JP2006166726A - Squeezed liquid, squeezed lees extract liquid and alcohol extract liquid each comprising cherry fruit, and beverage, coloring matter, antioxidant substance and antioxidant processed food each using the cherry fruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide excellently antioxidant raw material effectively utilizing Prunus fruits, being in disuse up to now, such as Prunus Sargentii other than Ume. <P>SOLUTION: The squeezed liquid, the squeezed lees extract liquid and the extract liquid is obtained from Prunus sargentii Rehder or other cherry fruit. The beverage, coloring matter, antioxidant substance or an antioxidant processed product is obtained through addition of at least one of the squeezed liquid, the squeezed lees extract and the extract liquid. According to an antioxidant test using β-carotene linoleic acid, 2 wt.% fruit extract liquid-added distilled spirit or water suppresses β-carotene color fading by 76% and exhibits excellent antioxidant properties in comparison with water or distilled spirit added no Prunus sargentii Rehder fruit. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a squeezed extract of cherry fruit, a squeezed koji extract, an alcoholic extract, and a beverage, a coloring agent, an antioxidant substance, and an antioxidant processed product using the same. (Prunus sargentii Rehder) and other cherry fruits can be used effectively to obtain beverages, antioxidants, etc. with excellent antioxidant properties. It relates to beverages, colorants, antioxidant substances, and antioxidant processed products using the same.

  Except for cherries, there are not many techniques for using cherry fruits. Excessive body fat accumulation inhibitors, obesity-preventing foods, and obesity-improving foods using the fruits of Rosaceae To the extent that proposals have been made to obtain a pharmaceutical composition for obesity prevention and a pharmaceutical composition for the treatment of obesity (Patent Document 1 IPDL special fact gazette text search, summary + claims = {( One of 24 search results by Sakura or Sakura) and Fruit} (Search Date = August 27, 2004).

Japanese Patent Application Laid-Open No. 8-198767 "Excess body fat accumulating agent and composition containing the same". Summary, claims.

  Of the cherry blossoms, Oyamazakura has better fruiting than other cherry blossoms and is rich in pigments, so it can be used in many ways.

  In light of the state of the prior art, the present invention makes effective use of fruits of the genus Sakura other than ume, such as cherry salmon, which has not been used in the past, to obtain beverages, antioxidants, and the like excellent in antioxidant properties It is possible to provide a squeezed cherry fruit squeezed solution, a squeezed koji extract, an alcohol extract, and a beverage, a colorant, an antioxidant substance, and an antioxidant processed product using the same.

  As a result of studying the above problems, the present inventor has reached the present invention. That is, the invention claimed in the present application as means for solving the above problems is as follows.

(1) Pressed liquid of Prunus sargentii Rehder fruit or other cherry fruit.
(2) Pressed koji extract of Prunus sargentii Rehder fruit or other cherry fruit extracted using alcohol.
(3) Extracts of Prunus sargentii Rehder fruits or other cherry fruits extracted with alcohol.

(4) A beverage to which at least one of the following (I) or (II) of a cherry tree (Prunus sargentii Rehder) or another cherry tree is added.
(I) Fruit juice or fruit
(II) Extract using (I) (5) The beverage according to (4), wherein the beverage is shochu or other alcoholic beverage.

(6) A coloring agent using at least one of the following (I) or (II) of Prunus sargentii Rehder or other cherry.
(I) Fruit juice or fruit
(II) Extract using (I) (7) Antioxidant obtained by using at least one of the following (I) or (II) of Prunus sargentii Rehder or other cherry Antioxidant processed product.
(I) Fruit juice or fruit
(II) Extract using (I)

  The cherry fruit pressing liquid, pressed rice bran extract, alcoholic extract of the present invention, and beverages, colorants, antioxidant substances, and antioxidant processed products using the same are configured as described above. According to this, it is possible to obtain a beverage, an antioxidant substance, and the like excellent in antioxidant property by effectively using a cherry genus fruit such as a cherry tree that has not been conventionally used.

  As the cherry genus applied to the present invention, a cherry tree (Prunus sargentii Rehder) can be preferably used. The same effect as Yamazakura can be expected.

Hereinafter, the present invention will be described in more detail with reference to examples carried out on the cherry tree.
<1 Sample collection and sample processing>
The sample was collected on June 30, 2002, near Iwakiyama Ring Road Hyakusawa. The collected fruit was soft, ripe, dark red to black, and spherical with a diameter of about 10 mm.

  The collected fruit was washed with water within several hours, 200 ml of 50% brewing alcohol was added to 100 g of the fruit, sealed in a dark place, and stored by immersion (fruit ethanol leachate). The remaining fruit (398 g) was squeezed with a manual squeezer to obtain 154 ml of fruit juice, which was aliquoted and stored frozen. The squeezed squeezed soaked in an appropriate amount of ethanol (salted ethanol exudate) was stored in a dark place for 6 months or longer.

