KR101836348B1 - Method for production of cacao nibs extract and cosmetic composition thereof - Google Patents

Abstract

The present invention relates to a method for producing a cacao nib extract using a supercritical extraction method and a nitrogen purge method, and a method for producing the cacao nib extract. The present invention further relates to a cosmetic composition containing the cacao nib extract. According to the present invention, it is possible to remove oil components from cacao nibs via supercritical extraction, and also to easily acquire an extract of hydrophilic components from residual cacao nib waste by undergoing nitrogen purge extraction. The oil components removed by the extraction can be used as oil components in cosmetic compositions by additionally collecting the same. In addition, the extract extracted from the cacao nib waste via the nitrogen purge extraction shows higher antioxidant functions compared to extracts which had not undergone the nitrogen purging, thereby being useful as materials for cosmetic products for preventing skin aging.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cacao nib extract and a cosmetic composition for inhibiting skin senescence,

The present invention relates to a method for producing an extract of cacao nips and a cosmetic composition containing the extract. More particularly, the present invention relates to a method for producing a cacao nymph extract using a supercritical extraction method and a nitrogen purge method, And more particularly to a cosmetic composition for cosmetics.

Cacao nibs is a Greek word for 'god's food', which fermented, dried and roasted cacao berries, then removed the shells and referred to the crumbled cacao beans of moderate size.

Unlike the idea that it is sweet, the cacao nibs is characterized by hardness, chewiness and low flavor. Catechin is more abundant than green tea to stimulate metabolism, inhibits the accumulation of visceral fat, blood vessels health, as well as the diet is also good. It is also known to promote digestion, improve vasodilatation and prevent arteriosclerosis.

As such efficacy has been known, cacao nibs has become increasingly popular. It is mainly consumed as a health functional food, but it is not developed and used as a cosmetic material.

Korean Patent Laid-Open Publication No. 10-1998-0076173 (published date 1998.11.16) discloses a cacao powder containing 2 to 60% by weight of cacao powder, which is safe to the skin, A makeup cosmetic composition is described. Korean Patent Registration No. 10-1222673 (Registration Date 2013.01.09) discloses a cosmetic composition which alleviates inflammation, skin irritation and irritation by including a herb extract, a comfrey extract, a Gigyeong extract and a cacao extract and a mixed extract thereof have.

In order to use cacao nips as a cosmetic raw material, an extract must be obtained from cacao nibs. However, since cacao nibs contains a large amount of a preservative component, there is a problem that an extract can not be easily obtained. Accordingly, the present invention provides a method for easily extracting an extract which can be used as a cosmetic raw material from cacao nips.

In addition, the present invention provides a cosmetic composition using the extract extracted through the thus-developed method.

(A) a step of extracting a supernatant by adding liquid carbon dioxide to cacao nips and extracting the supernatant; And (b) a step (b) of extracting the nitrogen while purging the remaining cacao nympz sp. After adding the alcohol to the remaining cacao nymphs after extracting the fat component of step (a).

In the method for producing cacao nips extract of the present invention, supercritical extraction is preferably performed at an extraction pressure of 290 to 310 bar and an extraction temperature of 38 to 42 ° C.

In the method for producing cacao nips extract of the present invention, it is preferable to use ethanol having an ethanol content of 45 to 55%.

In the method for producing cacao nips extract of the present invention, it is preferable that the nitrogen purge extraction is carried out at a temperature of preferably 50 to 75 캜.

Meanwhile, the present invention includes a cacao nymph oil extract and a cacao nips oil extract, which is obtained by supercritical extraction of cacao nips by adding liquid carbon dioxide to the cacao nips, wherein the cacao nips extract comprises liquid carbon dioxide To extract supernatant, extracting the fat component, extracting the remaining cocoa nibs foil after addition of the alcohol and purging nitrogen.

In the cosmetic composition of the present invention, the cacao nymbals foil extract is preferably obtained by adding liquid carbon dioxide to cacao nips, extracting the supernatant, extracting the fat component, adding the sake to the remaining cacao nibs foil, Which is then concentrated under reduced pressure and extracted with butyleneglycol or propanediol.

In the cosmetic composition of the present invention, the cosmetic composition may be, for example, a cosmetic composition for inhibiting skin aging.

According to the present invention, the extract of the hydrophilic component can be easily obtained by extracting and removing the fat from the cacao nimbus through the supercritical extraction, and extracting the nitrogen purging alcohol from the remaining cacao nibs foil. At this time, the oil extracted and removed may be separately collected and used as a maintenance component of the cosmetic composition.

In addition, the extract extracted from the cacao nymbus foil of the present invention through nitrogen purifying spirulina extract has a higher antioxidant ability than the extract without nitrogen purge, and thus can be used as a useful material for cosmetics for preventing skin aging.

In the present invention, cocoa nips, which is becoming increasingly popular as a health functional food, is processed into a raw material for cosmetics. In order to be used as a raw material for cosmetics, an extract must be obtained from cacao nibs. However, since cacao nibs contains a large amount of a fat component, there is a problem that an extract (particularly, a hydrophilic extract) can not be easily obtained.

In the present invention, a method for easily extracting a hydrophilic extract which can be used as a cosmetic raw material from a cacao nymph has been studied. As a result, a step of extracting a supernatant by adding liquid carbon dioxide to cacao nips a); (B) a step of adding the alcohol to the remaining cacao nympz sp. After extracting the fat component of step (a), and then purifying nitrogen while purging it.

 In the present invention, an extraction method for purging nitrogen at the time of extraction with heat was developed. In the experiment of the present invention, it was confirmed that the extraction yield was increased and the total polyphenol content was also increased. In addition, it was confirmed that the antioxidant ability was better.

In the present invention, cacao nips are used as a raw material. Cacao nips can be obtained by fermenting, drying or roasting cacao fruit, removing the husks, and purchasing commercially available cacao fruit grains in appropriate sizes.

The method for producing cacao nips extract of the present invention first removes the fat present in the cacao nymph through supercritical extraction. The supercritical extraction is preferably performed at an extraction pressure of 290 to 310 bar and an extraction temperature of 38 to 42 ° C good.

Meanwhile, in the method for producing cacao nips extract of the present invention, supernatant is removed through supercritical extraction as described above, followed by extraction with nitrogen purging with addition of alcohol. The ethanol preferably has an ethanol content of 45 to 55% It is good to use. According to the experiment of the present invention, the extraction yield using the ethanol having the ethanol content of 50% was higher than that of the non-ethanol extract.

Further, in the present invention, the extraction temperature is preferably extracted at a temperature of 50 to 75 캜. More preferably at a temperature of 50 캜. Although the extraction yield was shown to be in the range exceeding 70 ° C, the higher extraction temperature would undesirably destroy the various physiologically active substances contained in the cacao nympus foil.

Further, the extraction of the present invention can be carried out by a method of stirring extraction or solvent circulation extraction. Since such an extraction method is widely known in the art, a detailed description thereof will be omitted.

Meanwhile, the present invention includes a cacao nymph oil extract and a cacao nips oil extract, which is obtained by supercritical extraction of cacao nips by adding liquid carbon dioxide to the cacao nips, wherein the cacao nips extract comprises liquid carbon dioxide To extract supernatant, extracting the fat component, extracting the remaining cocoa nibs foil after addition of the alcohol and purging nitrogen.

According to the extraction method of the present invention, supernatant carbon dioxide extraction can be used to first obtain the fat retaining agent. This fat retaining agent can be used in cosmetic compositions as a fat retaining agent. Therefore, according to the present invention, the separated fat can be used as a cosmetic raw material, and the extract (hydrophilicity) extracted from the remaining fat by separating the fat can be used as a cosmetic raw material.

In the cosmetic composition of the present invention, the cacao nymbals foil extract is preferably obtained by adding liquid carbon dioxide to cacao nips, extracting the supernatant, extracting the fat component, adding the sake to the remaining cacao nibs foil, Which is then concentrated under reduced pressure and extracted with butyleneglycol or propanediol. The raw material to be added to cosmetics needs to be added as a liquid raw material in view of the characteristics of the finished product. In this case, the cacao nips powder extract of the present invention is once extracted with butyleneglycol or propanediol and processed into a liquid raw material Can be used.

On the other hand, in the cosmetic composition of the present invention, the cosmetic composition may be, for example, a cosmetic composition for inhibiting skin aging. In the cosmetic composition of the present invention, the cosmetic composition may be in the form of a solution, suspension, emulsion, paste, gel, cream, lotion, powder, soap, surfactant- containing cleansing oil, powder foundation, emulsion foundation, And a spray, but the present invention is not limited to these formulations.

In addition, the composition according to the present invention can be used as an adjuvant commonly used in cosmetics such as hydrophilic or lipophilic gelling agents, hydrophilic or lipophilic active agents, preservatives, antioxidants, solvents, fragrances, fillers, May also be added. The amount of these various adjuvants is an amount ordinarily used in the art, for example, 0.0001 to 100.0% by weight based on the total weight of the cosmetic composition.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments and experimental examples, and includes modifications of equivalent technical ideas.

[ Example  One: Cacao nives  Establishment of extraction condition]

 (One) From Cacao Nimes  Removing and removing the grease

Four hundred grams of cacao nites were extracted with liquid carbon dioxide for food for 3 hours at an extraction pressure of 300 bar and an extraction temperature of 40 ° C to extract 150 g of a fat extract of 3% (w / w). The recovered extract is not discarded but can be used as a raw material for cosmetics.

 (2) Cacao nives  Night Nitrogen purge  Alcohol extraction

Extraction conditions of 240g of cacao nips husk remaining after supercritical extraction were investigated. In the conventional method, the method of concentrating and freeze-drying after hot water extraction is generally used. First, extraction yield of cacao nibs foil was measured under the conditions shown in Table 1 below.

General extraction Temperature condition Extraction yield (%) 75% alcohol 50% alcohol 25% alcohol Purified water 100 ℃ 14.3 15.6 15 14.9 75 ℃ 13.1 13.8 13.5 13.2 50 ℃ 11.4 12.7 12.4 11.8 25 ℃ 6 6.9 6.9 6.1

As shown in Table 1, extraction yield of 50% alcohol was higher than that of non-ethanol extract. Therefore, in the following experiment, 50% alcohol was used as the extraction solvent.

On the other hand, cacao nymbals were extracted under the conditions shown in Table 2 by adding nitrogen purging while using 50% alcohol (mixed with water) as a solvent.

Nitrogen purge extraction Temperature condition Extraction yield 50% alcohol Add nitrogen purge 100 ℃ 14.9 15.3 75 ℃ 13.2 14.2 50 ℃ 11.8 12.6 25 ℃ 6.1 6.6

As a result of the experiment, the extraction yield of the nitrogen purging was lower than that of the non - purging nitrogen. However, in the case of extracting at a temperature of 50 캜, the extraction yield was lower than that of extracting at a temperature of 75 캜 or more. However, the temperature of 50 캜 was considered to be a mild condition, In the experiment, we tried to use the extract extracted at 50 ℃.

From the above results, an extract was obtained by circulating the solvent at 50 째 C while purging with nitrogen using a 50% alcohol in a cacao nympos foil, and the extract was lyophilized and used as a sample in the following experiment. As a control group, 50% alcohol extract was used by freeze drying without nitrogen purge.

[ Experimental Example  1: Total polyphenol content measurement]

The cocoa nibs foil extract of Example 1 prepared by freeze-drying for the measurement of total polyphenol was used. The standard solution was prepared with gallic acid and the standard curves were prepared at concentrations of 31.25, 62.5, 125, 250 and 500 mg / L.

To 100 mg of the sample or blank (water), 50 μl of 2N Folin-Ciocalteu phenol reagent was added and developed. 300 μl of 20% Na ₂ CO ³ was added and allowed to stand at room temperature for 15 minutes. Then, 1 ml of distilled water was added And centrifuged at 1250 rpm for 5 minutes. The supernatant was then measured for absorbance at 725 nm using a UV spectrophotometer. The total polyphenol content of the sample was calculated from the regression curve obtained using gallic acid as a standard substance.

Total polyphenol content Purging use (mg / g) General extraction (mg / g) Total polyphenol 11.9 11.8

As a result of the experiment, as shown in Table 2, the total polyphenol content was slightly higher than that in the case of using nitrogen purging.

[ Experimental Example  2: Measurement of nitrite (NO) scavenging activity (antioxidant activity)

The nitrite (NaNO ₂ ) scavenging activity was measured according to the method of Kato et al., (Agric. Biol. Chem. 51, p1333, 1987). A sample (cacao nymbskie extract of Example 1) was added to 2 ml of 1 mM sodium nitrite (NaNO ₂ ) solution, and 0.1 N HCl (pH 1.2) and 0.2 M citrate buffer were used.

The pH of the reaction solution was adjusted to 1.2, 3.0 and 6.0, respectively, and the volume of the reaction solution was adjusted to 10 ml. The reaction solution was reacted at 37 ° C for 1 hour. One ml each of the reaction solution was added thereto and 5 ml of 2% acetic acid was added . Then, 0.4 ml of a grease reagent (Griess Reagent, A: B = 1: 1, A: 1% sulfanilic acid in 30% acetic acid, B: 1% naphthylamine in 30% acetic acid) was added, . After the reaction, the absorbance at 520 nm was measured. The nitrite scavenging activity was calculated by the following equation (1), and the results are shown in Table 4 below.

[Equation 1]

Nitrite scavenging activity (%) = (control absorbance - sample absorbance) / control absorbance x 100

Nitrite scavenging activity mg / ml Purging Usage (%) Normal extraction (%) One 49.1 43.5 2.5 77.7 65.4 5 97.5 90.6

Experimental results show that nitrite scavenging activity, that is, antioxidant activity, is higher when purging is used than when not.

[ Experimental Example  3: ABTS  Radical Scatters  ( Antioxidant ability ) Measure]

In this experimental example, the ABTS radical scavenging ability of cacao nips extract was measured. ABTS assay is a method of measuring antioxidant activity by using ABTS ^{+, which} is a peroxide radical produced by the reaction with potassium persulfate, by removing antioxidants and discoloring cyan.

In the case of the DPPH assay, the ABTS assay utilizes the cleavage of the free radicals while the free radicals are cleared (Que F, Mao L, Zhu C, and Xie G (2006) Antioxidant properties of Chineses yellow wine, its concentrate, and volatiles. LWT-Food Sci Technol 39 (2): 111-117).

The cacao nibs foil extract obtained in Example 1 was prepared for each concentration and used as a sample. (ABTS), and 2.6 mM potassium persulphate were mixed and incubated in the dark for one day. The cation radicals (ABTS ⁺ ) And then diluted such that the absorbance at 734 nm was 1.5 or less. 20 μl of each sample was added to 1 ml of diluted ABTS ⁺ solution, and after 30 minutes, the change in absorbance was measured. Antioxidant activity was determined by the percentage of the radical scavenging activity of the control group using dimethyl sulfoxide (DMSO) as a control (Roberta R, Nicoletta P, Anna P, Anath P, RE (1999) Antioxidant activity using an improved ABTS radical cation decolorization assay. Free Radical Bio Med 26 (9-10): 1231-1237). The ABTS radical scavenging activity was calculated using the following equation (2).

&Quot; (2) "

ABTS radical scavenging ability (%) = (1-A _test / A _control ) x 100

A _test : absorbance of experimental group

B _control : absorbance of _control group

ABTS radical scavenging activity mg / ml Purging Usage (%) Normal extraction (%) One 38.1 28.6 2.5 77.2 67.5 5 94.4 90.7

As a result, the antioxidant activity of ABTS radical scavenging activity was higher than that of purging.

[ Example  2: Cosmetics  Composition (cream)]

As an example of the cosmetic composition in the present example, a cream containing the oil extracted from the cacao nips produced in Example 1 and the cacao nymbski extract was prepared.

Cream manufacturing prescription ingredient unit content Tamarind oil g 1.0 Argan oil g 1.0 Jojoba Golden Oil g 1.0 Isoamylureate g 1.0 Cetyl alcohol g 2.0 Sodium acrylate copolymer, lecithin g 2.0 glycerin g 5.0 Purified water g 73.2 Butylene glycol g 5.0 Propanediol g 5.0 The cacao nips extract of the present invention g 2.0 Glyceryl caprylate g 0.5 The oil separated from the cacao nips of the present invention g 1.0 Wool oil, yu blossom oil, ylang ylang flower oil g 0.3 system 100

Claims (7)

(A) adding liquid carbon dioxide to cacao nips and extracting the supernatant by extracting the supernatant at an extraction pressure of 290 to 310 bar and an extraction temperature of 38 to 42 ° C;
(B) adding 50% (v / v) ethanol to the remaining cacao nympos foil after extraction of the fat component in step (a) and extracting it while purifying nitrogen at a temperature of 50 ° C to obtain a cacao nymbskie extract; ≪ / RTI >
Wherein the extract of cacao nymbals is enhanced in antioxidant activity.
delete delete delete (A) adding liquid carbon dioxide to cacao nips and extracting the supernatant by extracting the supernatant at an extraction pressure of 290 to 310 bar and an extraction temperature of 38 to 42 ° C;
(B) adding 50% (v / v) ethanol to the remaining cacao nympos foil after extraction of the fat component in step (a) and extracting it while purifying nitrogen at a temperature of 50 ° C to obtain a cacao nymbskie extract; ; And
Mixing the preservative component with the cocoa bean sprouts extract,
Wherein the extract of cacao nympz sp. Enhances the antioxidative effect. delete delete