KR101170501B1 - Powder containing high polyphenolic substances from grape leaves and method for production thereof - Google Patents

Abstract

The present invention relates to a high polyphenol-based powder using grape leaves and a method for producing the same, characterized in that the grape leaves are prepared by grinding after vacuum freeze drying, maintaining the inherent color of grape leaves and functional polyphenol component There is an excellent effect of providing a high content of grape leaf functional material powder.

Grape leaf, vacuum freeze drying, powder containing polyphenolic substance

Description

Powder containing high polyphenolic substances from grape leaves and method for production etc.

The present invention relates to a high polyphenol-based powder using grape leaves and a method of manufacturing the same, and more particularly, to a polyphenol-based material using grape leaves, characterized in that the grape leaves are manufactured by vacuum drying after crushing. It is related with the containing powder and its manufacturing method.

The vine is one of the most cultivated fruits at home and abroad, with domestic production of about 370 thousand tons (cultivated area: about 190,000 ha) in 2007 (www.mifaff.go.kr). In our country, grape consumption is made by various processed foods such as wine and grape juice, but mainly depends on reproduction. The cultivated varieties of raw grapes in Korea are mainly Campbell Early, accounting for 74% of the growing area, but recently, due to the improvement of the people's eating habits and the culture of eating, the main components of grape fruit are attracting attention. As cultivated grape varieties with various flavors, cultivated varieties such as Kyoho and MBA (Mascat Baily A) are diversifying.

Grapes are known to be rich in sugars such as glucose and fructose, vitamins A, B, and C, and minerals such as calcium, phosphorus and iron. In particular, it is reported to contain various polyphenol components including resveratrol. Polyphenols in grapes are mainly present in seeds (60-70%) and seed (30%), but are also actively studied for separation because they are contained in the stem (or clustered branch) rather than the edible part. In particular, resveratrol, catechin, epicatechin, and quercetin are representative polyphenols contained in grapes and red wine accounts for about 70% of the total polyphenol content. It is known to be effective for aging and the like.

In farming, the cultivation cycle is taking place during the growing season of June-August to increase the yield and sugar content. In particular, the leaves produced after the rounding cycle are either discarded entirely or used as compost. Grape leaves are not used for food because they have a strong taste and astringent taste. However, as public interest in health and well-being has recently increased, attempts have been made to use them for food such as pickles and salads. However, no research has been done on this. In addition, the research on the polyphenol-based components present in each part of the vine has not been conducted on the leaves, so basic research is needed for further use.

Republic of Korea Patent Registration No. 762498 is a method of manufacturing grape leaf tea and grape leaf tea produced by it, the grape leaf tissue is well broken due to the treatment of vinegar can be concerned with tea at a relatively low temperature in a short time, nutrient destruction Is minimized and the palatability of taste, aroma and color are disclosed.

In addition, "mixed fruit campbell wine" of the Republic of Korea Patent Registration No. 874717 relates to a mixed fruit wine mainly made of Campbell, more specifically to compensate for the shortcomings of Campbell wine by mixed fermentation with other fruits and the content of polyphenols It is about mixed fruit Campbell wines. Mixed Fruit Campbell wines are said to increase the pale color of Campbell wines, have a high polyphenol content and remove the unpleasant aroma of Campbell grapes and at the same time have a new unique aroma.

In addition, the "manufacturing method of functional grape sauce" is known as the Republic of Korea Patent Registration No. 441975, which relates to the manufacturing method of grape sauce devised for the popular dissemination of functional jang (醬 類) products beneficial to the human body. It is characterized by its fermentation by adding molten salt powder made by melting grapes at 1,000 ℃ for several hours at high temperature to provide a finished grape sauce, which has good taste and aroma and removes various heavy metals contained in foods, especially when used as a jangjang food. It is to be widely used as a healthy soy sauce by exerting a function to be discharged in vitro or in vitro. That is, the selected grapes are sterilized at a low temperature at 55 ° C. as distilled water mixed with molten salt and then melted at 1,000 ° C. in the grapes, mixed with 20 to 35% of the molten salt, which is milled, and then fermented for one month. It is disclosed that there is a gist in the composition of the filtered grape matured.

As a result of the prior art investigation, as a result of the polyphenol-rich powder using grape leaves and a method for producing the method of manufacturing the grape leaves by vacuum freeze drying after pulverization has not been reported so far.

Therefore, the present invention is characterized in that the grape leaves are manufactured by vacuum freeze drying after pulverization to maintain the intrinsic color of the grape leaves and to provide a powder containing a high functional polyphenol component.

The above object of the present invention was achieved by preparing and pulverizing grape leaves after vacuum freeze drying.

The vacuum freeze drying is -30? After freezing at -50 ℃, it is characterized in that the drying to increase the temperature to 25 ~ 35 ℃.

The grape leaves are characterized in that consisting of leaves and foliar disease cycled in June-August.

In addition, the present invention was achieved by providing a high polyphenol-based material powder using grape leaves prepared by the above method.

As described above, according to the present invention, the grape leaves are manufactured by vacuum freeze-drying and then pulverized to maintain the original color of the grape leaves, and the grape leaf powder having high content of health-promoting functional polyphenol components such as resveratrol, quercetin, catechin, and epicatechin. There is an excellent effect to provide.

The method for producing a high polyphenol-based powder using grape leaves according to the present invention is characterized in that it is prepared by pulverizing after vacuum freeze-dried grape leaves which are carried out in June-August.

Grape leaves used in the present invention is used to receive varieties, such as Campbell Early, MBA, Yongjeong, boast produced in the cultivation process in the grape research institute of Chungcheongbukdo Agricultural Research and Extension Services. All varieties are composed of leaves and leaves, and are used immediately after collection through the cycle.

The cultivation of grape leaves has a great advantage in that they are relatively safe from pesticides because they occur early in the appearance of fewer pests. Grape leaves are mass produced in Jusan complexes nationwide every year, but their utilization is very low, and their use is urgently needed. Therefore, in the present invention, in order to improve the utilization of the grape leaves produced at one time, the grape leaves are dried under optimum conditions and powders are prepared.

Vacuum freeze drying in the present invention using a vacuum freeze dryer (PVTFD 100R, Ilsin Labsan Co., Ltd.) -30? After freezing at -80 ° C, preferably at -40 ° C, drying is carried out at 25-35 ° C, preferably at 30 ° C. At this time, it is not preferable because the quality and characteristics of the grape leaf powder falls, such as the color and the content of the polyphenol component of the grape leaf powder falls outside the range. At this time, the hot air can be dried, but it is not preferable because the change of color and heat induced degeneration of vitamins other antioxidants, glycoproteins.

The vacuum freeze-dried grape leaves are characterized by grinding into a grinder to powder.

The present invention also provides a polyphenol-based high content powder using grape leaves prepared by the above method.

The present invention is effective to maintain the intrinsic color of the grape leaves by preparing and pulverizing the grape leaves after vacuum freeze drying, high content of health-promoting functional polyphenol components such as resveratrol, quercetin, catechin, epicatechin.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these embodiments.

Example: A method for producing a high polyphenol-based powder using grape leaves according to the present invention

Purified grape leaves were used to receive four varieties of Campbell Early, MBA, Yongjeong and Boast produced during the cultivation process at the Grape Research Institute, Chungcheongbuk-do Agricultural Research and Extension Services. Grape varieties of all varieties consisted of leaves and leafy leaves, which were used immediately after the collection cycle.

A preferred embodiment of the present invention is shown in FIG.

The grape leaves collected through the ordering cycle were frozen at -40 ° C using a vacuum freeze dryer (PVTFD 100R, Ilsin Labs Co., Ltd.), heated to 30 ° C, dried and ground to a grinder to prepare a powder. Repeated three times.

Comparative Example: Powder Manufacturing Method Using Conventional Hot Air Drying

Grape leaves were used to receive four varieties of Campbell Early, MBA, Yongjeong and Boast produced during the cultivation process at the Grape Research Institute, Chungcheongbuk-do Agricultural Research and Extension Services. All varieties consisted of leaves and leaves, and were used immediately after collection through the cycle.

Grape leaves collected through the ordering cycle was dried for 3 days at 50 ℃ using a hot air dryer (DA-DO-SP, Dong-A Science), and the dried sample was ground in a grinder to prepare a powder, repeated three times It was.

Experimental Example 1: Test result of weight loss and chromaticity after drying

Table 1 shows the weight loss rate and chromaticity measurement results of the dry powdered grape leaves prepared in Examples and Comparative Examples.

The weight loss rate after drying in the experimental method was 100 g of the grape leaf sample, after hot air drying or vacuum freeze drying, the weight of the dried powder was measured to express the weight after drying to the initial weight as a percentage.

Chromaticity was measured using a color difference meter (JS 555, Color Techno Japan System Co. .LTD, Japan). The instrument used was calibrated with a standard color plate (X = 93.96, Y = 95.84, Z = 114) and expressed as L (lightness), a (redness, redness), b (yellowness, Yellowness). . The color scale used the Hunter color value.

Statistical analysis was performed using SAS program (version 6.12, SAS Institute, Cary, NC).

As a result of the experiment, there was no difference in the weight loss rate according to the drying method, but showed a slight difference according to the grape variety. Campbell Early varieties and MBA varieties were low at 76.4% and Yongjung varieties were high at 80.7%. This difference is believed to be due to the difference in the composition of the leaves of each variety.

The color of the grape leaf dry powder showed a small difference according to the grape varieties, but the L value indicating overall brightness and the b value indicating yellowness showed lower or higher hot air drying powders by direct contact at higher temperatures than vacuum freeze drying powder, respectively. It appeared to appear discoloration and thermal denaturation of the material at high temperature (Table 1). On the other hand, the a value representing the redness of the freeze-dried sample was lower than the hot-air dried sample, indicating that the green was dark. These results are interpreted that the samples produced by vacuum lyophilization are less affected by the temperature than the samples prepared by the hot air drying method, so that the original green color of chlorophyll is well maintained. Therefore, it was judged that the vacuum lyophilization method was more suitable for maintaining the color of the sample when the grape leaves were powdered and used.

[Table 1] Test results of weight loss rate and chromaticity after drying

Experimental Example 2: Resveratrol, quercetin, catechin, epicatechin assay results

Table 2 shows the results of analyzing the resveratrol and quercetin of the grape leaf powders prepared by Examples and Comparative Examples according to the present invention. In addition, the composition of catechin and epicatechin according to the drying method and variety of grape leaf powder is shown in [Table 3].

In the test method, 10 ml of 80% ethanol was added to 1 g of each powder sample, and extracted at 40 ° C. for 1 hour using ultrasonic waves in a water bath. After extraction, the supernatant was taken after centrifugation for 10 minutes in a 2500 rpm, 5 ° C centrifuge. The same extraction procedure was performed twice. The extracted supernatant was concentrated using a vacuum concentrator and then 3 mL of MeOH was added. The sample was filtered with a filter (0.45 μm), and then resveratrol, quercetin, catechin and epicatechin were simultaneously quantitatively analyzed by HPLC. The calibration curve of the standard solution was prepared by analyzing a standard solution having a concentration of 1 to 10 ppm for each component (R ² = 0.999 or more).

Statistical analysis was performed using SAS program (version 6.12, SAS Institute, Cary, NC).

Research on antioxidants in grapes, both at home and abroad, has focused on fruit and seeds, including fruit and seeds. According to the results of the experiment, resveratrol, quercekin, catechin, and epicatechin, which are typical phenolic components of grapes, were also detected in grape leaves, indicating that grape leaves could be used as a new functional resource.

As shown in the following [Table 2], the content of resveratrol and quercetin was compared by grape varieties, and in the powder samples prepared by the lyophilization method compared to hot air drying, quercetin was about 2 times and resveratrol was about 5 The values were fold to 15 times higher. This result is interpreted because most antioxidants are stabilized at low temperature rather than high temperature.

In addition, the content of resveratrol and quercetin contained in grape leaves showed a big difference depending on the variety. In the case of resveratrol, boast varieties showed the highest content in both drying methods.

As shown in Table 3, catechin and epicatechin showed higher values in powder samples prepared by vacuum lyophilization method than hot air drying in most varieties as in the results of resveratrol and quercetin analysis. In particular, EGC and EC contents of catechin and epicatechin showed a big difference according to drying method. However, EGCG, another epicatechin, is relatively smaller in volume than other types and does not show much difference between varieties or drying methods. This cause is interpreted as different amounts of epicatechin present in the grape depending on the components or different stability to heat.

The catechin composition of grape leaf powder by varieties showed that the variances between the varieties were very significant except for EGCG. In particular, MBA varieties showed significantly higher polyphenol contents than all other varieties. Interestingly, ECG has been shown to be high only in MBA varieties. That is, the composition of grape leaf catechin component was found to be different depending on the variety.

[Table 2] Resveratrol and quercetin assay results

Table 3 Results of catechin and epicatechin assay

The present invention relates to a powder containing a high polyphenolic substance using grape leaves and a method for producing the same, which are prepared by pulverizing and drying the grape leaves after vacuum freeze drying, thereby maintaining its own color and resveratrol, quercetin, catechin, epicatechin and the like. Health-promoting functional polyphenols have an excellent effect of high content, so it is a very useful invention as a functional material in the well-being industry including various processed foods (cosmetics, bath products, food products, etc.).

1 is a photograph showing the shape of a high polyphenol-based powder using grape leaves according to the present invention.

Figure 2 is a process diagram schematically showing a method for producing a high polyphenol-based material powder using grape leaves according to the present invention.

Claims (5)

Method for producing a grape leaf powder containing a high polyphenol-based functional material, which can be obtained by pulverizing the grape leaves and vial at -20 ~ -80 ℃ vacuum drying and then heating up to 20 ~ 40 ℃. delete delete delete Grape leaf powder prepared by the method of claim 1 to maintain the inherent color of the leaves and high polyphenol-based functional material.

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