JP2007099671A - Antioxidant composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition usable for wide foods and drinks and medicines and having antioxidant effects because although the administration of an antioxidant material is effective for eliminating active oxygen, and the supplement of SOD is effective for shortage of the SOD in the body, the rapid absorption of the SOD is difficult even if being orally administered and the SOD is degraded by stomach acid, and the administration of an antioxidant material exhibiting the activities equal to the SOD becomes an effective means; and to provide a food and drink, an unregulated drug and a medicine containing the composition. <P>SOLUTION: The antioxidant composition contains an extract of hibiscus. The food and drink, the unregulated drug and the medicine contain the antioxidant composition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an antioxidant composition containing a hibiscus extract, and a food, beverage, quasi-drug and pharmaceutical containing the same.

  Humans breathe constantly and take oxygen into their bodies. Approximately 2% to 4% of oxygen ingested by breathing is an active oxygen with unstable unpaired electrons (those with one or more unpaired electrons in the molecule are called free radicals, and oxygen free radicals are active oxygen. These active oxygens attack cell membranes for stability in an attempt to stabilize quickly. Thereafter, the unsaturated fatty acid in the cell membrane is oxidized, and the oxidized unsaturated fatty acid is converted into a lipid peroxyl radical. The lipid peroxyl radical again oxidizes unsaturated fatty acids and generates lipid peroxides while repeating oxidation. Although active oxygen also has a role of protecting itself from bacteria that have invaded the body, the problem is when a large amount of active oxygen is generated. Active oxygen is harmful because unsaturated fatty acids are oxidized by active oxygen in the body to become “lipid peroxide”. The human body is composed of approximately 60 trillion cells, and the outermost cell membrane is made of “unsaturated fatty acids”. When the unsaturated fatty acid is oxidized to become lipid peroxide and the cell membrane becomes tattered, even proteins in the cell membrane are involved and oxidized to form a more harmful secondary oxide. As a result, various diseases such as aging, stroke, autoimmune disease, cancer, cataract, fatty liver, myocardial infarction, ischemic heart disease, Alzheimer syndrome, diabetes, diabetic nephropathy, arteriosclerosis, allergy, hay fever and Aging such as skin wrinkle formation and skin elasticity decrease, inflammation, and skin pigmentation are caused. Fortunately, however, the human body is equipped with antioxidants, and it contains antioxidants such as SOD (superoxide dismutase), catalase and glutathione peroxidase in the body. Give me. However, this SOD also decreases with age. Moreover, due to many environmental pollutants such as recent agricultural chemicals, insecticides, food additives, nitrogen compounds, ultraviolet rays, radiation, stress, tobacco, environmental pollution only consumes precious SOD in our bodies. There is no environment where active oxygen is made.

  In order to eliminate active oxygen, it is only necessary to take an antioxidant, and if SOD in the body is insufficient, SOD may be supplemented, but it is difficult to absorb SOD quickly even if taken orally, In addition, it is decomposed into stomach acid and loses its activity. Therefore, taking an antioxidant substance exhibiting the same activity as SOD is an effective means.

  Examples of the antioxidant include water-soluble antioxidant compounds such as L-ascorbic acid (vitamin C), reduced glutathione, uric acid, polyphenols, α-tocopherol (vitamin E), ubiquinone (coenzyme Q), and carotenoids. And the like, and synthetic compounds such as BHT (butylhydroxytoluene) and BHA (butylhydroxyanisole) are known. However, synthetic antioxidants BHT and BHA have problems such as suspected carcinogenicity. Considering the daily intake of antioxidants, foods are mainly used as raw materials in the production of antioxidants because of their economics and safety. For example, polyphenols such as catechins from tea leaves and procyanidins from red wine Kinds are manufactured. As an antioxidant as other natural ingredients, an extract selected from plum, rapeseed, bengal karatachi, miracle berry, yaba santa, lemongrass (for example, refer to Patent Document 1), agaricus, mesimacob, and propolis ( For example, refer to Patent Document 2), spikelet extract (for example, refer to Patent Document 3), salamander aqueous solvent extract (for example, refer to Patent Document 4), cacao leaf, bark or root extract (for example, , Patent document 5), extract of bran, germ or flour with organic solvent (for example, refer to patent document 6), vegetables that are said to be nutritionally superior, pumpkin, spinach, morroheia, tomato, What consists of 15 or more types of natural food materials, such as sweet corn, carrot, purple corn, is known (for example, refer patent document 7). On the other hand, it has been found that ingesting various and various antioxidants in small amounts is more effective in preventing various diseases than ingesting large amounts of a single substance. For that purpose, it is necessary to provide various antioxidants.

