KR101960571B1 - Method for preparing apricot extract, the apricot extract prepared therefrom, and skin care or cosmetic composition comprising the apricot extract - Google Patents

Abstract

The present invention relates to a process for producing apricot extract, an apricot extract prepared from the apricot extract, and a functional skin cosmetic or cosmetic composition containing the apricot extract as an active ingredient. More specifically, Preparing a star apricot sample; 2) powdering the apical sample according to the part obtained in the step 1) to prepare apricot powder for each part; 3) adding apricot powder of step 2) with an extraction solvent and stirring the apricot powder to prepare apricot extract; 4) filtering or centrifuging the apricot extract in step 3) to prepare an apricot extract for each site from which impurities have been removed; And 5) concentrating the apricot extract of each site in step 4), an apricot extract prepared from the apricot extract, and a functional skin cosmetic or cosmetic composition containing the apricot extract as an active ingredient.
According to the present invention, it is possible to enhance the effect such as antioxidant ability by extracting apricot by each part of shell, pulp and seed to optimize the extraction conditions. Further, the total phenol content is increased through the fermentation process, Various physiologically active ingredients which are difficult to be absorbed are easily absorbed by the human body, but they are converted into a form without stimulation to the skin, and thus have high antioxidative, whitening or wrinkle-reducing effects. Accordingly, the composition containing the apricot extract according to the present invention as an active ingredient can be usefully used as a cosmetic composition requiring functionalities such as antioxidation, skin whitening or wrinkle improvement.

Description

TECHNICAL FIELD The present invention relates to a method for preparing apricot extract, an apricot extract prepared from the apricot extract, and a functional skin cosmetic composition containing the same as an active ingredient.

The present invention relates to a process for producing an apricot extract, an apricot extract prepared therefrom and a functional skin cosmetic or cosmetic composition containing the same as an active ingredient.

Human skin cells are closely related to various environmental factors and are one of the important cells in our lives. Progression of skin aging is affected by photooxidative damage due to active oxygen, persistent ultraviolet light photoaging, and endogenous aging.

From ancient times, people have a close relationship with the make-up culture. Cosmetics are constantly changing with the times, and especially with the improvement of the living standards of modern people, interest in cosmetics additives and functions is increasing. In other words, there is a growing interest in natural cosmetics that are harmless to the skin and fermented cosmetics as functional cosmetics, and thus natural cosmetics materials are actively being developed. Cosmetics are simply extending from the concept of beautification to keeping skin clean, and aiming at young and healthy skin. It is being advanced and improved by various technology development, material and raw material development. In recent years, in the cosmetics industry, studies have been actively conducted on the use of useful components obtained from various natural product fermentations as cosmetic materials, focusing on functional cosmetics, and this has become a research goal of the cosmetics industry.

Apricot, on the other hand, is said to have been one of the fruit that has been praised even in the history of Donguibogam. It belongs to the apricot tree species in the rhizome and cherry blossom in the vegetable field. Usually, the fruit part is eaten raw, jam, canned, dried apricot, and nectar. Apricot is similar to citrus fruits and is a yellow-colored fruit. Vitamin A is abundant in it, so it is known to prevent night blindness and strengthen blood vessels. Application of apricots for cosmetic purposes has long been used for dried apricot powder and apricot seed oil obtained from apricot seeds.

Apricot is an apricot, which is about 30% of apricot. It has a bitter taste and sweet taste. It is used as a medicinal product with a bitter taste, and as an edible product with a sweet taste. . Especially, the fatty oil in apricot seeds is known to work to help the skin to whiten and shine, and these apricots have been used for cosmetic purposes since they have been excellent nutrition reports and excellent cosmetic effects. It is known that apricot seeds are rich in unsaturated fatty acids such as oleic acid and linolenic acid, and thus are effective for skin health. In addition, phenolic compounds, flavonoids, rutin, quercetin quercetin, beta-carotene, gamma-aminobutyric acid, vitamin C and other natural antioxidants. Apricot has various physiologically active ingredients that moisturize the lungs, so it is good for bronchitis, bronchiectasis and bronchial asthma. It improves memory and improves constipation. Apricot extract is a biosynthetic drug that exhibits analgesic and anti-inflammatory effects. Strong antioxidative activity, antimutagenic effect, and cancer cell growth inhibitory effect (Non-Patent Document 1). It has also been reported that apricot seed extract at an appropriate concentration can promote the regeneration of periodontal tissue destroyed by inflammation (Non-Patent Document 2).

Previous studies on the skin cosmetic efficacy of apricots showed that the hot water and ethanol extracts of apricot seeds have not only the ability to remove tyrosinase and whitening effect but also the cosmetic pharmacologically active substance having excellent convergence effect, (Non-Patent Document 3).

The related prior art discloses a cosmetic composition composition containing an apricot extract of Himalayan hunting fat as an active ingredient and exhibiting an increase in skin moisture content and skin texture improving effect (Patent Document 1), and apricot seed oil (Patent Document 2) discloses a composition of a whitening cosmetic composition containing astaxanthin-derived apricot seed oil as a fat-soluble component by mixing and extracting Astragalus membranaceous extract.

However, despite the fact that the above-described techniques disclose various effects of apricots, there are disadvantages such as irritation to the skin and erythema or inflammation, and there is a problem in insufficient extraction of the active ingredient of apricot It is required to improve the quality such as maximizing the extraction efficiency of the active ingredient or improving the storage property.

On the other hand, Aspergillus sp. Strain belongs to the yeast fungus, and these beneficial germs convert the starch ingredient contained in rice into sugar, and are effective for fermentation of barley yeast, soybean paste, rice bran, , And cheongju, and for the production of enzyme products. Nuruk fungus is a very important fungus in the fermentation industry and is a bacterium that produces kojic acid, a typical whitening material that has been used since the 1980s. In addition, it is expected that a high content of saccharides produced by glucosidase secreted by the Nuruk Fungi will attract moisture and give an excellent moisturizing effect to the skin. Therefore, if an apricot fermented product is developed and applied to a functional cosmetic product, It is expected that this superior functional cosmetics will be produced. Actually, there has been reported a case of developing an excellent anti-aging substance and whitening raw material as a raw material of cosmetics using licorice and licorice as a raw material (Patent Document 3), but the technology that discloses skin cosmetic efficacy of the apricot fermented product is reported There is no bar. In addition, no literature has been reported on extracting apricots by shell, pulp, and seed to optimize the extraction conditions and antioxidant potency.

Patent Document 1: Korean Patent Publication No. 10-2011-0027308 Patent Document 2: Korean Patent Laid-Open Publication No. 10-2016-0038222 Patent Document 3: Korean Patent Laid-Open No. 10-2010-0092808

Non-Patent Document 1: Korea J Food Preserv, 14 (2): 220-225 (2007) Non-Patent Document 2: Korean Journal of Periodontology, 30 (1): 77-91 (2000) Non-Patent Document 3: J. Applied Oriental Medicine., 7 (1): 35-39

In the present invention, the extract of apricot is extracted for each part of the skin, pulp and seed to optimize the extraction conditions to enhance the antioxidant activity and the like. Further, the active ingredient is strengthened by the fermentation process, The present invention provides a method for producing an apricot extract which is free of skin irritation, an apricot extract prepared from the apricot extract, and a functional skin cosmetic or cosmetic composition containing the same as an active ingredient.

In order to solve the first problem,

1) separating apricots into shells, pulp, and seeds to prepare apical samples for each site;

2) powdering the apical sample according to the part obtained in the step 1) to prepare apricot powder for each part;

3) adding apricot powder of step 2) with an extraction solvent and stirring the apricot powder to prepare apricot extract;

4) filtering or centrifuging the apricot extract in step 3) to prepare an apricot extract for each site from which impurities have been removed; And

5) concentrating the apricot extract of each site in step 4).

According to an embodiment of the present invention, the pulverization in the step 2) may be performed by lyophilizing and then pulverizing the site-specific apricot sample.

According to another embodiment of the present invention, as a pretreatment step in the pre-extraction step of step 3)

i) a soaking step of spraying water on the apricot powder of each site in step 2);

ii) sterilizing the soaked apical powder in the soaking step in step i); And

iii) preparing the apricot fermented product by inoculating and fusing the fungi in the site-specific apricot powder sterilized in the step ii).

According to another embodiment of the present invention, the soaking of the step i) may be performed by spraying purified water or sterilized water to the apricot powder of each of the parts so that the moisture content of the apricot powder is 30 to 60 wt% Lt; / RTI > for 6 to 24 hours.

According to another embodiment of the present invention, the fungus is one or more beneficial microorganisms selected from the group consisting of Aspergillus oryzae, Aspergillus awamori, Aspergillus oryzae, and Monascus pilosus. .

According to another embodiment of the present invention, the fermentation in the step iii) is performed by inoculating 1 to 20 parts by weight of fungus to 100 parts by weight of the apricot powder at each site, followed by culturing at 20 to 45 DEG C for 4 days or less .

According to another embodiment of the present invention, the extraction solvent in step 3) may be water or an aqueous solution of a lower alcohol having 1 to 4 carbon atoms in an amount of 30 to 90% by volume.

According to another embodiment of the present invention, the stirring in the step 3) may be carried out at a temperature ranging from 20 to 100 ° C for 0.5 to 12 hours.

The present invention also provides an apricot extract prepared by the above-described method for producing an apricot extract.

Furthermore, the present invention provides a skin cosmetic functional cosmetic composition comprising an apricot extract as an active ingredient.

According to one embodiment of the present invention, the skin cosmetic functionality may be one or more functionalities selected from the group consisting of skin whitening, wrinkle improvement, antioxidation and anti-aging.

According to another embodiment of the present invention, the content of the apricot extract in the cosmetic composition may be 0.01 to 30% by weight based on the total weight of the cosmetic composition.

According to another embodiment of the present invention, the composition may be used as a skin, an emulsion, an essence, a lotion, a serum, a body lotion, a bar diesel, a body essence, a body cleanser, a cleansing foam, a cleansing cream, Gels, nourishing creams, sleep creams or moisture creams.

According to the present invention, it is possible to enhance the effect such as antioxidant ability by extracting apricot by each part of shell, pulp and seed to optimize the extraction conditions. Further, the total phenol content is increased through the fermentation process, Various physiologically active ingredients which are difficult to be absorbed are easily absorbed by the human body, but they are converted into a form without stimulation to the skin, and thus have high antioxidative, whitening or wrinkle-reducing effects. Accordingly, the composition containing the apricot extract according to the present invention as an active ingredient can be usefully used as a cosmetic composition requiring functionalities such as antioxidation, skin whitening or wrinkle improvement.

Fig. 1 is a photograph showing a lyophilized sample (above) and pulverized powder (below) after separating apricots into shells, pulp, and seeds.
2 is a graph showing the total phenol content of the extract according to the extraction conditions (solvent and temperature) of the apricot region (shell, pulp, seed).
3 is a graph showing the antioxidative activity (DPPH radical scavenging activity) of the extract according to the extraction conditions (solvent and temperature) of the apricot region (shell, pulp, seed).
4 is a graph showing the total antioxidant activity (TAA) of the extract according to the extraction conditions (solvent and temperature) of the apricot region (shell, pulp, seed).
FIG. 5 is a graph showing the total phenol content of a 60% moisture treated apricot region (shell, pulp, seed) fermented product.
6 is a graph showing the antioxidative activity (DPPH radical scavenging activity) of a 60% moisture treated apricot region (skin, pulp, seed) fermented product.
FIG. 7 is a graph showing the total antioxidant activity (TAA) of a 60% moisture treated apricot region (skin, pulp, seed) fermented product.
FIG. 8 is a graph showing the inhibitory activity of tyrosinase enzyme activity of the fermented product of each apricot region (skin, pulp, seed) by the change of the absorbance value with time.
9 is a graph showing the inhibitory activity (%) of tyrosinase enzyme activity of the fermented product of each apricot region (skin, pulp, seed).
10 is a graph showing the inhibitory activity (%) of the enzymatic activity of the elastase of the fermented product of each apricot region (skin, pulp, seed).

Hereinafter, the present invention will be described in more detail.

In the present invention, the extracts of apricots are extracted for each part of the skin, pulp and seed to optimize the extraction conditions to enhance the antioxidant activity and the like. Further, the active ingredients are strengthened by the fermentation process to further improve antioxidation, whitening and wrinkle And to provide a method for producing apricot extract without skin irritation.

Accordingly, the present invention provides a method for preparing an apricot extract,

1) separating apricots into shells, pulp, and seeds to prepare apical samples for each site;

2) lyophilizing the site-specific apical sample obtained in the step 1) and powdering it to prepare apricot powder for each site;

3) preparing apricot juice by adding aprotic powder of step 2) with water and an aqueous solution of a lower alcohol having 1 to 4 carbon atoms in an amount of 30 to 90% by volume, and stirring the mixture;

4) filtering or centrifuging the apricot extract in step 3) to prepare an apricot extract for each site from which impurities have been removed; And

5) concentrating the apricot extract of each part of step 4).

In the present invention, the term " apricot " is interpreted to include apricot husks, pulp and seeds, and there is no limitation depending on the variety.

According to the present invention, an apricot extract having the potency and activity of each part of apricot made of shell, pulp and seed is prepared rather than various efficacy and activity of apricot whole. In the method of preparing apricot extract according to the present invention, By separating the apricots into shells, flesh, and seeds, a step of making apical samples for each site is performed.

The site-specific apricot sample may be used immediately, but it may be stored in a refrigerated or frozen state. At this time, since the moisture content of the apricots is 91.4%, it is preferable to use one which is freeze-dried or vacuum-dried, and most preferably, it is freeze-dried.

Next, the lyophilized apical samples are subjected to a pulverization process, which results in uniform size apricot powder particles. Particularly, by using the powdered apricots, a high surface area and thus an extraction effect can be maximized.

As described above, it is possible to directly perform the extraction process by adding the extract to the apical powder of each site and to concentrate the extract. However, by performing the process of fermenting the extract, it is possible to strengthen the specific active ingredient It is also possible to prepare an apricot extract having excellent antioxidative, whitening and wrinkle-reducing activities.

At this time, the fermentation process is performed as a pretreatment process before the extraction process,

i) a soaking step of spraying water on the apricot powder of each site in step 2);

ii) sterilizing the soaked apical powder in the soaking step in step i); And

iii) preparing the apricot fermented product by inoculating and fusing the fungi in the site-specific apricot powder sterilized in the step ii).

The soaking process in step i) may be performed by spraying water on the powdered apricot sample to provide an environment in which the bacteria can grow well before fermentation and to adjust the moisture content to a constant level. Specifically, the soaking may be performed by spraying purified water or sterilized water to the apricot powder of each site, and bringing the moisture content of the apricot powder to 30 to 60 parts by weight for 6 to 24 hours. If the moisture content is less than the above range, the sample may not be burned or sterilized uniformly before the fermentation, and the effect of fermentation may be insufficient due to insufficient water. If the moisture content is above the above range, the structure of the active ingredient may deteriorate during fermentation An apricot fermented product having a low skin-beauty activity can be obtained.

In addition, there is no particular limitation on the sterilization process in the step ii), and the sterilization process of the step ii) may be carried out by, for example, heat sterilization, ultrahigh temperature sterilization, high temperature long time sterilization, gamma irradiation sterilization, ultra high pressure sterilization, ultraviolet sterilization, Sterilization or the like, and other methods may be applied as long as they are capable of sterilizing / losing the activity of intracoronary microorganisms. Most preferably, the autoclaving treatment at a high temperature / Lt; 0 > C for 20 minutes. The high-temperature / high-pressure sterilization treatment can dissolve the hard apricot cell wall tissue to allow the active ingredient to be easily eluted, improve the fermentation efficiency and speed by the strain, and increase the content of the physiologically active substance .

As the strain used for fermentation, one or more fungi selected from the group consisting of Aspergillus oryzae, Aspergillus awamori, Aspergillus oryzae, and Monascus pilosus can be used. Particularly, as described in the following examples, the fermentation process with Aspergillus awamori promotes total phenolic acid content, DPPH radical scavenging activity (DPPH), total antioxidant activity activity, TAA), inhibition of tyrosinase activity and activity of inhibiting elastase activity.

The fermentation can be carried out by inoculating 100 to 40 parts by weight of the fungus with 100 parts by weight of the apricot and culturing at 20 to 45 DEG C for 4 days or less.

Next, after preparing the apricot powder or the fermented apricot powder, the step of preparing the apricot extract using the powder is performed. The solvent used for the extraction includes, but is not limited to, water, a lower alcohol aqueous solution, acetone, and mixtures thereof, preferably water or 30 to 90 vol% Of a lower alcohol solution. However, if the alcohol content in the alcohol aqueous solution is less than the above range, it is not economical because there is no difference from the aqueous extract solution, and even if the alcohol content in the alcohol aqueous solution exceeds the above range, the extraction yield of the effective ingredient in the apricot is insignificant. For example, the optimum range of the alcohol content is 40 to 55% by volume.

The lower alcohol having 1 to 4 carbon atoms may be any solvent commonly used in the art such as methanol, ethanol, propanol and butanol, and preferably ethanol.

In the preparation of the apricot extract, stirring may be performed for smooth extraction. The stirring may be performed at 20 to 100 ° C for 0.5 to 12 hours. When the agitation temperature is lower than the above range, extraction yield of a substance useful for skin care is lowered, but equipment for lowering the temperature is required, which is not economical. If the agitation temperature exceeds the above range, substances useful for skin care are destroyed, , Wrinkle improvement, etc. can be extracted together with a high content, so that an extract having decreased functionality can be produced, which is not preferable. For example, when the stirring temperature is in the range of about 40 to 55 占 폚, dissolution of components such as phenol, which is an effective substance that softens the plant cell tissue and has cosmetic activity, is facilitated, so that an extract having excellent skin- It is effective. In addition, when the agitation is performed for less than 0.5 hour, the extraction time is insufficient and the physiologically active ingredient contained in the apricot is difficult to completely elute. When the agitation time exceeds 12 hours, the physiologically active ingredient contained in the apricot It is not preferable to use an extract in which the antioxidant and skin whitening activity are reduced due to excessive stirring.

On the other hand, the apricot extract can remove impurities using a conventional filtration method or apparatus, and can be obtained, for example, by centrifugation or filtration using a microfilter to obtain an impurity-free extract. For example, a usable microfilter is a filter having a pore size of 0.3 to 0.8 mu m.

The present invention also provides an apricot extract prepared by the above-described method, and provides a skin cosmetic functional cosmetic composition comprising the extract as an active ingredient.

As can be seen from the data of the following examples, the apricot extract according to the present invention has high DHHP radical scavenging activity and total antioxidant activity, and thus is effective for anti-aging and exhibits excellent inhibition of tyrosinase enzyme activity and inhibition of enzyme activity of elastase And a cosmetic composition containing it as an active ingredient may be usefully used for the purpose of antioxidation and anti-aging, whitening activity, or wrinkle improvement.

According to the present invention, the content of the apricot extract in the cosmetic composition may be 0.01 to 30% by weight, for example, 0.03 to 10% by weight based on the total weight of the cosmetic composition. When the content of the apricot extract is less than the above range, it is difficult to expect the effect of the addition of the apricot extract. When the content of the apricot extract is more than the above range, the increase of the effect is insignificant and the stability of the formulation is lowered .

The cosmetic composition according to the present invention may be prepared by any known formulations and may be in the form of, for example, a skin, an emulsion, an essence, lotion, body lotion, bar diesel, body essence, body cleanser, cleansing foam, cleansing cream, , A pack, a massage cream, a massage gel, a nutritional cream, a sleep cream, and a moisture cream.

In addition, in the cosmetic composition of each formulation, other components than the above-mentioned apricot fermented product can be arbitrarily selected according to the purpose of use or the characteristics of the formulation, and the ingredients can be blended to the extent that the effect of the formulation is not impaired . Examples of additives include water, oil, surfactants, moisturizers, thickeners, fragrances, preservatives, neutralizers, emollients, skin protectants, skin conditioners, preservatives, antioxidants, free radical scavengers, opacifiers, stabilizers One or two or more selected from the group consisting of an antioxidant, a fungicide, an oxidative stabilizer, a silicone, a defoaming agent, a vitamin, a scouring agent, a polymerization agent, a propellant, a basic agent, an acidifying agent, a colorant, a pigment and a filler.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following Examples are intended to assist the understanding of the present invention and are not intended to limit the scope of the present invention.

Production Example 1: Preparation of samples per apical region

Apricots cultivated in Gyeongsangbuk - do were purchased and separated into shells, pulp, and seeds, lyophilized and pulverized to obtain apricot powder of uniform size. The apricots were washed three times with flowing water to remove the faucets, first to separate the crust, and then to separate the seeds and pulp. After removing the surface of the seeds, the apricot husks were removed, and the husks were discarded and the white seeds were ground to a 20-mesh sieve using a grinder (Commercial Food Preparing Machine HALLDE VCB-61, Kista, Sweden). After lyophilization, the shell, pulp, and seed apricot samples and the powder after grinding are shown in Fig.

Example 1: Optimization of extraction conditions (solvent and temperature) for each apricot region

As the extraction conditions of each apricot sample, 5 kinds of solvents such as water, 30% ethanol, 50% ethanol, 70% ethanol and 90% ethanol were mixed at RT (normal temperature) The extracts of 10 variables were prepared.

Experimental Example 1: Determination of total phenol content by extraction conditions (solvent and temperature) of apricot region

Total phenol content was determined by the method using Folin & Ciocalteu reagent (George S, Brat P, Alter P, Amiot MJ, Rapid determination of polyphenols and vitamin C in plant-derived products, J Agric Food Chem. 1370-1373). 800 μl of Folin & Ciocalteu reagent was added to 200 μl of apricot extract at a concentration of 1000 ppm, and after 10 minutes, 2 ml of 7.5% Na ₂ CO ₃ solution was added. The reaction was then allowed to proceed for 90 minutes in the dark and absorbance was measured using a UV-Vis spectrometer at 765 nm. The total phenol content was expressed as mg Gallic acid equivalents (GAE) / g sample, which is shown in FIG.

As shown in Fig. 2, the total polyphenol content (TPC) was higher in the apricot peel region (6.17 mg GAE / g) than in the pulp (1.71 mg GAE / g) or seed (0.77 mg GAE / g) site. The total polyphenol content (RT: 2.90 mg GAE / g, 50 ℃: 2.39 mg GAE / g) was obtained when the distilled water was extracted with the extraction solvent. The extraction efficiency was high. The content of polyphenol was higher at 50 ℃ than at room temperature (RT), especially when 50% EtOH was used as an extraction solvent.

Experimental Example 2: Determination of DPPH radical scavenging ability by extraction conditions (solvent and temperature) of apricot region

The DPPH radical scavenging ability, which indicates antioxidant activity, is modified by the method of Cheng et al. (Cheng LM, Cheng PCK, Ooi VEC, Antioxidant activity and total polyphenolics of edible mushroom extracts. Respectively. 500 μl of DPPH (1, 1-diphenyl-2-picrylhydrazyl) reagent (6 × 10 -5 mol / L in Ethanol) was added to 500 μl of the apricot extract at a concentration of 1000 ppm and reacted in a dark room for 30 minutes. Was used to measure the absorbance at 517 nm. Antioxidant activity was expressed as mg Trolox equivalent (TE) / g sample, which is shown in FIG.

As shown in FIG. 3, the antioxidative activity of the peel and seed extracts at room temperature (RT) showed a slightly higher antioxidative activity than that of the extract at room temperature (RT). The DPPH radical scavenging ability (75.73㎎TRE / g) was significantly lower in the case of apricot seeds than the other conditions when distilled water was extracted with solvent at 50 ℃.

Experimental Example 3: Total antioxidant activity (TAA) measured according to extraction conditions (solvent and temperature) of apricot region

To measure total antioxidant activity, 400 μl of the TAA reagent prepared by mixing 400 mg of sodium phosphate, 490 mg of ammonium molybdate, and 100 ml of 0.6 M sulfuric acid was added to 100 μl of apricot extract having a concentration of 1000 ppm. After incubation at 90 ° C for 30 minutes, 500 μl of distilled water was added and diluted, and the absorbance was measured at 695 nm using a UV-Vis spectrometer. Total antioxidant activity was expressed as mg ascorbic acid equivalent (AEE) / g sample, which is shown in FIG.

As shown in FIG. 4, the TAA assay showed a tendency different from the total phenol content (TPC) and DPPH assay results. Especially, the difference was severe depending on the type of sample. The total antioxidant capacity of extract extract was 70% EtOH in apricot husk and 50% EtOH in apricot pulp and seed.

In view of the results of Example 1 above, the fermented apricot powder described below was subjected to extraction for 2 hours at 50 ° C and 50% EtOH as a solvent.

Example 2: Preparation of fermented product for each apricot region

Example 2.1: Culture of bacteria

For the apricot fermentation, Aseprgillus oryzae was used. The medium for bacterial culture was prepared by sterilizing autoclave (121 ° C, 15 min) with sterilized autoclave by adding 7.8 g of PDA agar powder to 200 ml of distilled water and pouring it in a Patry dish for one day.

Example  2.2: Soaking  (soaking) and sterilization treatment

Soaking process was used to spray the distilled water to the apricot flour before fermentation to provide an environment in which the mold was well grown by adjusting the moisture content constantly. Distilled water was sprayed on each powder type sample to adjust the final moisture content to 60%, and moisture was contacted at 4 ° C for 24 hours. After 24 hours of soaking, sterilization was performed at a sterilization machine under high pressure sterilization (121 캜, 15 min).

Example  2.3: Inoculation

Aspergillus awamori was inoculated into the high-pressure sterilized sample, fermented for 0 days, 1 day, 2 days, and 4 days, respectively, and stored in an oven at 40 ° C overnight to stop fermentation.

Experimental Example  4: Apricot Fermented  Total phenol content measurement

The total phenolic content of the apricot fermented on the 0, 1, 2, and 4 days of fermentation was measured by inoculating soaked acacia to 60% moisture content and sterilization. This is shown in FIG.

As shown in Fig. 5, the total phenol content of the apricot husk, pulp and seed portion tended to increase in the first day of fermentation. The total phenolic content of the peel was higher than that of shell (8.89 mg GAE / g, 12.81 mg GAE / g, 10.53 mg GAE / g, 11.92 mg GAE / g), flesh (6.14 mg GAE / g, 7.85 mg GAE / g, 4.33 mg GAE / g , 6.42 mg GAE / g), seed (0.97 mg GAE / g, 1.61 mg GAE / g, 1.32 mg GAE / g, and 1.99 mg GAE / g).

Experimental Example  5: Apricot Fermented DPPH  Radical Scatters  Measure

DPPH radical scavenging activity of 0, 1, 2, and 4 days of apricot fermentation was measured by inoculating each apricot sample with soaking to a moisture content of 60%, sterilization, and inoculation with black germ. This is shown in FIG.

As shown in Fig. 6, the DPPH radical scavenging activity of the apricot fermented product was higher than that of the apricot seed fermented product (peel 264.65 mg TRE / g, 247.01 mg TRE / g, 261.02 mg TRE / g , 246.63 mg TRE / g, flesh 257.90 mg TRE / g, 255.77 mg TRE / g, 239.63 mg TRE / g, 260.65 mg TRE / g). On the other hand, fermented apricot seeds (104.24 mg TRE / g, 131.14 mg TRE / g, 105.99 mg TRE / g, 72.46 mg TRE / g)

Experimental Example  6: Apricot Fermented  Total antioxidant activity, TAA ) Measure

The total antioxidant capacity of the apricot fermented on 0, 1, 2, and 4 days of fermentation was measured by inoculating soaked acetic acid with 60% This is shown in FIG.

As shown in FIG. 7, the total antioxidant activity of the fermented extract (67.31 mg AAE / g) of the pulp per day was higher than that of the 1 day fermented extract of shell (63.54 mg AAE / g). The antioxidant activity of the peel and pulp showed a tendency to decrease suddenly on the 2nd day of fermentation (42.68 ㎎ AAE / g, 41.80 ㎎ AAE / g), but the fermented 4 - day extract (18.01 ㎎ AAE / g (9.83 ㎎ AAE / g, 15.27 ㎎ AAE / g, and 13.74 ㎎ AAE / g) than the previous fermented extracts. The average total seed extract (14.20 ㎎ AAE / g) was significantly lower than that of shell (50.94 ㎎ AAE / g) or pulp (55.31 ㎎ AAE / g).

Experimental Example  7: Apricot Fermented Tyrosinase  ( tyrosinase ) activation Inhibition  Measure

Melanin is a polymeric dye widely found in plants, animals and microorganisms. It is synthesized through various steps such as enzymatic reaction of phenols, oxidation and polymerization. Pigmentation of the skin, such as spots and freckles, is caused by an increase in melanin pigment in the epidermis. The key enzyme crucial to the main production of melanin is tyrosinase, and its ability to inhibit the activity of tyrosinase in the development of whitening cosmetic ingredients is very important.

Tyrosinase activity inhibition was measured using the method of Mason and Peterson (Mason HS, Peterson EW, Melanoproteins I. Reactions between enzyme-generated quinones and amino acids. Biochem Biophys Acta. 1965; 111: 134-146). 20 μl of 1000 ppm of rice bran extract and 30 μl of mushroom tyrosinase solution were added to 70 μl of 0.1 M phosphate buffer solution (pH 6.8), and reacted at 30 ° C. for 5 minutes. After the reaction, 100 μl of dimethylsulfoxide (DMSO) solution was added and the absorbance was measured at 1 minute intervals at 492 nm for 15 minutes. The activity inhibitory activity of tyrosinase for 10 minutes was calculated by the following formula 8 and 9:

[Formula 1]

(%) = (A-B) - (C-D)] / (A-B) X 100

A: With Tyrosinase, without sample

B: Without sample and tyrosinase

C: Including sample and thyrosinase

D: Sample included, without Tyrosinase

As shown in Figs. 8 and 9, the whitening activity of the apricot fermented product was remarkably higher than that of the control, indicating that the inhibitory rate of tyrosinase was high in the apricot itself. In particular, the highest antioxidant activity in TPC, DPPH, and TAA was highest (0.539, 13.8%) and the highest antioxidant activity (0.283, 52.7% ) Showed the lowest inhibition rate of tyrosinase. However, since the inhibitory activity of tyrosinase in both the skin, pulp and seed is remarkably higher than that of the control, it can be said that it is very effective for the production of melanin.

Experimental Example  8: Apricot Fermented  Elastase ( elastase ) activation Inhibition

Elastase is associated with wrinkle formation and skin elasticity. The inhibition of the activity of elastase was determined by the method of James et al. (James AEK, Timothy DW, Gordon L. Inhibition of human leukocyte and porcine pancreatic elastase by homologues of bonice pancreatic trypsin inhibitor. Biochem. 1996; 35: 9090-9096) Respectively. 0.5 ml of 0.2 M Tris-HCl buffer (pH 8.0) and 10 μg / ml of porcine pancreatic elastase (PPE) type IV (Sigma-Aldrich, St. Louis, USA) And reacted at 25 ° C for 20 minutes. After reacting, 1.0 ml of 0.8 mM N-succinyl-Ala-Ala-Ala-p-nitroanilide (Suc-Ala-Ala-Ala-pNA, Bachem Feinchemikalien AG., Budendorf, Switzerland) And the inhibition of elastase activity was calculated by the method of Equation 2, which is shown in FIG. 10:

[Formula 2]

Elastase activity inhibitory ability (%) = (A-B) / A X 100

A: With elastase, without sample

B: Includes sample and elastase

As shown in Fig. 10, the enzymatic activity of the apricot fermented product was determined by selecting six samples in the same manner as the thalassinase inhibitory activity. Here, ursolic acid was used as a control group and the experiment was conducted. In general, the activity of pulp was highest and the activity of seed was the lowest. It can be seen that the first day of fermentation has a higher activity than the 0th day of fermentation. Especially, in the pulp, the difference between the values of day 0 and day 1 was remarkable.

Manufacturing example  One : Skin  Produce

A skin was prepared from a cosmetic composition containing an apricot extract or a fermented product, and the ingredients thereof are shown in Table 1 below.

division Raw material Content (% by weight) One Apricot extract or fermented product 2 2 glycerin 2.1 3 Butylene glycol 2.0 4 Propylene glycol 2.0 5 Panthenol 0.2 6 Beads wax 0.8 7 ethanol 10 8 Spices a very small amount 9 antiseptic a very small amount 10 Purified water Balance

Manufacturing example  2: Manufacture of Lotion

A lotion was prepared from a cosmetic containing an apricot extract or a fermented product, and the ingredient table thereof is shown in Table 2 below.

division Raw material Content (% by weight) One Apricot extract or fermented product 2 2 Sitosterol 1.7 3 Ceramide 0.5 4 glycerin 5.0 5 Tocopheryl acetate 0.2 6 Grape seed oil 2.5 7 Xanthan gum 0.3 8 Spices a very small amount 9 antiseptic a very small amount 10 Purified water Balance

Manufacturing example  3: Manufacture of cream

Apricot extract or fermented product was prepared, and the ingredients thereof are shown in Table 3 below.

division Raw material Content (% by weight) One Apricot extract or fermented product 3 2 Ceramide 0.5 3 Tocopheryl acetate 0.2 4 glycerin 15.0 5 Cetylaryl alcohol 2.0 6 Urea 0.5 7 Triethanolamine 0.5 8 Spices a very small amount 9 antiseptic a very small amount 10 Purified water Balance

Claims (13)

1) separating apricots into shells, pulp, and seeds to prepare apical samples for each site;
2) powdering the skin samples and the flesh samples of the individual apical samples obtained in the step 1) to prepare apricot powder for each site;
3) adding the extracting solvent to the apical powder according to the step 2) and stirring the apricot powder;
4) preparing an apricot extract for each site from which impurities have been removed by filtering or centrifuging the apricot extract of each site in step 3); And
5) concentrating the apricot extract of each part of step 4)
As a pretreatment step in the pre-extraction step of step 3)
i) a soaking step of spraying water on the apricot powder of each site in step 2);
ii) sterilizing the soaked apical powder in the soaking step in step i); And
iii) preparing an apricot fermented product by inoculating and fusing the fungi in the site-specific apricot powder sterilized in the step ii)
Wherein the site-specific apricot powder is fermented for 0.5 to 1.5 days and extracted with 50 to 70% by volume of ethanol. The method according to claim 1,
Wherein the powdering in step 2) is performed by lyophilizing and then pulverizing the apical sample for each site. delete The method according to claim 1,
The soaking in step i) is performed by spraying purified water or sterilized water to the apricot powder of each part and contacting the moisture content to 100 parts by weight of the apricot powder according to each part for 30 to 60 parts by weight for 6 to 24 hours ≪ / RTI > The method according to claim 1,
Wherein the fungus is one or more beneficial bacteria selected from the group consisting of Aspergillus oryzae, Aspergillus awamori, Aspergillus oryzae, and Monascus pilosus. The method according to claim 1,
Wherein the fermentation in step iii) is carried out by inoculating 1 to 20 parts by weight of fungus to 100 parts by weight of the apricot powder of each part, followed by culturing at 20 to 45 캜. delete The method according to claim 1,
Wherein the stirring in step 3) is carried out at a temperature ranging from 20 to 100 캜 for 0.5 to 12 hours. delete delete delete delete delete

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