KR101971362B1 - Food composition containing anthocyanin extracted from amaranth - Google Patents

Abstract

According to the present invention, to extract a pigment from amaranth, provided is a manufacturing method of anthocyanin extracted from amaranth, wherein 50 g of a sample is extracted at 80°C for four hours with 500 mL 20% ethanol added with a 1% citric acid for a crude extract to be filtered by filter paper to be decompressed and concentrated with a rotating type vacuum concentrator. As preservation and processing conditions of the anthocyanin extracted from amaranth are provided by finding pH 3 and glucose addition, storage, and processing temperature conditions, the method in the present invention can improve a utilization value of a natural food color of anthocyanin contained in an amaranth young leaf.

Description

  Amaranth Extract Anthocyanin-containing food composition {omitted}

  TECHNICAL FIELD The present invention relates to the improvement of the stability of natural pigments used in foods, and in particular, to improve the utilization value of anthocyanins contained in the leaves of amaranth leaves.

  As a prior art of the present invention, there is a technique relating to a complex functional cosmetic composition for antioxidation, skin whitening and wrinkle reduction containing the extract of Amaranth leaf as an active ingredient, and a process for producing an extract of Amaranth leaf. The above-mentioned technique provides a composition containing antioxidant, skin whitening, wrinkle prevention and improvement by using a large amount of flavonoid and phenolic acid component in a composition containing Amaranth leaf extract.

Published Japanese Patent Application No. 10-2017-0056747

  The present invention is intended to solve the problem that the extract of Amaranthus late leaf pigment having the above-mentioned effect is not stable due to environmental factors such as heat, light and pH and is difficult to use.

  In order to solve the above problem, in order to extract the pigment from Amaranth, 50 g of the sample is extracted with 500 ml of 20% ethanol containing 1% citric acid for 4 hours at 80 ° C., and the crude extract is filtered with filter paper And then concentrated under reduced pressure using a rotary vacuum concentrator.

  Further, the present invention provides a method for preparing anthocyanin-extracted amaranthus characterized in that the amaranth-extracted anthocyanin is processed and stored at 4 ° C or lower.

  Also, the present invention provides a method for preparing anthocyanin-extracted amaranthus, which comprises mixing and processing the amaranth-extracted anthocyanin with a solution having a pH of 3 or less.

Also, the present invention provides an anthocyanin-extracted bean curd residue extract characterized in that apple juice is mixed with the anthocyanin-extracted anthocyanin produced by the above-described method and stored and supplied at 4 ° C or lower.

  The present invention also provides an anthocyanin-extracted bean curd-like anthocyanin drink characterized by the fact that the juice adjusted to have an acidity at pH 3 is mixed with the anthocyanin-extracted anthocyanin and stored and supplied at 4 ° C or lower.

  The present invention also provides an anthocyanin-extracted bean curd-like anthocyanin drink characterized in that the anthocyanin-extracted anthocyanin has an acidic pH adjusted to pH 3 and contains glucose and / or xylose and is preserved and supplied at 4 ° C or lower.

  In addition, the pH-adjusted solution of the amaranth-extracted anthocyanin having DPPH radical scavenging activity of 37.67%, 57.65% and 88.09%, respectively, was mixed with the concentrations of 1, 2.5 and 5 mg / Or less of the anthocyanin-derived anthocyanin composition of the present invention.

  When the concentration of anthocyanin extracted from amaranth was 2.5, 5, and 10 mg / mL, the nitrite scavenging activity was 61.53, 64.54, and 75.70%, respectively. And an anthocyanin-extracted anthocyanin composition characterized by being preserved and supplied.

  In addition, the pH-adjusted solution of the amaranth-extracted anthocyanin having the FRAP activity of 0.34, 0.40, and 0.53 at the concentrations of 2.5, 5, and 10 mg / mL of the above-described amorphous-extracted anthocyanin was mixed, Wherein the anthocyanin-extracted anthocyanin composition is an amorphous anthocyanin composition.

  The concentration of the anthocyanin-extracted anthocyanin contained in the beverage or the composition is 0.1 to 5 mg / mL.

  The concentration of the anthocyanin-extracted anthocyanin contained in the beverage or composition is 2.5 mg / mL.

  The added concentration of glucose or xylose is 4 to 15%.

In particular, when used as a health functional beverage, the added concentration of glucose or xylose may be 4%. It can be as much as 15% if you use a lot of brains like a candidate and you need calories.

  In addition, a food composition can be formed by mixing with other foods for convenience of ingestion and prevention of storage and deterioration. In this case, various flavors or natural carbohydrates may be added. The natural carbohydrates include monosaccharides such as glucose and fructose; And / or disaccharides such as maltose, sucrose; And / or polysaccharides such as dextrin, cyclodextrin; And / or sugar alcohols such as xylitol, sorbitol, and erythritol. Examples of the sweetening agent include natural sweetening agents such as tautatin and stevia extract; And / or synthetic sweetening agents such as saccharin and aspartame.

  In addition to the above, the food composition according to the present invention may further contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusters, stabilizers, Alcohols, carbonating agents used in carbonated drinks, and the like.

  In addition, the food composition of the present invention may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently and / or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the food composition of the present invention.

  However, a feature of the present invention is to prevent the deterioration of anthocyanin extracted from amaranth and to form a food composition having a pH of 3 or less.

  An anthocyanin-containing food composition comprising 10 parts by weight of citric acid, 1 part by weight of a thickener, 10 parts by weight of a natural carbohydrate and 1 to 30 parts by weight of anthocyanin extracted from amaranth. The cooked chicken powder was cooled to 4 캜 and mixed with the above composition to make rice cakes or glutinous rice rings. The stored rice cake or glutinous rice can be eaten just by eating it or putting it in iced water.

  Recently, as interest in health has increased, the development of processed foods utilizing natural materials having physiologically active functions is increasing. Accordingly, in order to improve the utilization value of anthocyanin contained in the amaranth juice of the present invention, the stability against the pH, sugar, organic acid, total phenol content, and antioxidant ability was confirmed under various storage conditions, By finding the stable condition of the natural food coloring of anthocyanin, the conditions that can be used for actual processing and storage were found out, and a method of maximizing the use of anthocyanin contained in the amaranth leaves was provided.

Figure 1 shows the stability of anthocyanin pigments by storage temperature in the pH 3.0 buffer of the present invention.
Figure 2 shows the stability of anthocyanin pigments according to the pH of the present invention.
Figure 3 shows the stability of anthocyanin pigments according to the sugar of the present invention (adjusted to pH 3.0)
4 shows the DPPH radical scavenging ability of the amaranth extract of the present invention.
Figure 5 shows nitrite scavenging activity of the amaranth extract of the present invention.
Figure 6 shows the FRAP of the Amaranth extract of the present invention.

  Among the various natural pigments, anthocyanin is the most abundant pigment in nature. It is a representative natural pigment belonging to flavonoid system, which is a polyphenol compound with sugar bonded to carbon number 3. It is a representative natural pigment such as flowers, berries, grapes, apples, etc., red cabbage, It is widely distributed in leaves, stems, roots, flowers, etc. of vegetables, and is a water-soluble plant pigment having the same color as purple, red, and blue. Anthocyanin exists as a glycoside of six anthocyanidins such as pelargonidin, cyanidin, peonidin, delphinidin, petunidin, and malvidin and has been reported to have various physiological activities such as antioxidant, anti-obesity, inflammation, and anticancer. However, anthocyanin is structurally unstable in processing and storage conditions due to the covalently bonded oxonium structure of the C-ring 2 carbon. Therefore, anthocyanin has many limitations in food processing, and anhydrous pH, temperature, light, enzyme, oxygen, saccharides, It is affected by the presence of coexisting pigments. In order to detect these effects, the following experimental materials and reagents were used.

1. Materials and Methods

end. Materials and reagents

The amaranth used in the present invention was directly harvested from a field farm in Goseong, Gangwon Province. To extract the pigment from Amaranth, 50 g of the sample was extracted with 500 ml of 20% ethanol containing 1% citric acid for 4 hours at 80 ° C. The extract was applied to filter paper (Whatman, No. 3, Maidstone, , And concentrated under reduced pressure using a rotary vacuum concentrator (Tokyo Rikakikai Co., Ltd., Tokyo, Japan) and lyophilized (Ilshinbiobase Co., Ltd, Korea) and stored at -20 ° C. Buffer preparation and assay reagents were purchased from Sigma-Aldrich Chemical Co. (St. Louis MO, USA), and all other reagents were used with the appropriate reagents for analysis.

I. Evaluation of Pigment Stability according to Storage Temperature and pH

The stability of the amaranth pigment according to the storage temperature was stored in a dark state at 4 ° C, 25 ° C and 40 ° C using a Macllvaine buffer solution of pH 3.0. The pH stability was maintained at 25 ° C at pH 3.0, Macllvaine buffer, pH 7.0 The absorbance was measured at 515 nm by sampling every 4 days with 0.5 M Tris buffer, pH 9.0.5 M Tris buffer for 12 days, and the change of absorbance by temperature and pH was examined.

All. Stability assessment for sugar

 Each 0.1 M glucose, fructose, and xylose was dissolved in a Macllvaine buffer solution of pH 3.0, and stored at 25 ° C for 12 days in a dark state. The absorbance was measured at 515 nm by sampling every 4 days.

la. Total phenol content analysis

  Total phenol content was determined by adding 1 mL of 10% follin-ciocalteau's phenol regent to 1 mL of the amaranth extract, adding 1 mL of 2% Na2CO3 solution, mixing in a cow for 1 hour, and then using a microplate reader (Molecular Devices, Sunnyvale , CA, USA) was used to measure the absorbance at 750 nm. The total polyphenol content was calculated from the standard calibration curves (y = 17.337x-0.0423, R2 = 0.9949) using gallic acid as a standard.

hemp. DPPH radical scavenging ability

  DPPH radical scavenging activity was measured by modifying the method of Ozgen et al. (24). 0.8 mL of 0.4 mM DPPH solution dissolved in ethanol was added to 0.2 mL of the sample, and the mixture was incubated in a dark place for 10 minutes, and the absorbance was measured at 517 nm. DPPH radical scavenging ability was shown by the following formula.

DPPH radical scavenging ability (%) =

bar. Nitrite scavenging ability measurement

 Nitrite scavenging activity was measured by the method of Gray and Dugan (25). To 1 mL of 1 mM NaNO2 solution, add 1 mL of the titration sample, adjust the pH of the reaction solution to 1.2 with 0.1 N HCl (pH 1.2), make the total volume to 10 mL, and allow to react at 37 ℃ for 1 hour. Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) was prepared in 5 mL of 2% acetic acid solution and 30% acetic acid. Add 0.4 mL of each reaction mixture to 1 mL of the reaction mixture, and mix well. The mixture was allowed to stand at room temperature for 15 minutes, and absorbance was measured at 520 nm to measure the amount of remaining nitrite. The blank test was carried out by adding 0.4 mL of distilled water instead of the griess reagent. The nitrite scavenging effect was expressed as percentage when the sample was added or not.

Nitrite scavenging ability (%) =

four. FRAP measurement

The ferric reducing antioxidant power (FRAP) was determined by changing the method of Biglari et al. (26). 0.3 M sodium acetate buffer (pH 3.6), 10 mM TPTZ and 20 mM FeCl ₃ .6H ₂ O were prepared and mixed at a ratio of 10: 1: 1 immediately before the experiment to prepare an FRAP solution. After adding 50 μL of sample and 150 μL of distilled water to 1.5 mL of FRAP solution, the reaction was carried out at 37 ° C. for 4 minutes, and the absorbance was measured at 593 nm.

Ah. Statistical processing

   Statistical analysis of results was performed using SAS version 9.3 (SAS Institute Inc., Cary, NC, USA). The significance analysis was performed by one-way ANOVA test and Duncan's multiple range test was used. The significance was tested at p <0.05 level.

2. Results and discussion

end. Evaluation of Pigment Stability according to Storage Temperature and pH

 To investigate the effect of storage temperature and pH on the anthocyanin pigment of the extract of Amaranthus, 10 mL of Amaranth extract was added to the pH 3.0 buffer solution, which showed the highest absorption spectrum in the stability test of the aqueous arnia pigment, 40 ℃) and pH (3.0, 7.0, and 9.0), respectively (Fig. 1 and Fig. 2). At 4 ℃, the decrease of pigment content was slow and relatively stable. At 25 ℃ and 40 ℃, pigment content decreased rapidly with increasing storage period. After storage for 12 days, the pigment contents of amaranth extract were 87.79% at 55 ℃, 24.86% at 40 ℃ and 4 ℃, respectively. The pigment contents of the Amaranth extracts by pH were stored for 12 days in buffer solutions of pH 3.0, 7.0 and 9.0, respectively. Amaranth anthocyanin pigment content was lowest at pH 3 at 54.56% at pH 3.0, 36.59% at pH 7.0, and 49.28% at pH 9.0. The reason why the pigment content is lower than pH 7 at pH 9 is that the anthocyanin is decomposed in the alkaline condition and the increase of the absorbance by the yellow chalcone seems to have affected the residual pigment ratio. This anthocyanin instability is attributed to flavorium cation structure and is known to be influenced by pH, temperature, enzymes, light, oxygen, saccharides, organic acids, flavonoids, phenolic acid and metal ions. Therefore, further studies are required to improve the stability of processing and storage in order to utilize the pigment derived from amaranth anthocyanin as a natural coloring matter or a health functional material for food.

I. Evaluation of color stability according to sugar

  In order to investigate the stability of amaranth anthocyanin pigments during storage, 0.1 M glucose, fructose and xylose were added and the change in absorbance was observed (Fig. 3). The degree of pigment degradation after sugar addition was similar to that of glucose and xylose, but the amount of fructose was slightly lower than that of glucose and xylose.

All. Changes in Total Phenol Content

The total phenolic content was measured as 5.62 mg GAE / g (Table 1), indicating that the amaranthus species Amaranthus cruentus v. Aztec Amaranthus cruentus v. The total phenol contents of Rawa were 2.95 and 3.00 mg GAE / g, respectively. The total phenol contents of amaranth seeds cultivated in Gangneung and Daegwallyeong were higher than those of 0.9 ~ 1.7 mg / g of total phenol. Fermentation by B. amyloliquefaciens CGD3 The content of phenol was similar to the value of GAE / g of 4.28 ~ 6.27 mg of total phenol after the fermentation of the fermented amaranth.

Table 1. Total phenolic content of amaranth baby leaf Sample Total phenolic contents
(mg GAE ¹⁾ / g) RSD ²⁾ Amaranth
baby leaf 5.62 ± 0.12 ³⁾ 2.23 ¹⁾ Gallic Acid Equivalent (GAE)
²⁾ Relative Standard Deviation
³⁾ Mean ± Standard Deviation

la. Stability study on antioxidant activity

  Antioxidant activity of amaranth extract was analyzed by DPPH radical scavenging ability, nitrite scavenging ability and FRAP. The DPPH radical scavenging activity of amaranth extracts was increased to 37.67%, 57.65%, and 88.09% at 1, 2.5, and 5 mg / mL, respectively. DPPH radical scavenging activity was also significantly increased with the concentration of amaranth extract. Showed DPPH radical scavenging activity similar to 0.05 mg / mL ascorbic acid (Fig. 4). The DPPH radical scavenging activity was higher than that of 8.38 ~ 20.58% DPPH radical scavenging activity of the conventional amaranth seeds, which is believed to be due to the high content of phenolic compounds contained in the amaranth extract of the present invention. Nitrite scavenging activity can be measured by colorimetric assay with nitrite-reacted griss reagent, which is one of the radicals. The nitrite scavenging activity of amaranth extract is shown in Fig. The nitrite scavenging activity of the extracts of 2.5, 5 and 10 mg / mL was 61.53, 64.54 and 75.70%, respectively, and the nitrite scavenging activity was increased in proportion to the concentration of the extract. The nitrite scavenging activity of carrots at 10 mg / mL extract concentration was similar to that of nitrite scavenging activity of 0.5 mg / mL ascorbic acid of 76.51%. In contrast, FRAP analysis showed antioxidant assays using oxidation and reduction reactions, and the amaranth extract tended to increase significantly at concentrations of 2.5, 5, and 10 mg / mL (0.34, 0.40, and 0.53, respectively). The concentration - dependent increase of antioxidant activity was thought to be due to the increase of total phenolic content of amaranth extract.

3. Conclusion

  In this study, the stability of amaranth anthocyanin pigments by temperature (4, 25 and 40 ℃) and pH (3.0, 7.0 and 9.0) Radical scavenging ability, nitrite scavenging ability and FRAP were measured to evaluate stability.

end. Amaranth anthocyanin pigment showed little change in pigment content at low temperature 4 ℃ and pH 3.0.

I. Glucose and xylose did not show a significant change in pigment content with addition of sugar, but the decrease in pigment content was measured to a greater extent by fructose addition than with other sugars.

All. The antioxidant activity of amaranth was estimated to be 37.67%, 57.65% and 88.09% for the DPPH radical scavenging activity of 1, 2.5 and 5 mg / mL of Amaranth extract.

la. Nitrite scavenging activity was estimated to be 61.53, 64.54, and 75.70% when the concentration of amaranth extract was 2.5, 5 and 10 mg / mL, respectively.

hemp. FRAP activity was increased to 0.34, 0.40, and 0.53 at 2.5, 5, and 10 mg / mL concentrations of the extract of Amaranth.

Claims (11)

50 g of amaranth was extracted with 500 ml of 20% ethanol containing 1% citric acid for 4 hours at 80 ° C. The crude extract was filtered with filter paper and then concentrated under reduced pressure using a rotary vacuum concentrator. An anthocyanin-containing food composition comprising 10 parts by weight of citric acid, 1 part by weight of a thickener, and 10 parts by weight of a natural carbohydrate,
Wherein the food composition containing anthrax-extracted anthocyanin is stored and supplied at a pH of 3 or lower and 4 ° C or lower. delete delete delete delete delete delete delete delete delete delete

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