JP4090861B2 - Antioxidants, foods and cosmetics using the same - Google Patents

Antioxidants, foods and cosmetics using the same Download PDF

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Publication number
JP4090861B2
JP4090861B2 JP2002361793A JP2002361793A JP4090861B2 JP 4090861 B2 JP4090861 B2 JP 4090861B2 JP 2002361793 A JP2002361793 A JP 2002361793A JP 2002361793 A JP2002361793 A JP 2002361793A JP 4090861 B2 JP4090861 B2 JP 4090861B2
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skin
chestnut
tannin
antioxidant
extract
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JP2004189956A (en
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久仁 都筑
健司 川▲さき▼
浩一 尾形
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Kracie Foods Ltd
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Kracie Foods Ltd
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Cosmetics (AREA)
  • Anti-Oxidant Or Stabilizer Compositions (AREA)

Description

【0001】
【発明の属する技術分野】
本発明は、ヒトの生体内等の活性酸素や過酸化脂質を制御する抗酸化剤に関し、更に詳しくは、食品等に添加することができる安全性が高く応用範囲の広い優れた抗酸化能を有し、風味や使用感に影響を及ぼすことのない抗酸化剤、それを用いた食品及び化粧品に関するものである。
【0002】
【従来の技術】
一般に、ヒトをはじめとするほとんどの生物は酸素を利用し、また、種々の食品から、生体内の恒常性や機能維持に重要な役割を果たしているリノール酸、リノレン酸、アラキドン酸、エイコサペンタエン酸、ドコサヘキサエン酸等の二重結合を有する脂肪酸を摂取し、生命活動を維持していると言われている。
しかしながら、これに伴い、ヒトの生体内には活性酸素や過酸化脂質が生み出されているが、これらは強い毒性を持っており、近年の研究により発ガン、虚血性疾患、糖尿病等の成人病、細胞機能障害、老化等に深く関与していることが明らかになりつつある。
このような障害からヒトの組織を守るために、ヒトの生体内では種々の抗酸化物質が機能しているが、その抗酸化物質の多くは食品に依存している。
【0003】
このような疾患の予防のために、生体内での活性酸素、過酸化脂質の制御の観点から、食品中の抗酸化物質の検索、作用の解明、あるいは製造方法等についての研究が進みつつある。
【0004】
そこで、栗菓子製造の際に大量に廃棄される栗皮の有効利用技術が注目される栗に関して、本出願人は、栗果肉、栗の渋皮、栗の鬼皮の中から選ばれた少なくとも一つから抽出した抽出物を含有する抗酸化剤、それを用いた食品及び化粧品を出願している(例えば、特許文献1参照。)。
しかしながら、上記抗酸化剤においては抗酸化有効物質の同定にまでは至っていない。
【0005】
ところで、栗皮の有効利用技術としては、生クリ、蒸しクリの果皮を熱水抽出した後、酢酸エチルで分配抽出し、酢酸エチル可溶画分を得て、没食子酸、プロトカテキュ酸、カテキンを同定し、ドライ系−Wills改良法、ロダン鉄法を用いて抗酸化能を評価したところ、比較的強い活性が認められたことを報告している(例えば、非特許文献1参照。)
しかしながら、上記抗酸化剤の抽出物は、酢酸エチル等を用いて分配抽出しているため、食品に添加することは不適切であり、抗酸化剤の応用範囲が制限される。また、抗酸化剤の活性評価として、ドライ系−Wills改良法、ロダン鉄法を用いているが、この方法は、油または脂肪酸に対する抗酸化能を評価しているのであって、食品や化粧品等に応用したときの評価を行っていない。また、クリ果皮抽出物の主体成分であるタンニンの同定、定量を行っていないのが現状である。
【0006】
【特許文献1】
特願2001−179688号
【非特許文献1】
樹木抽出成分利用技術研究成果集 平成7年 第303〜322頁
【0007】
【発明が解決しようとする課題】
本発明はこのような事情に鑑みなされたものであって、その目的とするところは、食品等に添加することができる安全性が高く応用範囲の広い優れた抗酸化能を有し、風味や使用感に影響を及ぼすことのない抗酸化剤、それを用いた食品及び化粧品を提供することにある。
【0008】
【課題を解決するための手段】
本発明は、焼成栗皮の抽出物からなることを特徴とする抗酸化剤により上記目的を達成する。
【0009】
また、本発明は、焼成栗皮の抽出物を含有することを特徴とする食品により上記目的を達成する。
【0010】
また、本発明は、焼成栗皮の抽出物を含有することを特徴とする化粧品により上記目的を達成する。
【0011】
すなわち、本発明者らは、栗皮の有効利用技術に着目し、栗を対象物として酢酸エチルなどの溶媒を用いずに、食品等に添加することができる安全性が高く応用範囲の広い優れた抗酸化能を有し、風味や使用感に影響を及ぼすことのない抗酸化剤について鋭意研究を重ねた結果、栗皮の中でも焼成栗皮(栗の渋皮、鬼皮)に着目し、焼成栗皮の成分であるタンニンが安全性の高い応用範囲の広い優れた抗酸化能を有し、風味や使用感に影響を及ぼすことのないことを確認し、本発明に到達した。
【0012】
【発明の実施の形態】
次に、本発明を詳しく説明する。
本発明の抗酸化剤は、焼成栗皮の抽出物からなるタンニンを含有する。
【0013】
まず、本発明の抗酸化剤とは、脂質の酸化を防止したり、鉄や銅等のような金属の酸化促進作用を不活性化させたり、また、通常の酸素分子よりも反応性の高い活性酸素及びこれに伴う過酸化脂質を制御する物質である。
【0014】
一般に、栗のイガを取り除いた種実は、果肉、それを包む栗の渋皮、最外皮の栗の鬼皮とからなるが、本発明では、この中でも栗の渋皮や鬼皮である栗皮を使用する。栗の渋皮や鬼皮は、単独もしくは組み合わせて適宜選択して用いればよい。
本発明の原料となる栗の品種や大きさは、特に限定するものではなく、一般に用いられているものから適宜選択して用いればよい。例えば、栗の品種としては日本栗、欧州栗、中国栗、アメリカ栗等が挙げられるが、効率よく栗皮を回収できる等加工容易性の点で中国栗を用いることが好適である。
【0015】
また、一般に、タンニンとは、フェノール性水酸基を多数もち、獣皮をなめす性質を示す植物由来の化合物の総称であり、加水分解型タンニンと縮合型タンニンとに分類される。本発明に係るタンニンは、焼成栗皮中から抽出されたタンニンであることが重要である。すなわち、焼成栗皮の抽出物からなるタンニンは、抗酸化活性が良好、且つ、渋味や苦味がないので風味や使用感に影響を与えず、また、天然の着色料としても用いることができる。
【0016】
また、本発明の抗酸化剤における焼成栗皮の抽出物からなるタンニンの含有量は、抗酸化剤全固形分中、好ましくは20重量%以上、更に好ましくは35重量%以上とすることが抗酸化能を付与する点で望ましい。なお、本発明の抗酸化剤は、焼成栗皮の抽出物からなるタンニンのみからなる場合も含む。
【0017】
抗酸化剤には、焼成栗皮の抽出物からなるタンニンの他に、本発明の目的を損なわない範囲で適宜選択した副原料を含有してもよい。副原料としては、例えば糖質甘味料(果糖、ブドウ糖、タガトース、アラビノース等の単糖類、乳糖、オリゴ糖、麦芽糖等の少糖類、粉末水飴、デキストリン、トレハロース、糖アルコール等)、高甘味度甘味料(スクラロース、アセサルファムK等)、油脂類、乳製品、安定剤、乳化剤、香料、色素、酸味料、風味原料(卵、コーヒー、茶類、ココア、果汁果肉、ヨーグルト、酒類等)、各種栄養素(蛋白質、食物繊維、ビタミン、ミネラル等)等が挙げられる。これらは単独もしくは複数組み合わせて用いればよい。
一例を挙げると、焼成栗皮の抽出物からなるタンニンに、デキストリンをバインダーとして用いると、粉体状の抗酸化剤とすることができる。
【0018】
また、抗酸化剤の形態は、特に限定するものではなく、例えば液体状、粉体状、顆粒状、ペースト状等種々の形態が挙げられる。
【0019】
本発明の抗酸化剤は、例えば次のようにして製造される。
すなわち、まず、生栗を焼成した後、栗皮を剥く。この際、栗皮は、焼成されることが重要であり、焼成する工程と栗皮を剥く工程の順番は何ら限定されないが、加工容易性の点で生栗を焼成した後、栗皮を剥くのが好適である。なお、生栗を焼成した後、栗皮を剥く工程を経る場合、生栗の焼成工程では、栗皮が焼成されていればよい。
焼成方法は、特に限定するものではないが、熱風ローストやトースター等の焼成器具や、砂煎り、直火焼き、炭火焼き等が挙げられ、この中でも、熱風ロースト、砂煎りなどの間接加熱は、炭化させずに均一に焼成できる点で好適である。また、焼成条件は、焼成方法によって異なるため限定するものではないが、具体的には、熱風ローストの場合250〜400℃、5〜10分、砂煎りの場合250〜400℃、5〜15分とすることが、炭化させずに均一に焼成される点で好ましい。
このようにして得られた焼成栗皮は、粉砕物である方が、後工程において効率的に抽出できる点で好適である。
【0020】
一方で、水性媒体を準備する。水性媒体とは、水、親水性溶媒、多価アルコール等が挙げられ、そのまま用いてもよく、水溶液もしくは分散液としてもよい。親水性溶媒としては、例えば、エタノール、メタノール、イソプロパノール等が挙げられる。また、多価アルコールとしては、例えば、グリセリン、キシリトール、マルチトール、グルコース、キシロース、ガラクトース、マルトース、蔗糖、ポリグリセリン等が挙げられる。
この中でも、エタノールは、抗酸化活性に優れ、安全性が高く応用範囲の広いタンニンが得られる点で好適である。更に好ましくは、20〜80%濃度のエタノールを用いると、タンニンの抗酸化活性がより優れる点で望ましい。
【0021】
次に、焼成栗皮から、上記水性媒体を用いてタンニン含有抽出物を得る。
抽出方法は、還流操作、常温浸漬等が挙げられる。特に、抗酸化活性に優れたタンニンが得られる点で還流操作が好適である。
また、抽出条件として、上記水性媒体の温度を50℃以上に設定すると、効率的にタンニンを抽出でき、且つ、抗酸化活性に優れたタンニンが得られる点で好適である。
【0022】
次いで、上記のようにして得られたタンニン含有抽出物を、精製処理して、タンニン精製物を得る。精製処理方法としては、ろ過、遠心分離、カラムを用いる等が挙げられるが、この中でも、抗酸化活性に優れた精製物が得られる点でカラムを用いることが好適である。
その後、上記のように得られたタンニン精製物に、必要に応じて副原料を添加し、凍結乾燥や減圧濃縮等の常法によって適宜所望の形態とすることにより本発明の抗酸化剤が得られる。
【0023】
上記のようにして得られた抗酸化剤は、そのまま喫食したり、食品や化粧品への応用はもとより、医薬品や一般工業品に用いることが可能である。
【0024】
次に、本発明の食品について説明する。
本発明の食品は、焼成栗皮の抽出物からなるタンニンを含有する。
【0025】
本発明の食品は、上記焼成栗皮の抽出物からなるタンニンを含有できるものであれば何でもよく、例えば、チューインガム、キャンディー、タブレット、チョコレート、冷菓、麺類をはじめとする澱粉系食品、粉末食品、飲料、パン、ビスケット等のベーカリー食品、スープ、油脂食品、健康食品、健康飲食品等のいかなる飲食品にも用いることができる。各食品の特性、目的に応じ、製造工程の段階で適宜選択して含有させればよい。
【0026】
本発明の食品に係るタンニンは、上記抗酸化剤に用いるタンニンと同一であり、焼成栗皮からの抽出方法も同一である。
【0027】
また、本発明の食品における焼成栗皮の抽出物からなるタンニンの含有量は、各食品の種類や目的等に応じて異なるが、食品全体重量中、好ましくは0.001重量%以上、更に好ましくは0.01重量%以上とすることが抗酸化能効果を得られる点で望ましい。
【0028】
本発明の食品には、上記焼成栗皮の抽出物からなるタンニンの他に、本来の目的を損なわない範囲で、上記副原料等を適宜選択して含有してもよい。
【0029】
本発明の食品の一例として、キャンディは例えば次のようにして製造される。すなわち、まず、抗酸化剤の製造方法で述べたように、焼成栗皮の抽出物からなるタンニンを抽出する。一方で、グラニュー糖、水飴等のキャンディ原料を煮詰め混合し、冷却しておく。そして、上記キャンディ原料混合物に、上記タンニンと必要に応じて副原料を添加混合し、更に冷却した後、適宜成形すれば、本発明のキャンディが得られる。
【0030】
次に、本発明の化粧品について説明する。
本発明の化粧品は、焼成栗皮の抽出物からなるタンニンを含有する。
【0031】
化粧品としては、上記焼成栗皮の抽出物からなるタンニンを含有できるものであれば何でもよく、例えば、皮膚化粧料、毛髪化粧料の他に、医薬部外品や入浴剤等をも含む。形態としては、例えば、軟膏類、ローション類、乳液類、クリーム類、パック類、ジェル類、粉末類、顆粒類等の任意の形態として適宜設定して用いればよい。
【0032】
本発明の化粧品に係るタンニンは、上記抗酸化剤に用いるタンニンと同一であり、焼成栗皮からの抽出方法も同一である。
【0033】
また、本発明の化粧品における焼成栗皮の抽出物からなるタンニンの含有量は、化粧品の種類や目的等に応じて異なるが、化粧品全体重量中、好ましくは0.001〜5.0重量%、更に好ましくは0.05〜4.0重量%に設定することが抗酸化能効果が効率的に得られる点で望ましい。
【0034】
また、本発明の化粧品には、必要に応じて、油脂、保湿剤、顔料、色素、界面活性剤、紫外線吸収剤、防腐剤、水溶性高分子、樹脂等の化粧品原料として公知であるような任意の成分を適宜選択して用いればよい。
【0035】
本発明の化粧品の一例として、美肌化粧料は例えば次のようにして製造される。
すなわち、まず、抗酸化剤の製造方法で述べたように、焼成栗皮の抽出物からなるタンニンを抽出する。そして、常法に従って調製した乳化物中に、上記タンニン及び必要に応じて任意の成分を添加混合すれば、本発明の美肌化粧料が得られる。
【0036】
【発明の効果】
以上のように、本発明の抗酸化剤は焼成栗皮の抽出物からなるタンニンを含有しているので、優れた抗酸化能を有している。
また、本発明の抗酸化剤は、食品や化粧品だけでなく、医薬品や一般工業品にも応用することが可能であり、汎用性に富んでいる。
更に、本発明の抗酸化剤によれば、渋味や苦味がなく風味や使用感に影響を与えず、天然の着色料としても用いることができる。
【0037】
また、本発明の抗酸化剤は、ガン、動脈硬化、虚血性疾患、糖尿病等の成人病の予防、過酸化脂質の生成によって生じる各種疾病の予防の他、老化の防止、美白効果、二日酔いの軽減、スポーツ等による疲労回復、微生物増殖抑制、ビタミン・色素の安定化、消臭効果等への応用が期待される。
また、本発明の原料となる焼成栗皮は、栗菓子製造の際に大量廃棄されるものであり、栗皮の有効利用技術として期待される。
【0038】
【実施例】
以下、本発明を実施例に基づき具体的に説明する。
【0039】
〈実施例1〜3、比較例1〜2〉
《抗酸化剤の調製》
実施例1として、まず、焼成(熱風ローストにより250℃、5分)した中国栗から栗皮を剥皮し、渋皮10gを計量後、包丁で約1mm程度に細かく粉砕し、試料とした。次に、上記試料に、4倍重量の50%エタノールを加え、70℃にて4時間還流し、冷却の後、ろ過し抽出物を得た(渋皮エタノール抽出物)。得られた抽出物を濃縮し、カラムにてタンニンを精製し、抗酸化剤(渋皮エタノール抽出物精製品)を得た。
【0040】
実施例2は、焼成した栗の渋皮10gに代えて、焼成した栗の鬼皮10gを試料とした他は、実施例1と同様に抗酸化剤(鬼皮エタノール抽出物精製品)を得た。
【0041】
実施例3は、焼成した栗の渋皮10gに代えて、焼成した栗の渋皮及び鬼皮の混合物10g(渋皮5g、鬼皮5g)を試料とした他は、実施例1と同様に抗酸化剤(渋皮及び鬼皮エタノール抽出物精製品)を得た。
【0042】
《タンニンの定量》
上記実施例1〜3の精製物から下記の方法でタンニンを定量した。
〔縮合型タンニン測定法(バニリン硫酸法)〕
1.抽出物2mlに1%バニリン溶液(溶媒は70%硫酸)を4ml加える。
2.20℃のウォーターバスで15分保温する。
3.分光光度計にて500nm付近の最大吸光度を測定する。
4.検量線は(+)−カテキンで作成し、カテキン換算で、縮合型タンニン量を算出する。
〔加水分解型タンニンのガロタンニン測定法(Inoue&Hagermanの方法)〕
1.抽出物を2N硫酸で加水分解した後、水で10倍に希釈する。
2.上記試料液1mlに0.667%のロダニンMeOH溶液を1.5ml加える。
3.5分後、0.5NのKOH水溶液を1ml加える。
4.2分半後、水で全体を25mlに希釈し、5分後、分光光度計にて520nmにおける吸光度を測定する。
5.検量線はタンニン酸で作成し、タンニン酸換算でガロタンニン量を算出する。
〔加水分解型タンニンのエラジタンニン測定法(Bate−Smithの方法)〕
1.抽出物2mlを試験管に入れ、6%酢酸を0.16ml加える。
2.試験管内を窒素ガスで置換し、6%亜硝酸ナトリウム水溶液を加える。
3.更に試験管内を窒素ガスで置換した後、蓋をして1時間常温で放置する。
4.1時間後、分光光度計にて600nmの吸光度を測定する。
5.最も構造の単純なエラジタンニンの1つである2,3-HHDP-glucoseの吸光係数E1% 1cm600nmの値51.5から、次式により、反応溶液中にエラジタンニンの濃度を2,3-HHDP-glucose換算にて算出する。
【0043】
【式1】

Figure 0004090861
【0044】
上記の方法によって定量した縮合型タンニン、ガロタンニン、エラジタンニンの合計量をタンニン量とした。その結果、実施例1のタンニン含有量は全固形分中45重量%、実施例2のタンニン含有量は全固形分中40重量%、実施例3のタンニン含有量は全固形分中43重量%であった。
【0045】
《ラジカル消去能試験》
実施例1〜3の精製品についてDPPH(1,1−diphenyl−2−picrylhydrazyl)ラジカルの減少に伴う吸光度の減少量とコントロールの値からラジカル消去能を測定した。
すなわち、上記実施例1〜3の精製品をそれぞれ2ml、比較例1及び2として一般的に抗酸化能を示すと言われている柿抽出物2ml、緑茶エキス2mlを、それぞれ試験管中でエタノール2ml、0.5mMDPPH/エタノール溶液1mlと混合し、直後(0分後)と30分後に517nmで吸光度測定を行った。
コントロールとして、0.1M酢酸緩衝液を用いた。
測定はいずれも3回行い平均値を用いた。ラジカル消去能の評価は以下の式に従って算出した。
【0046】
【式2】
Figure 0004090861
【0047】
更にBHAについて濃度とラジカル消去能の関係を検量線に表し、これを用いてBHAラジカル消去能を1000とした場合の各試料のラジカル消去能の比を表1に表す。
【0048】
【表1】
Figure 0004090861
【0049】
表1の結果から、実施例1〜3の焼成栗皮抽出タンニン含有物は、優れたラジカル消去能を示した。これに対し、比較例は、ラジカル消去能の劣るものであった。
【0050】
〈実施例4〜6、比較例3〉
《キャンディの調製》
実施例4として、常法に従い、型打ち成型キャンディを得た。すなわち、まず、固形分としてグラニュー糖60g、酵素水飴40gを混合し、これを150℃に煮詰め、130℃に冷却した。次いで、該混合物に、実施例1で得られた渋皮エタノール抽出物精製品10g、他にクエン酸1g、香料0.6ml、カラメル色素0.1mlを添加混合し、100℃に冷却した後、型打ち成型を行い、キャンディを得た。
【0051】
また、実施例5として、実施例1で得られた渋皮エタノール抽出物精製品10gに代えて、実施例2で得られた鬼皮エタノール抽出物精製品10gを用いる他は、実施例4と同様にしてキャンディを得た。
また、実施例6として、実施例1で得られた渋皮エタノール抽出物精製品10gに代えて、実施例3で得られた渋皮及び鬼皮エタノール抽出物精製品10gを用いる他は、実施例4と同様にしてキャンディを得た。
【0052】
また、比較例3として、実施例1で得られた渋皮エタノール抽出物精製品10gを含有させない他は、実施例4と同様にしてキャンディを得た。
【0053】
上記のようにして得られた実施例4〜6及び比較例3のキャンディを溶解液とし、上述のラジカル消去能試験と同様にBHAラジカル消去能を1000とした場合の各試料のラジカル消去能の比を算出し、その結果を表2に示す。
【0054】
【表2】
Figure 0004090861
【0055】
表2の結果から、実施例4〜6のキャンディは、比較例3に比べて優れたラジカル消去能を示し、風味も良好で、比較例よりも好ましいこはく色を呈していた。
【0056】
〈実施例7〜9、比較例4〜5〉
《飲料の調製》
表3に示す組成で、まず、紅茶抽出液、牛乳、砂糖、乳化剤、水を、70℃10分間の条件で攪拌混合し、飲料溶液を調製した。
次に、実施例7では、実施例1で得られた渋皮エタノール抽出物精製品、実施例8では、実施例2で得られた鬼皮エタノール抽出物精製品、実施例9では、実施例3で得られた渋皮及び鬼皮エタノール抽出物精製品をそれぞれ添加混合した。
なお、比較例5では、実施例1と同じ条件で生栗渋皮のエタノール抽出物精製品を得、それを上記飲料溶液に添加混合した。
次いで、上記のようにして調製した飲料溶液をガラス瓶に充填、巻き締めした後、125℃、25分間レトルト殺菌して密封容器入り紅茶飲料(ミルクティー)を得た。
そして、実施例7〜9及び比較例4〜5で得られた紅茶飲料の色調、風味について専門パネラー5名によって評価した。
【0057】
【表3】
Figure 0004090861
【0058】
実施例7〜9の紅茶飲料は、レトルト殺菌である高温加熱殺菌したにもかかわらず、ミルクティーの赤茶様色に加えて、更に濃厚な赤茶色が加わり、いかにも高級感を漂わせる好ましい色調を有する紅茶飲料であった。また、栗皮由来の渋味や苦味も殆どなく風味にも優れた紅茶飲料であった。
これに対し、比較例4〜5の紅茶飲料は、濃厚な赤茶色ではなく、実施例7〜9の紅茶飲料と比べて色調評価が劣るものであった。また、比較例5については、栗皮由来の渋味がやや感じられ、実施例7〜9に比べて風味にやや劣った紅茶飲料であった。
【0059】
〈実施例10〜11、比較例6〜7〉
《化粧料の調製》
下記表4の組成からなる化粧料(クリーム)を、通常の乳化物の製造方法にて製造し、試料とした。
【0060】
【表4】
Figure 0004090861
【0061】
パネラー3名の頬に試料0.4gを一日2回、一週間連用塗布した。その後、表5に示す項目について官能評価により、その効果を判定した。
【0062】
【表5】
Figure 0004090861
【0063】
上記実施例10〜11及び比較例6〜7の官能評価結果を表6に示す。
なお、表6の評価は、次の通りである。
○良好 △若干刺激感があるもしくは美白効果があまり感じられない ×刺激感があるもしくは美白効果が感じられない
【0064】
【表6】
Figure 0004090861
【0065】
表6に示す如く、実施例10〜11は、各項目についての官能評価により、刺激感がなく、また、優れた美肌効果を有していることが明らかとなった。一方、比較例6は、刺激感はなかったものの、美肌効果は得られなかった。また、比較例7は、美肌効果は得られたものの、刺激感は実施例の評価に比べて劣るものであった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an antioxidant that controls active oxygen and lipid peroxide in the human body, and more specifically, has an excellent antioxidant ability that can be added to foods and the like and has a wide range of applications. The present invention relates to an antioxidant that has no influence on the flavor and feeling of use, and foods and cosmetics using the same.
[0002]
[Prior art]
In general, most living organisms including humans use oxygen, and from various foods, linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid play an important role in maintaining homeostasis and function in the living body. It is said that it maintains life activity by ingesting fatty acids having double bonds such as docosahexaenoic acid.
However, along with this, active oxygen and lipid peroxides are produced in the human body, but these are highly toxic, and recent studies have shown that adult diseases such as carcinogenesis, ischemic disease, diabetes, etc. It is becoming clear that it is deeply involved in cell dysfunction and aging.
In order to protect human tissues from such obstacles, various antioxidants function in the human body, but many of the antioxidants depend on food.
[0003]
In order to prevent such diseases, research on the search for antioxidant substances in foods, elucidation of action, or production methods is proceeding from the viewpoint of controlling active oxygen and lipid peroxide in vivo. .
[0004]
Therefore, with regard to chestnuts for which effective utilization technology of chestnut skin that is discarded in large quantities during the manufacture of chestnut confectionery has attracted attention, the present applicant has selected at least one selected from chestnut flesh, chestnut astringent skin, and chestnut demon skin. An application has been filed for an antioxidant containing an extract extracted from one, and a food and cosmetics using the same (for example, see Patent Document 1).
However, the antioxidant has not yet been identified as an antioxidant effective substance.
[0005]
By the way, as an effective utilization technique of chestnut skin, hot chestnut and steamed chestnut peels are extracted with hot water, then partitioned and extracted with ethyl acetate to obtain ethyl acetate soluble fraction, and gallic acid, protocatechuic acid and catechin are added. After identifying and evaluating the antioxidant capacity using the dry system-Wills improved method and the rhodan iron method, it has been reported that relatively strong activity was observed (see, for example, Non-Patent Document 1).
However, since the extract of the antioxidant is distributed and extracted using ethyl acetate or the like, it is inappropriate to add to the food, and the application range of the antioxidant is limited. Moreover, although dry system-Wills improvement method and the rhodan iron method are used as activity evaluation of an antioxidant, this method is evaluating the antioxidant ability with respect to oil or a fatty acid, and food, cosmetics, etc. Evaluation is not performed when applied to. Moreover, the present condition is that the tannin which is a main component of a chestnut skin extract is not identified and quantified.
[0006]
[Patent Document 1]
Japanese Patent Application No. 2001-179688 [Non-Patent Document 1]
Tree Extract Component Utilization Technology Research Results, 1995, pages 303-322 [0007]
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and the object of the present invention is to have an excellent antioxidant ability with a wide range of applications that is safe and can be added to foods, etc. An object of the present invention is to provide an antioxidant that does not affect the feeling of use, and foods and cosmetics using the same.
[0008]
[Means for Solving the Problems]
The present invention achieves the above object with an antioxidant characterized by comprising an extract of calcined chestnut skin .
[0009]
Moreover, this invention achieves the said objective with the foodstuff characterized by containing the extract of baking chestnut skin.
[0010]
Moreover, this invention achieves the said objective with the cosmetics characterized by containing the extract of a baking chestnut skin.
[0011]
That is, the present inventors have focused on the effective utilization technology of chestnut skin, and can be added to foods and the like without using a solvent such as ethyl acetate as an object of chestnut. As a result of earnest research on antioxidants that have high antioxidant capacity and do not affect the taste and feeling of use, we have focused on calcined chestnuts (chestnut astringent skin, demon skin) and baked. It was confirmed that tannin, which is a component of chestnut skin, has an excellent antioxidant ability with a wide range of applications with high safety and does not affect the flavor and feeling of use, and the present invention has been achieved.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail.
The antioxidant of this invention contains the tannin which consists of an extract of baking chestnut skin .
[0013]
First, the antioxidant of the present invention prevents lipid oxidation, inactivates the oxidation promoting action of metals such as iron and copper, and is more reactive than ordinary oxygen molecules. It is a substance that controls active oxygen and accompanying lipid peroxides.
[0014]
In general, the seeds from which the chestnuts are removed consist of the flesh, the chestnut astringent skin that wraps it, and the outermost chestnut demon skin. In the present invention, the chestnut astringent skin and the demon skin are used. To do. Chestnut astringent skin and demon skin may be used alone or in combination as appropriate.
The varieties and sizes of chestnuts which are the raw materials of the present invention are not particularly limited, and may be appropriately selected from those generally used. For example, chestnut varieties include Japanese chestnut, European chestnut, Chinese chestnut, American chestnut, etc., but it is preferable to use Chinese chestnut in terms of ease of processing, such as efficient recovery of chestnut skin.
[0015]
In general, tannin is a general term for plant-derived compounds having a number of phenolic hydroxyl groups and licking animal skin, and is classified into hydrolyzable tannin and condensed tannin. It is important that the tannin according to the present invention is tannin extracted from the calcined chestnut skin. In other words, tannin composed of an extract of calcined chestnut skin has good antioxidant activity and has no astringency or bitterness, so it does not affect the flavor and feeling of use, and can also be used as a natural colorant. .
[0016]
Further, the content of tannin composed of an extract of calcined chestnut skin in the antioxidant of the present invention is preferably 20% by weight or more, more preferably 35% by weight or more in the total solid content of the antioxidant. This is desirable in terms of imparting oxidation ability. In addition, the antioxidant of this invention includes the case where it consists only of tannin which consists of an extract of baking chestnut skin .
[0017]
In addition to the tannin consisting of an extract of calcined chestnut skin , the antioxidant may contain an auxiliary material appropriately selected within a range not impairing the object of the present invention. Examples of auxiliary materials include saccharide sweeteners (monosaccharides such as fructose, glucose, tagatose and arabinose, oligosaccharides such as lactose, oligosaccharides and maltose, powdered starch syrup, dextrin, trehalose, sugar alcohol, etc.), high sweetness sweetness (Sucralose, acesulfame K, etc.), fats and oils, dairy products, stabilizers, emulsifiers, flavorings, pigments, acidulants, flavor ingredients (eggs, coffee, teas, cocoa, fruit pulp, yogurt, alcoholic beverages), various nutrients (Proteins, dietary fiber, vitamins, minerals, etc.). These may be used alone or in combination.
As an example, when dextrin is used as a binder for tannin composed of an extract of calcined chestnut skin , a powdery antioxidant can be obtained.
[0018]
The form of the antioxidant is not particularly limited, and examples thereof include various forms such as a liquid form, a powder form, a granule form, and a paste form.
[0019]
The antioxidant of the present invention is produced, for example, as follows.
That is, first, after burning raw chestnuts, the chestnuts are peeled off. At this time, it is important that the chestnut is baked, and the order of the baking step and the step of peeling the chestnut is not limited at all, but after the raw chestnut is baked in terms of ease of processing, the chestnut is peeled off Is preferred. In addition, in the case where the chestnut skin is peeled after the raw chestnut is fired, the chestnut skin may be fired in the fresh chestnut firing step.
The baking method is not particularly limited, but includes baking equipment such as hot air roast and toaster, sand roasting, direct fire baking, charcoal baking, etc. Among them, indirect heating such as hot air roasting, sand roasting, This is preferable in that it can be uniformly fired without carbonization. The firing conditions are not limited because they vary depending on the firing method. Specifically, in the case of hot air roasting, 250 to 400 ° C, 5 to 10 minutes, and in the case of sand roasting, 250 to 400 ° C, 5 to 15 minutes. Is preferable from the viewpoint of uniform firing without carbonization.
The baked chestnut skin thus obtained is preferably a pulverized product in that it can be efficiently extracted in a subsequent step.
[0020]
Meanwhile, an aqueous medium is prepared. Examples of the aqueous medium include water, a hydrophilic solvent, a polyhydric alcohol, and the like, which may be used as they are, or may be an aqueous solution or a dispersion. Examples of the hydrophilic solvent include ethanol, methanol, isopropanol and the like. Examples of the polyhydric alcohol include glycerin, xylitol, maltitol, glucose, xylose, galactose, maltose, sucrose, polyglycerin and the like.
Among these, ethanol is preferable in that tannin having excellent antioxidant activity, high safety, and wide application range can be obtained. More preferably, the use of 20 to 80% ethanol is desirable in that the antioxidant activity of tannin is more excellent.
[0021]
Next, a tannin-containing extract is obtained from the calcined chestnut skin using the aqueous medium.
Examples of the extraction method include reflux operation and room temperature immersion. In particular, the reflux operation is preferable in that tannin having excellent antioxidant activity can be obtained.
Moreover, when the temperature of the said aqueous medium is set to 50 degreeC or more as extraction conditions, a tannin which can extract tannin efficiently and is excellent in antioxidant activity is suitable.
[0022]
Next, the tannin-containing extract obtained as described above is purified to obtain a purified tannin product. Examples of the purification treatment method include filtration, centrifugation, and use of a column. Among these, it is preferable to use a column in that a purified product having excellent antioxidant activity can be obtained.
Thereafter, an auxiliary material is added to the purified tannin obtained as described above as necessary, and the antioxidant of the present invention is obtained by appropriately using a conventional method such as lyophilization or vacuum concentration. It is done.
[0023]
The antioxidant obtained as described above can be used as it is, or applied to foods and cosmetics, as well as to pharmaceuticals and general industrial products.
[0024]
Next, the food of the present invention will be described.
The food of the present invention contains tannin composed of an extract of calcined chestnut skin .
[0025]
The food of the present invention may be anything as long as it can contain tannin composed of the above-mentioned baked chestnut skin extract , such as chewing gum, candy, tablet, chocolate, frozen dessert, noodles and other starch-based foods, powdered foods, It can be used for any food and drink such as beverages, bakery foods such as bread and biscuits, soups, fat and oil foods, health foods and health foods and drinks. What is necessary is just to select suitably in the step of a manufacturing process according to the characteristic and the objective of each foodstuff, and to make it contain.
[0026]
The tannin according to the food of the present invention is the same as the tannin used for the antioxidant, and the extraction method from the calcined chestnut skin is also the same.
[0027]
Further, the content of tannin composed of an extract of calcined chestnut skin in the food of the present invention varies depending on the type and purpose of each food, but in the total weight of the food, preferably 0.001% by weight or more, more preferably Is preferably 0.01% by weight or more from the viewpoint of obtaining an antioxidant effect.
[0028]
In the food of the present invention, in addition to the tannin composed of the baked chestnut skin extract , the above auxiliary materials and the like may be appropriately selected and contained within a range that does not impair the original purpose.
[0029]
As an example of the food of the present invention, candy is produced, for example, as follows. That is, first, as described in the method for producing an antioxidant, tannin composed of an extract of calcined chestnut skin is extracted . On the other hand, candy raw materials such as granulated sugar and starch syrup are boiled and mixed and cooled. And the said candy raw material mixture WHEREIN: If the said tannin and an auxiliary material are added and mixed as needed, and after further cooling, if it shape | molds suitably, the candy of this invention will be obtained.
[0030]
Next, the cosmetic of the present invention will be described.
The cosmetic of the present invention contains tannin composed of an extract of calcined chestnut skin .
[0031]
The cosmetics may be anything as long as they can contain tannins composed of the above-mentioned calcined chestnut skin extract, and include , for example, quasi-drugs and bathing agents in addition to skin cosmetics and hair cosmetics. The form may be appropriately set and used as an arbitrary form such as ointments, lotions, emulsions, creams, packs, gels, powders, granules and the like.
[0032]
The tannin according to the cosmetic product of the present invention is the same as the tannin used for the antioxidant, and the extraction method from the calcined chestnut skin is also the same.
[0033]
Further, the content of tannin composed of an extract of calcined chestnut skin in the cosmetic of the present invention varies depending on the type and purpose of the cosmetic, but in the total weight of the cosmetic, preferably 0.001 to 5.0% by weight, More preferably, setting to 0.05 to 4.0% by weight is desirable in that the antioxidant effect can be efficiently obtained.
[0034]
In addition, the cosmetics of the present invention are known as cosmetic raw materials such as fats and oils, moisturizers, pigments, dyes, surfactants, ultraviolet absorbers, preservatives, water-soluble polymers, resins and the like as necessary. Any component may be appropriately selected and used.
[0035]
As an example of the cosmetic of the present invention, a skin-beautifying cosmetic is produced, for example, as follows.
That is, first, as described in the method for producing an antioxidant, tannin composed of an extract of calcined chestnut skin is extracted . And if the said tannin and arbitrary components are added and mixed in the emulsion prepared according to the conventional method, the skin beautification cosmetics of this invention will be obtained.
[0036]
【The invention's effect】
As described above, since the antioxidant of the present invention contains tannin composed of an extract of calcined chestnut skin, it has excellent antioxidant ability.
Further, the antioxidant of the present invention can be applied not only to foods and cosmetics but also to pharmaceuticals and general industrial products, and is versatile.
Furthermore, according to the antioxidant of the present invention, there is no astringency or bitterness, it does not affect the flavor or feeling of use, and it can be used as a natural colorant.
[0037]
Further, the antioxidant of the present invention is used for prevention of adult diseases such as cancer, arteriosclerosis, ischemic disease and diabetes, prevention of various diseases caused by the production of lipid peroxide, prevention of aging, whitening effect, hangover. It is expected to be applied to alleviation, recovery from fatigue caused by sports, etc., suppression of microbial growth, stabilization of vitamins and pigments, and deodorizing effect.
Moreover, the baked chestnut skin used as the raw material of the present invention is discarded in large quantities during the manufacture of chestnut confectionery, and is expected as an effective utilization technique of chestnut skin.
[0038]
【Example】
Hereinafter, the present invention will be specifically described based on examples.
[0039]
<Examples 1-3, Comparative Examples 1-2>
<< Preparation of antioxidant >>
As Example 1, first, chestnuts were peeled from Chinese chestnuts that had been baked (hot air roasted at 250 ° C., 5 minutes), 10 g of astringent skin was weighed, and then finely pulverized to about 1 mm with a knife. Next, 4 times the weight of 50% ethanol was added to the sample, refluxed at 70 ° C. for 4 hours, cooled, and filtered to obtain an extract (astringent skin ethanol extract). The obtained extract was concentrated and tannin was purified with a column to obtain an antioxidant (purified product of astringent skin ethanol extract).
[0040]
Example 2 obtained an antioxidant (purified product of demon skin ethanol extract) in the same manner as in Example 1 except that 10 g of baked chestnut demon skin was used instead of 10 g of baked chestnut astringent skin as a sample. .
[0041]
Example 3 was replaced with 10 g of burned chestnut astringent skin and 10 g of a mixture of burned chestnut astringent skin and demon skin (5 g of astringent skin and 5 g of demon skin), and was an antioxidant as in Example 1. (A refined product of astringent skin and demon skin ethanol extract) was obtained.
[0042]
《Quantification of tannin》
Tannin was quantified from the purified products of Examples 1 to 3 by the following method.
[Condensed tannin measurement method (vanillin sulfate method)]
1. Add 4 ml of 1% vanillin solution (solvent is 70% sulfuric acid) to 2 ml of extract.
2. Incubate for 15 minutes in a 20 ° C water bath.
3. The maximum absorbance near 500 nm is measured with a spectrophotometer.
4). A calibration curve is prepared with (+)-catechin, and the amount of condensed tannin is calculated in terms of catechin.
[Method for measuring gallotannin of hydrolyzed tannin (Inoue & Hagerman method)]
1. The extract is hydrolyzed with 2N sulfuric acid and then diluted 10-fold with water.
2. Add 1.5 ml of 0.667% rhodanine MeOH solution to 1 ml of the sample solution.
After 3.5 minutes, 1 ml of 0.5N aqueous KOH is added.
After 2.5 minutes, the whole is diluted to 25 ml with water, and after 5 minutes, the absorbance at 520 nm is measured with a spectrophotometer.
5. A calibration curve is prepared with tannic acid, and the amount of gallotannin is calculated in terms of tannic acid.
[Method of measuring ellagitannin of hydrolyzed tannin (Bate-Smith method)]
1. 2 ml of extract is placed in a test tube and 0.16 ml of 6% acetic acid is added.
2. The inside of the test tube is replaced with nitrogen gas, and a 6% aqueous sodium nitrite solution is added.
3. Further, after replacing the inside of the test tube with nitrogen gas, the test tube is covered and left at room temperature for 1 hour.
4. After 1 hour, the absorbance at 600 nm is measured with a spectrophotometer.
5. The absorption coefficient E of 2,3-HHDP-glucose, which is one of the simplest ellagitannins with the most structure. From the value 51.5 of 1% 1cm 600nm, the concentration of ellagitannin in the reaction solution is calculated according to the following formula -Calculated by glucose conversion.
[0043]
[Formula 1]
Figure 0004090861
[0044]
The total amount of condensed tannin, gallotannin and ellagitannin determined by the above method was defined as the tannin amount. As a result, the tannin content in Example 1 was 45% by weight in the total solid content, the tannin content in Example 2 was 40% by weight in the total solid content, and the tannin content in Example 3 was 43% by weight in the total solid content. Met.
[0045]
<Radical scavenging ability test>
For the purified products of Examples 1 to 3, the radical scavenging ability was measured from the amount of decrease in absorbance accompanying the decrease in DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals and the control value.
That is, 2 ml of each of the purified products of Examples 1 to 3 above, 2 ml of koji extract, which is generally said to exhibit antioxidant ability as Comparative Examples 1 and 2, and 2 ml of green tea extract, were each ethanol in a test tube. 2 ml and 0.5 mM DPPH / ethanol solution 1 ml were mixed, and absorbance was measured at 517 nm immediately (after 0 minutes) and 30 minutes later.
As a control, 0.1 M acetate buffer was used.
Each measurement was performed 3 times and the average value was used. The evaluation of radical scavenging ability was calculated according to the following formula.
[0046]
[Formula 2]
Figure 0004090861
[0047]
Further, the relationship between the concentration of BHA and the radical scavenging ability is shown in a calibration curve, and the ratio of radical scavenging ability of each sample when the BHA radical scavenging ability is 1000 using this is shown in Table 1.
[0048]
[Table 1]
Figure 0004090861
[0049]
From the results in Table 1, the calcined chestnut skin-extracted tannin-containing materials of Examples 1 to 3 showed excellent radical scavenging ability. On the other hand, the comparative example was inferior in radical scavenging ability.
[0050]
<Examples 4 to 6, Comparative Example 3>
<Preparation of candy>
As Example 4, stamped candy was obtained according to a conventional method. That is, first, 60 g of granulated sugar and 40 g of enzyme starch syrup were mixed as solids, boiled to 150 ° C., and cooled to 130 ° C. Next, 10 g of the purified product of astringent skin ethanol obtained in Example 1 and 1 g of citric acid, 0.6 ml of fragrance, and 0.1 ml of caramel pigment were added to and mixed with the mixture and cooled to 100 ° C. Punching was performed to obtain candy.
[0051]
Further, as Example 5, in place of 10 g of the astringent skin ethanol extract obtained in Example 1, 10 g of the devil skin ethanol extract obtained in Example 2 was used, except that 10 g was used. To get candy.
Further, as Example 6, Example 4 was used except that 10 g of the astringent skin ethanol extract obtained in Example 3 was used instead of 10 g of the astringent skin ethanol extract purified product obtained in Example 1. In the same manner, candy was obtained.
[0052]
Moreover, as Comparative Example 3, a candy was obtained in the same manner as in Example 4 except that 10 g of the purified product of astringent skin ethanol extract obtained in Example 1 was not contained.
[0053]
The candy of Examples 4 to 6 and Comparative Example 3 obtained as described above was used as a solution, and the radical scavenging ability of each sample when the BHA radical scavenging ability was 1000 as in the above-described radical scavenging ability test. The ratio was calculated and the results are shown in Table 2.
[0054]
[Table 2]
Figure 0004090861
[0055]
From the results in Table 2, the candies of Examples 4 to 6 showed excellent radical scavenging ability as compared with Comparative Example 3, had good flavor, and exhibited a more amber color than the Comparative Example.
[0056]
<Examples 7-9, Comparative Examples 4-5>
<Preparation of beverage>
With the composition shown in Table 3, first, black tea extract, milk, sugar, emulsifier, and water were stirred and mixed under conditions of 70 ° C. for 10 minutes to prepare a beverage solution.
Next, in Example 7, the astringent skin ethanol extract purified product obtained in Example 1, in Example 8, the demon skin ethanol extract purified product obtained in Example 2, and in Example 9, Example 3 Each of the astringent skin and devil skin ethanol extract purified products obtained in the above was added and mixed.
In Comparative Example 5, a refined ethanol extract of raw chestnut astringent skin was obtained under the same conditions as in Example 1, and this was added to and mixed with the beverage solution.
Next, the beverage solution prepared as described above was filled in a glass bottle and wound, and then retort sterilized at 125 ° C. for 25 minutes to obtain a tea beverage (milk tea) in a sealed container.
And it evaluated by five special panelists about the color tone and flavor of the tea drink obtained in Examples 7-9 and Comparative Examples 4-5.
[0057]
[Table 3]
Figure 0004090861
[0058]
Although the tea beverages of Examples 7 to 9 were sterilized by high-temperature heat, which is retort sterilization, in addition to the red tea-like color of milk tea, a deeper reddish brown color is added, and a preferable color tone that makes a sense of luxury. It was a tea beverage having Moreover, it was a black tea beverage with little astringency and bitterness derived from chestnut skin and excellent in flavor.
On the other hand, the tea beverages of Comparative Examples 4 to 5 were not thick reddish brown, and the color tone evaluation was inferior to the tea beverages of Examples 7 to 9. Moreover, about the comparative example 5, the astringent taste derived from chestnut skin was felt a little, and it was a tea drink inferior to flavor compared with Examples 7-9.
[0059]
<Examples 10-11, Comparative Examples 6-7>
《Preparation of cosmetics》
A cosmetic (cream) having the composition shown in Table 4 below was produced by a conventional emulsion production method and used as a sample.
[0060]
[Table 4]
Figure 0004090861
[0061]
A sample of 0.4 g was applied to the cheeks of three panelists twice a day for one week. Thereafter, the effects shown in Table 5 were determined by sensory evaluation.
[0062]
[Table 5]
Figure 0004090861
[0063]
Table 6 shows the sensory evaluation results of Examples 10 to 11 and Comparative Examples 6 to 7.
The evaluation in Table 6 is as follows.
○ Good △ Slightly irritating or little whitening effect × No irritating or whitening effect [0064]
[Table 6]
Figure 0004090861
[0065]
As shown in Table 6, it was revealed that Examples 10 to 11 had no irritation and had an excellent skin beautifying effect by sensory evaluation for each item. On the other hand, although the comparative example 6 did not have irritation, the skin beautifying effect was not obtained. In Comparative Example 7, although the skin beautifying effect was obtained, the feeling of irritation was inferior to the evaluation of the examples.

Claims (3)

焼成栗皮の抽出物からなることを特徴とする抗酸化剤。  An antioxidant characterized by comprising an extract of calcined chestnut skin. 焼成栗皮の抽出物を含有することを特徴とする食品。A food characterized by containing an extract of calcined chestnut skin. 焼成栗皮の抽出物を含有することを特徴とする化粧品。Cosmetics characterized by containing an extract of calcined chestnut skin.
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