<2 Sample component analysis>
Various components were analyzed from 6 months after alcohol immersion. The total polyphenol was analyzed using the Follin-Denis method, the mineral was analyzed using ICP after wet ashing, and the free amino acid was analyzed using an amino acid automatic analyzer. Moreover, the dry matter equivalent amount of each sample was impregnated in the filter paper in an aluminum dish, and it calculated | required by the difference in the weight after drying under reduced pressure.

<3 Antioxidant properties>
In each of the antioxidant tests described below, samples were prepared by adding frozen wild cherry extract and fruit ethanol leaching solution, salmon ethanol leaching solution and fruit ethanol leaching solution to shochu and the like.

<3.1 Examination of antioxidant activity by photon detection based on XYZ principle>
<3.1.1 Reagents and measurement methods>
Reagents and measurement methods were examined by Aomori Prefectural Industrial Technology Development Center (Creation of super healthy food using photon evaluation equipment, Aomori Prefectural Industry-Government-Academia Collaborative Research Project (Heisei 9-10) Results Dissemination Seminar Text) According to the method. That is, using a chemiluminescence detector model CLD-110, chemiluminescence counter model CLD-10 (Tohoku Electronics Industrial Co., Ltd.) in a dark room, put an appropriate amount of sample in a stainless steel sample dish, add 25ul of MeOH and distilled water, and mix. The total amount was collected to 1.0 ml. As a standard, 50 ul of 1 mM Gallic acid (GA, dissolved in 50% MeOH) and 950 ul of distilled water were mixed to make 1.0 ml. Set these in the sample chamber of CLD-110, slowly inject 2.0 ml of a solution containing H2O2 as X and CH3CHO as Z, and record the photons (CL) generated in 2 minutes in the chromatographic integrator, and the peak area value Was CL. On the other hand, when X was HO., Fe was added to 0.5 mM in the sample pan, and CL was measured in the same manner.

<3.1.2 Evaluation method for antioxidant activity>
As shown in the following formula, the antioxidant property against H 2 O 2 was determined by taking the average value of the CL peak area of GA 1 mM as 1000 units, and determining the average CL area value of each sample as the antioxidant degree. Further, the antioxidant property against HO · was similarly determined by subtracting the CL peak area of only 0.5 nM FeCl 2 as the background.
Degree of antioxidant (units) = [average of CL peak area of sample] * 1000 / [peak area of GA 1 mM] * dilution ratio

<3.2 Evaluation of Antioxidation by β-Carotene / Linoleic Acid System>
<3.2.1 Reagents and measurement methods>
Using a microplate reader, Yasuhara et al. (Tokyo University of Agriculture, 43 (4), 260-267 (1999)). That is, a mixed solution of β-carotene 150 ul (1 mg / ml chloroform), linoleic acid 100 ul (0.1 g / ml chloroform), Tween 40 300 ul (0.2 g / ml chloroform) was dried to dryness in a nitrogen stream, and 30 ml of pure water Then, 2.7 ml of 0.2 M phosphate buffer (pH 7.0) was added and gently stirred to prepare a β-carotene / linoleic acid solution. Immediately, 10 ul of appropriately diluted sample was injected into each well of a 96-well microtiter plate, and 200 ul of β-carotene / linoleic acid solution was added. After stirring with shaking, incubation was performed at 50 ° C. in the dark, and the absorbance at OD 492 nm was measured every 15 minutes. As the standard substance, a 1 mg / 100 ml ethanol solution of butylhydroxyanisole (BHA) was used.

<3.2.2 Evaluation method of antioxidant activity>
Antioxidant activity was performed based on the method of Tsushida et al. (Japan Food Industry Association Journal 41 (9), 611-618 (1994)). That is, the difference in absorbance between 15 minutes and 45 minutes of the sample solution was determined by the difference in absorbance between 15 minutes and 45 minutes of BHA 1 mg / 100 ml.
Sample solution (OD15min-OD45min) / BHA 1mg / 100ml (OD15min-OD45min)

<3.3 Examination of radical scavenging ability using DPPH>
<3.3.1 Reagents and measurement methods>
This was performed using a microplate reader. The DPPH mixture was prepared by mixing 8: 7 with a 500 uM DPPH (1,1-Diphenyl-2-picrylhydrazyl) solution and 0.1 M tris buffer (pH 7.4) prepared immediately before use. Next, 50ul of an appropriately diluted sample was poured into each well of a 96-well microtiter plate, 150ul of DPPH mixed solution was quickly added, the lid was put on, placed in a dark place, and the absorbance at OD550nm was measured every 10 minutes. As a standard solution for comparison, vitamin C, gallic acid (GA), and catechin were adjusted to 20, 10, and 5 ppm and treated in the same manner.

<3.3.2 Evaluation method>
Using the data of each standard solution, a calibration curve of the concentration and absorbance after 30 minutes was prepared, and an equivalent value was obtained from the absorbance after 30 minutes of the sample.

<4. Results and Discussion>
<4.1 Component values of the solution prepared from the cherry tree>
Table 1 shows the moisture and mineral values of each sample of Oyamazakura. As with fruits in general, it was high in potassium and showed a composition similar to the cherries of the same genus.

Fig. 1 shows the chromatogram of free amino acids by the amino acid analyzer of Oyama cherry juice.
FIG. 2 shows the quantitative values. A variety of amino acids were detected, but the main amino acid was proline, accounting for about 50%, followed by asparagine, γ-aminobutyric acid, and β-alanine, and these four amino acids accounted for 85%. This amino acid pattern was different from the tendency of fruits of the Rosaceae family, and showed a pattern close to citrus when compared with the report of Suzuki et al.

  Table 2 shows the total polyphenol content of each sample. These values corresponded to 10 times the amount compared to the average value of 50 mg / 100 g for vegetables and fruits.

  FIG. 3 shows the result of measuring the absorption spectrum after diluting the actual extract 50 times. From these, since there are absorption peaks in the visible region of 540 to 550 nm and the ultraviolet region of 280 nm, it was considered that the absorption spectrum of anthocyanin greatly influenced. However, it shows a bright red color with acidic hydrochloric acid, but when neutralized with caustic soda, it goes through a pale purple color near neutrality, discolors from blue to purple instead of purple, and also has a high UV absorbance. Organic matter and other polyphenols were also considered to be included.

<4.2 Antioxidant activity of cherry berries by photon detection based on XYZ principle>
Table 3 shows the antioxidant activity of each fruit material of the cherry tree by photon detection based on the XYZ principle. Although the values are compared with gallic acid (GA), which is known as a natural antioxidant, all the samples containing the fruit of lynx were highly antioxidant. Compared with Jomi (viburnum), which has a relatively high antioxidant activity, the compressed solution showed a high value of approximately 30-fold for antioxidant against H2O2 and nearly 9-fold for antioxidant against HO. . The actual extract is a solution that is statically extracted with twice the amount of ethanol solution. If you think that the antioxidants are sufficiently extracted, it corresponds to a dilution equivalent to almost three times, and the actual antioxidant activity is also H2O2. It was thought that the antioxidant substance was considerably extracted.

  Furthermore, although no activity was observed in shochu, 2% actual extract added to shochu showed activity, and 2% addition showed almost 3% of the activity of the actual extract. In addition, although the extraction ratio is unknown for the liquid from which the squeezed koji was extracted, it is considered that there was at least twice or more, and a considerable amount of antioxidants remained in the juice residue. all right. In particular, the activity value against HO · was higher than that of the pressed solution.

The details of each sample are as follows.
Fruit pressing solution: 398 g of Oyama cherry was squeezed with a manual press to obtain 154 ml.
Pressed koji extract: A supernatant obtained by adding about 200 ml of a special grade ethanol solution to the above koji koji and dipping for about 5 months.
Real extract: A supernatant obtained by adding 300 ml of 50% ethanol solution to 150 g of real fruit and immersing for about 5 months.
Shochu: manufactured by Rokka Sake Brewery Co., Ltd., Tsugaru Strait 2% real extract added Shochu: Tsugaru Strait added with real extract so that its volume is 2%.
Numerical values are mean ± SD
As for the antioxidant activity, the CL peak area of GA (gallic acid) 1 mM was 1000 units.
(1) Jomi Stock: From the creation of super healthy food using photon evaluation equipment p.174

  Table 4 shows the results of conversion of how much 1 ml of the antioxidant property of each sample corresponds to the GA concentration. The GA equivalent amount per ml of the cherry tree for H2O2 is 13.52, 9.30, 4.70, 0.17 mM for fruit pressurization liquid, press liquid extract, real extract, and 2% real extract, respectively. On the other hand, it corresponded to 28.18, 36.27, 6.47 and 0.22 mM. This value shows very high activity compared to various foods and natural products that have been examined so far, suggesting the possibility of exerting various functions in living bodies.

<4.3 Antioxidant evaluation by β-carotene / linoleic acid system>
FIG. 4 shows the antioxidant properties of the β-carotene / linoleic acid system. It was found that the fading of β-carotene due to the oxidation of linoleic acid was suppressed by 76% as a result of adding 2% actual extract to shochu and water in which no sample was added. This result was stronger than the antioxidant BHA 1mg / 100ml. In addition, when water and shochu were compared, shochu was less likely to oxidize. In the β-carotene / linoleic acid system, there was little difference between the fruit pressurized solution, the actual extract, and the koji extract, and it was considered that the solution diluted approximately 10 times had twice the activity of 1 mg / 100 ml of BHA.

<4.4 Examination of radical scavenging ability using DPPH>
FIG. 5 shows the radical scavenging ability using DPPH. As a result of comparing the sample from the fruit of the cherry tree with the reference substances vitamin C (VC), gallic acid (GA), catechin 5, 10, 20 ppm of radical supplementing ability, high radical scavenging ability was seen, A solution obtained by diluting the actual extract with water and shochu 200 to 400 times was used in the experiment.

  Table 5 shows the result of determining the equivalent amount of each standard substance from the radical scavenging ability. A solution obtained by adding 2% of the actual extract to water corresponds to 38.4, 13.2, and 33.6 ppm of vitamin C, GA, and catechin, respectively, and corresponds to 58.0, 17.6, and 42.0 ppm when added to 2% of shochu. Similar to the case of the antioxidant property of the β-carotene / linoleic acid system, a higher value was obtained when added to shochu than water. The equivalent amount of the actual extract calculated from the dilution ratio with water was 1916, 656, and 1684 ppm for vitamin C, GA, and catechin, respectively, and these were equivalent to 38332, 13128, and 33640 ppm, respectively, when converted into dry matter of the actual extract. .

<5. Use of cherry berries>
As a result of examining the antioxidant properties of the fruit of the cherry tree, the antioxidant activity against H2O2 and HO ・ by photon detection based on the XYZ principle, the antioxidant property against fatty acid oxidation by β-carotene and linoleic acid, the radicals using DPPH It showed high antioxidant property in all of the antioxidant properties due to the supplementary ability. This means that the fruit of the cherry tree contains a powerful antioxidant, and it is thought that there is a high possibility that it will have a protective and ameliorating action against various diseases caused by oxidation in vivo. .

  Similarly, the high antioxidant property observed in the extract obtained by extracting fruit with ethanol indicates that the antioxidant substance can be easily extracted and stored by immersion in alcohol. In addition, the pigment of Oyama cherry, which is mainly considered to be anthocyanin, has a very high content, exhibits a bright red color, and can be easily extracted in alcohol immersion.

  A solution obtained by adding 2 times the amount of ethanol solution to the fruit of Oyamazakura and adding it to 2% shochu or water showed a beautiful reddish purple color and at the same time added antioxidant properties. When 2% is added, the dry matter is 0.01%, and it is possible to produce high added value with a very small amount of extract. For example, a new functional food can be produced by adding it to foods and beverages, and it can be applied to pharmaceuticals by separating and purifying antioxidants. Moreover, the use as a coloring agent is also possible enough.

  The cherry fruit pressing liquid, pressed rice bran extract, alcoholic extract of the present invention, and beverages, colorants, antioxidant substances, and antioxidant processed products using the same are configured as described above. According to this, it is possible to obtain a beverage, an antioxidant substance, and the like excellent in antioxidant property by effectively using a cherry genus fruit such as a cherry tree that has not been conventionally used. Therefore, it is an invention with high industrial utility value in the future.

It is a graph which shows the chromatogram of the free amino acid by the amino acid analyzer of Aoyama cherry juice. It is a graph which shows the quantitative value of the free amino acid by the amino acid analyzer of Aoyama cherry juice. It is a graph which shows the result of having diluted the cherry tree cherry extract 50 times and measuring the absorption spectrum. It is a graph which shows about the antioxidant property by the beta-carotene * linoleic acid type | system | group of a cherry tree fruit. It is a graph which shows about the radical scavenging ability using DPPH of the cherry tree fruit.

Claims (7)

Pressed liquid of Prunus sargentii Rehder fruit or other cherry fruit. Squeeze extract of Prunus sargentii Rehder fruit or other cherry fruit extracted with alcohol. Extracts of Prunus sargentii Rehder fruits or other cherry fruits extracted with alcohol. A beverage to which at least one of the following (I) or (II) of a cherry tree (Prunus sargentii Rehder) or other cherry tree is added.
(I) Fruit juice or fruit
(II) Extract using (I) The beverage according to claim 4, wherein the beverage is shochu or other alcoholic beverage. A coloring agent using at least one of the following (I) or (II) of Prunus sargentii Rehder or other cherry.
(I) Fruit juice or fruit
(II) Extract using (I) An antioxidant substance or an antioxidant processed product obtained by using at least one of the following (I) or (II) of Prunus sargentii Rehder or other cherry:
(I) Fruit juice or fruit
(II) Extract using (I)

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