KR101793929B1 - Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same - Google Patents
Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same Download PDFInfo
- Publication number
- KR101793929B1 KR101793929B1 KR1020150110842A KR20150110842A KR101793929B1 KR 101793929 B1 KR101793929 B1 KR 101793929B1 KR 1020150110842 A KR1020150110842 A KR 1020150110842A KR 20150110842 A KR20150110842 A KR 20150110842A KR 101793929 B1 KR101793929 B1 KR 101793929B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- juice
- parts
- aging
- beverage
- Prior art date
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 36
- 230000003712 anti-aging effect Effects 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 13
- 241000335053 Beta vulgaris Species 0.000 title claims description 17
- 235000016068 Berberis vulgaris Nutrition 0.000 title claims description 16
- 238000000605 extraction Methods 0.000 title description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 title description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 title description 4
- 235000014787 Vitis vinifera Nutrition 0.000 title description 4
- 240000006365 Vitis vinifera Species 0.000 title 1
- 230000002292 Radical scavenging effect Effects 0.000 claims abstract description 13
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009987 spinning Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000011197 perejil Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 19
- 241000208317 Petroselinum Species 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000013505 freshwater Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241000269821 Scombridae Species 0.000 claims 1
- 102000011990 Sirtuin Human genes 0.000 claims 1
- 108050002485 Sirtuin Proteins 0.000 claims 1
- 235000021579 juice concentrates Nutrition 0.000 claims 1
- 235000020640 mackerel Nutrition 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 101000616738 Homo sapiens NAD-dependent protein deacetylase sirtuin-6 Proteins 0.000 abstract description 9
- 102100031455 NAD-dependent protein deacetylase sirtuin-1 Human genes 0.000 abstract description 9
- 108010041191 Sirtuin 1 Proteins 0.000 abstract description 9
- 235000013824 polyphenols Nutrition 0.000 abstract description 9
- 102100021840 NAD-dependent protein deacetylase sirtuin-6 Human genes 0.000 abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 8
- 244000269722 Thea sinensis Species 0.000 abstract description 5
- 235000009569 green tea Nutrition 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 3
- 238000004458 analytical method Methods 0.000 abstract description 2
- 235000020550 functional fruit juice Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 230000001788 irregular Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 17
- 239000000284 extract Substances 0.000 description 13
- 239000003963 antioxidant agent Substances 0.000 description 11
- 235000006708 antioxidants Nutrition 0.000 description 11
- 230000014509 gene expression Effects 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 229930003231 vitamin Natural products 0.000 description 8
- 239000011782 vitamin Substances 0.000 description 8
- 235000013343 vitamin Nutrition 0.000 description 8
- 229940088594 vitamin Drugs 0.000 description 8
- 239000000523 sample Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 240000008881 Oenanthe javanica Species 0.000 description 5
- 235000000365 Oenanthe javanica Nutrition 0.000 description 5
- 240000000851 Vaccinium corymbosum Species 0.000 description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
- 210000001789 adipocyte Anatomy 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 235000021014 blueberries Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 229930003935 flavonoid Natural products 0.000 description 5
- 235000017173 flavonoids Nutrition 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 240000009164 Petroselinum crispum Species 0.000 description 3
- 241000218206 Ranunculus Species 0.000 description 3
- 241000219095 Vitis Species 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 230000004069 differentiation Effects 0.000 description 3
- -1 flavonoid compounds Chemical class 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 2
- 240000004307 Citrus medica Species 0.000 description 2
- 238000002965 ELISA Methods 0.000 description 2
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000016614 betalains Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- WERYXYBDKMZEQL-UHFFFAOYSA-N butane-1,4-diol Chemical compound OCCCCO WERYXYBDKMZEQL-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000008260 defense mechanism Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000469 ethanolic extract Substances 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 2
