KR101986174B1 - Jelly comprising graviolar extract and cellulose - Google Patents
Jelly comprising graviolar extract and cellulose Download PDFInfo
- Publication number
- KR101986174B1 KR101986174B1 KR1020170159792A KR20170159792A KR101986174B1 KR 101986174 B1 KR101986174 B1 KR 101986174B1 KR 1020170159792 A KR1020170159792 A KR 1020170159792A KR 20170159792 A KR20170159792 A KR 20170159792A KR 101986174 B1 KR101986174 B1 KR 101986174B1
- Authority
- KR
- South Korea
- Prior art keywords
- graviola
- jelly
- leaf extract
- cellulose
- extract
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 97
- 235000015110 jellies Nutrition 0.000 title claims description 67
- 239000008274 jelly Substances 0.000 title claims description 56
- 229920002678 cellulose Polymers 0.000 title claims description 40
- 239000001913 cellulose Substances 0.000 title claims description 39
- 239000006227 byproduct Substances 0.000 claims abstract description 34
- 238000012545 processing Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 20
- 240000004749 Annona muricata Species 0.000 claims abstract description 7
- 235000007747 Annona muricata Nutrition 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims description 45
- 230000003078 antioxidant effect Effects 0.000 claims description 28
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 24
- 229960004555 rutoside Drugs 0.000 claims description 17
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 11
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 9
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 9
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 9
- 235000005493 rutin Nutrition 0.000 claims description 9
- RTATXGUCZHCSNG-TYSPDFDMSA-N Kaempferol-3-O-rutinoside Natural products OC1[C@H](O)[C@@H](O)C(C)O[C@H]1OCC1[C@@H](O)[C@@H](O)C(O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O1 RTATXGUCZHCSNG-TYSPDFDMSA-N 0.000 claims description 7
- RTATXGUCZHCSNG-QHWHWDPRSA-N Nicotiflorin 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=CC(O)=CC=2)=O)O1 RTATXGUCZHCSNG-QHWHWDPRSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- RTATXGUCZHCSNG-ZFDPGQBLSA-N nicotiflorin Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC2=C(c3ccc(O)cc3)Oc3c(c(O)cc(O)c3)C2=O)O1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 RTATXGUCZHCSNG-ZFDPGQBLSA-N 0.000 claims description 7
- RTATXGUCZHCSNG-UHFFFAOYSA-N nicotiflorine Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=CC(O)=CC=2)=O)O1 RTATXGUCZHCSNG-UHFFFAOYSA-N 0.000 claims description 7
- IKGXIBQEEMLURG-BKUODXTLSA-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-BKUODXTLSA-N 0.000 claims 4
- 241000405217 Viola <butterfly> Species 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 3
- 235000010980 cellulose Nutrition 0.000 description 37
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 238000002360 preparation method Methods 0.000 description 17
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 14
- 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 14
- 238000004519 manufacturing process Methods 0.000 description 12
- 239000012153 distilled water Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 239000006228 supernatant Substances 0.000 description 9
- 230000002292 Radical scavenging effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 229920001277 pectin Polymers 0.000 description 8
- 239000001814 pectin Substances 0.000 description 8
- 235000010987 pectin Nutrition 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000004128 high performance liquid chromatography Methods 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 description 7
- 235000013824 polyphenols Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 6
- 230000003247 decreasing effect Effects 0.000 description 6
- 229930003935 flavonoid Natural products 0.000 description 6
- 150000002215 flavonoids Chemical class 0.000 description 6
- 235000017173 flavonoids Nutrition 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 238000002441 X-ray diffraction Methods 0.000 description 5
- 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 description 5
- 230000001747 exhibiting effect Effects 0.000 description 5
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 5
- 235000011957 flavonols Nutrition 0.000 description 5
- XUDNWQSXPROHLK-OACYRQNASA-N 2-phenyl-3-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC=CC=2)OC2=CC=CC=C2C1=O XUDNWQSXPROHLK-OACYRQNASA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000219991 Lythraceae Species 0.000 description 4
- 235000014360 Punica granatum Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000013376 functional food Nutrition 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
- 229930182470 glycoside Natural products 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 150000007946 flavonol Chemical class 0.000 description 3
- -1 flavonol glycosides Chemical class 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 3
- 238000001819 mass spectrum Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 238000001228 spectrum Methods 0.000 description 3
- 239000010421 standard material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- KMVWNDHKTPHDMT-UHFFFAOYSA-N 2,4,6-tripyridin-2-yl-1,3,5-triazine Chemical compound N1=CC=CC=C1C1=NC(C=2N=CC=CC=2)=NC(C=2N=CC=CC=2)=N1 KMVWNDHKTPHDMT-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 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 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000008351 acetate buffer Substances 0.000 description 2
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- IXCSERBJSXMMFS-UHFFFAOYSA-N hcl hcl Chemical compound Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- FBAFATDZDUQKNH-UHFFFAOYSA-M iron chloride Chemical compound [Cl-].[Fe] FBAFATDZDUQKNH-UHFFFAOYSA-M 0.000 description 2
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 2
- 239000004810 polytetrafluoroethylene Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011541 reaction mixture Substances 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 239000012925 reference material Substances 0.000 description 2
- 238000004626 scanning electron microscopy Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229940058015 1,3-butylene glycol Drugs 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 1
- 238000001157 Fourier transform infrared spectrum Methods 0.000 description 1
- 108010010803 Gelatin Proteins 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
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- KXKVLQRXCPHEJC-UHFFFAOYSA-N acetic acid trimethyl ester Natural products COC(C)=O KXKVLQRXCPHEJC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001153 anti-wrinkle effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019437 butane-1,3-diol Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000005858 glycosidation reaction Methods 0.000 description 1
- BBKFSSMUWOMYPI-UHFFFAOYSA-N gold palladium Chemical compound [Pd].[Au] BBKFSSMUWOMYPI-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000026278 immune system disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 239000013081 microcrystal Substances 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004161 plant tissue culture Methods 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012916 structural analysis Methods 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 230000029663 wound healing Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 그라비올라(Annona muricata L. Graviola) 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하는 젤리 및 이의 제조방법에 관한 것이다.The invention Gras viola (Annona muricata L. Graviola) leaf extract and cellulosic extracts extracted from graviola leaf processing by-products and a process for producing the same.
Description
본 발명은 그라비올라(Annona muricata L. Graviola) 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하는 젤리 및 이의 제조방법에 관한 것이다.The invention Gras viola (Annona muricata L. Graviola) leaf extract and cellulosic extracts extracted from graviola leaf processing by-products and a process for producing the same.
종래 비스킷 등의 과자, 젤리, 떡 등의 간식류는 남녀노소가 모두 즐기는 식품임에도 불구하고, 건강에 도움이 되기보다는 단순한 간식에 지나지 못하였으며, 많이 섭취할 경우에는 비만 등의 부작용마저 초래하고 최근에는 트랜스지방함유 및 높은 당도로 인한 유해성 논란이 지적되고 있다.Although snacks such as biscuits, jellies, and rice cakes are foods that both men and women enjoy, they are merely snacks rather than being useful for health, and when consumed in large quantities, they cause side effects such as obesity. Controversy has been pointed out about the harmful effects of trans fat content and high sugar content.
특히, 이러한 간식류는 어린이와 노인층으로부터 소비가 주로 이루어지므로, 소비억제를 권장하기보다는 시급히 식품의 유해성을 지양하면서, 인체에 유익한 기능성을 부가하여 제조될 필요가 있다.Particularly, since such snacks are mainly consumed by children and the elderly, they need to be manufactured by adding functionalities beneficial to the human body, while avoiding the hazardousness of foods urgently rather than encouraging consumption.
나아가, 어린이와 노인층 외에도 현대인들은 과중한 업무, 과음, 과로, 불규칙한 식사, 운동부족, 스트레스, 공해 및 기타 외부 환경요인 등으로 인하여 인체의 면역력이 날로 저하되고 있으며, 건강을 지키기 위한 시간의 투자와 함께 경제적인 부분에서도 많은 지출을 하고 있다.Furthermore, in addition to children and the elderly, modern people have been suffering from immune dysfunction due to excessive work, excessive drinking, overwork, irregular eating, lack of exercise, stress, pollution and other external environmental factors. It also spends a lot on the economic side.
특히, 건강기능식품에 대한 소비가 증가하고 있으며, 건강을 생각한 기능성이 첨가된 자연 제품을 제조함에 있어서, 천연 식품 고유의 영양분과 기능성을 유지시키면서도 첨가되는 설탕 및 색소의 양을 감소시키기 위한 연구가 요구되고 있다.Particularly, consumption of health functional food is increasing, and studies for reducing the amount of added sugar and pigment while maintaining nutrients and functionality inherent in natural foods in manufacturing health-added functional products are being carried out. Is required.
젤리는 과즙에 당과 겔화제를 혼합하여 성형 응고시킨 반 고체상 기호식품으로 펙틴, 한천, 젤라틴 등 다양한 겔화제에 따라 만들어 입안에서의 감촉이 좋아 기호도가 높고 씹기 쉽고 삼키기 쉬워 유아나 노인용 식품으로 적합하다. 식생활의 다양화와 고급화로 인해 디저트로서 다양한 젤리 신제품들이 선보이고 있으며, 기능성이 향상되고 당도를 감소시키고 기능성을 부여하여 영양학적으로 균형을 맞춘 젤리의 개발이 필요한 실정이다.Jelly is a semi-solid food which is formed by mixing sugar and gelling agent in juice. It is made with various gelling agents such as pectin, agar and gelatin. It is easy to chew and easy to swallow because it has good texture in mouth. It is suitable for foods for infants and the elderly Do. Due to the diverse and diverse dietary habits, a variety of new jelly products are being introduced as desserts, and it is necessary to develop a nutritionally balanced jelly that improves functionality, reduces sugar content, and imparts functionality.
