.280 ± 0.03c		2.06 ± 0.82c		2.81 ± 0.26c

In each column different letters (a–c) mean significant differences P < 0.05. The Aspergillus niger fermentation period was 72 h.