- 229960000367 inositol Drugs 0.000 description 2
- 230000003859 lipid peroxidation Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 230000036542 oxidative stress Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- IMPKVMRTXBRHRB-MBMOQRBOSA-N (+)-quercitol Chemical compound O[C@@H]1C[C@@H](O)[C@H](O)C(O)[C@H]1O IMPKVMRTXBRHRB-MBMOQRBOSA-N 0.000 description 1
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 102000007469 Actins Human genes 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- DHHFDKNIEVKVKS-FMOSSLLZSA-N Betanin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC(C[C@H]2C([O-])=O)=C1[N+]2=C\C=C\1C=C(C(O)=O)N[C@H](C(O)=O)C/1 DHHFDKNIEVKVKS-FMOSSLLZSA-N 0.000 description 1
- DHHFDKNIEVKVKS-MVUYWVKGSA-N Betanin Natural products O=C(O)[C@@H]1NC(C(=O)O)=C/C(=C\C=[N+]/2\[C@@H](C(=O)[O-])Cc3c\2cc(O)c(O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)c3)/C1 DHHFDKNIEVKVKS-MVUYWVKGSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001076 Cutan Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 108700039887 Essential Genes Proteins 0.000 description 1
- 235000016622 Filipendula ulmaria Nutrition 0.000 description 1
- 244000061544 Filipendula vulgaris Species 0.000 description 1
- 235000009009 Filipendula vulgaris Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- SKCKOFZKJLZSFA-UHFFFAOYSA-N L-Gulomethylit Natural products CC(O)C(O)C(O)C(O)CO SKCKOFZKJLZSFA-UHFFFAOYSA-N 0.000 description 1
- SKCKOFZKJLZSFA-BXKVDMCESA-N L-rhamnitol Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)CO SKCKOFZKJLZSFA-BXKVDMCESA-N 0.000 description 1
- 241000255777 Lepidoptera Species 0.000 description 1
- VAYOSLLFUXYJDT-RDTXWAMCSA-N Lysergic acid diethylamide Chemical compound C1=CC(C=2[C@H](N(C)C[C@@H](C=2)C(=O)N(CC)CC)C2)=C3C2=CNC3=C1 VAYOSLLFUXYJDT-RDTXWAMCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 244000068697 Vitis rotundifolia Species 0.000 description 1
- 235000004305 Vitis rotundifolia Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000012677 beetroot red Nutrition 0.000 description 1
- 239000001654 beetroot red Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 235000002185 betanin Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000008049 biological aging Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000009045 body homeostasis Effects 0.000 description 1
- CDQSJQSWAWPGKG-UHFFFAOYSA-N butane-1,1-diol Chemical compound CCCC(O)O CDQSJQSWAWPGKG-UHFFFAOYSA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012468 concentrated sample Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000003715 nutritional status Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 230000006950 reactive oxygen species formation Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003757 reverse transcription PCR Methods 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 238000005211 surface analysis Methods 0.000 description 1
- 235000019527 sweetened beverage Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Abstract
The present invention relates to an anti-aging functional fruit juice containing juice obtained by saponifying three components of green tea, green onion, and bit by low-speed spinning juice method or a concentrate thereof, wherein the total polyphenol content, DPPH radical scavenging ability, (sirtuin 1, sirtuin 6) analysis showed that anti-aging and antioxidant activity were excellent. The anti-aging functional irregular beverage of the present invention is a functional health beverage having excellent color, flavor, aroma, and functionality.
Description
The present invention relates to an anti-aging functional sweet potato beverage containing peanut butter, parsley, and beet, and a process for producing the same.
As people age, aging appears to be very complex and biologically progressive, and is influenced not only by genetic factors but also by extrinsic factors such as nutritional status, smoking, alcohol, and environmental causes. Oxidative stress induced by internal and external factors plays a major role in the formation of reactive oxygen species (JA Rad Phys Chem 76: 1577 -1586 (2007)), it is known that the formed active oxygen attacks lipid peroxidation reaction by attacking unsaturated fatty acid which is a constituent of cell membrane and accumulates lipid peroxidation in the body, resulting in deterioration of biological function and aging and diseases of adult diseases . One of the ways to effectively remove active oxygen in the body and protect cells from internal and external stressors is the ingestion of natural antioxidants. In recent years, natural antioxidants have been shown to have high antioxidant activity and harmless to humans. (Christine M, Choi MD, Diane S, Berson MD, Cosmeceuticals. Semin Cutan Med Surg 25: 163-168 (2006)).
Grape is a fruit widely used as a health food, involved in the biological defense mechanism of DNA and protein due to external damage by active oxygen and active nitrogen. In addition, the parsley used in the present invention is an excellent source of flavonoids and is highly utilized as a functional food material or spice, and the beet contains a large amount of beta-lane which is an antioxidant. However, the changes in physiological activity were not revealed when mixed with citrus bean paste, parsley, and beet, and there is no specific experimental data and information for obtaining the mixing ratio at which the maximum physiological activity can be obtained.
It is an object of the present invention to develop an optimal mixing ratio of anti-aging so as to effectively exhibit antioxidative and anti-aging function and to utilize high-value-added functional antioxidant beverage as a beverage.
It is still another object of the present invention to provide a method for producing an anti-aging beverage having three components of fresh water, parsley, and bit.
One aspect of the present invention relates to an anti-aging functional fruit juice drink containing a juice solution or a concentrate thereof, wherein the juice is squeezed by a low-speed spinning juice method at a rate of about 30 to 50 times per minute for three components of fresh water, parsley, and bit.
In one example, the three components of the clarity: butterfly: bit may be included in a weight ratio of 265 to 275: 75 to 85: 10 to 15.
In one example, 3 to 15 parts by weight of saccharides, 0.01 to 0.5 parts by weight of citric acid, and 0.01 to 0.5 parts by weight of vitamin C may be further added as a raw material to 100 parts by weight of the juice or its concentrated liquid.
In one example, the fruit and vegetable beverages containing the three components have a higher DPPH radical scavenging ability than the juice of each of blue, orange, and bit.
In one example, the inventors of the present invention have confirmed that the fruit and vegetable beverages containing the three components increase the expression of sirtuin 1, an anti-aging gene, as compared with the extracts of each of blueberry, buttercup and bitter.
In one example, the inventors of the present invention confirmed that the fruit and vegetable beverages containing the above three components increase the expression of sirtuin 6, an anti-aging gene, as compared with the extracts of each of blueberry, blueberry, and bittern.
In one example, the extracts of blueberry, parsley, and bittern may be obtained by extracting the raw or dried powder with water or an organic solvent, preferably ethanol.
Another aspect of the present invention includes the following steps as a method for producing the above three-component anti-aging functional sweetened beverage.
Mixing the washed clarion, parsley, and beets at a weight ratio of 365 to 375: 5 to 10: 2 to 7;
A step of juicing the obtained mixture using an extractor; And
A filtration step of filtering the juice solution;
The anti-aging functional beverage according to the present invention is effective in removing active oxygen because it contains an antioxidant. Particularly, the anti-aging juice in which the citron juice, buttercup and bit is optimally mixed has a DPPH radical scavenging ability of 90% Indicating antioxidant efficacy. In addition, gene expression of sirtuin 1 and sirtuin 6, which are anti-aging scales, is high, and it is confirmed that the anti-aging functional iced beverage of the present invention has a protective effect against aging induced by oxidative stress through antioxidative and anti- I could.
1 is a graph showing the expression rate of sirtuin 1 reported as an anti-aging gene in Experimental Example 2 of the present invention.
2 is a graph showing the expression rate of sirtuin 6 reported as an anti-aging gene in Experimental Example 2 of the present invention.
Unless defined otherwise, all technical terms used in the present invention have the following definitions and are consistent with the meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to herein are incorporated herein by reference.
The term "about" is used herein to refer to a reference quantity, a level, a value, a number, a frequency, a percent, a dimension, a size, a quantity, a weight, or a length of 30, 25, 20, 25, 10, 9, 8, 7, Level, value, number, frequency, percent, dimension, size, quantity, weight or length of a variable, such as 4, 3, 2 or 1%.
Throughout this specification, the words "comprises" and "comprising ", unless the context requires otherwise, include the steps or components, or groups of steps or elements, Steps, or groups of elements are not excluded.
In the present specification, the term "juice solution" refers to a liquid separated by applying physical force to the raw material without applying heat or an enzyme. There is no particular limitation on the preparation method of the juice, but it is possible to prepare a clear juice by removing the slurry using a centrifugal separator or a filter press, for example, after grinding using a chopper mill or a colloid mill.
As used herein, the term "extract" is understood to mean an extract obtained by extracting an object to be extracted with water or an organic solvent solvent, regardless of the extraction method, and a fraction obtained by fractionating the extract in the extract. The extraction solvent is not particularly limited. Examples of the extraction solvent include water, lower alcohols (methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, , 3-butylene glycol, etc.), ketones (acetone, methyl ketone, etc.), ethers (diethyl ether, tetrahydrofuran, etc.) and ethyl acetate; And hexane may be used. The alcohols are preferably monohydric alcohols or divalent alcohols (for example, butanediol such as 1,3-butanediol and 1,4-butanediol), and the alcohol has about 1 to 5 carbon atoms desirable. As long as it is extracted through the step of immersing the object to be extracted in the extraction solvent, it is understood that any of extraction methods such as cold beating, refluxing, heating, and ultrasonic wave can be applied. Nevertheless, the above-mentioned "extract" preferably means a substance obtained by extracting the extract with water, ethanol or a mixed solvent thereof and containing a concentrated liquid extract or a solid extract from which the extraction solvent has been removed.
In the present invention, "anti-aging function" refers to an effect of slowing down, preventing or preventing the aging process known in the art. Specifically, it effectively increases the expression of sirtuin 1 and sirtuin 6 genes, But it is not limited to this.
The anti-aging functional intermittent beverage of the present invention contains three components: blueberry, parsley, and bit. According to experiments confirmed by the present inventors, the beverage has high antioxidative and anti-aging activity and can be used as an excellent functional beverage.
The grape is widely used as a health food such as wine and juice, and has excellent cardiovascular disease and anticancer activity, and thus it is reported that it informs the body homeostasis in the body (Jason MG, Patricia T, Lyndon L. Anticancer effects of four varieties of muscadine grape. J Med Food 10: 54-59 (2007)). In addition, it is known that it has an effect on the biological defense mechanism of DNA and protein due to external damage by active oxygen and active nitrogen (Hwang Jin-cheol, Woo Sang-wook, Kwon Mi-ae, Kim Bo-bae, Lee Sook-hee, Lee Jin- Analysis of Immune Activity from Methanol Extracts by Varieties. Korean Journal of Food Preservation and Distribution 14: 419-424 (2007)). However, studies on grape are mostly related to red grape, and research on the physiological activity related to citrus fruit has not been done yet.
Oenanthe javanica is a perennial herb that belongs to the persimmon family and is grown in wetlands and is distributed in Korea, Japan, China, Taiwan, Malaysia, India, etc. and is cultivated in farmhouse (Rhee HJ, Jung HS, Kim YD. of the water dropwort ( Oenanthe javanica DC). J Sci Edu 2: 17-3 (1993)). Butterflies are rich in flavonoid compounds (Park JC, Hur JM, Park JG, Biological activities of Umbelliferae family plants and their bioactive flavonoids. Food Industry and Nutrition 7: 30-34 (2002), Park JC, Ha JO, Park KY. In our dietary life, vegetables are consumed in large quantities and are used in kimchi, herbs, pancakes, etc. (Rhee HJ, et al., J Korean Soc Food Sci Nutr 25: 588-592 , Jung HS, Kim YD Changes on the volatile constituents of the water dropwort (Oenanthe javanica DC) according to seasons J Sci Edu 4:.. 175-187 (1995)), unique flavor and rich in flavonoids, non-pharmacological action of antioxidants (Jung, JH, Park, JH, Kim, CS, Lee, SP, and Lee, KS) Production of dropwort extract using brown sugar, fructose syrup and oligosaccharides J Korean Soc Food Sci Nutr 34 : 1485-1489 (2005)).
The beet (Beta vulgaris L. ) is called beet and red beet, and the red juice contains a component called betaine, which shows antitumor activity, thrombosis, blood circulation, blood circulation and antioxidant activity. Betanin, a major component of beta-lane, is composed of a phenolic group and a cyclic amine group with excellent electron donating ability (Kanner J, Harel S, Granit R. Pharmaceutical compositions containing antioxidants betalains and a method for their preparation. 119872 (1996)). In addition, beet is a good source of antioxidant functional materials such as betalains, flavonoids, polyphenols, vitamins, and folic acid (Vinson JA, Hao Y, Su X, Zubik L. Phenol antioxidant quantity and quality in foods; J. Agr. Food Chem. 46, 3630-3643 (1998)).
In the present invention, the three components may be included as a juice solution. The juice has the advantage of reducing the destruction of the active ingredient to the utmost and living in abundance with its original taste and flavor. The juice of the present invention is characterized in that it is obtained in particular by a low-speed spinning-and-milling method, wherein the SSTTM (Slow Squeezing Technology) is rotated at a low speed of about 30 to 50 times, preferably 40 times per minute, This method has the advantage of minimizing cell destruction and minimizing the inflow of bubbles, such as vegetables and fruits.
In a preferred example, the three components of the clarity: butterfly: bit are contained in a weight ratio of 265 to 275: 75 to 85: 10 to 15, which is effective in exhibiting anti-aging function. According to experiments performed by the present inventors, when the three components were mixed at an optimal blending ratio, DPPH radical scavenging activity was particularly high, and the expression of sirtuin 1 and sirtuin 6, which are anti-aging genes, was increased.
In a preferred example, the juice or concentrate thereof may further contain a sub-ingredient, if necessary. The above-mentioned material may be, for example, sugars, citric acid, sodium citrate, or water-soluble vitamins.
3 to 15 parts by weight of saccharides may be added to 100 parts by weight of the juice solution. The saccharide may be selected from the group consisting of glucose, fructose, lecithin, sugar syrup, dextrin, maltose, oligosaccharide, sucralose, honey, propolis, trehalos, stevioside, aspartame, But are not limited to, raffinose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, And quercitol may be used.
0.01 to 0.5 parts by weight of citric acid or sodium citrate may be added to 100 parts by weight of the juice.
0.01 to 0.5 parts by weight of a water-soluble vitamin may be added to 100 parts by weight of the juice. The water-soluble vitamin may be at least one selected from the group consisting of vitamin B complex, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, and preferably vitamin C may be used.
In one aspect of the present invention, there is provided a method for producing the anti-aging functional sticky beverage comprising the steps of:
(S110) washing and preparing the fresh water, fresh water, parsley, and beet;
(S120);
A step (S130) of juicing the obtained mixture using an extractor; And
A filtration step (S140) of filtering the juice;
Optionally, the freshness, the parsley, and the bit prepared in the preparation step (S110) may be cut, cut or crushed to mix or juice.
Further, after the filtration (S140), it is possible to further carry out the step of packaging in a packaging container.
The anti-aging functional iced beverage of the present invention produced by the above-described method has a high value as a functional food material because it is a highly functional product.
In one preferred example, after the mixing step (S120), 3 to 15 parts by weight of saccharides are added to 100 parts by weight of the juice. 0.01 to 0.5 parts by weight of citric acid and 0.01 to 0.5 parts by weight of vitamin C (S121); And
Stirring the mixed solution at 100 to 200 rpm for 30 to 60 minutes, and then sterilizing the mixture at 98 2 C for 30 seconds (S122).
In one aspect of the present invention, the anti-aging functional sticky beverage can be utilized as various types of food additives or functional foods. The composition can be formulated into fermented milk, cheese, yogurt, juice, probiotics, tablets, granules, drinks, caramels, diet bars and the like containing the anti-aging functional sticky beverage. And can be used in the form of various other food additives.
In one embodiment, the composition may contain other ingredients or the like that can give synergistic effects to the main effect within a range that does not impair the intended main effect of the present invention. For example, additives such as perfume, coloring agent, bactericide, antioxidant, preservative, moisturizing agent, thickening agent, inorganic salt, emulsifier and synthetic polymer substance may be further added for improvement of physical properties. In addition, it may further contain auxiliary components such as water-soluble vitamins, oil-soluble vitamins, polymer peptides, polymeric polysaccharides and seaweed extract. The above components may be mixed and selected without difficulty by those skilled in the art depending on the purpose of formulation or use, and the amount thereof may be selected within a range that does not impair the objects and effects of the present invention. For example, the addition amount of the above components may be in the range of 0.01 to 0.5% by weight, based on the total weight of the composition.
Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.
[Example 1]
(HH-SBF11, manufactured by Hurom Co., Ltd.) was added at the ratio of 265 ~ 275: 75 ~ 85: 10 ~ 15. , Kimhae, Korea). In this case, the yields were 85.63%, 81.28% and 81.28%, respectively.
[Examples 2 to 4]
A beverage composition was obtained in the same manner as in Example 1, except that saccharides, citric acid, and water-soluble vitamins were further added to 100 parts by weight of the juice solution as shown in Table 1 below.
Experimental Method
(1) Total polyphenolic contents (TPC)
1 ml of sample according to the mixing ratio of the codified 39 cases was diluted by adding 1 ml of DW, 2 ml of 1N Folin-Ciocalteu reagent was added and allowed to stand at room temperature for 3 minutes, then 2 ml of 10% Na 2 CO 3 solution was added This mixed solution was allowed to stand at room temperature for 1 hour. 200 쨉 l of this mixture was taken and absorbance was measured at 690 nm using an ELISA (Shimadzu UV-1601, Tokyo, Japan). The total phenolic content was expressed as the standard curve using gallic acid and expressed as mg gallic acid equivalents (GAE) / 100g units.
(2) DPPH radical scavenging activity
20 μl of sample was added to 80 μl of 0.2 mM DPPH ethanol solution according to the mixing ratio of 39 cases, and the mixture was mixed well for 10 seconds. The mixture was reacted at room temperature for 10 minutes, and then ELISA (Shimadzu UV-1601, Tokyo, Japan) Absorbance was measured at 492 nm. The untreated sample was treated with 20 mu l of DMSO to measure the absorbance. DPPH radical scavenging activity of each sample was calculated by the following equation. A: Absorbance of sample added solution, B: Absorbance of untreated solution (RSA,%) = (1-A / B)
[Experimental Example 1]
For the experimental design, Minitab Statistical Software (Version 14.0, Minitab Inc., USA) was used. As an independent variable, clarity, bittern and bit were set. The reaction parameters were total polyphenol content and DPPH radical scavenging ability. All experiments were run randomly in order to eliminate errors due to compartments.
1) The total polyphenol content and DPPH radical scavenging ability
For reaction surface analysis, total polyphenol content and DPPH radical scavenging activity were measured according to the mixing ratio of citron, parsley and beet, and the results are shown in Table 2.
2) Optimum mixing ratio by reaction surface method
Table 3 shows the optimum mixing ratios of green tea, green tea, bitter mixed beverages by reaction surface method, which was calculated by converting the weight of the raw materials with the extraction yield. Optimum compounding ratio The total polyphenol content of beverages (1.68 mg GAE / 100 g) was higher than that of parsley (0.84 mg GAE / 100 g). DPPH radical scavenging ability was significantly higher than that of the raw materials (27.75%), parsley (26.52%) and beet (79.83%), respectively.
[Experimental Example 2] Comparison of optimum formulation ratio and antioxidant activity of raw materials
The antioxidative activities of the green tea, green tea, bitter melon and beet were compared with each other.
2-1. Ethanol extract preparation
The ethanol extract for the treatment of adipocytes was allowed to stand at room temperature for 5 hours at a temperature of room temperature, 5 g each of parsley, bitterness and 100 ml of ethanol for 72 hours, filtered under reduced pressure, and concentrated by evaporating ethanol with a concentrator. The concentrated sample was diluted with DMSO at 10 mg / ml and used for the experiment.
2-2. Expression of sirtuin 1 and sirtuin 6 in 3T3-L1 adipocytes
Each sample was diluted to a concentration of 24 (g / ml) after 14 days of 3T3-L1 adipocyte differentiation. . The expression of sirtuin 1 and sirtuin 6 was analyzed by RT-PCR. At this time, the control group treated sterilized water for 24 hours instead of the sample, and the relative gene expression was corrected by the house keeping gene beta-actin.
2-3. Experiment result
The expression of sirtuin 1 and sirtuin 6, which are reported to be anti-aging genes, was significantly increased at the optimum ratio when treated with 3T3-L1 adipocyte differentiation for 24 hours, respectively, after 14 days of adipocyte differentiation.
Therefore, it was confirmed that the anti-aging activity was increased when the mixture was blended at the optimum blending ratio, and the beverage prepared with the optimum blending ratio could be used as anti-aging beverage.
[Experimental Example 3] Sensory evaluation according to addition of ingredient
The flavored drinks of Examples 1 to 4 were subjected to sensory evaluation such as flavor, taste, overall acceptability and the like, and the results are summarized in Table 5 below.
The sensory evaluation was performed on 30 students of the food and nutrition department by 7 point scale (7 points: excellent, 5 points: excellent, 4 points: normal, 3 points: poor, 1 point: very poor) Are shown in Table 5 below. The higher the sensory test score, the better the sensuality.
The results of Table 5 show that the beverage prepared with the composition of Example 3 of the present invention has the highest flavor, taste, overall acceptability, and excellent product value.
[Experimental Example 4] Sensory evaluation according to juice speed
The beverage composition of Example 3 was subjected to sensory evaluation such as flavor, flavor, flavor, overall acceptability and the like after juicing at a low speed (100-200 rpm) and a high speed (9000 rpm), and the results are summarized in Table 7 below.
The sensory test was conducted on 30 students of Food and Nutrition Department by 7 point scale (7 points: excellent, 5 points: excellent, 4 points: normal, 3 points: poor, 1 point: very poor) The higher the score, the better the sensuality.
The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (8)
Wherein the anti-aging functional iced beverage has higher DPPH radical scavenging ability than the juice of each of blue, orange, and bit.
Washing and preparing the fresh water, the parsley, and the beet;
Mixing the washed clarion, parsley, and beets in a weight ratio of 265 to 275: 75 to 85: 10 to 15;
The resulting mixture is squeezed using a low-speed spinner at a rate of 30 to 50 times per minute;
A filtration step of filtering the juice solution; And
Further comprising adding 3 to 15 parts by weight of saccharides, 0.01 to 0.5 parts by weight of citric acid and 0.01 to 0.5 parts by weight of vitamin C to 100 parts by weight of the juice solution.
After the step of adding the sub-materials
Stirring the mixed solution at 100 to 200 rpm for 30 to 60 minutes and then sterilizing at 98 占 폚 for 30 seconds; and then sterilizing the mixed solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150110842A KR101793929B1 (en) | 2015-08-06 | 2015-08-06 | Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150110842A KR101793929B1 (en) | 2015-08-06 | 2015-08-06 | Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170017218A KR20170017218A (en) | 2017-02-15 |
| KR101793929B1 true KR101793929B1 (en) | 2017-11-06 |
Family
ID=58111710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150110842A KR101793929B1 (en) | 2015-08-06 | 2015-08-06 | Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101793929B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651777A (en) * | 2017-03-27 | 2018-10-16 | 韦栋中 | A kind of sweet potato health care beverage and preparation method thereof |
| KR102335034B1 (en) * | 2021-08-10 | 2021-12-03 | 오가닉디노 주식회사 | Organic fruit and vegetable juice and manufacturing method thereof |
-
2015
- 2015-08-06 KR KR1020150110842A patent/KR101793929B1/en active IP Right Grant
Non-Patent Citations (2)
| Title |
|---|
| 몸에 좋은 녹즙법 (항암,다이어트,해독,장수)(네이버 블로그, 2012.01.31.), 인터넷: <URL: http://blog.naver.com/dominique815/90134955884>* |
| 이학박사학위논문(김민주, ‘저속압착방식으로 착즙된 과채주스의 품질 특성 및 비알콜성 지방간질환 개선효과’, 인제대학교 대학원, 2015년 2월)* |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170017218A (en) | 2017-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101615199B1 (en) | Functional compositions for relieving hangovers and protecting a liver, healthy food and food additive comprising the same | |
| KR101686196B1 (en) | A manufacturing method for red ginseng with enriched ginsenoside and a slice of red ginseng thereof | |
| KR101793928B1 (en) | Beverage with anti-aging activity containing juices or extractions of red rhubarb chard, gold kiwi, and strawberry and method for preparing the same | |
| KR20140086329A (en) | Method for Preparing Black Jujube Enriched with Physiological Active Ingredients | |
| KR101793929B1 (en) | Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same | |
| KR101559888B1 (en) | Composition for improving hepatoprotective activity comprising fermented garlic extracts | |
| JP2006006318A (en) | Taste-modifying agent | |
| KR20190060023A (en) | Process for producing beverages containing active ingredients of Omija and Aronia extract and beverages produced therefrom | |
| Ma et al. | Nutritional value and processing technology of mulberry fruit products | |
| US20220125868A1 (en) | Hemp compositions and methods of making the same | |
| KR20160071824A (en) | Method for preparing beverage comprising concentrate of peanut sprout extract and beverage prepared thereby | |
| KR20180013306A (en) | Method for manufacturing honey comprising cinnamon | |
| KR20180052989A (en) | Manufacturing method of popping pollen having improved antioxidant activity | |
| KR20170002074A (en) | Red beverage with anti-aging activity containing juices or extractions of red paprika, beet leaf, and redglobe, and method for preparing the same | |
| JP2006006317A (en) | Taste-modifying agent | |
| KR102580698B1 (en) | Manufacturing method for liquid type tea composition containing a red ballonflower and the liquid type tea composition thereby | |
| KR20200056702A (en) | Food compositions containing red ginseng and lactic acid fermentation broth and method for preparing the same | |
| JP7236169B2 (en) | Composition | |
| KR101370668B1 (en) | Composition for health foods for memory enhancement and learning capabilities | |
| KR102585767B1 (en) | Method for extracting polysaccharides with excellent blood sugar control effect from red ginseng | |
| KR102268219B1 (en) | A liquid tea composition containing ginger, radish, platycodon grandiflorum and pine needle | |
| KR102278170B1 (en) | Food composition comprising Palmyra Palm, Ginseng, and Artichoke as an active ingredient and manufacturing method thereof | |
| KR20180070037A (en) | Fermented Coffee comprising natural materials of peanut sprout and a manufacturing method thereof | |
| KR20170100369A (en) | Composition comprising nelumbo nucifera gaertner extract for anti-oxidant and anti-bacterial effect | |
| KR101327469B1 (en) | Anti-oxident wild-garlic beverage and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |