KR102269270B1 - Method for producing extracts of sweet potato with enhanced antioxidative activity - Google Patents

Abstract

The present invention relates to a method for preparing a sweet potato extract with enhanced antioxidant activity, and to a sweet potato extract with enhanced antioxidant activity prepared through the method.
Specifically, washing and mincing the sweet potato; heat-treating the chopped sweet potato by adding an auxiliary solvent; And it relates to a method for preparing a sweet potato extract with enhanced antioxidant activity, comprising extracting the heat-treated sweet potato, a sweet potato extract with enhanced antioxidant activity prepared by the manufacturing method, and a food composition and a cosmetic composition containing the sweet potato extract. .

Description

Method for producing a sweet potato extract with enhanced antioxidant activity {Method for producing extracts of sweet potato with enhanced antioxidative activity}

The present invention relates to a method for preparing a sweet potato extract with enhanced antioxidant activity, and to a sweet potato extract with enhanced antioxidant activity prepared through the method.

Specifically, washing and mincing the sweet potato; heat-treating the chopped sweet potato by adding an auxiliary solvent; And it relates to a method for preparing a sweet potato extract with enhanced antioxidant activity, comprising extracting the heat-treated sweet potato, a sweet potato extract with enhanced antioxidant activity prepared by the manufacturing method, and a food composition and a cosmetic composition containing the sweet potato extract. .

Sweet potato ( Ipomoea batatas (L.) Lam) is a perennial herb of the Convolvulaceae family, widely cultivated in tropical and temperate regions. It is easy to cultivate, yields a lot per unit area, and most of it consists of starch except for water. It has been used as a major food resource along with grains such as rice and barley, and is expected to be a future food or space food resource because of its strong environmental adaptability. Introduced to Korea in 1763, it has played an important role as a staple or supplementary food when food is scarce. However, with the rapid economic growth, the cultivated area and consumption of sweet potatoes have been continuously decreasing.

Recently, as the functionality of sweet potatoes as a source of anthocyanins, polyphenols, β-carotene, yalaffin, dietary fiber, ganglioside, potassium, etc. has been confirmed, it is newly recognized as a material for favorite foods and health functional foods, and is a substitute crop for rice. As a crop that can maintain the income of farmers, it is in the spotlight as a crop, and the cultivated area and production are gradually increasing. The main production areas of sweet potatoes are Iksan Gimje, Jeollanam-do, Haenam Muan, Jeollanam-do, and Yeoju Icheon, Gyeonggi-do. They can be used for various purposes such as food, starch and alcohol production raw materials, processed foods, raw materials, vegetables, cosmetics, etc., but most It is consumed for frying.

Sweet potatoes have unique characteristics such as color, taste, meat quality, yield, moisture, starch content, storability, and processing aptitude depending on the variety, and their use varies accordingly. In particular, after heating and cooking, it is largely divided into powdered sweet potatoes and viscous sweet potatoes according to the change in tissue characteristics. Powdered sweet potatoes have a relatively high starch content, so they are used not only for food but also for processing such as starch manufacturing. In addition, slimy sweet potatoes have a low starch content and sweet taste, so they are suitable for food rather than starch production, and are also used for food processing such as roasted sweet potatoes.

Sweet potatoes are 70% water and 25% carbohydrates, and more than 75% of the dry solids are carbohydrates, so they have a very high utility value as a food resource, as well as raw materials for bioethanol, soju, soy sauce, soybean paste, medicines, and chemicals. . These sweet potatoes belong to the alkaline food group containing a lot of natural β-carotene (15), anthocyanins, various vitamins, inorganic components, and dietary fiber, and are reported to be effective in preventing lifestyle-related diseases such as anticancer and antioxidant activity and blood pressure lowering action. have. Yellow sweet potato, which contains a large amount of natural β-carotene and has an orange color, is widely recognized as a material with anticancer effect and a source of retinol. Anti-hypertensive action and hepatoprotective function have been announced, and thus, it is attracting a lot of attention as a functional food.

Under this background, the present inventors developed a method for preparing a sweet potato extract subjected to pressure heat treatment with the addition of an auxiliary solvent in order to improve the functionality of sweet potato to promote usability, and by confirming that the antioxidant activity of the prepared sweet potato extract is increased, the present invention was completed.

One object of the present invention is to wash and mince the sweet potato; heat-treating the chopped sweet potato by adding an auxiliary solvent; and extracting the heat-treated sweet potato to provide a method for preparing a sweet potato extract with enhanced antioxidant activity.

Another object of the present invention is to provide a sweet potato extract with enhanced antioxidant activity prepared by the method for preparing the sweet potato extract.

Another object of the present invention is to provide a food composition containing the antioxidant activity enhanced sweet potato extract.

Another object of the present invention is to provide a cosmetic composition comprising a sweet potato extract with enhanced antioxidant activity.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the specific descriptions described below.

In addition, those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Also, such equivalents are intended to be encompassed by the present invention.

One aspect of the present invention for achieving the above object is washing and mincing the sweet potato; heat-treating the chopped sweet potato by adding an auxiliary solvent; and extracting the heat-treated sweet potato.

"Sweet potato ( Ipomoea batatas (L.) Lam)" of the present invention is a perennial herb of the Convolvulaceae, native to Mexico, South America, and extensively cultivated over tropical and temperate regions from 40° North to 40° South latitude and 2,300 m above sea level. is becoming It is easy to cultivate, yields a lot per unit area, and most of it is starch except for water, and has been used as a major food resource along with grains such as rice and barley. It is expected as a future food or space food resource because of its strong environmental adaptability. As a source of anthocyanin, polyphenol, β-carotene, yalaffin, dietary fiber, ganglioside, potassium, etc., it is also in the spotlight as a functional crop.

The sweet potato of the present invention may be any one or more selected from yellow sweet potatoes, purple sweet potatoes, and orange sweet potatoes.

The sweet potato of the present invention may be yulmi, jinyulmi, jinhongmi, good ginsengmi, pungwonmi, dandanmi, shinyulmi or soft jami, but is not limited thereto.

The step of washing and chopping the sweet potato of the present invention refers to washing the sweet potato with water and cutting it to a predetermined size. In a specific embodiment of the present invention, the step may cut the sweet potato to a size of 10x10mm to 30x30mm, but is not limited thereto.

The heat treatment of the present invention refers to heat treatment by adding an auxiliary solvent to the chopped sweet potato.

"Auxiliary solvent" of the present invention means a substance added to enhance the extraction yield or antioxidant activity of the extract. In the present invention, the co-solvent may be water or fermented alcohol. The amount of the auxiliary solvent to be added may be 50 to 500 ml, specifically 100 to 300 ml, more specifically 150 to 200 ml, but is not limited thereto.

The ratio of sweet potato (g):cosolvent (ml) of the present invention may be 1:10, specifically 1:5, more specifically 1:2, but is not limited thereto.

"Fermented alcohol" of the present invention refers to a product distilled into alcohol by fermenting starch or sugar. Specifically, it may refer to alcohol obtained through distillation, more specifically ethanol having a purity of 70 to 100% obtained through continuous distillation.

"Heat treatment" of the present invention refers to improving the characteristics of sweet potatoes by controlling the temperature through heating. The improved properties of sweet potato in the present invention may be an increase in extraction yield and/or enhanced antioxidant activity.

In a specific embodiment of the present invention, the heat treatment may be 100 to 300 ℃, specifically 120 to 200 ℃, more specifically 120 to 150 ℃, but is not limited thereto.

The heat treatment time at the above temperature may be 1 to 5 hours, specifically 1.5 to 4 hours, and more specifically 2 to 3 hours, but is not limited thereto.

The "extract" of the present invention is an extract obtained by extraction treatment obtained by extracting the sweet potato, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, a prepared or purified product of the extract, or a mixture thereof, etc., It includes extracts of all formulations that can be formed using the extract itself and the extract.

In the present invention, the type of the extraction solvent used for extracting the extract is not particularly limited, and any solvent known in the art may be used.

The extraction solvent of the present invention _{may be at least one selected from the group consisting of water, C 1} to C ₆ alcohols, and mixed solvents thereof, but is not limited thereto.

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 may be used, and specifically, ethanol may be used, but is not limited thereto.

In a specific embodiment of the present invention, the concentration of ethanol may be 60 to 99%, specifically 70 to 90%, more specifically 75 to 85%, even more specifically 80%.

The method of extracting the extract in the present invention is not particularly limited, and may be extracted according to a method commonly used in the art. Non-limiting examples of the extraction method include hot water extraction, ultrasonic extraction, filtration, reflux extraction, and the like, and these may be performed alone or in combination of two or more methods.

In a specific embodiment of the present invention, the extraction temperature may be 10 to 30 ℃, specifically 15 to 30 ℃, more specifically 18 to 24 ℃, but is not limited thereto.

In another specific embodiment of the present invention, the extraction time may be 15 to 40 hours, specifically 20 to 30 hours, more specifically, extraction for 24 to 26 hours, but is not limited thereto.

The "fraction" of the present invention means a product obtained by a fractionation method for separating a specific component or a specific group from a mixture containing various components. Specifically, in the present invention, the sweet potato extract may include, but is not limited to, the resultant fraction of the sweet potato extract by various methods such as solvent fractionation, ultrafiltration fractionation, chromatographic fractionation, and the like.

The extracting of the present invention may further include homogenizing the heat-treated sweet potato and extracting and filtering the homogenized sweet potato.

The "homogenization" of the present invention is to make the size of sweet potato particles uniform, and in a specific embodiment of the present invention, a homogenizer may be used for the homogenization, but is not limited thereto.

"Filtration" in the present invention may refer to a method of separating a mixture using a difference in particle size of substances. In a specific embodiment of the present invention, it may be filtered to separate the obtained product obtained by shaking extraction using the homogenized sweet potato.

Flowing sweet potato solid particles and a liquid mixture are permeated through a porous filter medium, so that the solid is deposited on the surface or inside of the filter medium and the liquid is permeated. Suction, pressure, heating or centrifugation may be used for the filtration.

The extracting step of the present invention may further include the step of concentrating and drying the extract to powder.

In a specific embodiment of the present invention, the concentration may be to remove the solvent using a vacuum concentrator, but is not limited thereto. In another specific embodiment of the present invention, the drying may be to completely remove the solvent using a freeze dryer, but is not limited thereto.

washing and mincing the sweet potato; heat-treating the chopped sweet potato by adding an auxiliary solvent; And it is possible to prepare a sweet potato extract with enhanced antioxidant activity through a method for preparing a sweet potato extract comprising the step of extracting the heat-treated sweet potato.

Another aspect of the present invention provides a sweet potato extract with enhanced antioxidant activity prepared by the method for preparing the sweet potato extract.

The "extract" of the present invention is as described above.

"Antioxidant activity" of the present invention means including any action that inhibits oxidation, specifically, may mean an action of removing free radicals such as active oxygen species, but is not limited thereto. In the human body, prooxidant and antioxidant are in balance, but this balance is unbalanced due to various factors. If the body leans toward promoting oxidation, oxidative stress is induced. It causes potential cell damage and pathological diseases.

Reactive oxygen species (ROS), which are the direct cause of oxidative stress, are unstable and highly reactive, so they easily react with various biomaterials and attack the body's polymers to cause irreversible damage to cells and tissues, mutations, or mutations. It causes cytotoxicity and carcinogenesis. Reactive nitrogen species (RNS) such as NO, HNO ₂ , and ONOO ^- are produced in large amounts due to the immune response of macrophages, neutrophils and other immune cells during the inflammatory response, and ROS is also generated at this time. The active oxygen as described above oxidizes and destroys cells in the body, and thus is exposed to various diseases.

The antioxidant activity may be achieved by increasing the polyphenol or flavonoid content.

"Polyphenol" of the present invention refers to a substance having two or more hydroxyl groups in the same molecule, and it is unstable and easy to change, affecting the properties (coloring, deposit formation, antioxidant properties, etc.) of plant foods. Representative polyphenols include caffeic acid, chlorogenic acid, catechol, gallic acid, flavone, anthocyanin, catechin, and tannin.

In a specific embodiment of the present invention, it was confirmed that the polyphenol content of the sweet potato extract with enhanced antioxidant activity prepared by the method for preparing the sweet potato extract was increased. The polyphenol content of the co-solvent treatment was higher than that of the untreated case, and in particular, the polyphenol content of the sweet potato extract heat-treated after adding fermented alcohol as a co-solvent was 1.5 to 3 times higher than that of the heat treatment after adding water. It was confirmed that there was an increase (Example 3-2).

Through this, it was found that the antioxidant activity was increased by significantly increasing the polyphenol content of the sweet potato extract heat-treated after the addition of a co-solvent, specifically fermented alcohol.

The "flavonoid" of the present invention is a yellow pigment widely distributed in food, and has a carbon skeleton structure in which _{two phenyl groups are bonded through a C 3 chain.} Flavonoids in a broad sense include anthoxanthin, anthocyanin, and catechin, but in a narrow sense means only anthoxanthin. Flavonoids have antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activities, and are known to show little toxicity, and are also known to inhibit oxidation in vivo.

In a specific embodiment of the present invention, it was confirmed that the content of flavonoids increased in the sweet potato extract with enhanced antioxidant activity prepared by the method for preparing the sweet potato extract. The case where the co-solvent was treated increased the flavonoid content compared to the untreated case, and in particular, the flavonoid content of the sweet potato extract heat-treated after adding fermented alcohol as a co-solvent increased 1.5 to 3 times more than that of the heat treatment after adding water. It was confirmed (Example 3-3).

Through this, it was found that the antioxidant activity was increased by significantly increasing the flavonoid content of the sweet potato extract heat-treated after the addition of a co-solvent, specifically fermented alcohol.

In addition, the antioxidant activity of the present invention can be achieved by free radical scavenging. In a specific embodiment of the present invention, it was confirmed that DPPH and ABTS radical scavenging ability was also increased. That is, it was confirmed that DPPH and ABTS radical scavenging ability was increased in the case of treatment with the co-solvent compared to the untreated case, and in particular, when fermented alcohol was used as the co-solvent, the radical scavenging ability was more excellent (Example 4).

Therefore, it was confirmed that the sweet potato extract prepared by the preparation method of the present invention had the effect of enhanced antioxidant activity.

Another aspect of the present invention provides a food composition containing the sweet potato extract prepared by the method for preparing the sweet potato extract.

By including the sweet potato extract, it is possible to provide a food composition with enhanced antioxidant activity.

"Antioxidant activity" and "extract" of the present invention are as described above.

The "food" of the present invention includes meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, vitamins It includes all foods in the conventional sense, such as combination drugs and health functional foods, and is not limited thereto, as long as it can include the Euonimus porphyreus extract of the present invention or a fraction thereof. In addition, it may be prepared by adding the extract according to the present invention as a main component to juice, tea, jelly, juice, etc., and may include the form of pills, powders, granules, needles, tablets, capsules or liquids.

The food composition of the present invention may include all foods in a conventional sense, and may be used interchangeably with terms known in the art, such as functional food and health functional food.

"Functional food" of the present invention means a food manufactured and processed using raw materials or ingredients useful for the human body according to the Health Functional Food Act No. 6727, and the "functionality" refers to the structure of the human body. And it refers to ingestion for the purpose of obtaining useful effects for health purposes such as regulating nutrients for function or physiological action.

In addition, the "health functional food" of the present invention refers to a food manufactured and processed by a method such as extraction, concentration, purification, mixing, etc. of a specific ingredient as a raw material or a specific ingredient contained in a food raw material for the purpose of health supplementation, It refers to a food designed and processed to sufficiently exert biological control functions such as biological defense, regulation of biological rhythm, prevention and recovery of disease, etc., by ingredients, and the composition for health food is the prevention of disease and recovery of disease. Functions related to it can be performed.

The food composition may be prepared by adding raw materials and components commonly added in the art, and the type thereof is not particularly limited. For example, it may include, as an additional component, various herbal extracts, food-logically acceptable food supplements or natural carbohydrates, such as conventional food, but is not limited thereto. The mixing amount of the active ingredient can be suitably determined depending on the purpose of use (prevention, health or therapeutic treatment), and since the composition of the present invention uses an extract derived from a natural product as an active ingredient, there is no problem in stability, so there is a big limitation on the mixing amount there is no

Another aspect of the present invention provides a cosmetic composition containing the sweet potato extract prepared by the method for preparing the sweet potato extract.

By including the sweet potato extract, it is possible to provide a cosmetic composition with enhanced antioxidant activity.

"Antioxidant activity" and "extract" of the present invention are as described above.

In the present invention, "cosmetic composition" is a solution, external ointment, cream, foam, nourishing lotion, softening lotion, pack, soft water, emulsion, makeup base, foundation, essence, soap, liquid detergent, bath agent, sun cream, sun oil. , suspensions, emulsions, gels, lotions, powders, soaps, surfactant-containing cleansers, patches and sprays, but is not limited thereto.

The cosmetic composition of the present invention may further include one or more cosmetically acceptable carriers to be formulated in general cosmetics, and common ingredients include, for example, oil, water, surfactant, humectant, lower alcohol, and a major agent. , a chelating agent, a colorant, a preservative, a fragrance, and the like may be appropriately blended, but the present invention is not limited thereto.

The cosmetically acceptable carrier included in the cosmetic composition of the present invention varies depending on the formulation of the cosmetic composition. When the formulation of the present invention is an ointment, paste, cream or gel, animal oil, vegetable oil, wax, paraffin, starch, tracanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, zinc oxide or Mixtures thereof may be used.

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate, polyamide powder, or a mixture thereof may be used as a carrier component. In particular, in the case of a spray, additional chlorophyll propellants such as fluorohydrocarbons, propane/butane or dimethyl ether.

When the formulation of the present invention is a solution or emulsion, a solvent, solubilizer or emulsifier is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butylglycol oil, in particular cottonseed oil, peanut oil, corn germ oil, olive oil, castor oil and sesame oil, glycerol fatty esters, fatty acid esters of polyethylene glycol or sorbitan.

When the formulation of the present invention is a suspension, as a carrier component a liquid diluent such as water, ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol esters and polyoxyethylene sorbitan esters; Crystalline cellulose, aluminum metahydroxide, bentonite, agar or tracanth may be used.

When the formulation of the present invention is a soap, alkali metal salts of fatty acids, fatty acid hemiester salts, fatty acid protein hydrolysates, isethionate, lanolin derivatives, aliphatic alcohols, vegetable oils, glycerol, sugar, etc. may be used as carrier components. can

Therefore, washing and mincing the sweet potato of the present invention; heat-treating the chopped sweet potato by adding an auxiliary solvent; And it was confirmed that the sweet potato extract prepared through the method for preparing a sweet potato extract comprising the step of extracting the heat-treated sweet potato has enhanced antioxidant activity, it can be usefully used as a food or cosmetic composition containing the extract .

In the sweet potato extract prepared through the method for preparing a sweet potato extract with enhanced antioxidant activity of the present invention, the antioxidant activity was improved by increasing the total polyphenol content and flavonoid content and increasing the radical scavenging ability. The sweet potato extract can be usefully used in food or cosmetic compositions.

1 is a diagram showing a manufacturing process of a sweet potato extract with enhanced antioxidant activity.

Hereinafter, the present invention will be described in more detail through examples. These Examples are for explaining the present invention in more detail, and the scope of the present invention is not limited by these Examples.

Example 1: Experimental Materials

The sweet potato varieties used in this example were Yulmi, Jinyulmi, Jinhongmi, Hogammi, Pungwonmi, Danjimi, Shinshinmi, and Yeonjami varieties produced in 2017 at the Bioenergy Crop Research Institute of the National Institute of Food Science and Technology in Muan, Jeollanam-do. (Table 1). Table 1 shows the skin color and meat color of the samples used. The skin color of Yulmi, Jinyulmi, Hogammi, and Pungwonmi is red, crimson red rice is deep red, dandelion rice is purple, and Shinshinmi and soft purple rice are deep purple. The flesh color of Yulmi is pale yellow, Jinyulmi and crimson rice are yellow, sweet taste, Pungwonmi is light orange yellow, Shinshinmi is purple, and Danza and soft purple rice are light purple.

breed name English name skin six colors Yulmi Yumi red buff Jin Yul-mi Jinyulmi red yellow crimson rice Jinhongmi deep crimson yellow crush Hogammi red light orange Pungwonmi Pungwonmi red light orange terminal seed Danjami purple pale purple Shin-mi Sinjami deep purple purple Yeonjami Yeonjami deep purple pale purple

Example 2: Method for preparing sweet potato extract and measurement of extraction yield accordingly

2-1. Preparation of untreated sweet potato extract

Cut sweet potatoes into a certain size (10×10 mm), put a certain amount (50 g) into an extraction container, add 500 mL of 80% ethanol, homogenize for 10 minutes at 10,000 rpm with a homogenizer, and shake at room temperature for 24 hours It was extracted and then filtered. Thereafter, the process of extraction by adding 80% ethanol to the residue was repeated three times. The extract was prepared by removing the solvent with a vacuum concentrator and after completely removing the solvent using a freeze dryer. After measuring the extraction yield, 0.2 g of the extract was dissolved in a certain amount of 80% ethanol and used as a sample for analysis. The manufacturing process diagram of the extract is shown in FIG. 1 .

2-2. Preparation of water-added heat treatment sweet potato extract

Cut sweet potatoes into a certain size (10×10 mm), put a certain amount (50 g) into a pressurized container, add 100 mL of water as an auxiliary solvent, and heat-treat at 120°C for 2 hours. After adding water to the heat-treated sweet potato, put it in an extraction container, add 500 mL of 80% ethanol, homogenize for 10 minutes at 10,000 rpm with a homogenizer, and extract with shaking at room temperature for 24 hours, followed by filtration. Thereafter, the process of extraction by adding 80% ethanol to the residue was repeated three times. The extract was removed with a vacuum concentrator and the solvent was completely removed using a freeze dryer to prepare an extract. After measuring the extraction yield, 0.2 g of the extract was dissolved in a certain amount of 80% ethanol and used as a sample for analysis.

2-3. Preparation of heat-treated sweet potato extract with added fermented alcohol

Cut sweet potatoes into a certain size (10×10 mm), put a certain amount (50 g) in a pressurized container, add 100 mL of fermented alcohol as an auxiliary solvent, and heat-treat at 120°C for 2 hours. After adding fermented alcohol and heat-treating sweet potatoes, put them in an extraction container, add 500 mL of 80% ethanol, homogenize for 10 minutes at 10,000 rpm with a homogenizer, and extract with shaking at room temperature for 24 hours, followed by filtration. Thereafter, the process of extraction by adding 80% ethanol to the residue was repeated three times. The extract was removed with a vacuum concentrator and the solvent was completely removed using a freeze dryer to prepare an extract. After measuring the extraction yield, 0.2 g of the extract was dissolved in a certain amount of 80% ethanol and used as a sample for analysis.

2-4. Measurement of extraction yield

Table 2 shows the results of measuring the extraction yields of untreated extracts for each sweet potato variety, extracts prepared by heat treatment after addition of water, and extracts prepared by heat treatment after addition of fermented alcohol.

breed name unprocessed after addition of water
heat treatment fermented spirits
heat treatment after addition Yulmi 21.0 10.6 20.8 Jin Yul-mi 21.4 12.8 21.2 crimson rice 24.5 12.6 24.8 crush 20.4 7.4 17.8 Pungwonmi 17.2 8.2 16.2 terminal seed 21.5 8.6 19.4 Shin-mi 14.5 7.0 18.4 Yeonjami 21.1 12.0 22.2

It was confirmed that the extraction was about 2 times higher when the heat treatment was performed after the addition of fermented alcohol than in the manufacturing method of heat treatment after the addition of water.

Example 3: Phenolic content of sweet potato extract

3-1. Analysis of phenolic content of sweet potato extract

For the total polyphenol content for the extract, _{200 µL of a 2% Na 2} CO ₃ solution was added to 10 µL of the extract, then left for 3 minutes, and 10 µL of 50% Folin-Ciocalteu reagent was added. After 30 minutes, the absorbance value of the reaction solution was measured at 750 nm, and a calibration curve (y=0.0016x+0.0095, R²=0.9972) was prepared using the standard gallic acid, and mg gallic acid equivalents (GAE, on a dry basis).

To determine the total flavonoid content, add 200 µL of distilled water and _{15 µL of 5% NaNO 2 to 50 µL of extract, and then add 30 µL of 10% AlCl 3} 6H ₂ O after 5 minutes, leave for 6 minutes, and add 100 µL of 1 N NaOH, 11 After minutes, the absorbance value of the reaction solution was measured at 510 nm. A calibration curve (y=0.0014x+0.0022, R²=0.9928) was prepared using the standard (+)-catechin, and expressed as mg catechin equivalents (CE, dry basis) in g of the extract.

3-2. Total polyphenol content of sweet potatoes by variety according to pretreatment conditions

Table 3 shows the results of measuring the total polyphenol content of untreated extracts for each sweet potato variety, extracts prepared by heat treatment after addition of water, and extracts prepared by heat treatment after addition of fermented alcohol.

breed name unprocessed after addition of water
heat treatment no treatment
Increase (%) fermented spirits
after addition
heat treatment no treatment
Increase (%) Yulmi 13.70±0.72 19.01±0.48 38.78 50.05±0.79 265.40 Jin Yul-mi 24.53±0.31 28.01±1.66 14.18 64.80±1.93 164.16 crimson rice 17.99±0.59 25.88±1.37 43.83 58.54±1.65 225.42 crush 14.45±0.44 33.10±0.78 129.13 65.57±1.60 353.86 Pungwonmi 38.18±1.60 44.74±0.79 17.19 52.45±2.03 37.38 terminal seed 65.36±1.18 69.84±0.44 6.85 92.90±2.08 42.12 Shin-mi 55.89±1.91 104.32±1.57 86.67 134.67±3.45 140.97 Yeonjami 33.54±1.49 78.39±1.10 133.70 95.78±1.43 185.56

The total polyphenol content of the sweet potato ethanol extract was 65.36 and 55.89 mg GAE/g, respectively, in the case of untreated sweet potato, confirming that purple sweet potato was high.

Heat-treated sweet potatoes also showed high levels of purple sweet potatoes. The sweet potato extract heat-treated after adding water and sweet potato extract heat-treated after adding fermented alcohol had 104.32 and 134.67 mg GAE/g, respectively (86.67 and 140.97% increase compared to untreated, respectively) , and Yeonjami showed increased activity to 78.39 and 95.78 mg GAE/g, respectively (133.70 and 185.56% increase compared to untreated, respectively).

In addition, in the case of the sweet potato extract heat-treated after the addition of fermented alcohol, it was found that sweet taste, yulmi, and crimson rice increased by 353.86, 265.40 and 225.42%, respectively, compared to untreated.

Through this, it was confirmed that the polyphenol content of the sweet potato extract was increased when heat-treated after addition of a co-solvent, compared to untreated. In particular, the sweet potato extract extracted by heat-treating after adding fermented alcohol as a co-solvent was 1.5 to 3 times higher than that of adding water. was confirmed to be increased.

This indicates that the heat treatment process after the addition of the co-solvent is more effective in increasing the polyphenol content than the untreated, suggesting that the addition of fermented alcohol rather than water as the co-solvent has a better effect of increasing the polyphenol content. do.

3-3. Total flavonoid content of sweet potato by variety according to pretreatment conditions

Table 4 shows the results of measuring the total flavonoid content of untreated extracts for each type of sweet potato, extracts prepared by heat treatment after addition of water, and extracts prepared by heat treatment after addition of fermented alcohol.

breed name unprocessed after addition of water
heat treatment no treatment
Increase (%) fermented spirits
after addition
heat treatment no treatment
Increase (%) Yulmi 2.14±0.14 2.95±0.11 38.10 8.44±0.29 294.81 Jin Yul-mi 2.28±0.28 3.57±0.16 56.91 5.37±0.76 135.77 crimson rice 0.70±0.16 2.44±0.14 246.05 6.19±0.28 778.95 crush 4.16±0.46 4.27±0.19 2.67 8.44±0.69 102.90 Pungwonmi 5.49±0.39 10.45±0.86 90.39 15.70±0.42 186.00 terminal seed 29.78±0.73 41.81±0.32 40.42 54.59±0.89 83.33 Shin-mi 22.65±0.58 25.16±0.71 11.08 44.21±0.72 95.22 Yeonjami 13.76±0.58 33.67±0.83 144.68 43.02±1.53 212.65

The total flavonoid content of the sweet potato ethanol extract was 29.78, 22.65, and 13.76 mg CE/g, respectively, in the case of untreated dandelion, Shinshinmi, and yeonjami, respectively, indicating that purple sweet potato was high.

The activity of the sweet potato extract heat-treated after the addition of water and the sweet potato extract heat-treated after the addition of fermented alcohol was 33.67 and 43.02 mg CE/g, respectively (increased by 144.67 and 212.65%, respectively, compared to untreated).

In addition, in the case of the extract prepared by heat-treating after adding water and the sweet potato extract heat-treating after adding fermented alcohol, it was found that crimson rice increased by 246.05 and 778.95%, respectively, compared to untreated.

Through this, it was confirmed that the flavonoid content of the sweet potato extract was increased when heat-treated after the addition of a co-solvent, compared to untreated. In particular, the sweet-potato extract extracted by heat treatment after adding fermented alcohol as a co-solvent increased 1.5 to 3 times more than the addition of water. was confirmed.

This indicates that the heat treatment process after the addition of the co-solvent is more effective in increasing the flavonoid content than the non-treatment, and suggests that the addition of fermented alcohol rather than water as the co-solvent has a more excellent effect of increasing the flavonoid content.

Phenolic compounds are substances widely distributed in the plant kingdom and have various structures and molecular weights, and the phenolic hydroxyl group of phenolic compounds has physiological functions such as antioxidant, anticancer and antibacterial through binding with macromolecules such as proteins. is known to have Among the antioxidants contained in food crops, polyphenolic compounds are known to have excellent antioxidant activity, which is known to be due to the presence of a phenolic ring capable of stabilizing free radicals.

Through this, in the case of the sweet potato extract heat-treated with the addition of a co-solvent, particularly fermented alcohol, the phenolic compound was significantly increased compared to the untreated, suggesting that it has excellent antioxidant power.

Example 4: Radical scavenging activity of sweet potato extract

4-1. Measurement of radical scavenging activity of sweet potato extract

The radical scavenging activity of the extract was measured by measuring the radical scavenging activity of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) did. The DPPH radical scavenging activity was measured by adding 10 µL of extract to 200 µL of 0.2 mM DPPH solution (dissolved in 99.9% ethanol) and then measuring the absorbance at 520 nm exactly 30 minutes later. ABTS radical scavenging activity was measured by leaving 7.4 mM ABTS and 2.6 mM potassium persulphate in a dark place for one day to form ABTS cations. Then, the solution was subjected to a molar extinction coefficient (ε=3.6×10 ⁴ M) so that the absorbance value at 735 nm was 1.4 to 1.5. ^-1 cm ^-1 ) and diluted with ethanol. The change in absorbance was measured after exactly 30 minutes by adding 10 µL of the extract to 200 µL of the diluted ABTS solution. ABTS radical scavenging activity was expressed as mg TE (Trlox equivalent antioxidant capacity) in g of the extract.

4-2. Radical scavenging activity of sweet potatoes by variety according to pretreatment conditions

Ascorbic acid, tocophenol, polyhydroxy aromatic compound, The DPPH radical scavenging activity method, which is used to measure the electron donating ability of antioxidants, and the ABTS radical scavenging activity method, developed based on the inhibition of the absorbance of ABTS radicals in plasma by antioxidants due to reduction by aromatic amines, etc. was measured as mg Trolox equivalent antioxidant capacity (mg TE)/g compared to Trolox, a standard material.

Electron donating ability is a measure of inhibiting oxidation by donating electrons to oxidatively active free radicals involved in the chain reaction of lipid peroxidation. Since free radicals cause various diseases and cell aging in the human body, plant extracts, etc. There is a need to identify substances that can act as antioxidants. As for the DPPH radical scavenging activity of the sweet potato ethanol extract, as shown in Table 5, in the untreated case, Shinshinmi, Danjimi and Yeonjami showed high activity at 27.67, 19.53, and 15.69mg TE/g, respectively, indicating that purple sweet potato was high.

Heat-treated sweet potato also showed high activity in purple sweet potato. The sweet potato extract heat-treated after adding water and sweet potato extract heat-treated after adding fermented alcohol showed 36.01 and 40.49 mg TE/g, respectively (30.13 and 46.33% of untreated sweet potato extract, respectively). increase) was shown to increase activity.

In addition, in the case of the sweet potato extract heat-treated after the addition of fermented alcohol, red rice and yulmi were increased by 456.41 and 207.16%, respectively, compared to untreated (Table 5).

breed name unprocessed after addition of water
heat treatment no treatment
Increase (%) fermented spirits
after addition
heat treatment no treatment
Increase (%) Yulmi 4.32±0.29 6.17±0.06 42.79 13.28±0.37 207.16 Jin Yul-mi 4.09±0.17 6.08±0.31 48.68 9.41±0.24 130.27 crimson rice 1.91±0.22 4.99±0.34 161.49 10.63±0.34 456.41 crush 6.68±0.19 9.78±0.10 46.32 12.61±0.43 88.76 Pungwonmi 8.99±0.27 8.60±0.25 -4.34 12.07±0.48 34.28 terminal seed 19.53±0.22 23.26±0.20 19.11 30.91±0.47 58.27 Shin-mi 27.67±0.06 36.01±0.19 30.13 40.49±0.16 46.33 Yeonjami 15.69±0.40 17.69±0.44 12.75 26.30±0.16 67.62

Through this, it was confirmed that the DPPH radical scavenging activity was superior to that of the sweet potato extract extracted by heat treatment after co-solvent treatment compared to no treatment. In particular, it was confirmed that the DPPH radical scavenging activity increased more significantly than the case of fermented alcohol treatment rather than water treatment with co-solvent. .

This suggests that the sweet potato extract prepared through the heat treatment process after the addition of fermented alcohol has better radical scavenging activity.

ABTS radical scavenging method ABTS with potassium persulfate (potassium persulfate) to when allowed to stand in a dark with ABTS ⁺ is generated and ABTS ⁺ is erased by the antioxidant activity of the extract radical (radical) there is the color of the unique index cyan this absorbance value It is possible to measure the scavenging activity ^{of ABTS + of the extract.}

Table 6 shows the results of measuring the ABTS radical scavenging activity of untreated extracts for each sweet potato variety, extracts prepared by heat treatment after addition of water, and extracts prepared by heat treatment after addition of fermented alcohol.

The ABTS radical scavenging activity of the ethanol extract of sweet potato was found to be high in purple sweet potato as Shinshinmi, Danjimi and Yeonjami showed 62.09, 43.87 and 40.39 mg TE/g of TE/g, respectively, in the untreated case.

Heat-treated sweet potato also showed high activity in purple sweet potato. The sweet potato extract heat-treated after adding water and sweet potato extract heat-treated after adding fermented alcohol showed 68.00 and 72.23 mg TE/g of TE/g (9.51 and 16.32%, respectively, compared to untreated). increase) was shown to increase the activity (Table 6).

breed name unprocessed after addition of water
heat treatment no treatment
Increase (%) fermented spirits
after addition
heat treatment no treatment
Increase (%) Yulmi 20.90±0.25 20.64±0.48 -1.24 28.44±0.14 36.06 Jin Yul-mi 26.23±0.42 30.57±0.43 16.55 30.75±0.35 17.24 crimson rice 23.23±0.19 33.75±0.27 45.29 41.08±0.33 76.86 crush 23.91±0.63 35.21±0.47 47.25 35.59±0.11 48.84 Pungwonmi 21.68±0.46 30.96±0.34 42.80 31.57±0.34 45.61 terminal seed 43.87±0.38 48.54±0.65 10.65 54.16±0.27 23.45 Shin-mi 62.09±0.32 68.00±0.62 9.51 72.23±0.44 16.32 Yeonjami 40.39±0.43 46.88±0.33 16.07 54.76±0.98 35.58

Through this, it was confirmed that the ABTS radical scavenging activity was superior to that of the sweet potato extract extracted by heat treatment after co-solvent treatment than without treatment. .

This suggests that the sweet potato extract prepared through the heat treatment process after the addition of fermented alcohol has better radical scavenging activity.

The antioxidant activity of natural products donates electrons to active radicals and inhibits the oxidation of lipids in food, and plays a role in inhibiting aging caused by active radicals in the human body. plays a very important role in

Through this, in the case of the sweet potato extract heat-treated with a co-solvent, especially fermented alcohol, the radical scavenging activity was significantly increased compared to the untreated, suggesting that it has excellent antioxidant activity and is effective in preventing diseases and aging.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the following claims and their equivalents.

Claims (11)

washing and mincing sweet potatoes;
adding fermented alcohol as an auxiliary solvent to the chopped sweet potato and heat-treating it at 100° C. to 120° C. for 2 to 3 hours; and
A method for producing a sweet potato extract with enhanced antioxidant activity, comprising extracting the heat-treated sweet potato,
Wherein the sweet potato is at least one selected from the group consisting of yulmi, jinyulmi, sweet licorice, pungwonmi, dandanmi, shinjami, and yeonjami, a method for producing a sweet potato extract with enhanced antioxidant activity.
delete delete delete The method according to claim 1, wherein in the extracting, _{one or more selected from the group consisting of water, C 1} to C ₆ alcohols and mixed solvents thereof is used as an extraction solvent. .
The method of claim 1, wherein the extracting further comprises homogenizing the heat-treated sweet potato and extracting and filtering the homogenized sweet potato.
The method according to claim 1, wherein the sweet potato extract has an increased content of polyphenols and flavonoids.
The method according to claim 1, wherein the sweet potato extract has increased radical scavenging activity.
delete delete delete

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