본 발명의 목적은 그라비올라(Annona muricata L. Graviola) 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하는 젤리를 제공하는 것이다.An object of the present invention is Gras viola (Annona muricata L. graviola) leaf extract and cellulase extracted from graviola leaf processing by-products.
본 발명의 다른 목적은 상기 젤리의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing the jelly.
상기와 같은 목적을 달성하기 위한 본 발명의 일 측면은 그라비올라(Annona muricata L. Graviola) 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하는 젤리를 제공한다. One aspect of the present invention for achieving the above object, there is provided a jelly comprising a cellulose derived from a gras viola (Annona muricata L. Graviola) leaf extract and leaf extract Gras Viola processing by-products.
본 발명에서, '그라비올라(Annona muricata L. Graviola)'는 열대지방에 널리 자라는 식물로 나무높이는 6~7m이고, 잎은 달걀모양 또는 긴 타원형이고 길이가 7.5~15㎝이며 잎 끝은 뾰족하고 잎자루 부분은 쐐기모양이고 잎은 매끈하고 윤기가 나며 잎자루는 짧다. 상기 그라비올라는 상처치료, 해열, 설사, 이질, 기침, 천식, 기생충구제, 신경통, 간장질환, 당뇨병, 진정성분, 경련억제, 혈압강하, 항균작용 또는 항암 효과가 있는 것으로 알려져 있다.In the present invention, " graviola ( Annona muricata L. Graviola) 'is the height of a
구체적으로, 상기 그라비올라 잎 추출물은 그라비올라 잎을 1 시간 내지 6시간 동안 가압 추출한 것일 수 있으나, 이에 제한되는 것은 아니다. 상기 가압 추출은 고압멸균기(autoclave)를 이용하는 것일 수 있다.Specifically, the graviola leaf extract may be obtained by pressure-extracting graviola leaves for 1 to 6 hours, but is not limited thereto. The pressure extraction may be a high pressure autoclave.
상기 “추출물”은 그라비올라 잎의 추출물, 상기 추출물의 희석액이나 농축액, 상기 추출물을 건조하여 얻어지는 건조물, 상기 추출물의 조제물이나 정제물, 또는 이들의 혼합물 등, 추출물 자체 및 추출물을 이용하여 형성 가능한 모든 제형의 추출물을 포함한다. 또한, 상기 추출물은, 상기 그라비올라의 천연, 잡종 또는 변종 식물로부터 추출될 수 있고, 식물 조직 배양물로부터도 추출이 가능하다.The "extract" can be formed by using an extract of graviola leaf, a diluted solution or concentrate of the extract, a dried product obtained by drying the extract, a preparation or a purified product of the extract, or a mixture thereof, Includes extracts of all formulations. In addition, the extract can be extracted from natural, hybrid, or variant plants of the graviola, and can also be extracted from plant tissue cultures.
또한, 본 발명의 그라비올라 잎 추출물을 추출하는 방법은 상기 가압 추출 방법 외에도 당해 기술 분야에서 통상적으로 사용하는 방법에 따라 추출할 수 있다. 상기 추출 방법의 비제한적인 예로는, 냉침 추출, 열수 추출법, 초음파 추출법, 여과법, 환류 추출법 등을 들 수 있으며, 이들은 단독으로 수행되거나 2 종 이상의 방법을 병용하여 수행될 수 있다. Further, the method of extracting graviola leaf extract of the present invention may be carried out by a method commonly used in the art in addition to the above-mentioned pressure extraction method. Examples of the extraction method include, but are not limited to, cold extraction, hot water extraction, ultrasonic extraction, filtration, and reflux extraction. These may be performed alone or in combination of two or more methods.
본 발명에서 사용되는 추출용매의 종류는 특별히 제한되지 아니하며, 당해 기술 분야에서 공지된 임의의 용매를 필요에 따라 사용할 수 있다. 상기 추출 용매의 비제한적인 예로는 물; 메탄올, 에탄올, 프로필알코올, 부틸알코올 등의 C1 내지 C4의 저급 알코올; 글리세린, 부틸렌글리콜, 프로필렌글리콜 등의 다가 알코올; 및 메틸아세테이트, 에틸아세테이트, 아세톤, 벤젠, 헥산, 디에틸에테르, 디클로로메탄 등의 탄화수소계 용매; 또는 이들의 혼합물을 사용할 수 있으며, 구체적으로, 물, 저급알코올, 1,3-부틸렌글리콜, 에틸아세테이트를 단독으로 사용하거나 2종 이상 혼합하여 사용할 수 있다. 아울러, 상기와 같이 추출한 추출물은 부유하는 고체 입자를 제거하기 위해 여과, 예를 들어 나일론 등을 이용해 입자를 걸러내거나 냉동여과법 등을 이용해 여과한 후, 그대로 사용하거나 이를 동결건조, 열풍건조, 분무건조 등을 이용해 건조시켜 사용할 수 있다.The kind of the extraction solvent used in the present invention is not particularly limited, and any solvent known in the art can be used as needed. Non-limiting examples of the extraction solvent include water; C 1 to C 4 lower alcohols such as methanol, ethanol, propyl alcohol and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol and propylene glycol; And hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; Or a mixture thereof. Specifically, water, a lower alcohol, 1,3-butylene glycol, and ethyl acetate may be used alone or in admixture of two or more. In addition, the extract thus extracted may be filtered to remove suspended solid particles by filtration, for example, nylon, or filtered using a freezing filtration method or the like, or may be used as it is, or may be used as it is by freeze drying, hot air drying, spray drying It can be dried and used.
본 발명 일 실시예에서는 그라비올라 잎을 1 시간 내지 6시간 동안 가압 추출하여 그라비올라 잎 추출물을 얻었으며, 상기 DPPH 라디칼 소거 활성 및 FRAP 환원력 측정을 통해 그라비올라 잎 추출물의 항산화 활성을 확인하였다.In one embodiment of the present invention, graviola leaves were pressure-extracted for 1 hour to 6 hours to obtain graviola leaf extract. Antioxidative activity of graviola leaf extract was confirmed by measuring DPPH radical scavenging activity and FRAP reducing power.
특히, 가압추출 시간 4시간까지는 DPPH IC50 값이 가압추출 시간이 증가하더라도 유사하게 유지되다가 5시간 이후부터 유의적으로 증가하였으며(표 5), FRAP 환원력은 가압 추출시간 3시간까지는 가압추출 시간이 증가할수록 유의적으로 증가하다가 3시간 이후부터는 점차 감소하는 것을 확인하였다(표 6).Particularly, the DPPH IC 50 value remained similar even when the pressurization time was increased until the pressurization time of 4 hours, and then increased significantly after 5 hours (Table 5) (Table 6). Table 6 shows the results of the experiment.
이에 따라, 보다 강한 항산화 활성을 나타내는 그라비올라 잎 추출물을 수득하기 위해서는 바람직하게 그라비올라 잎을 1 시간 내지 4시간 동안 가압 추출할 수 있으며, 더욱 바람직하게 그라비올라 잎을 1 시간 내지 3시간 동안 가압 추출할 수 있다.Accordingly, in order to obtain a graviola leaf extract exhibiting a stronger antioxidative activity, graviola leaves can be preferably extracted under pressure for 1 hour to 4 hours, more preferably graviola leaves are subjected to pressure extraction can do.
본 발명에서, '그라비올라 잎 추출 가공부산물'은 그라비올라 잎을 이용한 가압추출 후 남은 찌꺼기, 2차 산물을 말하며, 그라비올라 박(bark)으로도 불릴 수 있다. 이러한 그라비올라 잎 추출 가공부산물에는 다량의 셀룰로오스가 포함되어 있음에도 불구하고 대부분 단순 폐기되어 산업적인 활용이 매우 미흡한 상태이다.In the present invention, the 'graviola leaf extraction processing by-product' refers to the residue left after pressurized extraction using graviola leaves, secondary products, and may also be referred to as graviola bark. Although graviola leaf extraction byproducts contain a large amount of cellulose, most of them are simply scrapped and are not used industrially.
본 발명에서, '셀룰로오스'는 대표적 식이섬유이며 섬유소라고도 한다. 식물의 세포막과 목질부를 이루는 주성분으로서 야채의 질긴 부분이며 자연계에 가장 많은 탄수화물이며, 2,800~10,000개의 포도당이 직선상으로 연결되어 있는 형태이다. 셀룰로오스 등의 식이섬유는 체내로의 유해물질 흡수를 저해시키고, 배변 활동을 증대시키며 다이어트 효과를 나타낼 수 있다.In the present invention, 'cellulose' is a representative dietary fiber and is also referred to as cellulose. It is the main component of the cell membrane and woody part of the plant. It is the tough part of the vegetable. It is the most carbohydrate in nature and has 2,800 ~ 10,000 glucose connected in a straight line. Dietary fiber, such as cellulose, can inhibit the absorption of harmful substances into the body, increase the activity of bowel movements, and can show a diet effect.
본 발명의 젤리는 이러한 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함함으로써 건강 증진 효과를 나타낼 뿐 아니라 산업상 경제적인 효과까지 도모할 수 있다.The jellies of the present invention contain cellulose extracted from graviola leaf extraction processing by-products, thereby not only exhibiting a health promoting effect but also an economic effect in industry.
또한 구체적으로, 상기 본 발명의 젤리는 저메톡실펙틴을 추가로 포함하는 것일 수 있다. More specifically, the jelly of the present invention may further comprise low methoxyl pectin.