JP 2003-183120 A (page 1-2) JP 2002-235084 A (page 1-2) JP 2002-371092 A (page 1-2) JP 2002-104985 A (page 2-3) JP 2000-60485 A (page 1-2) JP-A-10-147779 (page 1-2) JP-A-10-75740 (page 2-5)

  An object of the present invention is to provide a composition having an antioxidant effect that can be used for a wide variety of foods and drinks and pharmaceuticals, and foods and drinks, quasi drugs and pharmaceuticals containing the same.

  In view of such circumstances, the present inventors have intensively studied to improve the problems of the prior art, and as a result, have found that hibiscus has a strong antioxidant action and SOD-like activity, and completed the present invention. It was.

  Antioxidant composition containing hibiscus fruit, fruit juice or leaf extract obtained in the present invention is measured for DPPH (diphenylpicrylhydrazyl) free radical scavenging ability using an electron spin resonance (ESR) apparatus. Results and SOD-like activity measurement results and streptozotocin (STZ) obtained by capturing reactive oxygen species generated by an appropriate method with a spin trap agent such as DMPO and quantifying the ESR signal specific to each reactive oxygen species Substance that reacts with thiobarbituric acid (TBA) with lipid peroxide increased in vivo by oxidation by administration of antioxidant composition to rats with diabetic nephropathy induced by administration and addition test to fish meat From the result of measurement with the amount of (thiobarbituric acid-reactive substance; TBARS), it was found that the antioxidant effect was high.

  The present invention uses an antioxidant composition containing a hibiscus fruit, fruit juice or leaf extract for various foods and drinks, pharmaceuticals, etc., aging, stroke, autoimmune disease, cancer, cataract, fatty liver, myocardial infarction, Suppresses the progression of various diseases such as ischemic heart disease, Alzheimer's syndrome, diabetes, diabetic nephropathy, arteriosclerosis, allergy, hay fever and abnormal pigmentation such as stains and freckles, and the deterioration of food Can do.

  The hibiscus used in the present invention is an evergreen shrub belonging to the genus Hyacinaceae and is called scientific name: Hibiscus, and is called Bussouge (French mulberry) in the Japanese name. The place of origin is southern China southern China, eastern India, the South Pacific Islands, and tropical Africa. Hibiscus has a refreshing acidity, and recently it has been used as a source for French and Italian cuisine. The edible hibiscus used as herb is the scientific name Hibiscus Sabdarifa / (UK) Roselle / (USA) Florida Cranberry. It has been cultivated in countries such as Jamaica, Sudan, Egypt, Thailand, China, and Suriname Malaysia.

  In the present invention, the part of the hibiscus used is a fruit valve or leaf part derived from buds and flowers, but leaves are preferred from the viewpoint of effects. The form is not particularly limited, and any of fresh fruits, dried fruits, fruit powders, fresh leaves, dried leaves, dried leaf powders and the like may be used.

  In the case of fruit juice or fruit juice powder, it can be used as it is, but since it contains water-insoluble components such as fresh fruits, dried fruits, fresh leaves or dried leaves, it is preferable that the water-insoluble components are removed by extraction.

  In the case of using fresh fruits, dried fruits, fresh leaves, or dried leaves during extraction, it is preferable to use those that have been crushed and homogenized by a mixer or the like in order to increase the extraction efficiency.

  In the case of using dried fruits or dried leaves, it is preferably pulverized to a particle size of 40 mesh or less in order to increase extraction efficiency.

  The extraction method is not particularly limited, such as extraction solvent and extraction temperature, and water, base, acid, hydrophilic solvent, and acetone can be used as the extraction solvent. The hydrophilic solvent is preferably one or more selected from the group of lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, and butyl alcohol from the viewpoint of operability and extraction efficiency. Particularly preferred is water, base, or acid.

  When using an acid or a base as the extraction solvent, it is preferable to neutralize the extract. The salt produced by the neutralization reaction can be removed by a known method such as dialysis or gel filtration. When water is used as the extraction solvent, the neutralization reaction as described above is not necessary, and it is not necessary to remove the generated salt. Therefore, it is more preferable to use water.

  The acid used at this time is not particularly limited, and most of the acids can be used, but one or both of hydrochloric acid and sulfuric acid selected from the viewpoint of availability and operability are used. Use in combination is preferred.

  The base is not particularly limited, and most of the bases can be used, but one kind selected from sodium hydroxide and potassium hydroxide or a combination of both is preferable.

  The concentration of the acid or base used for the extraction is not particularly limited before or after the extract is treated with the enzyme, and varies depending on the strength of the acid or base. From the viewpoint of efficiency, it is preferable to use a concentration of 0.01 to 0.5 mol.

In the above extraction, enzymes such as pectinase, protease, tannase, or cellulase can be used alone or in combination of two or more.

  Further, in the above extraction, it is preferable to repeat the extraction step once or more for the extraction residue, because the extraction efficiency is improved and the yield is improved. The solvent used for extraction in this case may be the same, or another solvent may be used.

  Although the above extract can be used as it is, it is preferable to remove insoluble substances and solvent by filtration, centrifugation and fractional distillation, since the antioxidant effect is enhanced and the application range is widened.

  After removing the insoluble substances and the solvent, the fruit juice or the extract is directly or after concentration, and then distributed using an organic solvent to obtain each solvent-soluble fraction. These solvent-soluble fractions are preferable because the antioxidant effect (SOD-like activity) is further increased. As the organic solvent, lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol and butyl alcohol, ethyl acetate, butyl acetate, diethyl ether, dimethyl ether, methyl isobutyl ketone, hexane, acetone or chloroform can be used. In order to increase the purity of the soluble fraction as it is, it is possible to combine distribution with other hydrophobic solvents, but ethyl alcohol is preferred. The concentration of these solvents is not particularly limited, but the final concentration is preferably 20 to 80% from the viewpoint of yield and effect.

  In that case, as an eluent after resin adsorption, lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, butyl alcohol, and acetone can be used alone or as an aqueous solution.

  The extract and fraction can be used as they are, but if necessary, they can be used after being dried and powdered by means such as spray drying or freeze drying.

  In the present invention, the antioxidant effect can be confirmed by measuring free radical scavenging ability or lipid peroxide in blood. The measurement of free radical scavenging ability is carried out by EDP, chemical method such as cytochrome C reduction method, nitrous acid method, nitro blue tetrazolium salt reduction method (NBT reduction method), DPPH radical (diphenylpicrylhydrazyl radical). ) The inhibition rate, superoxide radical scavenging ability, SOD-like activity value, and hydroxy radical value can be confirmed by measurement.

  The antioxidant composition of the present invention can be applied to foods and drinks, medicines, feeds, and the like, and preferably foods and drinks or medicines that can be easily consumed by humans.

  The food and drink in the present invention is not particularly limited as long as it is a form that can be taken orally, such as a solution, suspension, powder, or solid molded product. More specifically, instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee drinks, tea drinks Beverages such as powdered beverages, concentrated beverages, nutritional beverages, alcoholic beverages, bread, pasta, noodles, cake mixes, flour products such as fried flour and bread crumbs, rice cakes, caramel, chewing gum, chocolate, cookies, biscuits, cakes, Sweets such as pies, snacks, crackers, Japanese sweets, desserts, sauces, processed tomato seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew seasonings, processing Fats and oils such as butter, margarine and mayonnaise, milk beverages, yogurts, lactic acid bacteria beverages, ice creams, chestnuts Agricultural processing of dairy products such as mussels, frozen foods, processed fishery products such as fish ham and sausages, marine products, processed livestock products such as livestock ham and sausages, canned agricultural products, jams and marmalades, pickles, boiled beans and cereals Products, nutritional foods, tablets, capsules and the like.

  The intake amount of the antioxidant composition of the present invention as a food or drink should be adjusted according to body weight, age, constitution, physical condition, etc., but generally 0.05 g to 20 g as an antioxidant composition per day, preferably Can be appropriately selected within the range of 0.1 g to 5 g. This can be taken one to several times a day depending on the state of the disease and the form of food.

  In this invention, when processing into an antioxidant composition or the food-drinks containing it, various nutrient components can be strengthened.

Nutritional ingredients that can be enhanced include vitamins such as vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, niacin (nicotinic acid), pantothenic acid, folic acid, Essential amino acids such as lysine, threonine and tryptophan, minerals such as calcium, magnesium, iron, zinc and copper, and for example, α-linolenic acid, EPA, DHA, evening primrose oil, octacosanol, casein phosphopeptide (CPP), Casein calcium peptide (CCP), water-soluble dietary fiber, insoluble dietary fiber, substances that contribute to human health, such as oligosaccharides, and one or more useful substances approved as other foods and food additives Can be used.

  The quasi drugs and pharmaceuticals in the present invention can be prepared as oral preparations or injections according to conventional methods using excipients and other additives suitable for oral or parenteral administration. Preferred is an oral preparation, and most preferred is an oral solid preparation that can be easily taken and is easy to store and carry.

  As oral solid preparations, tablets, powders, fine granules, granules, capsules, pills, sustained-release preparations and the like are used. In such solid preparations, appropriate pharmacologically acceptable carriers, excipients (eg starch, lactose, sucrose, calcium carbonate, calcium phosphate etc.), binders (eg starch, gum arabic, carboxymethylcellulose, Mixed with hydroxypropylcellulose, crystalline cellulose, alginic acid, gelatin, polyvinylpyridone, etc.), lubricant (eg, stearic acid, magnesium stearate, calcium stearate), disintegrating agent (eg, carboxymethylcellulose, talc, etc.), etc. Tablets, powders, fine granules, granules, capsules, pills, sustained release agents, etc. can be prepared by the method. Oral liquid preparations include pharmaceutically acceptable emulsions, solutions, suspensions, syrups, elixirs, etc., and generally used inert diluents such as purified water and ethanol. . In addition to the inert diluent, the composition may contain adjuvants such as wetting agents and suspending agents, sweeteners, flavors, fragrances and preservatives.

  Examples of injections for parenteral administration include sterile aqueous or non-aqueous solutions, suspensions, and emulsions. Examples of the aqueous solution and suspension diluent include distilled water for injection and physiological saline. Examples of diluents for water-insoluble solutions and suspensions include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, alcohols such as ethanol, polysorbate 80, and the like. Such compositions may further contain adjuvants such as preservatives, wetting agents, emulsifiers, dispersants, stabilizers (eg lactose), solubilizers (eg glutamic acid, aspartic acid). These are sterilized by, for example, filtration through a bacteria storage filter, blending with a bactericide or irradiation. These can also be used by producing a sterile solid composition and dissolving it in sterile water or a sterile solvent for injection before use.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the following Example does not limit the scope of the present invention.

(Example 1) Preparation 1 of an antioxidant composition

  The dried fruit of hibiscus was pulverized to 40 mesh or less, 3 L of distilled water was added to 150 g of the powder, and the mixture was extracted at 100 ° C. for 3 hours. Then, it centrifuged (8500 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were isolate | separated. The filtrate was concentrated under reduced pressure, and then freeze-dried to obtain 29.8 g (19.9% yield) of the antioxidant composition A of the present invention.

(Example 2) Preparation 2 of an antioxidant composition
The dried leaves of hibiscus were pulverized to 20 mesh or less, 2 L of distilled water was added to 100 g of the powder, and the mixture was extracted at 100 ° C. for 3 hours. Then, it centrifuged (8500 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were isolate | separated. The filtrate was concentrated under reduced pressure, and then freeze-dried to obtain 13.4 g (13.4% yield) of the antioxidant composition B of the present invention.

(Antioxidant capacity measurement method-DPPH measurement)
The measurement of free radical scavenging activity was carried out by a method using 1,1-Diphenyl-2-picrylhydrazyl (DPPH) having a relatively stable radical. In this method, DPPH having a maximum absorption of 517 nm in a radical state is reduced by an antioxidant substance to evaluate antioxidant ability from a decrease in absorbance at 517 nm.

(Test Example 1) DPPH measurement DPPH was measured using a spectrophotometer.
Antioxidant compositions A and B of Examples 1 and 2 were weighed and placed in an Eppendorf tube, and distilled water was added so that the concentration of the antioxidant composition A was 10 mg / mL. The sample solution was serially diluted to prepare 150 and 300 μg / L sample solutions. 50 μL each of this solution was transferred to another test tube, and 450 μL of 50 mM Tris-HCl and 1 mL of 50 mM DPPH were added thereto. These sample solutions were measured with a spectrophotometer (517 nm) to measure DPPH radical scavenger activity. As a comparative control, an extract obtained by extracting garlic in the same manner as in Example 1 was used.
The results are shown in Table 1.

  From the above results, strong DPPH inhibitory activity was recognized by the leaves of the antioxidant composition B of the present invention, and it was suggested that the leaves had stronger antioxidant effect than the fruits.

(Active oxygen scavenging activity measurement method-SOD measurement)
Superoxide dismutase (Superoxide Dismutase, SOD) superoxide anion (· _{O 2} ^-, active oxygen) with an enzyme that from the oxygen and hydrogen molecules by removing electrons, are often localized to the cell nucleus. It plays a role in reducing oxidative stress.
The active oxygen scavenging activity was measured by the scavenging ability for superoxide generated by the xanthine oxidase / hypoxanthine system. In this measurement method, a chemiluminescence reagent with high specificity to superoxide, when 2-methyl-p-methoxyphenylethynylimidazopyrazinone (MPEC), a luciferin derivative, was used and added to the xanthine oxidase / hypoxanthine system The chemiluminescence of was measured with a luminometer.

(Test Example 2) Measurement of SOD-like activity Antioxidant compositions A and B obtained in Examples 1 and 2 were prepared at 300 μg / mL, 10 μL each, 300 μM MPEC luminescent reagent 10 μL, and xanthine oxidase 60 μL. A solution was prepared by adding 170 μL of KH 2 PO 4 / NaOH buffer and 50 μL of hypoxanthine. This solution was measured with a Veritas microplate luminometer to detect superoxide. The activity was determined from the following formula.
SOD-like activity% = 1− (reacted sample / control) × 100
The results are shown in Table 2.

  From the above results, high SOD-like activity was recognized in the antioxidant compositions A and B of the present invention. Moreover, the activity intensity was strongly recognized by the fruit of A.

(Example 3) Preparation of antioxidant composition 3
The dried fruit of hibiscus was pulverized to 40 mesh or less, 3 L of distilled water was added to 150 g of the powder, and the mixture was extracted at 100 ° C. for 3 hours. Then, it centrifuged (8500 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were isolate | separated. The filtrate was concentrated under reduced pressure to 400 mL. Ethyl alcohol was added to this concentrated solution to prepare 500 mL (final ethyl alcohol concentration 20%), and then allowed to stand at room temperature for 24 hours to precipitate insoluble components. The precipitate was separated by centrifugation (8500 rpm, 10 minutes), the supernatant was concentrated under reduced pressure, and 1 L of distilled water was added to redissolve. Then, the insoluble component was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 12.4 g (yield 8.3%) of the antioxidant composition C of the present invention. In addition, ethyl alcohol was added to the concentrate obtained in the same manner to precipitate insoluble components when the final ethyl alcohol concentration was 80%, and the same operation was performed to obtain 9.8 g of the antioxidant composition D of the present invention ( Yield 6.5%) was obtained.

Example 4 Preparation 4 of Antioxidant Composition
The dried leaves of hibiscus were pulverized to 40 mesh or less, 3 L of distilled water was added to 150 g of the powder, and the mixture was extracted at 100 ° C. for 3 hours. Then, it centrifuged (8500 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were isolate | separated. The filtrate was concentrated under reduced pressure to 400 mL. Ethyl alcohol was added to this concentrated solution to prepare 500 mL (final ethyl alcohol concentration 20%), and then allowed to stand at room temperature for 24 hours to precipitate insoluble components. The precipitate was separated by centrifugation (8500 rpm, 10 minutes), the supernatant was concentrated under reduced pressure, and 1 L of distilled water was added to redissolve. Then, the insoluble component was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 12.4 g (yield 8.3%) of the antioxidant composition E of the present invention. In addition, ethyl alcohol was added to the concentrate obtained in the same manner to precipitate insoluble components when the final ethyl alcohol concentration was 80%, and the same operation was performed to obtain 6.7 g of the antioxidant composition F of the present invention ( Yield 4.5%).

(Test Example 3) DPPH measurement Antioxidant compositions D and F of Examples 3 and 4 were weighed and placed in an Eppendorf tube, and distilled water was added so that the concentrations of antioxidant compositions D and F were 10 mg / mL. did. The sample solution was diluted to prepare a 1000 μg / mL sample solution. DPPH radical scavenger activity was measured in the same manner as in Test Example 1. As a comparative control, an extract obtained by extracting garlic in the same manner as in Example 3 was used.
The results are shown in Table 3.

  From the above results, it has been clarified that the antioxidant composition of the present invention has DPPH inhibitory activity and its strength is strongly observed in F leaves.

(Test Example 4) Measurement of SOD-like activity Antioxidant compositions D and F obtained in Examples 3 and 4 were adjusted to 31, 62.5, 125, 250, 500, and 1000 μg / mL, and the same as in Test Example 2 SOD-like activity was determined by various methods.
The results are shown in Table 4.

以上の結果より、抗酸化組成物Ｄ及びＦには、エタノール未処理（抗酸化組成物Ａ、Ｂ）高いＳＯＤ様活性が認められた。またその活性強度はＦの葉により強く認められた。

From the above results, the antioxidant compositions D and F were found to have a high SOD-like activity in ethanol untreated (antioxidant compositions A and B). Its activity intensity was strongly recognized by the F leaves.

(Example 5) Preparation of antioxidant composition-containing food (tablet confectionery) Antioxidant composition A 5 g obtained in Example 1, lactose 30 g, DHA-containing powdered oil (Suncoat DY-5; manufactured by Taiyo Kagaku) 12 g , 4 g of sucrose fatty acid ester and 4 g of yogurt flavor were mixed, and the mixture was pressure-molded using a rotary tableting machine to obtain 300 mg of the antioxidant composition-containing food or drink (tablet cake) of the present invention. Obtained.

Example 6 Preparation of Antioxidant Composition-Containing Beverage Antioxidant Composition B 5 g obtained in Example 2, 1/5 concentrated grapefruit clear fruit juice 2.1 g, erythritol 30 g, citric acid crystals 2.5 g, citric acid Trisodium 0.5g, L-ascorbic acid 0.5g, calcium lactate 1.93g, CCP 0.15g, grapefruit flavor 1.0 are mixed and dissolved in water to make a total volume of 1000mL, and it is filled into a 100mL bottle. After sealing with a cap, the mixture was sterilized by heating at 90 ° C. for 30 minutes to obtain an antioxidant composition-containing food or drink according to the present invention.

(Example 7) Preparation of antioxidant composition-containing beverage (vegetable juice mixed drink) Antioxidant composition A 0.2 g obtained in Example 2 and guar gum decomposition product (Sunfiber R; manufactured by Taiyo Kagaku Co., Ltd.) 3 g The antioxidant composition containing food / beverage products (vegetable juice mixed drink) of this invention were obtained by adding, mixing and dissolving to 100 mL of commercially available vegetable juice mixed drink.

Example 8 Preparation of Antioxidant Composition-Containing Cookies After putting 4 g of the antioxidant composition B obtained in Example 2 and 200 g of commercially available cake mix powder into a container, put 35 g of butter and mix with wooden coconut. It was. 25g of beaten egg was added to it and kneaded well until it became a smooth dough. The dough is taken out on a table on which the flour has been shaken, and further, the flour is shaken and stretched to a thickness of 5 mm with a rolling pin, extracted in a round shape, and baked in an oven at 170 ° C. for 10 minutes. An antioxidant composition-containing cookie was obtained.

(Example 9) Preparation of antioxidant composition-containing yogurt Antioxidant composition A 1 g obtained in Example 1, 95 g of commercially available skim milk (manufactured by Meiji Dairies, protein content 34%), and commercially available unsalted butter ( 35 g of Snow Brand Milk Products Co., Ltd.) was dissolved in 0.8 L of warm water, homogenized, and the total amount was adjusted to 1 L. Next, the mixture is sterilized by heating at 90 ° C. for 15 minutes, cooled, inoculated with 3 g of commercially available lactic acid bacteria starter (manufactured by Hansen) (2 g of Streptococcus thermophilus and 1 g of Lactobacillus bulgaricus), mixed uniformly, and divided into a 100 mL container. Note, filled, sealed, fermented at 37 ° C. for 20 hours and then cooled to obtain the antioxidant composition-containing yogurt of the present invention.

(Example 10) Preparation of oral liquid food containing antioxidant composition 50 g sodium caseinate (DMV), 42.5 g egg white enzyme degradation product (Taiyo Kagaku), 100 g dextrin (Matsuya Chemical) dissolved in 1 liter of water The aqueous phase was prepared in a tank. Separately, 45 g of MCT (manufactured by Kao Corporation), 17.5 g of palm oil (manufactured by Fuji Oil Co., Ltd.), 35 g of safflower oil (manufactured by Taiyo Oil & Fats Co., Ltd.), 0.7 g of lecithin (manufactured by Taiyo Kagaku Co., Ltd.), defoaming 1 g of an agent (manufactured by Taiyo Chemical Co., Ltd.) was mixed and dissolved to prepare an oil phase. The oil phase was added to the aqueous phase in the tank, stirred and mixed, then heated to 70 ° C., and further homogenized with a homogenizer at a pressure of 14.7 MPa. Next, the mixture was sterilized at 90 ° C. for 10 minutes, then concentrated and spray-dried to prepare about 260 g of an intermediate product powder. 200 g of this intermediate product powder, 4 g of the antioxidant composition A obtained in Example 1, 156 g of dextrin (manufactured by Matsutani Chemical Co., Ltd.), 18 g of guar gum degradation product (Sunfiber R; manufactured by Taiyo Chemical Co., Ltd.), a small amount of vitamins and minerals and Powdered fragrance was added and mixed uniformly to obtain about 380 g of an oral liquid food containing an antioxidant composition.

(Example 11) Preparation of antioxidant composition-containing tablet 10 g of the antioxidant composition A obtained in Example 1, 5 g of crystalline cellulose, 13.8 g of corn starch, 32.5 g of lactose, and 3.3 g of hydroxypropylcellulose were mixed. Granulated. Add 1.0 g of magnesium stearate to the granulated product, mix uniformly, and press-mold the mixture using a rotary tableting machine to obtain a tablet containing the antioxidant composition of the present invention, each containing 130 mg. It was.

The embodiment of the present invention and the target product are as follows.
(1) An antioxidant composition comprising an extract of a hibiscus fruit, fruit juice or leaf.
(2) An antioxidant composition comprising an extract of hibiscus leaves.
(3) The antioxidant composition according to (1) or (2) above, wherein the extract of hibiscus is extracted from the target site with water, a base, an acid, or a hydrophilic solvent.
(4) The antioxidant composition according to any one of (1) and (2) above, wherein the extract of hibiscus is extracted with target site water.
(5) The antioxidant according to (3) above, wherein the hydrophilic solvent is at least one lower alcohol selected from the group consisting of methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, and butyl alcohol. Composition.
(6) An antioxidant composition characterized by being fractionated from the hibiscus extract according to any one of (1) to (5) by any one or more of organic solvents.
(7) The antioxidant composition according to (6), wherein the organic solvent is ethyl alcohol.
(8) The antioxidant composition as described in (7) above, which is a soluble fraction when fractionated with ethyl alcohol.
(9) The antioxidant composition according to (7) above, wherein the ethyl alcohol concentration when fractionated with ethyl alcohol is 20 to 80%, and is an ethyl alcohol-soluble fraction.
(10) The antioxidant according to any one of (1) to (9) above, wherein the extract of hibiscus fruit, fruit juice, or leaf is enhanced by chromatography or a column using a hydrophobic resin. Composition.
(11) The antioxidant composition as described in (10) above, wherein the hydrophobic resin is based on phenol, styrene, acrylic acid, epoxyamine, pyridine, methacryl and the like.
(12) Food / beverage products containing the antioxidant composition in any one of said (1)-(11).
(13) A pharmaceutical comprising the antioxidant composition according to any one of (1) to (11).
(14) A quasi-drug containing the antioxidant composition according to any one of (1) to (11).
(15) A feed comprising the antioxidant composition according to any one of (1) to (11).

  Since the antioxidant composition containing the hibiscus extract obtained in the present invention has high DPPH free radical scavenging ability and SOD-like activity value, it can be confirmed that it has an antioxidant effect. Aging, stroke, autoimmune disease, cancer, cataract, fatty liver, myocardial infarction, ischemic heart disease, Alzheimer syndrome, diabetes, diabetic nephropathy, arteriosclerosis, allergy, hay fever It is possible to suppress the progression of abnormal pigmentation such as various diseases and spots and freckles as well as food deterioration.

Claims (7)

An antioxidant composition comprising a hibiscus extract. 2. The antioxidant according to claim 1, wherein the hibiscus extract is extracted from hibiscus fruit, fruit juice or leaves with at least one selected from the group consisting of water, base, acid, hydrophilic solvent and acetone. Composition. An antioxidant composition comprising a fraction of the hibiscus extract according to claim 1 or 2 in an organic solvent. The antioxidant composition according to claim 3, wherein the organic solvent is ethyl alcohol. Food / beverage products containing the antioxidant composition in any one of Claims 1-4. A quasi-drug containing the antioxidant composition according to any one of claims 1 to 4. A pharmaceutical comprising the antioxidant composition according to any one of claims 1 to 4.