KR101171846B1 - Post-harvest Amplification Method of Active Compounds in Brassicaceae Vegetables Using High Hydrostatic Pressure and Brassicaceae Vegetables Treated with the Same Method - Google Patents

Abstract

A method for amplifying the content of glucosinolate active degradation products in cruciferous vegetables through ultra high pressure treatment is disclosed. Effective amplification of the active degradation products of glucosinolates is possible, and non-heat treatment methods can prevent component destruction. In addition, since the extra high pressure treatment does not require a separate sterilization process, it is possible to reduce the cost and energy in the production process. Ultra high pressure cruciferous vegetables are useful in the fields of fresh foods, food additives, dietary supplements, feed additives or cosmetics.

Cruciferous Vegetables, Sulforaphane, Glucosinolate, Myrosinase, Ultra High Pressure, Extraction, Amplification

Description

Post-harvest Amplification Method of Active Compounds in Brassicaceae Vegetables Using High Hydrostatic Pressure and Brassicaceae Vegetables Treated with the Same Method}

The present invention relates to a method for amplifying the active ingredient of cruciferous vegetables through ultra-high pressure treatment, and to the use of fresh food or processed formulations using the same.

Cruciferous vegetables such as broccoli, Brussels sprouts and red cabbage have been shown to have physiological activities such as antioxidant, antibacterial, anticancer and detoxifying enzymes, and their efficacy and effectiveness have been verified through various clinical experiments. In particular, cruciferous vegetables include glucosinolate, which is hydrolyzed by myrosinase to form degradation products such as isothiocyanate, nitrile, and indole.

In addition, since glucosinolate is contained in parenchymal cells, and myrosinase is present in the idioblast, two substances are present independently in plants. Therefore, at steady state, it is difficult for two substances to meet to form a glucosinolate degradation product. However, when cells are wound by processing or the like, glucosinolate and myrosinase separated from each other come into contact with each other, and various degradation products including isothiocyanate are formed by enzymatic action.

Separate processing is required to bring the glucosinolate and myrosinase isolated in plant cells into contact with each other to trigger a reaction. Reactions can also be induced by simple processing methods, such as grinding, pressing or chopping cruciferous vegetables. However, the effect reaches a negligible level.

In addition, when boiled or boiled, which is a general processing method, the myrosinase loses activity due to heat, and thus becomes inactive with glucosinolate and thus does not form degradation products. Therefore, when ingested boiled or poached cruciferous vegetables, it will be eaten in the absence of degradation products with physiological activities such as antioxidant, antibacterial, anticancer, detoxification enzymes.

In addition, although some research has been conducted on the physiology, nutrition, or activity of glucosinolate degradation products, there is still insufficient research on optimal processing conditions for converting glucosinolate to active active degradation products. . In addition, there is not enough research on the utilization of processed cruciferous vegetables.

It is an object of one embodiment of the present invention to provide a method for effectively amplifying the content of glucosinolate active active degradation products of cruciferous vegetables.

It is an object of another embodiment of the present invention to provide a cruciferous vegetable amplified content of the active active degradation products of glucosinolate.

The method for amplifying an active active degradation product of glucosinolate according to the present invention is characterized by amplifying the content of the glucosinolate effective active degradation product in cruciferous vegetables through ultra high pressure treatment. It provides a fresh food, food additives, dietary supplements, feed additives and cosmetic compositions using ultra-high pressure cruciferous vegetables.

The method for amplifying an active degradation product of glucosinolate according to the present invention enables effective amplification of the active active degradation product of glucosinolate and prevents nutrient destruction through a non-thermal treatment method. In addition, since the extra high pressure treatment does not require a separate sterilization process, it is possible to reduce the cost and energy in the production process. Ultra high pressure cruciferous vegetables are useful in the fields of fresh foods, food additives, dietary supplements, feed additives or cosmetics.

The present invention relates to a method for amplifying the content of an active substance and utilizing the same by converting glucosinolate in cruciferous vegetables into an active product through ultra-high pressure treatment. More specifically, the present invention relates to amplifying and utilizing sulforaphane, which is a representative effective active substance in cruciferous vegetables, through ultra high pressure treatment. Sulforaphane is an anticancer substance present in cruciferous vegetables and is one of the glucosinolate breakdown products.

When the ultra-high pressure treatment, unlike the general processing method, there is an advantage that can be pressure-treated throughout the cruciferous vegetables while maintaining the shape of the cruciferous vegetables. Through this, cell membrane disruption can be induced and the separated glucosinolate and myrosinase can be brought into contact with each other to induce a reaction.

The Cruciferae ( Cruciferae or Brassicaceae ) vegetable means a generic name for vegetables of the dicotyledonous plant, the genus Papavera, also called the Chinese cabbage or mustard. The leaves of most cruciferous vegetables are single or double leaves, without chin leaves. Flowers are bisexual, 4 petals crosswise. Worldwide, about 350 genera and 2,500 species are known. Examples of cruciferous vegetables according to the present invention are not particularly limited, and include broccoli, cauliflower, kale, cabbage, red cabbage, cabbage, Brussels sprouts, kohlrabi, bok choy and the like.

In one embodiment, the active ingredient amplification method according to the present invention, water is added to the cruciferous vegetables and sealed so that air does not enter, and then the pressure is applied to the sealed sample using an ultra-high pressure treatment apparatus. Through this ultra high pressure treatment, the glucosinolate present in cruciferous vegetables is induced to be converted into an active active degradation product.

In one embodiment, the ultrahigh pressure treatment is carried out at a pressure of 100 to 1,000 Mpa, more specifically may be performed at a pressure of 300 to 500 Mpa. If the pressure is less than the above range, the sulforaphane content may not be amplified to the level required by the present invention, and at the pressure exceeding the above range, the cruciferous vegetable, which is a sample, may be destroyed.

In addition, the amplification method according to the present invention can be effective to sterilize harmful microorganisms through ultra-high pressure treatment. Through ultra-high pressure treatment, there is an effect of inhibiting the growth or destruction of pests, parasites, fungi or viruses, which may be present in vegetables. Therefore, there is an advantage that a separate sterilization process is not required in the processing of cruciferous vegetables.

In one embodiment, the glucosinolate active degradation product is produced by enzymatic action of glucosinolate in cruciferous vegetables. For example, under ultra-high pressure conditions, glucosinolate, which is a substrate substance in cruciferous vegetables, is produced by degradation of a sulforaphane due to the action of a converting enzyme, and the enzyme may be a myrosinase. The myrosinase is an enzyme present in the cytoplasm of cruciferous vegetables, and reacts with glucosinolates present in the vacuoles of cruciferous vegetables to induce the conversion to decomposition products such as sulforaphane.

In some cases, after the ultra-high pressure treatment, it may be added to leave for 30 minutes to 2 hours. When the cruciferous vegetables treated with the ultra high pressure are left at room temperature, the glucosinolate and myrosinase enzymes in the vegetables react to amplify the contents of the active active degradation products. For this effect, it can be left for 30 minutes to 2 hours, more specifically about 1 hour.

In addition, the step of leaving after the ultra-high pressure treatment may be made at a temperature of 20 to 80 ℃. By adding a step of 30 minutes to 2 hours at 20-80 ° C. conditions, the reactivity of the glucosinolate and myrosinase enzymes in cruciferous vegetables can be enhanced. For this effect, it can be left for a certain time at an appropriate temperature, more specifically, it can be left for about 1 hour at about 60 ℃.

If necessary, for the cruciferous vegetables that have been subjected to the ultra-high pressure treatment described above, a separate processing step may be further carried out.

In one embodiment, the cruciferous vegetables that have been subjected to ultra high pressure may be further subjected to the extraction process using water and / or an organic solvent. Specifically, for ultra high pressure cruciferous vegetables, the process of extracting from at least one solvent selected from the group consisting of water, methanol and ethanol may be further coarse. Powder formulations prepared by drying the extract or extract can be used more easily in the process of formulating in various forms, such as food additives, dietary supplements, feed additives or cosmetic compositions.

In another embodiment, cruciferous vegetables that have been subjected to ultra high pressure may be further subjected to a lyophilization process. The freeze-drying process has the advantage of preventing the destruction of nutrients and increasing the preservation. In addition, the freeze-dried cruciferous vegetables may be further subjected to a process of powdering through grinding. Powdered formulations can be used more readily in the formulation of various forms, such as food additives, nutraceuticals, feed additives or cosmetic compositions.

The present invention also provides cruciferous vegetables having an increased content of glucosinolate active active degradation products through ultra high pressure treatment. More specifically, the present invention relates to amplifying sulforaphane, which is a representative effective active substance in cruciferous vegetables, through ultra high pressure treatment.

Sulforaphane is an anticancer substance present in cruciferous vegetables and is one of the glucosinolate breakdown products. In particular, cruciferous vegetables include glucosinolate, which is hydrolyzed by myrosinase to form degradation products such as isothiocyanate, nitrile and indole. Glucosinolate degradation products include indole-3-carbinol, phenethyl-isothiocyanate, benzyl-isothiocyanate, allyl-isothiocyanate, sulforaphane nitrile and the like, in addition to sulfolapane.

Examples of cruciferous vegetables include, but are not particularly limited to, broccoli, cauliflower, kale, cabbage, red cabbage, cabbage, Brussels sprouts, kohlrabi, bok choy and the like.

In one embodiment, the size of the pressure applied during the ultrahigh pressure treatment may be 100 to 1,000 Mpa, more specifically 300 to 500 Mpa. If the pressure is less than 100 Mpa may not amplify the content of sulfolapane and the like to the level required by the present invention, there is a risk that the cruciferous vegetables of the sample is destroyed at a pressure of more than 1,000 Mpa.

Ultra high pressure treated cruciferous vegetables according to the present invention provide, without particular limitation, various formulations treated according to processing. In one embodiment, the ultrahigh pressure cruciferous vegetables are provided by extract from at least one solvent selected from the group consisting of water, methanol and ethanol. In another embodiment, the ultrahigh pressure cruciferous vegetables are lyophilized and then pulverized to provide a powder formulation.

The present invention also provides a food additive, a health functional food, a feed additive, and a cosmetic composition including the ultra high pressure cruciferous vegetables, or extracts and / or powder formulations thereof. Ultra-high pressure cruciferous vegetables retain their shape and contain large amounts of active glucosinolate breakdown products. Therefore, it is possible to distribute the effective active material to the improved fresh material. In addition, by extracting, lyophilized or powdered cruciferous vegetables subjected to ultra-high pressure, it can be variously utilized as baking, seasonings, soups, powders, beverage formulations, general additives, and the like.

The food additive or health functional food according to the present invention may be processed into, for example, fermented milk, cheese, yoghurt, juice, probiotic and health supplement containing the high-pressure processed cruciferous vegetables, or extracts and / or powder formulations thereof. It can be used in the form of various other feed additives. In addition, the cosmetic composition according to the present invention can be formulated into a variety of products containing ultra high pressure cruciferous vegetables, or extracts and / or powder formulations thereof. For example, it may be formulated in the form of softening cream, converging cream, nourishing cream, eye cream, nourishing cream, massage cream, cleansing cream, cleansing foam, cleansing water, powder, essence or pack, and the formulation is specifically It is not limited.

Hereinafter, the present invention will be described in more detail through preferred embodiments of the present invention, but the following examples and the like are intended to confirm the effects of the present invention by way of example, and the scope of the present invention is not limited thereto.

 Example 1 Ultra High Pressure Treatment for Broccoli

A sample was prepared by putting 30 g of broccoli in a pressure-processable container, adding 100 ml of water, and sealing it to prevent air from entering. An ultrahigh pressure treatment apparatus for applying pressure using water pressure was prepared, and the prepared sample was placed in the ultrahigh pressure treatment apparatus. Ultra high pressure treatment was performed for 10 minutes at a pressure of 500 Mpa. The ultra high pressure broccoli was taken out of the container and left at room temperature for 1 hour.

Example 2 Ultra-high Pressure Treatment for Brussels Sprouts

30 g of cabbage was put in a container capable of pressure treatment, and 100 ml of water was added thereto, and then a sample was prepared by sealing it so as not to enter the air. An ultrahigh pressure treatment apparatus for applying pressure using water pressure was prepared, and the prepared sample was placed in the ultrahigh pressure treatment apparatus. Ultra high pressure treatment was performed for 10 minutes at a pressure of 500 Mpa. The ultra-high pressure drop cabbage was taken out of the container and left at room temperature for 1 hour.

Example 3 Ultra High Pressure Treatment for Red Cabbage

Samples were prepared by placing 40 g of red cabbage in a container capable of pressure treatment and sealing it to prevent air from entering. An ultrahigh pressure treatment apparatus for applying pressure using water pressure was prepared, and the prepared sample was placed in the ultrahigh pressure treatment apparatus. Ultra high pressure treatment was performed for 10 minutes at a pressure of 400 Mpa. The ultra-high pressure red cabbage was taken out of the container and left at room temperature for 1 hour.

The red cabbage is shown in Figure 1 before and after the pressure treatment.

Example 4 Extraction of Cruciferous Vegetables Treated with Ultra High Pressure

Samples of broccoli, Brussels sprouts and red cabbage, which have been subjected to ultra high pressure treatment according to Examples 1 to 3, were immersed in 500 ml of a 20% methanol solution at a temperature of 50 ° C. and refluxed three times for 5 hours, and then left at room temperature for 12 hours. It was. The extract was filtered, concentrated under reduced pressure, and stored at low temperature.

Example 5 Lyophilization of Ultra High Pressure Treated Cruciferous Vegetables

The broccoli, Brussels sprouts and red cabbage samples of which ultra high pressure treatment was completed by Examples 1 to 3 were frozen in a deep freezer at -75 ° C, and then a freeze dryer (OPERON DFC-400CE, Operon co., Korea) was used. Dried. Each freeze-dried cruciferous vegetable was powdered by a grinding process using a grinder.

[Experimental Example 1]

Treatment of red cabbage in the same manner as in Example 3, but the experiment was carried out by varying the pressure to 100, 200, 300 and 400 Mpa. In addition, the red cabbage after the ultra high pressure treatment was left for 1 hour at room temperature.

The treated red cabbage was immersed in 100 ml of methanol to stop the enzyme action. Then, the solution was extracted by sonication for 1 hour and filtered with a filter paper. The content of the sulforaphane was measured for the recovered solution, and the results are shown in FIG. 2.

Referring to Figure 2, the ultra-high pressure treatment group has been significantly amplified the content of the sulforaphane, especially when the pressure of 400 Mpa is confirmed that the content of the sulforaphane is most amplified.

[Experimental Example 2]

Treatment of red cabbage in the same manner as in Example 3, but the experiment was carried out by varying the pressure to 100, 200, 300 and 400 Mpa. In addition, the red cabbage after the ultra high pressure treatment, each sample was allowed to stand for 1 hour at 20 ℃, 40 ℃, 60 ℃ and 80 ℃.

The treated red cabbage was immersed in 100 ml of methanol to stop the enzyme action. Then, the solution was extracted by sonication for 1 hour and filtered with a filter paper. The content of the sulforaphane was measured for the recovered solution, and the results are shown in FIG. 3.

Referring to Figure 3, it can be seen that the content of the sulforaphane is amplified as the treated pressure increases. In addition, the sulforaphane content was found to be the highest when left for 1 hour at 60 ° C. after the ultrahigh pressure treatment.

[Experimental Example 3]

 Treatment of red cabbage in the same manner as in Example 3, but did not perform ultra-high pressure treatment (a), and the case of treatment with 400 Mpa (b), respectively.

Each red cabbage was immersed in 100 ml of methanol to stop the enzyme action. Then, after extraction for 1 hour by sonication, the solution was collected by filtration with a filter paper.

With respect to the recovered solutions and sulfolapane solution (c), the content of sulforaphane was measured by liquid chromatography-mass spectrometry (LC-MS). The measured results are shown in FIG. 4.

Referring to FIG. 4, the sulforaphane content in the ultrahigh pressure treated group (b) was remarkably improved compared to the control group (a) which was not treated with ultrahigh pressure. In addition, it was confirmed that the material amplified in the ultra-high pressure treatment group (b) was sulforaphane through comparison with the sulforaphane solution (c).

[Experimental Example 4]

 Red cabbage was treated in the same manner as in Example 3, and the enzyme was stopped by immersing in 100 ml of methanol with respect to the treated red cabbage. Then, after extraction for 1 hour by sonication, the solution was collected by filtration with a filter paper.

The molecular weight of the amplified sulforaphane was measured and confirmed using a high performance liquid chromatography-mass spectrometer. The measured results are shown in FIG. 5.

Referring to Figure 5, through the ultra-high pressure treatment, it was confirmed that the sulforaphane amplified and the amplified material sulforaphane.

[Experimental Example 5]

Cabbage, red cabbage and kohlrabi were treated with ultra high pressure at 400 Mpa in the same manner as in Example 1. After the ultrahigh pressure treatment, each sample was allowed to stand at room temperature for 1 hour. Then, for each sample, 100 ml of methanol was immersed in order to stop the enzyme action (ultra high pressure treatment group). In addition, for the cabbage, red cabbage and kohlrabi, except that the ultra-high pressure was not applied, a control group (atmospheric pressure treated group) through the same process was prepared.

 Then, the solution was extracted by sonication for 1 hour and filtered with a filter paper. The content of the sulforaphane was measured for the recovered solution, and the results are shown in FIGS. 6 to 8 for each sample.

Referring to Figures 6 to 8, it can be seen that the content of sulfolapane was significantly amplified by the ultrahigh pressure treatment. The ultra-high pressure treatment group was amplified by 5.6 times for cabbage, 6.8 times for red cabbage, and 3.6 times for kohlrabi compared to the content of sulforaphane in the control group.

Experimental Example 6

The change in the content of sulfolapan was investigated according to the processing method of broccoli. Compared to the broccoli (a) of the biological state, the content of sulforaphane was measured for the case of poached (b), the case of liver (c) and the case of ultrahigh pressure treatment (300, 400, 500 Mpa).

In the case of ultra-high pressure treatment, broccoli was treated in the same manner as in Example 1, but experiments were performed with different pressures of 300, 400, and 500 Mpa. The treated broccoli was immersed in 100 ml of methanol in order to stop the enzyme action. Then, the solution was extracted by sonication for 1 hour and filtered with a filter paper. The content of the sulforaphane was measured for the recovered solution.

The experimental results are shown in FIG. 9.

Referring to Figure 9, compared to the broccoli (a) of the biological state, it can be seen that in the case of poaching (b) the content of sulfolapane is rather reduced. In broccoli (c), sulforaphane content increased by 2.5 times.

In the case of ultrahigh pressure treatment, it can be seen that the content of sulfolapane increases depending on the magnitude of the pressure applied. When treated with a pressure of 300 Mpa, the sulforaphane content was lower than that of liver (c), but sulforaphane was amplified nearly twice as compared to that of a living body (a). In addition, when the pressure of 500 Mpa is applied, the content of the sulfolapan is amplified by four times or more, it can be seen that the most increased.

Experimental Example 7

The change of sulforaphane content according to the processing method of Brussels sprouts was tested. The content of sulforaphane was measured for ultra high pressure treatment (300, 400, 500 Mpa), microwave (microwave), and blanching (compared with bio-dropped cabbage (control)). Ultra high pressure treatment was carried out in the same manner as in Experiment 6. The experimental results are shown in FIG. 10.

Referring to FIG. 10, it can be seen that the content of sulforaphane is reduced when the cabbage is warmed using a microwave oven (microwave), or when it is boiled, compared to the biological state (control) of the cabbage cabbage. In contrast, in the case of ultra-high pressure treatment, it was confirmed that the content of sulfolapane was amplified depending on the magnitude of the pressure. In particular, it showed the highest sulforaphane content at a pressure of 500 Mpa.

Experimental Example 8

Various cruciferous vegetables, such as Brussels sprouts, broccoli, cabbage, and red cabbage, were subjected to an experiment to confirm the change in the content of allyl-isothiocyanate (AITC) in addition to sulforaphane during ultra high pressure treatment.

For each cruciferous vegetable sample, changes in AITC content were measured in vivo (control), liver (grinding), and ultrahigh pressure (500 Mpa). The measurement results are shown in Table 1.

sample AITC content (mg / 100g bio) Control group Liver Ultra High Pressure Treatment
(500 Mpa) Brussels cabbage n.d n.d 5.11 broccoli n.d n.d n.d cabbage n.d n.d 15.16 Red Cabbage n.d n.d 37.88

(In Table 1, n.d means not detected.)

Referring to Table 11, it can be seen that the content of AITC was increased in the samples of the remaining cruciferous vegetables except for broccoli. In particular, in the case of red cabbage, the increase of AITC content was found to be the largest. Through this, it can be inferred that in the case of ultra high pressure treatment on most cruciferous vegetables, in addition to sulforaphane, various glucosinolate active active degradation products are produced.

In addition, various types of food additives, nutraceuticals and feed additive formulations were prepared according to the following composition. Extracts or lyophilized powders of cruciferous vegetables used in the following formulation examples were prepared by treatment in the method of Example 4 or 5.

Preparation Example 1 Preparation of Tablet

Broccoli Extract 100 mg

Corn starch 68 mg

Lactose 90 mg

Microcrystalline Cellulose 40 mg

Magnesium Stearate 2 mg

According to the conventional method of preparing tablets, the above ingredients were added to the indicated contents, mixed uniformly, stirred and granulated. After drying, using a tablet press, a desired tablet containing 100 mg of each active ingredient was prepared.

Preparation Example 2 Preparation of Capsule

Brussels cabbage lyophilized powder 100 mg

Corn starch 68 mg

Lactose 90 mg

Microcrystalline Cellulose 40 mg

Magnesium Stearate 2 mg

According to the conventional capsule preparation method, the above-mentioned ingredients were added in a given amount to be uniformly mixed, and then filled into gelatin capsules of appropriate size to contain 100 mg of active ingredient per capsule, thereby preparing a desired capsule.

Preparation Example 3 Preparation of Liquid

Broccoli Extract 100 mg

10 g of isomerized sugar

5 g of mannitol

Vitamin C 50 mg

Serine 50 mg

Maintenance

Purified water

According to the conventional method for preparing a liquid solution, each component is added to the purified water to dissolve it, and lemon flavor is added to the mixture, the above ingredients are mixed, and then purified water is added to adjust the total amount to 100 ml, and then sterilized by filling into a brown bottle. do.

Preparation Example 4 Preparation of Health Food

Broccoli Lyophilized Powder 1000 mg

(Vitamin mixture)

70 μg of Vitamin A Acetate

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

Vitamin B6 0.5 mg

0.2 μg of vitamin B12

Vitamin C 10 mg

10 μg biotin

Nicotinic acid amide 1.7 mg

50 μg folic acid

Calcium pantothenate 0.5 mg

(Inorganic mixture)

Ferrous Sulfate 1.75 mg

Zinc Oxide 0.82 mg

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Dibasic calcium phosphate 55 mg

Potassium Citrate 90 mg

100 mg of calcium carbonate

Magnesium chloride 24.8 mg

The composition ratio of the above-mentioned vitamin and mineral mixtures is composed of relatively suitable ingredients for health foods as a preferred formulation, but the formulation ratio may be arbitrarily modified, and the above ingredients may be mixed according to a general health food manufacturing method. The granules may be prepared and used for preparing a health food composition according to a conventional method.

Preparation Example 5 Preparation of Healthy Drink

Red Cabbage Extract 1000mg

Citric acid 1000 mg

100 g oligosaccharides

Plum concentrate 2 g

1 g of taurine

Add 900 ml of purified water

After mixing the above components according to a conventional healthy beverage production method, and then stirred and heated at 85 ℃ for about 1 hour, the resulting solution is filtered and obtained by sterilization in a sterilized 2 L container, sealed sterilization and then refrigerated and stored in the present invention For the preparation of healthy beverage compositions.

Preparation Example 6 Preparation of Chewing Chem

Brussels cabbage extract 100 mg

240 mg granulated syrup

Fragrance 2 mg

Corn starch 60 mg

Mannitol 100 mg

Magnesium Stearate 20 mg

Purified water

According to a conventional method of manufacturing chewing tablets, the above ingredients were mixed in an appropriate amount of water, dissolved while heating, cooled and placed in a molding machine to prepare chewing tablets of a desired shape, containing 100 mg of extract per one. .

Preparation Example 7 Preparation of Candy

Broccoli Extract 100 mg

640 mg of syrup per granule

Fragrance 2 mg

Starch syrup 230 mg

50% tartaric acid 20 mg

Purified water

The granulated sugar syrup was heated to 110 DEG C while completely dissolving in a small amount of water, and the remaining water and syrup dissolved in the collagen peptide were added to raise the temperature to 145 DEG C. The fire was turned off, the fragrance and tartaric acid were added, mixed, cooled to 75-80 ° C., and molded with a forming roller to prepare a candy containing extract.

Preparation Example 8 Nutritional Cosmetics

Red Cabbage Extract 100 mg

Glycerin 80 mg

Butylene Glycol 40 mg

Purified water

According to the conventional manufacturing method of nutrient cosmetics, the above components were combined to prepare nutrient cosmetics.

Preparation Example 9 Nutrition Cream

Broccoli Extract 150 mg

Glycerin 30 mg

Butylene Glycol 30 mg

Purified water

According to the conventional method for preparing the nourishing cream, the nutrition cream was prepared by combining the above ingredients.

[Example 10] Pack

Brussels cabbage extract 200 mg

Glycerin 40 mg

Butylene Glycol 150 mg

Purified water

According to a conventional method for preparing a pack, a pack was prepared by combining the above ingredients.

Although the composition ratio is a composition suitable for a preferred beverage in a preferred embodiment, the compounding ratio may be arbitrarily modified according to regional and ethnic preferences such as demand hierarchy, demand country, and use purpose.

1 is a photograph of a comparison of the appearance of red cabbage before and after the ultra-high pressure treatment;

Figure 2 is a graph showing the results of comparing the measurement of the content change of sulforaphane in red cabbage according to the size of the treatment pressure;

Figure 3 is a graph showing the results of comparing the measurement of sulforaphane content change in red cabbage according to the size of the treatment pressure and the reaction temperature;

Figure 4 is a graph showing the result of comparing the content of sulforaphane using high-performance liquid chromatography with and without ultra-high pressure treatment on red cabbage;

Figure 5 shows the results confirming that the material amplified by the ultra-high pressure treatment using a high performance liquid chromatography-mass spectrometry sulforaphane;

Figures 6 to 8 are graphs showing the change in sulforaphane content during ultra high pressure treatment for cabbage, red cabbage and kohlrabi;

9 and 10 are graphs showing the results of comparing and measuring the content of sulfolapan according to the processing method and the size of pressure for broccoli and Brussels sprouts.

Claims (17)

As a method of amplifying the active ingredient of cruciferous vegetables, which amplifies the content of glucosinolate effective active degradation products in cruciferous vegetables, A first step of applying a pressure of 100 to 1,000 Mpa to the cruciferous vegetables; And And a second step of extracting at least one solvent selected from the group consisting of water, methanol and ethanol, and extracting the cruciferous vegetable vegetable under pressure. As a method of amplifying the active ingredient of cruciferous vegetables, which amplifies the content of glucosinolate effective active degradation products in cruciferous vegetables, A first step of applying a pressure of 100 to 1,000 Mpa to the cruciferous vegetables; And And a second step of lyophilizing the cruciferous vegetables to which the pressure is applied and then pulverizing the cruciferous vegetables. 3. The method according to claim 1 or 2, The method for amplifying the active ingredient of cruciferous vegetables, characterized in that the glucosinolate active active degradation product is sulfolapane. 3. The method according to claim 1 or 2, The pressure of the first step is an active ingredient amplification method of cruciferous vegetables, characterized in that 300 to 500 Mpa. 3. The method according to claim 1 or 2, The amplification method, the active ingredient amplification method of cruciferous vegetables, characterized in that sterilization of harmful microorganisms through the pressure treatment. 3. The method according to claim 1 or 2, The glucosinolate active degradation degradation product is an amplification method of the active ingredient of cruciferous vegetables, characterized in that formed through the enzymatic action of glucosinolates in cruciferous vegetables. The method of claim 6, The enzyme is a method of amplifying the active ingredient of cruciferous vegetables, characterized in that the myrosinase. 3. The method according to claim 1 or 2, After the pressure treatment, the method of amplifying the active ingredient of cruciferous vegetables further comprising the step of leaving for 30 minutes to 2 hours in the range of 20 ℃ to 80 ℃. delete delete Cruciferous vegetables with increased content of glucosinolate active active degradation products, The cruciferous vegetables are cruciferous vegetables amplified active ingredient, characterized in that the pressure of 100 to 1,000 Mpa was applied. The method of claim 11, wherein The glucosinolate active degradation degradation product is a cruciferous vegetable amplified active ingredient, characterized in that the sulforaphane. delete A food additive comprising the pressure treated cruciferous vegetables according to claim 11. A dietary supplement comprising the pressure-treated cruciferous vegetable according to claim 11. Feed additive comprising the pressure-treated cruciferous vegetables according to claim 11. A cosmetic composition comprising the pressure-treated cruciferous vegetable according to claim 11.

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