본 발명에서 '젤리'는 과일을 그대로 혹은 물을 넣고 끓인 후 압착을 통해 즙을 짜내어 얻어진 펙틴액에 설탕을 넣어 조려서 젤화 시킨 식품이다. 냉각시켰을 때 응고될 정도로 농축하여 만들며, 완전한 젤리는 투명하여 반짝이는 듯한 광택을 가진다. 젤리로 응고시키기 위해서는 펙틴, 산, 당분이 필요한 것으로 알려져 있으며 흔히 젤리의 겔화(gelation)에 이용되는 원료로서 당(sugar)이 필수적으로 요구되는 고메톡실펙틴(high methoxyl pectin)이 이용되어 왔다.In the present invention, 'jelly' is a food in which the fruit is left as it is or after boiling with water, squeezing the juice through compression, and then pouring the sugar into the obtained pectin solution to prepare a gel. It is made by concentrating it to solidify when it is cooled, and the complete jelly is transparent and has a shiny brilliance. It has been known that pectin, acid, and sugar are necessary for solidifying with jelly, and high methoxyl pectin, which is a sugar, is generally used as a raw material for gelation of jelly.
본 발명의 젤리는 고메톡실펙틴이 아닌 저메톡실펙틴(low methoxyl pectin)을 포함함으로써 저메톡실펙틴과 칼슘 이온(Ca2 +)의 가교결합을 형성 기전을 이용해 추가로 당(sugar)을 포함하지 않고도 젤리가 만들어지도록 하여, 저당화되어 열량이 감소되도록 한 것이다. 이에 본 발명의 젤리는 일반 젤리보다 저당화된 '저당 젤리'에 해당될 수 있다.Jelly of the present invention without having to include the (sugar) per additionally used a cross-link mechanism of the binding of gourmet ethoxylate pectin jeome ethoxylate pectin (low methoxyl pectin) jeome ethoxylate pectin and calcium ions by including a (Ca 2 +) instead of Jelly is made to be made, and the amount of heat is reduced. Therefore, the jelly of the present invention may be equivalent to 'mortar jelly' which is lowered than general jelly.
상기와 같은 본 발명의 젤리는 폴리페놀 및 플라보노이드를 포함하며, 특히 루틴(rutin, quercetin-3-O-rutinoside) 및/또는 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)을 포함하는 것일 수 있다.The jellies of the present invention as described above include polyphenols and flavonoids, and particularly include rutin, quercetin-3-O-rutinoside and / or kaempferol-3-O-rutinoside ). ≪ / RTI >
본 발명 일 실시예에서는 젤리에 포함되는 그라비올라 잎 추출물의 플라보놀 배당체를 분석한 결과, 루틴 및 캠퍼롤-3-O-루티노사이드의 함량이 가압추출 시간이 증가함에 따라 유의적으로 증가하였으며, 5시간 동안 추출시 가장 높은 함량을 나타냄을 확인하였다(도 4).In an embodiment of the present invention, the flavonol glycosides of graviola leaf extract contained in jelly were significantly increased as the pressurization time increased, , And it was confirmed that the content was the highest when extracted for 5 hours (FIG. 4).
본 발명에서 '루틴(rutin, quercetin-3-O-rutinoside)'은 비타민 비타민 P (Bioflavonoid)의 대표적인 물질로 비타민 C의 산화를 억제하는 작용을 하며, '캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)'는 지질의 산화를 방지하며, 항균, 암예방 및 주름억제 효과를 나타내는 것으로 알려져 있다. 이에 따라, 상기 성분들을 포함하는 본 발명의 젤리는 생활 속 섭취를 통해 노화방지 등 각종 질환의 예방 효과를 나타낼 수 있다. In the present invention, 'rutin (quercetin-3-O-rutinoside)' is a typical substance of vitamin F (P) (bioflavonoid) and inhibits the oxidation of vitamin C, (kaempferol-3-O-rutinoside) 'is known to prevent lipid oxidation and exhibit antibacterial, cancer prevention and anti-wrinkle effects. Accordingly, the jelly of the present invention containing the above components can exhibit the preventive effect of various diseases such as anti-aging through ingestion in daily life.
또한 구체적으로, 본 발명 젤리는 항산화 활성을 가지는 것일 수 있다.More specifically, the present invention jelly may have antioxidant activity.
본 발명 일 실시예에서는 그라비올라 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하는 젤리를 제조한 후 항산화 활성을 측정하였다. 구체적으로, DPPH IC50 값이 그라비올라 잎 추출물의 함량이 증가할수록 유의적으로 감소하여 DPPH 라디칼 소거 활성이 유의적으로 증가하는 것을 확인하였으며(표 8), FRAP 환원력은 그라비올라 잎 추출물의 함량이 증가할수록 유의적으로 증가하는 것을 확인함에 따라(표 9), 본 발명 젤리의 항산화 활성을 직접적으로 확인하였다.In one embodiment of the present invention, jellies containing cellulose extracted from graviola leaf extract and graviola leaf processing by-products were prepared and their antioxidative activity was measured. Specifically, the DPPH IC 50 value was significantly decreased as the content of graviola leaf extract increased, confirming that the DPPH radical scavenging activity was significantly increased (Table 8). The FRAP reduction power was determined by the content of graviola leaf extract (Table 9), confirming directly the antioxidant activity of the present invention jellies.
본 발명의 다른 일 측면은, a) 그라비올라 잎을 1시간 내지 6시간 동안 가압 추출하여 그라비올라 잎 추출물을 제조하는 단계; 및 b) 상기 그라비올라 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 혼합하는 단계를 포함하는, 젤리 제조방법을 제공한다. According to another aspect of the present invention, there is provided a method for producing graviola leaves, comprising: a) extracting graviola leaves by pressure extraction for 1 to 6 hours to prepare graviola leaf extract; And b) mixing cellulose extracted from the graviola leaf extract and graviola leaf processing by-products.
본 발명 일 실시예에서는 가압추출 시간 4시간까지는 DPPH IC50 값이 가압추출 시간이 증가하더라도 유사하게 유지되다가 5시간 이후부터 유의적으로 증가하였으며(표 5), FRAP 환원력은 가압 추출시간 3시간까지는 가압추출 시간이 증가할수록 유의적으로 증가하다가 3시간 이후부터는 점차 감소하는 것을 확인하였다(표 6).In the example of the present invention, the DPPH IC 50 value remained similar even when the pressure extraction time was increased until 4 hours after the pressurization, and then significantly increased from 5 hours after the pressurization (Table 5) (Table 6). It was found that the increase in the extraction time was significant, and gradually decreased after 3 hours (Table 6).
이에 따라, 보다 강한 항산화 활성을 나타내는 그라비올라 잎 추출물을 수득하기 위해서는 바람직하게 그라비올라 잎을 1 시간 내지 4시간 동안 가압 추출할 수 있으며, 더욱 바람직하게 그라비올라 잎을 1 시간 내지 3시간 동안 가압 추출할 수 있다.Accordingly, in order to obtain a graviola leaf extract exhibiting a stronger antioxidative activity, graviola leaves can be preferably extracted under pressure for 1 hour to 4 hours, more preferably graviola leaves are subjected to pressure extraction can do.
구체적으로, 상기 b) 단계는 저메톡실펙틴을 추가로 혼합하는 것일 수 있다. Specifically, the step b) may be a further mixing of the low methoxyl pectin.
본 발명 일 실시예에서는 고메톡실펙틴을 제외하고 저메톡실펙틴을 이용하여 젤리를 제조하였으며, 이러한 젤리는 과일 농축액을 함께 혼합하여 과일 젤리로도 만들어질 수 있다. 상기 과일 농축액의 종류는 제한되지 않으며, 석류농축액을 가하여 석류젤리를 제조할 수 있다.In one embodiment of the present invention, jelly is prepared using low methoxyl pectin except gometoxyl pectin, and such jellies can be made into fruit jellies by mixing fruit concentrates together. The kind of the fruit concentrate is not limited, and pomegranate jelly can be prepared by adding pomegranate concentrate.
본 발명의 또 다른 일 측면은 상기 제조방법으로 제조된 젤리를 제공한다.Another aspect of the present invention provides a jelly made by the above method.
구체적으로, 상기 제조방법으로 제조된 젤리는 루틴(rutin, quercetin-3-O-rutinoside) 및/또는 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)을 포함하는 것일 수 있다.Specifically, the jelly prepared by the above method may contain rutin (quercetin-3-O-rutinoside) and / or kaempferol-3-O-rutinoside have.
또한 구체적으로, 상기 제조방법으로 제조된 젤리는 항산화 활성을 가지는 것일 수 있다.More specifically, the jelly prepared by the above-described production method may have an antioxidative activity.
상기 제조방법으로 제조된 젤리에 포함된 그라비올라 추출물은 루틴(rutin, quercetin-3-O-rutinoside) 및/또는 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)을 포함하며(도 4), 본 발명 일 실시예에서는 상기 젤리의 항산화 활성을 직접적으로 확인하였다(표 8 및 표 9).The graviola extract contained in the jelly prepared by the above method contains rutin, quercetin-3-O-rutinoside and / or kaempferol-3-O-rutinoside (FIG. 4). In one embodiment of the present invention, the antioxidative activity of the jelly was directly confirmed (Tables 8 and 9).
이는 본 발명의 제조방법으로 제조된 젤리가 셀룰로오스를 포함하면서도 항산화 활성을 나타내는 기능성 식품으로 활용될 수 있음을 나타내는 것이다. This indicates that the jelly prepared by the production method of the present invention can be used as a functional food exhibiting antioxidative activity while containing cellulose.
본 발명의 젤리는 그라비올라(Annona muricata L. Graviola) 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하여 항산화 활성을 나타내고, 저당화한 것으로서 건강기능식품으로 활용될 수 있을 뿐만 가공 부산물이 재활용 없이 버려지는 산업적인 문제까지 해결할 수 있는 효과를 나타낸다. Jelly of the invention Gras viola (Annona muricata L. Graviola) Leaf extract and graviola leaf Extracted Cellulose extracted from byproducts showed antioxidative activity, and it can be used as a health functional food as well as an antioxidant activity. Also, it can solve the industrial problem that processing by-products are discarded without recycling. It shows the possible effect.
나아가 기존의 고메톡실펙틴이 아닌 저메톡실펙틴을 포함함으로써 추가로 당(sugar)을 더하지 않아 당분이 고함량 포함되지 않도록 하여 열량 감소 및 건강 증진 효과를 나타낼 수 있다.In addition, since it contains low methoxyl pectin, which is not a conventional gometoxyl pectin, it does not add sugar additionally, so that a high content of sugar is not included, so that it can exhibit a caloric reduction and a health promoting effect.
본 발명의 효과는 상기한 효과로 한정되는 것은 아니며, 본 발명의 상세한 설명 또는 청구범위에 기재된 발명의 구성으로부터 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 한다.It should be understood that the effects of the present invention are not limited to the effects described above, but include all effects that can be deduced from the description of the invention or the composition of the invention set forth in the claims.
도 1은 그라비올라 잎 추출 후 가공 부산물로부터 셀룰로오스를 제조하는 과정을 모식도로 나타낸 것이다.
도 2는 360nm에서 측정한 그라비올라 잎 추출물의 HPLC 크로마토그램을 나타낸 것이다.
도 3은 그라비올라 잎 추출물의 HPLC 크로마토그램의 3개 주요 피크(peak) 각각에 대한 질량 스펙트럼을 나타낸 것이다.
도 4는 추출 시간에 따른 그라비올라 잎 추출물의 플라보놀 배당체의 함량을 분석한 결과를 나타낸 것이다.
도 5는 주사전자현미경을 이용하여 그라비올라 잎 가공부산물 유래 셀룰로오스의 표면 구조를 분석한 결과를 나타낸 것이다(a: x200, b: x800, c: x5000).
도 6은 그라비올라 잎 가공부산물 유래 셀룰로오스의 X-선 회절도 측정 결과를 나타낸 것이다.
도 7은 셀룰로오스 표준물질과 그라비올라 유래 셀룰로오스의 FT-IR 스펙트럼 회절도 측정 결과를 나타낸 것이다.Fig. 1 is a schematic view showing a process of producing cellulose from the by-products after extraction of gravia leaves.
Figure 2 shows the HPLC chromatogram of graviola leaf extract measured at 360 nm.
Figure 3 shows the mass spectra for each of the three major peaks of an HPLC chromatogram of graviola leaf extract.
FIG. 4 shows the results of analysis of the content of flavonol glycoside of graviola leaf extract according to extraction time.
FIG. 5 shows the results of analysis of the surface structure of cellulose derived from graviola leaf processing by using a scanning electron microscope (a: x200, b: x800, c: x5000).
Fig. 6 shows X-ray diffraction diagrams of cellulose derived from graviola leaf processing by-products.
Fig. 7 shows FT-IR spectral diffraction measurement results of the cellulose standard material and the cellulose derived from graviola.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.
제조예Manufacturing example 1. One. 그라비올라Graviola 잎 추출물의 제조 Manufacture of leaf extract
그라비올라 잎 10 g에 증류수 1,000 mL를 넣고, 121℃ 고압멸균기(autoclave)에서 1~6시간 동안 가압 추출하였다. 추출물은 상온에서 식힌 후 폴리테트라플루오르에틸렌(PTFE) 필터를 이용하여 여과시켜 추출이 완료된 잎과 추출액을 분리하였고, 추출이 끝난 잎은 50℃ 드라이 오븐에서 건조시킨 후 분쇄하여 저장하였고, 필터를 통과한 추출액은 진공회전농축기를 이용하여 농축해 50℃ 드라이 오븐에서 24시간 건조하여 180 메쉬(mesh) 표준체망을 통과시켜 냉동보관하며 시료로 사용하였다. 1,000 mL of distilled water was added to 10 g of graviola leaves and the mixture was autoclaved at 121 ° C for 1 to 6 hours in a autoclave. The extracts were cooled at room temperature and then filtered using a polytetrafluoroethylene (PTFE) filter to separate the extracted leaves and extracts. The extracted leaves were dried in a dry oven at 50 ° C, pulverized and stored. One extract was concentrated by using a vacuum rotary condenser, dried in a dry oven at 50 ° C for 24 hours, passed through a 180 mesh network, and stored frozen and used as a sample.
제조예Manufacturing example 2. 2. 그라비올라Graviola 잎 추출 가공 부산물로부터 셀룰로오스의 제조 Production of cellulose from leaf extraction processing by-products
그라비올라 잎 추출물 제조 후 폐기되던 추출 가공 부산물로부터 셀룰로오스를 제조하였다. 추출물 제조 후 50℃ 드라이오븐에 건조한 추출 가공 부산물을 믹서를 이용해 분쇄하여 2% 수산화나트륨에 1:20 (w/v) 비율로 침지시켜 100℃에서 4시간 동안 가열교반 하였다. 가열을 마친 샘플은 상온에서 냉각시킨 후 10배의 증류수로 세척한 뒤, 구연산을 이용해 중화시켜 50℃ 드라이오븐에서 건조하여 상온에서 보관하며 시료로 사용하였다.Cellulose was prepared from extractive processing by - products which were discarded after the production of graviola leaf extract. After the preparation of the extract, the extraction by-products dried in a dry oven at 50 ° C were pulverized using a mixer, immersed in a 2% sodium hydroxide at a ratio of 1:20 (w / v) and heated and stirred at 100 ° C for 4 hours. After heating, the sample was cooled at room temperature, washed with 10 times of distilled water, neutralized with citric acid, dried at 50 ° C in a dry oven, stored at room temperature, and used as a sample.
제조예Manufacturing example 3. 3. 그라비올라Graviola 잎 추출물 및 Leaf extract and 그라비올라Graviola 잎 추출 가공 부산물로부터 제조된 셀룰로오스를 포함하는 젤리의 제조 Preparation of jellies containing cellulose prepared from leaf extraction processing by-products
젤리 전체 중량대비 저메톡실펙틴 1% 및 카라기난 0.7%에 정제수 34%를 가하여 상온에서 20분간 교반한 후, 80℃에서 20분간 가열·교반하며 저메톡실펙틴과 카라기난을 정제수에 충분히 용해하였다. 이후 그라비올라 잎 추출물 0.1 내지 0.5%에 그라비올라 잎 추출 가공 부산물 유래 셀룰로오스 0.7%, 난소화성말토덱스트린 0.7%, 석류농축액 9.1 내지 9.5%, 올리고당 2.0%, 소르비톨 2.0%, 효소처리스테비아 0.03%, 올리고당 2.0%, 정제수 49.2% 및 염화칼슘 0.0001%를 배합해 첨가하여 100℃에서 40분간 가열·교반하고, 90℃로 온도를 낮추어 안식향산나트륨 0.06% 및 소르빈산칼륨 0.04%를 첨가하여 20분간 혼합한 후 4℃로 냉각하여 겔화시키는 단계를 포함하였다.To 1% of low molecular weight jelly and 0.7% of carageenan, 34% of purified water was added to the total weight of jelly. The mixture was stirred at room temperature for 20 minutes and then heated and stirred at 80 ° C for 20 minutes to sufficiently dissolve the low methoxyl pectin and carrageenan in purified water. Thereafter, 0.1 to 0.5% of graviola leaf extract was treated with 0.7% of cellulose derived from graviola leaf extraction processing, 0.7% of indigestible maltodextrin, 9.1 to 9.5% of pomegranate concentrate, 2.0% of oligosaccharide, 2.0% of sorbitol, 0.03% 0.02% of sodium benzoate and 0.04% of potassium sorbate were added thereto, and the mixture was stirred for 20 minutes at 4O < 0 > C Lt; RTI ID = 0.0 > gelling. ≪ / RTI >
각각의 샘플은 그라비올라 잎 추출물 첨가 비율을 달리하였으며, 그라비올라 잎 추출물이 첨가되지 않은 비교예, 그라비올라 잎 추출물 0.1%를 포함하는 실시예 1, 그라비올라 잎 추출물 0.3%를 포함하는 실시예 2 및 그라비올라 잎 추출물 0.5%를 포함하는 실시예 3의 젤리를 제조하였다.Each sample contained different concentrations of graviola leaf extract, Comparative Example without graviola leaf extract, Example 1 with 0.1% graviola leaf extract, Example 2 with 0.3% graviola leaf extract And 0.5% of graviola leaf extract were prepared.
그라비올라 잎 추출물은 플라보놀배당체 함량이 가장 높은 추출 조건인 5시간 추출물을 적용하였다. 그라비올라 잎 추출물과 그라비올라 잎 추출 가공 부산물로부터 제조된 셀룰로오스를 포함하는 젤리의 배합비율은 아래 표 1에 나타나 바와 같다(w/w%).The graviola leaf extracts were applied with 5 hour extract, which has the highest flavonol glycoside content. The blending ratios of jelly including celluloses prepared from graviola leaf extract and graviola leaf processing by-products are shown in Table 1 below (w / w%).
실험예 1. 그라비올라 잎 추출물의 폴리페놀 및 플라보노이드 함량 분석Experimental Example 1. Analysis of polyphenol and flavonoid contents of graviola leaf extract
가압추출 시간에 따른 그라비올라 잎 추출물의 기능성 성분인 총 폴리페놀 함량(total polyphenol content)와 총 플라보노이드 함량을 분석하였다.Total polyphenol contents and total flavonoid contents of graviola leaf extracts were analyzed by pressurization time.
총 폴리페놀 함량은 폴린-데니스(Folin-Denis) 방법을 변형하여 측정하였다. 상기 제조예 1에서 가압추출 시간을 달리하여 제조한 그라비올라 잎 추출물을 1 mg/mL로 희석한 후, 1,500 rpm에서 10분간 원심분리하여 얻은 상층액을 시료로 사용하였다. 시료 0.5 mL에 1 N 폴린(Folin) 용액 0.5 mL를 가하고 3분간 정치시켰다. 이후 10% 탄산나트륨(Na2CO3)용액 1.5 mL를 가하여 암실에서 1시간 동안 반응시킨 후 725 nm에서 흡광도를 측정하였다. The total polyphenol content was determined by modifying the Folin-Denis method. The graviola leaf extract prepared in Preparation Example 1 was diluted to 1 mg / mL and centrifuged at 1,500 rpm for 10 minutes to obtain a supernatant. To 0.5 mL of the sample was added 0.5 mL of 1 N Folin solution and allowed to stand for 3 minutes. Then, 1.5 mL of a 10% sodium carbonate (Na 2 CO 3 ) solution was added, and the mixture was allowed to react in a dark room for 1 hour, and the absorbance was measured at 725 nm.
대조군은 시료 대신 증류수를 넣어 측정하였으며, 갈산(gallic acid)를 표준물질로 사용하여 시료의 총 폴리페놀 함량은 갈산에 대한 상당량(gallic acid quivalent; mg GAE/g)으로 계산하였다. The total polyphenol content of the sample was calculated as gallic acid quivalent (mg GAE / g) for gallic acid by using distilled water instead of the sample.
총 플라보노이드 함량은 Moreno(Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 「Comparison of the free radical-scavenging activity of propolis from several regions of Argentina.」 J Ethnopharmacol 71, 109-114, (2000).) 방법을 변형하여 사용하였다. Total flavonoid content was determined by the method of Moreno (Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. "Comparison of the free radical-scavenging activity of propolis from several regions of Argentina" J Ethnopharmacol 71, 109-114, Were used.
상기 제조예 1에서 가압추출 시간을 달리하여 제조한 그라비올라 잎 추출물을 1 mg/mL 농도로 희석한 후, 1,500 rpm에서 10분간 원심분리하여 얻은 상층액을 시료로 사용하였다. 시료 250 μL에 증류수 125 μL와 5% 아질산나트륨(NaNO2) 75 μL를 가한 후 실온에서 6분간 방치하고, 10% 염화알루미늄(AlCl3) 150 μL를 가하고 암소에서 1시간 반응시켰다. 이후 4% 수산화나트륨(NaOH) 500 μL와 증류수 275 μL를 첨가한 후 510 nm에서 흡광도를 측정하였다.The graviola leaf extract prepared by varying the pressurization extraction time in Preparation Example 1 was diluted to a concentration of 1 mg / mL and centrifuged at 1,500 rpm for 10 minutes to obtain a supernatant. 125 μL of distilled water and 75 μL of 5% sodium nitrite (NaNO 2 ) were added to 250 μL of the sample, followed by standing at room temperature for 6 minutes, adding 150 μL of 10% aluminum chloride (AlCl 3 ) and reacting in the dark for 1 hour. After adding 500 μL of 4% sodium hydroxide (NaOH) and 275 μL of distilled water, the absorbance was measured at 510 nm.
대조군은 시료 대신 증류수를 넣어 측정하였으며, 퀘르세틴(quercetin)을 표준물질로 하여 그 결과를 퀘르세틴에 대한 상당량(quercetin equivalent; mg QE/g)으로 계산하였다. The control group was measured by adding distilled water instead of the sample, quercetin was used as a standard substance, and the result was calculated as quercetin equivalent (mg QE / g) to quercetin.
그라비올라 잎 추출물의 총 폴리페놀 함량 측정 결과, 3시간 추출물에서 72.03%로 가장 높게 나타났으며 4시간 이후부터 감소하였고, 총 플라보노이드 함량은 4시간까지 추출시간이 증가할수록 증가하는 경향을 보였으며, 이후 감소하였다(표 2).The total polyphenol content of graviola leaf extracts was the highest at 72.03% in 3 hour extracts and decreased from 4 hours later. Total flavonoid content tended to increase with increasing extraction time until 4 hours, (Table 2).
실험예Experimental Example 2. 2. 그라비올라Graviola 잎 추출물의 Of leaf extract 플라보놀Flavonol 배당체(( Glycosides (( flavonolflavonol glycoside) 정성 분석 glycoside) qualitative analysis
HPLC-DAD-MS 시스템을 통해 그라비올라 잎 추출물의 플라보놀 배당체 정성 분석을 수행하였다. HPLC-DAD-MS의 분석 조건은 아래 표 3에 나타난 바와 같다. LC-MS 분석은 양이온 모드(positive ion mode)를 이용하였으며 분자량 확인을 위하여 질량 범위(mass range)를 100-1000 질량 대 전하비(mass to charge; m/z)까지 설정하여 측정하였다. 또한, 시료는 그라비올라 잎 추출물에 메탄올을 용매로 이용해0.1g/mL농도로 제조하여 3분간 볼텍싱(vortexing) 한 후, 30분간 음파 분쇄(sonication) 하고 1,500 rpm에서 10분간 원심분리하여 얻은 상층액을 사용하였다.Flavonol glycosidation analysis of graviola leaf extract was performed via HPLC-DAD-MS system. The analytical conditions of HPLC-DAD-MS are shown in Table 3 below. LC-MS analysis was performed using a positive ion mode and the mass range was determined by setting the mass range to 100-1000 mass to mass ratio (m / z) to confirm the molecular weight. The sample was prepared with 0.1 g / mL concentration of graviola leaf extract using methanol as a solvent, vortexing for 3 minutes, sonication for 30 minutes, centrifugation at 1,500 rpm for 10 minutes, Solution.
LC-MS 시스템을 이용하여 360nm에서 측정한 그라비올라 잎 추출물의 HPLC 크로마토그램은 도2 에 나타난 바와 같으며, 그라비올라 잎 추출물의 HPLC 크로마토그램은 3개의 주요 피크를 나타냈다. 각각의 피크에 대한 질량 스펙트럼(Mass spectrum)은 도 3에 나타난 바와 같다. The HPLC chromatogram of the graviola leaf extract measured at 360 nm using the LC-MS system is as shown in Fig. 2, and the HPLC chromatogram of graviola leaf extract showed three major peaks. The mass spectrum for each peak is as shown in Fig.
전체 이온 크로마토그램의 피크들에 대해 그라비올라 잎 추출물과 표준물질의 질량 스펙트럼을 분석한 결과, 피크 1(peak 1)에서는 루틴(rutin, quercetin-3-O-rutinoside)이 확인되었으며, 피크2(peak 2)와 피크 3(peak 3)에서는 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)가 확인되었다. 극성(polarity)은 양이온 모드를 선택하여 분석을 진행하였고, 얻어진 질량 분석에서 분자량은 스펙트럼 상에서 [M+H]+ 형태로 분석하였다.The mass spectra of graviola leaf extract and reference material were analyzed for peaks of total ion chromatograms. As a result, rutin (quercetin-3-O-rutinoside) was observed at
상기와 같은 결과를 통해 그라비올라 잎 추출물에는 루틴(rutin, quercetin-3-O-rutinoside) 및 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)이 포함되어 있음을 확인하였다.As a result, it was confirmed that the graviola leaf extract contains rutin (quercetin-3-O-rutinoside) and camempferol-3-O-rutinoside .
실험예Experimental Example 3. 3. 그라비올라Graviola 잎 추출물의 Of leaf extract 플라보놀Flavonol 배당체(( Glycosides (( flavonolflavonol glycoside) 정량 분석 glycoside) quantitative analysis
그라비올라 잎 추출물의 플라보놀 배당체의 함량을 고성능 액체 크로마토그래피(HPLC)를 사용하여 비교 분석하였다. 구체적으로, 상기 제조예 1에서 가압추출 시간을 달리하여 제조한 그라비올라 잎 추출물을 메탄올을 용매로 이용해0.1g/mL농도로 제조하여 3분간 볼텍싱 한 후, 30분간 음파 분쇄하고 1,500 rpm에서 10분간 원심분리하여 얻은 상층액을 시료로 사용하였다. HPLC 분석 조건은 아래 표 4에 나타난 바와 같다.The content of flavonol glycosides in graviola leaf extracts was analyzed by high performance liquid chromatography (HPLC). Specifically, graviola leaf extract prepared by varying pressurization extraction time in Preparation Example 1 was prepared at a concentration of 0.1 g / mL using methanol as a solvent, vortexed for 3 minutes, sonicated for 30 minutes, pulsed at 1,500 rpm for 10 minutes The supernatant obtained by centrifugal separation for minute was used as a sample. The HPLC analysis conditions are shown in Table 4 below.
고성능 액체 크로마토그래피(HPLC)를 통한 분석 결과, 루틴 및 캠퍼롤-3-O-루티노사이드의 함량이 가압추출 시간이 증가함에 따라 유의적으로 증가하였으며, 5시간 동안 추출시 가장 높은 함량을 나타냄을 확인하였다(루틴: 3.39 mg/g, 캠퍼롤-3-O-루티노사이드: 6.78 mg/g(도 4).As a result of HPLC analysis, the content of rutin and camphor-3-O-rutinoside was significantly increased with increasing pressurization time and showed the highest content when extracted for 5 hours. (Routine: 3.39 mg / g, camperol-3-O-rutinoside: 6.78 mg / g (Fig.
실험예Experimental Example 4. 4. 그라비올라Graviola 잎 추출물의 항산화 활성 측정 Antioxidant activity of leaf extracts
4-1. DPPH 라디칼 소거활성(radical scavenging activity) 측정4-1. Measurement of DPPH radical scavenging activity
상기 제조예 1에서 가압추출 시간을 달리하여 제조한 그라비올라 잎 추출물의 전자 공여능은 2,2-디페닐-1-피크릴하이드라질 (2,2-diphenyl-1-picrylhydrazyl (DPPH, Sigma))을 이용하여 라디칼 소거활성(radical scavenging activity)을 측정하는 방법을 이용하였다. The electron donating ability of the graviola leaf extract prepared by varying the pressurization extraction time in Preparation Example 1 was 2,2-diphenyl-1-picrylhydrazyl (DPPH, Sigma) And a method of measuring radical scavenging activity was used.
구체적으로, 상기 제조예 1의 제조방법으로 제조한 그라비올라 잎 추출물에 메탄올을 가하여 각각 0.1 g/mL로 희석한 후, 1,500 rpm에서 10분간 원심분리하여 얻은 상층액 0.2 mL에 0.2 mM DPPH 0.6 mL를 가하고 암실에서 15분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 대조군은 시료 대신 메탄올을 넣어 측정하였다.Specifically, the graviola leaf extract prepared in Preparation Example 1 was diluted with methanol to 0.1 g / mL, and then centrifuged at 1,500 rpm for 10 minutes. To 0.2 mL of the supernatant was added 0.2 mM DPPH And the reaction was allowed to proceed for 15 minutes in a dark room, and the absorbance was measured at 517 nm. The control group was measured by adding methanol instead of the sample.
DPPH 라디칼 소거활성은 하기의 식에 의하여 산출하였다.DPPH radical scavenging activity was calculated by the following equation.
그 결과, 그라비올라 잎 추출물의 DPPH IC50 값이 가압추출 시간 4시간까지는 가압추출 시간이 증가하더라도 유사하게 유지되다가 5시간 이후부터 유의적으로 증가하는 것을 확인하였다(표 5). 이로부터 본 발명 내 그라비올라 잎 추출물이 가압추출 시간에 따라 항산화 활성이 달라질 수 있음을 확인하였다.As a result, the DPPH IC 50 value of graviola leaf extract was similar to that of pressurized extraction time up to 4 hours but increased significantly after 5 hours (Table 5). From these results, it was confirmed that the antioxidative activity of graviola leaf extract according to the present invention can be changed according to the extraction time of pressurized water.
4-2. 4-2. FRAPFRAP 환원력(Ferric reducing antioxidant power) 측정 Measurement of ferric reducing antioxidant power
상기 제조예 1에서 가압추출 시간을 달리하여 제조한 그라비올라 잎 추출물의 FRAP는 Benzie IF et al.(「The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. 」 Anal Biochem. (1996) Jul 15;239(1):70-6.)의 방법을 변형하여 측정하였다. FRAP of graviola leaf extract prepared by different extraction times in Preparation Example 1 was prepared according to Benzie IF et al. (&Quot; The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power " Anal Biochem . (1996)
구체적으로, 아세테이트 버퍼(Acetate buffer (300 mM, pH 3.6))와 40 mM 염산(HCl)에 용해한 10 mM 2,4,6-트리스(2-피리딜)-s-트리아진(2,4,6-tris(2-pyridyl)-s-triazine(TPTZ)), 20 mM 염화철(iron chloride)을 각각 10:1:1 비율로 혼합하여 37°C에서 방치하여 FRAP 반응액(reagent)을 제조하였다. Specifically, an acetate buffer (300 mM, pH 3.6) and 10
상기 제조예 1에서 가압추출 시간을 달리하여 제조한 그라비올라 잎 추출물 각각을 증류수에 용해시켜 0.1 g/mL 농도로 제조하여 1,500 rpm에서 10분간 원심분리하여 얻은 상층액을 시료로 사용하였다. 상층액 0.15 mL에 FRAP 반응액 2.85 mL를 가하고 37°C에서 15분간 반응시킨 후 593 nm에서 흡광도를 측정하였다. 대조군은 시료 대신 증류수를 넣어 측정하였다.Each graviola leaf extract prepared in Preparation Example 1 was dissolved in distilled water to prepare a concentration of 0.1 g / mL and centrifuged at 1,500 rpm for 10 minutes to obtain a supernatant. 2.85 mL of the FRAP reaction solution was added to 0.15 mL of the supernatant, and the mixture was reacted at 37 ° C for 15 minutes, and the absorbance was measured at 593 nm. The control group was measured by adding distilled water instead of the sample.
그 결과, 그라비올라 잎 추출물의 FRAP 환원력은 가압 추출시간 3시간까지는 가압추출 시간이 증가할수록 유의적으로 증가하다가 3시간 이후부터는 점차 감소하는 것을 확인하였다(표 6). 이로부터 본 발명 내 그라비올라 잎 추출물이 가압추출 시간에 따라 항산화 활성이 달라질 수 있음을 확인하였다.As a result, the FRAP reduction power of graviola leaf extract was significantly increased with increasing pressurization time until 3 hours of pressurization, and gradually decreased after 3 hours (Table 6). From these results, it was confirmed that the antioxidative activity of graviola leaf extract according to the present invention can be changed according to the extraction time of pressurized water.
실험예Experimental Example 5. 5. 그라비올라Graviola 잎 추출 가공부산물로부터 제조된 셀룰로오스의 표면구조분석( Analysis of Surface Structure of Cellulose Prepared from Leaf Extraction Process SEMSEM ))
그라비올라 잎 추출 가공부산물로부터 추출한 물질의 형태와 표면구조를 확인하기 위하여 180 μm 표준체망에 통과시킨 샘플을 금-팔라듐(gold-palladium)으로 진공상태에서 코팅시킨 후 주사전자현미경(SEM, Scanning Electron Microscope, 4700 Hitachi Co., Tokyo, Japan)을 이용하여 각각 200, 800, 5000 배율로 관찰하였다.In order to confirm the morphology and surface structure of the material extracted from graviola leaf extraction by-products, a sample passed through a 180 μm mesh was vacuum-coated with gold-palladium, and then subjected to scanning electron microscopy (SEM) Microscope, 4700 Hitachi Co., Tokyo, Japan) at 200, 800, and 5000 magnifications, respectively.
표면 구조 분석 결과, 섬유상의 셀룰로오스 외에 다른 물질이 관찰되지 않는 것을 확인하였으며, 이를 통해 그라비올라 잎 추출 가공 부산물로부터 셀룰로오스의 분리가 잘 이루어졌음을 확인할 수 있었다(도 5).As a result of the surface structure analysis, it was confirmed that no substance other than fibrous cellulose was observed, and it was confirmed that the cellulose was easily separated from the graviola leaf extraction processing by-products (FIG. 5).
실험예Experimental Example 6. 6. 그라비올라Graviola 잎 가공부산물로부터 제조된 셀룰로오스의 X선 회절도 분석 X-ray diffraction analysis of cellulose prepared from leaf processing by-products
그라비올라 잎 가공부산물로부터 추출한 셀룰로오스의 X-선 회절도는 X선 분석기(D8 Advance Bruker, Germany)를 이용하여 조건은 2θ, 5-50˚ 범위에서 측정하였다. X-선 회절도 결과 비교 분석을 위한 표준물질로 셀룰로오스 미세결정, 20~200 μm (Daejung Chem, Korea)를 사용하였다. The X-ray diffraction diagram of cellulose extracted from graviola leaf processing by-products was measured using an X-ray analyzer (D8 Advance Bruker, Germany) under the conditions of 2?, 5 ? X-ray diffraction diagrams Cellulose microcrystals, 20 ~ 200 μm (Daejung Chem, Korea) were used as a standard material for comparative analysis.
X-선 회절도 측정 결과, 셀룰로오스 표준물질과 그라비올라 잎 추출 가공부산물로부터 얻은 셀룰로오스에서 모두 14.3˚, 16.4˚, 22.6˚에서 셀룰로오스의 특징적인 피크가 나타나, 그라비올라 잎 가공부산물로부터 셀룰로오스의 분리가 잘 이루어졌음을 확인하였다(도 6). As a result of X-ray diffraction measurement, characteristic peaks of cellulose were observed at 14.3 °, 16.4 ° and 22.6 ° in cellulose obtained from cellulose standard material and graviola leaf extraction processing by-products, and the separation of cellulose from graviola leaf processing by- (Fig. 6).
실험예Experimental Example 7. 7. 그라비올라Graviola 추출 extraction 가공부산물로부As a by-product of processing 터 제조된 셀룰로오스의 FT-IR 분석FT-IR analysis of cellulose prepared
그라비올라 잎 추출 가공부산물로부터 제조된 셀룰로오스의 구조분석을 위해 푸리에 변환 분광기(Fourier transform infrared spectrometer (FT-IR), Perkin-Elmer Co, Ltd., Massachusettes, USA)를 이용하였으며, KBr-tablets을 백그라운드(background)로 사용하였고, 4,000-500 cm-1 범위에서 측정하였다.Furrier transform infrared spectrometer (FT-IR), Perkin-Elmer Co, Ltd., Massachusettes, USA) was used for the structural analysis of cellulose prepared from graviola leaf extraction by-products. KBr- (background) and measured in the range of 4,000-500 cm -1 .
그라비올라 추출 가공 부산물로부터 제조된 셀룰로오스와 셀룰로오스 표준물질의 FT-IR 스펙트럼을 비교하여 분석한 결과, 특징적인 스펙트럼으로 3,600-2,995 cm-1 파수(wavenumber) 영역에서 강한 수소 결합에 의한 OH 뻗침 진동(stretching vibration)을 나타내었으며, 표준물질과 그라비올라 유래 셀룰로오스에서는 각각 3,369 cm-1, 3,410 cm-1, 3,418 cm-1에서 분자간 수소결합에 의한 스펙트럼을 나타내었다. The FT-IR spectra of the cellulosic and cellulose standards prepared from graviola extraction by-products were compared and analyzed. As a result, OH stretching vibration due to strong hydrogen bonding in the wavenumber region of 3,600-2,995 cm -1 stretching vibrations. The spectra of intermolecular hydrogen bonds at 3,369 cm -1 , 3,410 cm -1 and 3,418 cm -1 for the reference material and cellulosic material derived from graviola, respectively.
상기의 스펙트럼에서 2,900 cm-1은 CH 뻗침(stretching)을 나타내며, 1,430 cm-1은 CH2 굽힘(bending), 1,165 cm-1은 1,165 cm-1은 C-O-C 뻗침 진동 결합(stretching vibration bonding), 897 cm-1은 셀룰로오스의 베타-글루코시딕 결합(β-glucosidic linkage)을 나타낸다(도 7).In the above spectrum, 2,900 cm -1 represents CH stretching, 1,430 cm -1 is bending CH 2 , 1,165 cm -1 is 1,165 cm -1 is stretched vibration bonding, 897 cm < -1 > represents the beta-glucosidic linkage of cellulose (Fig. 7).
실험예Experimental Example 8. 8. 그라비올라Graviola 잎 추출물 및 Leaf extract and 그라비올라Graviola 잎 추출 가공 부산물로부터 제조된 셀룰로오스를 포함하는 젤리의 이화학적 특성 분석 Analysis of Physicochemical Properties of Cellulose-Containing Jellies Prepared from Leaf Extraction Processing By-Products
상기 제조예 3을 통해 제조한 젤리의 이화학적 특성을 분석하였다. 구체적으로, 제조예 3을 통해 제조한 젤리의 pH는 제조 직후 뜨거운 상태에서 pH 미터기(Testo 206, Germany)로 측정하였으며, 당도(Soluble solids, ˚Brix)는 굴절당도계(ATAGO poket refractometer, Tokyo, Japan)를 이용해 제조 직후 뜨거운 상태의 젤리를 샘플스테이지에 올리고, 상온까지 식힌 후 측정하였다. 젤리의 색도는 색차계(Lovibond LC100, Tintometer Ltd, England)를 이용하여 측정하였다.The physicochemical properties of the jelly prepared in Preparation Example 3 were analyzed. Specifically, the pH of the jelly prepared in Preparation Example 3 was measured with a pH meter (Testo 206, Germany) in a hot state immediately after preparation, and the solubility (° Brix) was measured using an ATAGO poket refractometer ), Hot jellies were placed on the sample stage immediately after preparation, cooled to room temperature, and then measured. The color of the jelly was measured using a colorimeter (Lovibond LC100, Tintometer Ltd, England).
상기 특성 분석 결과, pH는 첨가된 그라비올라 잎 추출물이 증가할수록 유의적으로 증가하였으나, 당도는 그라비올라 잎 추출물 첨가에 영향을 받지 않음을 확인하였다. 또한, 첨가된 그라비올라 잎 추출물이 증가할수록 백색도, 적색도 및 황색도가 감소함을 알 수 있었다. 상기와 같은 결과는 항산화 활성을 나타내는 그라비올라 잎 추출물을 증가시키더라도 당도가 유지될 수 있음에 따라, 본 발명의 젤리는 항산화 효과를 나타내면서도 맛이 유지될 수 있음을 나타내는 것이다.As a result of the above analysis, it was confirmed that the pH was not affected by the addition of graviola leaf extract although the pH was significantly increased as the graviola leaf extract was added. It was also found that whiteness, redness and yellowness decreased with increasing graviola leaf extract added. The above results indicate that the sugar content can be maintained even when the graviola leaf extract exhibiting antioxidative activity is increased, so that the jelly of the present invention shows an antioxidative effect and can maintain its taste.
실험예Experimental Example 9. 9. 그라비올라Graviola 잎 추출물 및 Leaf extract and 그라비올라Graviola 가공 부산물로부터 제조된 셀룰로오스를 포함하는 젤리의 항산화 활성 측정 Antioxidant activity measurement of jelly containing cellulose prepared from processing by-products
9-1. 젤리의 항산화 물질 추출9-1. Extraction of antioxidants from jelly
젤리 2.5 g에 80% 메탄올 10 mL를 가하여 1시간동안 교반한 후, 3,500 rpm에서 10분간 원심분리해 상층액을 분리한다. 분리하고 난 젤리에 다시 70% 아세톤을 가하여 1시간동안 교반한 후, 3,500 rpm에서 10분간 원심분리한 상층액을 메탄올 추출물과 합쳐 증류수를 이용해 25 mL로 정용(0.1 g/mL)하였다. To 2.5 g of jelly, add 10 mL of 80% methanol, stir for 1 hour, and centrifuge at 3,500 rpm for 10 minutes to separate the supernatant. The separated supernatant was centrifuged at 3,500 rpm for 10 minutes. The supernatant was combined with the methanol extract, and the concentrate was adjusted to 25 mL (0.1 g / mL) using distilled water.
9-2. 9-2. DPPHDPPH 라디칼 소거활성(radical scavenging activity) 측정 Measurement of radical scavenging activity
제조예 3에서 제조된 젤리의 전자 공여능은 2,2-디페닐-1-피크릴하이드라질 (2,2-diphenyl-1-picrylhydrazyl (DPPH, Sigma))을 이용하여 라디칼 소거활성(radical scavenging activity)을 측정하는 방법을 이용하였다. The electron donating ability of the jelly prepared in Preparation Example 3 was evaluated by radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl (DPPH, Sigma) ) Was used for the measurement.
상기 실험예 9-1에서 추출한 항산화물질 0.2 mL에 0.2 mM DPPH 0.6 mL를 가하고 암소에서 15분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 대조군은 시료 대신 메탄올을 넣어 측정하였다.0.6 mL of 0.2 mM DPPH was added to 0.2 mL of the antioxidant extracted in Experimental Example 9-1, incubated in a dark place for 15 minutes, and the absorbance was measured at 517 nm. The control group was measured by adding methanol instead of the sample.
그 결과, 본 발명 젤리의 DPPH IC50 값이 그라비올라 잎 추출물의 함량이 증가할수록 유의적으로 감소하여 DPPH 라디칼 소거 활성이 유의적으로 증가하는 것을 확인하였으며, 이로부터 상기 제조예 3에서 제조된 젤리의 항산화 활성을 직접적으로 확인하였다(표 8). As a result, the DPPH IC 50 value of the jelly of the present invention was significantly decreased as the content of graviola leaf extract was increased, confirming that the DPPH radical scavenging activity was significantly increased. From this, it was confirmed that the jelly (Table 8). ≪ tb >< TABLE >
9-3. 9-3. FRAPFRAP 환원력(Ferric reducing antioxidant power) 측정 Measurement of ferric reducing antioxidant power
제조예 3에서 제조된 젤리의 FRAP는 Benzie IF et al.(「The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. 」 Anal Biochem. (1996) Jul 15;239(1):70-6.)의 방법을 변형하여 측정하였다. The FRAP of jelly prepared in Preparative Example 3 was obtained from Benzie IF et al. ("The ferric reducing ability of plasma (FRAP) as a measure of" antioxidant power ": the FRAP assay. Anal Biochem . (1): 70-6.) Was modified and measured.
구체적으로, 아세테이트 버퍼(Acetate buffer (300 mM, pH 3.6))와 40 mM 염산(HCl)에 용해한 10 mM 2,4,6-트리스(2-피리딜)-s-트리아진(2,4,6-tris(2-pyridyl)-s-triazine(TPTZ)), 20 mM 염화철(iron chloride)을 각각 10:1:1 비율로 혼합하여 37°C에서 방치하여 FRAP 반응액(reagent)을 제조하였다. Specifically, an acetate buffer (300 mM, pH 3.6) and 10
상기 실험예 9-1에서 추출한 항산화물질 0.15 mL에 FRAP 반응액 2.85 mL를 가하고 37°C에서 15분간 반응시킨 후 593 nm에서 흡광도를 측정하였다. 대조군은 시료 대신 증류수를 넣어 측정하였다.2.85 mL of the FRAP reaction solution was added to 0.15 mL of the antioxidant extracted in Experimental Example 9-1, followed by reaction at 37 ° C for 15 minutes, and the absorbance was measured at 593 nm. The control group was measured by adding distilled water instead of the sample.
그 결과, 본 발명 젤리의 FRAP 환원력은 그라비올라 잎 추출물의 함량이 증가할수록 유의적으로 증가하는 것을 확인하였으며, 이로부터 상기 제조예 3에서 제조된 젤리의 항산화 활성을 직접적으로 확인하였다(표 9). As a result, it was confirmed that the FRAP reducing power of the present invention jell was significantly increased with increasing content of graviola leaf extract, and the antioxidative activity of the jelly prepared in Preparation Example 3 was directly confirmed (Table 9) .
실험예Experimental Example 10. 10. 그라비올라Graviola 잎 추출물 및 Leaf extract and 그라비올라Graviola 가공 부산물로부터 제조된 셀룰로오스를 포함하는 젤리의 관능검사 Sensory Evaluation of Cellulosic Jelly Prepared from Processing By-products
제조예 3에서 제조된 젤리의 관능적 특성을 평가하기 위하여 소비자검사를 통해 외관(색), 전반적 맛, 전반적 향, 전반적 조직감, 전반적 기호도를 평가하였다. 평가 방법으로는 일반 소비자 40명을 대상으로 9점 척도법을 사용하였다. 관능검사 결과는 하기 표 10에 나타내었다.In order to evaluate the sensory properties of the jelly prepared in Preparation Example 3, appearance (color), overall taste, overall flavor, overall texture, and overall acceptability were evaluated by a consumer test. For the evaluation method, we used the 9 point scaling method for 40 general consumers. The sensory test results are shown in Table 10 below.
상기 검사결과와 같이, 색에 대한 기호도는 그라비올라 잎 추출물을 포함하지 않은 비교예 1 대비 그라비올라 잎 추출물이 포함된 실시예 1 내지 3에서 감소하는 경향이 있으나, 색에 대한 기호도 점수가 모두 4.5 점 이상으로 나타난 바, 그라비올라 잎 추출물의 함유량이 증가하더라도 보통 이상의 색 기호도를 나타냄을 확인하였다.As in the above test results, the preference for color tends to decrease in Examples 1 to 3 in which graviola leaf extract was contained compared to Comparative Example 1 in which graviola leaf extract was not included, , It was confirmed that even if the content of graviola leaf extract was increased, the color preference was higher than that of ordinary graviola leaf extract.
또한, 전반적인 맛, 향 및 조직감에 있어 그라비올라 잎 추출물이 0.1%(w/w), 0.3%(w/w) 포함된 실시예 1 및 실시예 2의 경우 그라비올라 잎 추출물을 포함하지 않은 비교예에 비해 증가된 것을 나타내었으며, 그라비올라 잎 추출물의 함량이 다소 높은 실시예 3(0.5%(w/w))의 경우에도 보통 이상의 기호도를 나타냄을 알 수 있었다. 특히, 전반적 기호도에 있어서도 실시예 1 및 실시예 2의 기호도는 그라비올라 잎 추출물을 포함하지 않은 비교예에 비해 증가되었으며, 실시예 2의 경우에도 5 점 이상으로 평균 이상의 기호도를 나타냄을 확인하였다.In addition, in the case of Examples 1 and 2 containing 0.1% (w / w) and 0.3% (w / w) of graviola leaf extract in the overall taste, flavor and texture, comparison without graviola leaf extract (0.5% (w / w)) in which the content of graviola leaf extract was somewhat higher than that of Example 3. Particularly, in the overall preference degree, the preference degree of the example 1 and the example 2 was increased as compared with the comparative example not including the graviola leaf extract, and in the case of the example 2, the degree of preference was more than 5 points.
상기 실시예 및 실험예를 통하여 본 발명에서의 저당 젤리는 젤리 제조시 당의 첨가가 필수적이지 않은 저메톡실펙틴과 칼슘 이온을 이용한 겔화 기술을 활용함으로써 저당화와 열량 감소가 이루어지도록 하였다. 또한, 우수한 항산화 효과를 나타내는 그라비올라 잎 추출물을 포함하여 소비자 기호도가 유지되면서도 항산화 활성 효과를 나타내도록 하여 종래 즙, 환 등의 형태 외에도 젤리 형태의 식품도 건강기능식품으로 활용될 수 있도록 하였다.Through the above Examples and Experimental Examples, the mortar jelly according to the present invention was able to achieve low mortality and calorie reduction by utilizing gelation technology using low methoxyl pectin and calcium ion, which is not essential for the production of jelly. In addition, it contains antioxidative activity effect while retaining consumer preference including graviola leaf extract showing excellent antioxidative effect, so that jelly type food can be utilized as a health functional food in addition to conventional juice and ring form.
나아가, 본 발명의 저당 젤리는 버려지는 가공 부산물로부터 추출 및 제조한 셀룰로오스를 첨가하였는 바, 별도의 식이섬유 보충제를 섭취하지 않더라도 필요로 되는 식이섬유를 보충할 수 있어 섭취 편이성을 증진시켰을 뿐 아니라 가공 부산물이 재활용 없이 버려지는 산업적인 문제까지 해결할 수 있는 효과를 나타낸다. Furthermore, since the inventive jelly jelly is added with the cellulose extracted and produced from the waste by-products, the dietary fiber can be supplemented even without supplementing dietary fiber supplements to improve the ease of consumption, It also has the effect of solving the industrial problems that the by-products are discarded without recycling.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 예를 들어, 단일형으로 설명되어 있는 각 구성 요소는 분산되어 실시될 수도 있으며, 마찬가지로 분산된 것으로 설명되어 있는 구성 요소들도 결합된 형태로 실시될 수 있다.It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.
본 발명의 범위는 후술하는 청구범위에 의하여 나타내어지며, 청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.
Claims (10)
그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 포함하는 젤리로서,
상기 그라비올라 잎 추출물은 그라비올라 잎을 1 시간 내지 4 시간 동안 가압 추출한 것인, 젤리. Annona muricata L. Graviola leaf extract and;
A jelly containing cellulose extracted from graviola leaf extraction by-products,
Wherein the graviola leaf extract is obtained by pressure-extracting graviola leaves for 1 hour to 4 hours.
상기 젤리는 저메톡실펙틴을 추가로 포함하는 것인, 젤리.The method according to claim 1,
Wherein the jelly further comprises low methoxyl pectin.
상기 젤리는 루틴(rutin, quercetin-3-O-rutinoside) 또는 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)을 포함하는 것인, 젤리.The method according to claim 1,
Wherein the jellies comprise rutin, quercetin-3-O-rutinoside or kaempferol-3-O-rutinoside.
상기 젤리는 항산화 활성을 가지는 것인, 젤리.The method according to claim 1,
Wherein the jelly has an antioxidative activity.
b) 상기 그라비올라 잎 추출물 및 그라비올라 잎 추출 가공부산물로부터 추출한 셀룰로오스를 혼합하는 단계를 포함하는, 젤리 제조방법. a) extracting the graviola leaves by pressurized extraction for 1 to 4 hours to prepare a graviola leaf extract; And
b) mixing the graviola leaf extract and cellulose extracted from graviola leaf processing by-products.
상기 b) 단계는 저메톡실펙틴을 추가로 혼합하는 것인, 젤리 제조방법.The method according to claim 6,
Wherein step b) further comprises mixing low methoxyl pectin.
젤리는 루틴(rutin, quercetin-3-O-rutinoside) 또는 캠페롤-3-오-루티노시드(kaempferol-3-O-rutinoside)을 포함하는 것인, 젤리.9. The method of claim 8,
Wherein the jelly comprises rutin, quercetin-3-O-rutinoside or kaempferol-3-O-rutinoside.
상기 젤리는 항산화 활성을 가지는 것인, 젤리.9. The method of claim 8,
Wherein the jelly has an antioxidative activity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170159792A KR101986174B1 (en) | 2017-11-28 | 2017-11-28 | Jelly comprising graviolar extract and cellulose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170159792A KR101986174B1 (en) | 2017-11-28 | 2017-11-28 | Jelly comprising graviolar extract and cellulose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20190061417A KR20190061417A (en) | 2019-06-05 |
| KR101986174B1 true KR101986174B1 (en) | 2019-06-07 |
Family
ID=66845346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170159792A KR101986174B1 (en) | 2017-11-28 | 2017-11-28 | Jelly comprising graviolar extract and cellulose |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101986174B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220122371A (en) | 2021-02-26 | 2022-09-02 | 농업회사법인(주)울림나무 | Graviola extract and manufacturing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142048A (en) * | 2006-12-13 | 2008-06-26 | Yamazaki Baking Co Ltd | Method for preparation of jams |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160117102A (en) | 2015-03-31 | 2016-10-10 | 정찬영 | Food edible containing extract graviola |
| KR20160130106A (en) * | 2015-05-01 | 2016-11-10 | 안지영 | Method |
| KR101763163B1 (en) * | 2015-10-28 | 2017-07-31 | 세종대학교산학협력단 | Graviola composition with broccoli or chinese cabbage for improvement of anti-oxidant capacity |
-
2017
- 2017-11-28 KR KR1020170159792A patent/KR101986174B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142048A (en) * | 2006-12-13 | 2008-06-26 | Yamazaki Baking Co Ltd | Method for preparation of jams |
Non-Patent Citations (1)
| Title |
|---|
| Pakistan Journal of Nutrition 14(5), pp.259-262, 2015.* |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220122371A (en) | 2021-02-26 | 2022-09-02 | 농업회사법인(주)울림나무 | Graviola extract and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20190061417A (en) | 2019-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cheok et al. | Current trends of tropical fruit waste utilization | |
| Chen et al. | Chemical modification, antioxidant and α-amylase inhibitory activities of corn silk polysaccharides | |
| Zou et al. | Immunomodulatory acidic polysaccharides from Zizyphus jujuba cv. Huizao: Insights into their chemical characteristics and modes of action | |
| Deng et al. | Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins | |
| Zhu et al. | Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.) | |
| Yang et al. | Structural characterisation of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit pericarp | |
| Álvarez-Viñas et al. | Influence of molecular weight on the properties of Sargassum muticum fucoidan | |
| Ji et al. | Physicochemical and antioxidant potential of polysaccharides sequentially extracted from Amana edulis | |
| WO2006090935A1 (en) | Acerola fruit-derived pectin and use thereof | |
| Kumari et al. | Onion and garlic polysaccharides: A review on extraction, characterization, bioactivity, and modifications | |
| Noorbakhsh et al. | Date (Phoenix dactylifera L.) polysaccharides: A review on Chemical structure and nutritional properties | |
| KR101986174B1 (en) | Jelly comprising graviolar extract and cellulose | |
| KR100676869B1 (en) | Preparation method of functional composition from the extracts of Phellinus linteus and processed ginseng and the preparation method of functional tea using the same | |
| CN111296782A (en) | Pitaya whole fruit powder and preparation method thereof | |
| Nguyen et al. | Characteristics of edible jelly enriched with antioxidant and calcium-rich fractions of dandelion leaf polysaccharide extracts | |
| KR101676292B1 (en) | Cosmetic composition comprising an mixed extract of tangle, okra and yam and manufacturing method thereof | |
| KR101996466B1 (en) | Method for producing healthful pear juice comprising green tea concentrate | |
| KR101986173B1 (en) | Jam comprising graviolar extract and cellulose | |
| KR102283497B1 (en) | Stick jelly with the effect of antioxidation | |
| Ying et al. | Antioxidant activities of nine selected culinary spices from China | |
| CN103087119B (en) | One grows flax Cerebrosides compound and extraction and separation method thereof | |
| KR20210089345A (en) | Manufacturing method of the Poria cocos Wolf extract | |
| KR102005795B1 (en) | Method for producng functional tea using Cudrania tricuspidata | |
| KR101879683B1 (en) | Method for preparing soybean sources comprising nipa fruticans wurmb and soybean sources by the method | |
| Buera et al. | Ibero‐American Network as a Collaborative Strategy to Provide Tools for the Development of Phytopharmaceuticals and Nutraceuticals |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |