KR101293689B1 - Preparation method of functional tea containing okra seeds or okra seed extract - Google Patents

Abstract

The present invention relates to a method for producing functional tea containing okra seeds, comprising: roasting okra seeds at 150-230 ° C. for 8-15 minutes, hot-dried or lyophilized the roasted okra seeds, and then crushing with a grinder; It characterized in that it comprises the step of granulating or packing the crushed powder in a tea bag, the composition comprising the okra seed extract according to the present invention contains a free amino acid and a polyphenolic compound has an excellent antioxidant activity, Okra seed-containing functional teas also contain antioxidant activity. Accordingly, the okra seed-containing functional tea according to the present invention can be a health supplement functional food such as anti-aging, and in particular, the taste of the okra tea can be developed as a coffee substitute tea because the taste is similar to coffee.

Description

Preparation method of functional tea containing okra seeds or okra seed extract}

The present invention relates to an okra seed extract composition and a method for producing an okra seed-containing functional tea comprising the same, and more particularly, to an okra seed extract having an antioxidant activity and a method for preparing an okra seed-containing antioxidant activity containing the same. It is about.

Okra, belonging to the Malvaceae family, is an African plant introduced into the United States and the East Indies under the Spanish name Abelmoshus esculentus or gumbo. It is one of the plant species that has been cultivated for more than 2,000 years to harvest its pods.

Okra grows in India, Malaysia, the Philippines, Central America, the Mediterranean coast, Africa, and many parts of the world, more commonly in tropical climates.

In particular, their edible young fruits (pods) have a long, slender candle shape of green color, have a fine powder and mucus internal tissue, and are attracting attention because of the rubbery content they contain. In addition, research is being made on their potential as new proteins or various nutrient sources.

For this purpose, the chemical composition of various varieties of okra seeds was investigated. In addition, protein solubility, amino acid composition, emulsification capacity, foaming capacity, etc. are also studied for various food products, such as powder, degreasing powder, protein fraction, and protein extract made from seed, for example, for food purposes. Research is actively underway. In addition, the okra seeds contain protein, lipids, minerals, water, gossypol, calcium, iron, thiamine, riboflavin, niacin tocopherol, etc., and are being developed for skin treatment and cosmetic use.

However, research on functional foods using okra seeds, especially functional foods having antioxidant activity, is insignificant.

Therefore, the first problem to be solved by the present invention is to provide a method for producing a functional tea containing okra seeds.

The second problem to be solved by the present invention is to provide a composition comprising an okra seed extract having antioxidant activity.

In order to achieve the first object of the present invention,

Okra seeds, comprising: roasting the okra seeds at 150-230 ° C. for 8-15 minutes, hot-air drying or lyophilizing the roasted okra seeds, crushing with a pulverizer, and granulating or packing the ground powder with a tea bag. Provided are methods for producing a containing functional tea.

According to another aspect of the present invention,

After roasting okra seeds at 150-230 ° C. for 8-15 minutes, hot air dried or lyophilized, and an okra seed extract comprising an okra seed extract obtained by extracting the powder obtained by grinding it with a grinder is provided.

According to one embodiment of the present invention, the okra seed extract may be extracted with 80% methanol at 20-40 ° C. for 22-26 hours.

According to another embodiment of the present invention, the okra seed extract may have a free amino acid content of 2.5-3.0 mg / g based on the okra seed crushed powder.

According to another embodiment of the present invention, the okra seed extract may have a polyphenolic compound amount of 12-13 mg / g based on the okra seed pulverized powder.

The composition comprising the okra seed extract according to the present invention contains free amino acids and polyphenolic compounds and thus has excellent antioxidant activity, and the okra seed-containing functional tea comprising the same also has antioxidant activity. Accordingly, the okra seed-containing functional tea according to the present invention can be a health supplement functional food such as anti-aging, and in particular, the taste of the okra tea can be developed as a coffee substitute tea because the taste is similar to coffee.

Figure 1a is an image showing the seeds in the okra pod, Figure 1b is an image showing the state after the okra seeds and roasted okra seeds went to the grinder.
2 is a graph showing a standard curve for the determination of phenolic compound content of okra seed extract according to the present invention.

Hereinafter, the present invention will be described in detail.

The method for producing an okra seed-containing functional tea having an antioxidant activity according to the present invention comprises the steps of roasting okra seeds at 150-230 ° C. for 8-15 minutes, hot-dried or lyophilized the roasted okra seeds, and then pulverizing with a grinder and It characterized in that it comprises the step of granulating or packing the crushed powder in a tea bag.

In addition, the antioxidant active composition according to the present invention is roasted okra seeds at 150-230 ℃ for 8-15 minutes, hot air dried or lyophilized, characterized in that it comprises an okra seed extract extracting the powder pulverized with a crusher with methanol It is done.

The okra seed extract is characterized in that extracted with 80% methanol for 22-26 hours at 20-40 ℃.

The okra seed extract is characterized in that the content of the free amino acid is 2.5-3.0 mg / g based on the okra seed pulverized powder, the amount of polyphenolic compound is 12-13 mg / g based on the okra seed pulverized powder It is done.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent to those skilled in the art, however, that these examples are provided to further illustrate the present invention, and the scope of the present invention is not limited thereto.

< Example >

Preparation Example 1 Preparation of Okra Tea

The okra seeds were harvested when the okra berries matured, and the matured okra seeds were separated and roasted for 8-15 minutes using a pan or other utensil at 150-230 ° C to make the okra tea. After cooling sufficiently, pulverizing well with a pulverizer, pulverized powder was put in a filter paper, and hot water was used to prepare tea. Seed weight and weight per okra pod are shown in the following [Table 1], and in Fig. 1, the image after the seed in the okra pod and the okra seeds and roasted okra seeds are passed through a grinder is shown.

Experimental Example  One. okra  Car Free amino acids  Functional analysis through content measurement (19 types)

0.1 g of each sample was added to 1 mL of distilled water, and extracted with ultrasonic waves for 5 hours, followed by centrifugation and filtration through a 0.2 μm filter. The column used AccQ-Tag Ultra 2.1 × 100 mm, injection volume 2 μl, mobile phase AccQ Tag eluent A (A, 20-fold dilution with tertiary distilled water), AccQ Tag eluent B (B), 0.54 min 0.1% B , 5.74 min 9.1% B, 7.74 min 21.2% B, 8.04 min 59.6% B, 8.64 min 59.6% B, 8.73 min 0.1% B, 9.50 min 0.1% B, flow rate 0.7 mL / min, column temperature 50 ℃, detection was at PDA 260 nm. The standard curve was selected as the peak area, and the free amino acid content in the extract was measured.

Table 2 shows the results of measuring the free amino acid content of okra seeds (unit: mg / g). As a result, it can be seen that the total content of free amino acid in the roasted okra seeds is 2.69 mg / g, which is 8.7 times higher than the raw 0.31 mg / g.

Experimental Example  2. okra  Car Polyphenolic  Functional analysis through compound content measurement

The Folin-Ciocalteu reagent was reduced by the polyphenolic substance of the sample, and the color of molybdenum blue was analyzed in principle. First, 20 mL of 80% methanol was added to 1 g of the sample, and extracted at 30 ° C. for 24 hours, followed by centrifugation and filtration. 2 mL of 2% Na2CO3 solution was added to 100 μL of the extract, followed by standing for 3 minutes. 100 μL of 50% Folin-Ciocalteu reagent was added, and the absorbance was measured at 750 nm after 30 minutes. A calibration curve was prepared with chlorogenic acid as a standard and expressed in mg CGA in g. The standard curve for phenolic compound content measurement is shown in Figure 2 below, the results of comparing the total phenolic compound content of okra seeds are shown in Table 3 below.

As a result, the total phenolic compound content of the roasted okra seeds is 12.61 mg / g, it can be seen that the content of 5 times higher than raw.

Experimental Example  3. okra  Car Sulfate  Functional analysis through activity measurement

To measure the antioxidant activity of DPPH (1,1-diphenyl-2-picryl hydrazil, Sigma Co, USA), 20 mL of 80% methanol was added to 1 g of each sample, extracted at 30 ° C. for 24 hours, and then centrifuged and filtered. 200 μL of 0.15 mM DPPH was added to 50 μL of the extract, and the absorbance was measured at 517 nm after standing at room temperature for 30 minutes.

The control group was measured by adding 80% methanol instead of the sample.

% Inhibition = {1- (absorbance of control-absorbance of sample) / absorbance of control} × 100

ABTS [2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium] antioxidant activity was assayed using the same extract. First, 7 mM ABTS and 2.45 mM potassium persulfate were prepared, the two reagents were mixed at a ratio of 1: 1, and refrigerated for 4-8 hours (foil packaging, radical formation step), and then the absorbance was measured until EtOH was 0.7 ± 0.05. Dilute to about 20 times. After adding ABTS + 900 μL to 100 μL of the extract, the mixture was left at room temperature for 1 minute and the absorbance was measured at 734 nm. The control group was measured by adding 80% methanol instead of the sample (same as DPPH and inhibition rate calculation). Table 4 shows the results of measuring the antioxidant activity of the okra seeds.

The antioxidant activity of roasted okra seeds and raw okra seed extracts showed a 2.1-fold difference in activity between 442.2 and 917.9 ppm for ABTS and 946.3 ppm and 2,000 ppm for DPPH. Although there is no comparative comparison, roasted okra seeds show much higher antioxidant activity.

Claims (6)

Roasted okra seeds for 8-15 minutes at 150-230 ° C, followed by hot air drying or lyophilization, and the okra seed extract extracted from the powder ground with a crusher with methanol,
The okra seed extract is an antioxidant active food composition, characterized in that the content of the free amino acid is 2.5-3.0 mg / g of the okra seed ground powder.
The method of claim 1,
The okra seed extract is an antioxidant active food composition, characterized in that extracted for 22-26 hours at 20-40 ℃ with 80% methanol.
delete The method of claim 1,
The okra seed extract is an antioxidant active food composition, characterized in that the amount of polyphenolic compound is 12-13 mg / g based on the okra seed pulverized powder.
(a) roasting okra seeds at 150-230 ° C. for 8-15 minutes;
(b) hot-dried or lyophilized the roasted okra seeds, and then pulverizing with a grinder; And
(C) granulated packaging or packaging with a tea bag granulated powder; manufacturing method of the okra seed-containing functional tea comprising a.
An okra seed-containing functional tea prepared according to claim 5, wherein the functional tea has an antioxidant activity.

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