KR20050110186A - Antioxidant containing ferulic acid, caffeic acid, chlorogenic acid or an extract of boravalley potato as an effective ingredient - Google Patents

Abstract

The present invention relates to an antioxidant containing a compound or extract extracted from potatoes of the "Vora Valley" variety as an active ingredient, the ferulic acid represented by the following formula (1), the caffeic acid represented by the formula (2), and The present invention relates to an antioxidant containing only one or two or more compounds or extracts selected from the group consisting of chlorogenic acids as an active ingredient.

Antioxidant of the present invention, the mixture or extract extracted from the potato of Bora Valley variety contains a high concentration of the antioxidant active substance of the polyphenolic compound and vitamin C in contrast to the conventional cultivars Daeseo and Sumi It can be expected, and furthermore can be usefully used in functional foods and cosmetics containing a mixture or extract extracted from the potato of the "Bora Valley" variety.

Description

ANTIOXIDANT CONTAINING FERULIC ACID, CAFFEIC ACID, CHLOROGENIC ACID OR AN EXTRACT OF BORAVALLEY POTATO AS AN EFFECTIVE INGREDIENT}

The present invention relates to an antioxidant containing a compound or extract extracted from a potato of Bora Valley variety as an active ingredient, more specifically, the present invention is selected from the group consisting of ferulic acid, caffeic acid, and chlorogenic acid alone or It relates to an antioxidant containing two or more compounds or extracts as an active ingredient.

Oxygen is the most abundant element on earth and occupies 21% of the dry atmosphere and is an essential element for human life. Aerobic organisms acquire energy through oxygen breathing and exist in a stable molecular state called ground state triplet oxygen, while various physical, chemical, and environmental factors such as enzyme systems, reducing metabolism, pollutants, and photochemical reactions. It is converted into highly reactive free radicals such as superoxide radical, hydroxyl radical, hydrogen peroxide, singlet oxygen, and so on. I have it. In the human body, antioxidants such as vitamin E, vitamin C, and uric acid, together with antioxidant enzymes such as superoxude dismutase (SOD) and peroxidase, which cope with such diseases, are present to protect themselves. However, oxidative stress is caused when abnormality is caused in such a bioprotective device or the generation of active oxygen exceeds the capacity of the bioprotective system by various physical and chemical factors. Therefore, it is necessary to use an antioxidant or a food having a high antioxidant effect, which contains a compound capable of scavenging such free radicals or a peroxide generating inhibitor. In the early stage of research on antioxidants, it was studied as a food additive, but recently it was found that it acts as a direct cause of various diseases and aging, and the antioxidant research has been shifted to the development of anti-aging and disease treatment. Antioxidants that have been developed and used so far include synthetic oxidants such as tert-butylhydroxytoluene (BHT) and tert-butylhydroxy-anisol (BHA), some natural antioxidants such as alpha tocophenol, vitamin C, flavonoids, carotenoids, and antioxidant enzymes of SOD. It is limited to the situation. However, these antioxidants are limited to use due to various problems in vivo such as toxicity, low activity and limit of use. Therefore, studies to search for more stable and strong antioxidants from natural products or microbial metabolites have been actively conducted. In Korea, some herbal medicines have been tried in the 1970s as a study on functional substances, and research on functional activities such as anti-cancer, anti-tumor, and antioxidant effects by natural foods began only in the 1980s. , Potatoes and starches, sugars, beans, vegetables and the like.

Of these, the research on potatoes has been studied in terms of increasing population problems and the situation of the past, but as the people's lives are improved due to the rapid economic growth, potato consumption is shifting from raw potatoes to starch and French fries. Further attention is being drawn to the development of new applications using nutrients with natural activity in potatoes.

In other words, potatoes are lower in calories than other crops such as rice and barley, and have almost the same nutrients as vitamins C, B ₁ , B ₂ , and niacin. Therefore, in terms of emphasizing the functionality of potatoes through the study of the physiological activity, that is, the antioxidant activity of potatoes, the development potential of the potato industry is very high, and the producing farms are a raw material with sufficient potential for stable high income.

Potatoes have antioxidant activity, and AL-saikhan and MS measured the antioxidant activity of vegetables such as bell pepper, broccoli, carrots, onions, and potatoes, resulting in higher antioxidant activity than other vegetables except broccoli. It is derived from the fact that potatoes have a relatively high antioxidant activity. In addition, the antioxidant active substances of potatoes include polyphenols, vitamin C, carotenoids, and tocopherols. Among them, polyphenols are reported to be present in potatoes and other plants as secondary metabolites of plants [Mendel, 1997]. ]. Vitamin C is a potent antioxidant of free radicals. It has a very strong antioxidant activity against free radicals in the water layer of the body, and a potent antioxidant in all conditions in vivo and in vitro . In addition, vitamin C is very weak to heat and easily destroyed, but vitamin C in potatoes is relatively stable even when heated. This is because potato starch creates a protective film when potatoes are heated. do.

However, studies on the antioxidant activity currently being actively conducted in other crops such as soybeans and rice have been insufficient in potatoes.

Potatoes are one of the four largest food crops next to rice, wheat and corn, which are grown in more than 130 countries because of their short growing period, relatively high yields per unit area, and relatively high environmental adaptability. Currently, Korea's potato self-sufficiency rate is 80% and the remaining 20% is dependent on imports. However, most of the imported potatoes are high-quality processed potatoes such as French fries, frozen potatoes, and starch potatoes, which have a relatively high unit price. Especially, French fries are 100% imported from foreign countries every year.

On the other hand, although most chips use domestic raw potatoes, the situation is that potato chips are made from imported potatoes from January to April, when domestic potatoes cannot be used. In recent years, the central pupil and inner brown spots of potatoes have been severely raised, causing processing companies and farmers to avoid cultivation. Therefore, in order to replace the large-scale imports of potatoes which will face the loss of trade barriers, it is necessary to develop high-quality processed potato varieties suitable for domestic cultivation.

Potatoes currently grown in Korea are mainly edible "Sumi" and processing varieties "Daeseo". All of these varieties are imported varieties, and the current processing varieties are marked by serious problems of central and internal brown spots [webb, 1978]. In 1983, 'Sepung' (Cotton Shepordy) was used for French fries. There was an example to solve this problem. However, while the variety is excellent in processing quality and yield, it is hardly cultivated in Korea due to severe sting disease and uneven tuber size. Therefore, it is urgent to develop processing varieties suitable for the new Korean growing environment. Due to these efforts, a steady research for developing potato varieties for processing has been conducted in Korea, but it has not been possible to develop excellent varieties that can replace the varieties of Atlantic.

This is because most of the genetic resources in Korea are not suitable for use as cross-combination, or if the processing characteristics are excellent, they are inferior in cultivation characteristics including yield. Another disadvantage of potato breeding is that Korea's cultivars are too single. In order to overcome these shortcomings of potato breeding in Korea, it is necessary to first possess an excellent potato gene source and develop various cultivars. In addition, the potato produced through such development is domestically produced, so it is possible to create high value-added value by differentiating its quality with eco-friendly cultivation method.

Therefore, the present inventors have tried to develop a variety of potato gene sources, as a result of nurturing over 100 species of valley system, of which evaluated the gene sources for 58 of the valley system. His representative potato varieties include Summer Valley, Golden Valley and Taebok Valley, which are suitable for food. Excellent resistance to back and strong resistance to environmental stress, suitable for low pesticides or organic farming. Taedong Valley is a suitable potato variety for processing, and Early Valley and Bora Valley have been registered for varietal protection at the National Seed Administration.

Boravalley (Voravalley) of the variety is a purple epidermis as a fleshy color is a very purple purple so that the purple juice comes out when cut with a knife very dark purple ( Fig. 1 ). This variety is highly adaptable and uniform in flesh color regardless of region. Colored potato, which has been raised in the past, has a high content of reducing sugars, so that color is not preserved when the chip is processed, and it is necessary to use a method of artificially adding a pigment to make a colored chip. In addition, most purple potato varieties tend to be generally milder to the disease. On the contrary, Bora Valley has 0.26% of reducing sugar content, which is a combination of glucose content (0.168%) and lactose content (0.092%). Therefore, Bora Valley is a potato variety for natural color chips, which is the world's first purple chip potato varieties that can provide excellent products due to the bright and vivid color of potato chips and less browning of chips ( FIG. 2 ). In addition, Bora Valley has strong resistance to diseases that frequently occur in potatoes such as central cavity and inner brown. In general, the colored potato varieties tend to be generally weaker to S. aureus, whereas Boravalley varieties are stronger than the Atlantic, and the plague and virus resistance are similar to the Atlantic.

In addition, when the potato is steamed, the purple fades slightly, but when the potato cools, the dark purple is recovered, and thus it can be used as a functional potato that can be used for various dishes using steamed potatoes or various products using raw potato powder ( FIGS. 3 and 6). ).

Accordingly, the present inventors have conducted research on the physiological activity, that is, antioxidant activity, from potato breeding, which has been developed along with the development of excellent breeding varieties of potatoes. By confirming that, this invention was completed.

An object of the present invention is to provide an antioxidant containing a compound or extract extracted from the potato of Bora Valley variety as an active ingredient.

Another object of the present invention is to provide an antioxidant containing as an active ingredient a single or two or more compounds or extracts selected from the group consisting of ferulic acid of Formula 1, caffeic acid of Formula 2, and chlorogenic acid of Formula 3 It is.

Another object of the present invention to provide a functional food containing a compound or extract extracted from the potato of Bora Valley variety as an active ingredient.

In addition, another object of the present invention to provide a cosmetic containing a compound or extract extracted from the potato of Bora Valley variety as an active ingredient.

In order to achieve the above object, the present invention provides an antioxidant containing a compound or extract extracted from the potato of Bora Valley (BORAVALLEY) varieties as an active ingredient. More specifically, the antioxidant of the present invention is a single or a mixture of two or more compounds selected from the group consisting of the ferulic acid of Formula 1, the caffeic acid of Formula 2, and the chlorogenic acid of Formula 3.

Formula 1

Formula 2

Formula 3

Antioxidant of the present invention is a compound extracted from the potato of Bora Valley variety prepared by separating and purifying the re-extract obtained by extracting the potato of Bora Valley variety with C ₁ ~ C ₄ alcohol, and re-extracting the obtained extract with an organic solvent or It contains the extract as an active ingredient.

The organic solvent is any one selected from the group consisting of n-hexane, ethyl acetate, butanol, water and methanol.

The present invention also provides a functional food containing a compound or extract extracted from the potato of Bora Valley variety as an active ingredient.

Furthermore, the present invention provides a cosmetic containing the compound or extract extracted from the potato of Bora Valley variety as an active ingredient.

Hereinafter, the present invention will be described in detail.

The present invention provides an antioxidant containing a compound or extract extracted from a potato of Bora Valley breed as an active ingredient.

More specifically, the antioxidant of the present invention is a ferulic acid (Ferulic acid) represented by the formula (1), Caffeic acid (Caffeic acid) represented by the formula (2), and chlorogenic acid (Chlorogenic acid) represented by the formula (3) It contains only one or two or more compounds or extracts selected from the group consisting of as an active ingredient.

Formula 1

Formula 2

Formula 3

The compound of Formula 1, Formula 2, or Formula 3 is obtained by extracting a potato of Bora Valley variety with C ₁ -C ₄ alcohol and separating and purifying the re-extract obtained by re-extracting the obtained extract with an organic solvent.

The alcohol used is preferably C ₁ to C ₄ alcohols such as methanol, ethanol, propanol, butanol, and more preferably methanol.

In addition, the organic solvent to re-extract the obtained alcohol extract in the step is to use any one selected from the group consisting of n-hexane, ethyl acetate, butanol, water and methanol. Preferably ethyl acetate or butanol is used.

The extract obtained in the above step can be separated and purified using a method commonly used by those skilled in the art, and the present invention is carried out by repeating chromatography two to three times, preferably Uses silica gel column chromatography, TLC plate, Sephadex LH-20 column chromatography, HPLC column (μ Bondapak C18, 3.9 × 300 mm).

Potatoes of Bora Valley varieties used as raw materials in the present invention contain high concentrations of polyphenolic compounds, such as ferulic acid, caffeic acid, and chlorogenic acid, which are antioxidant active substances, in contrast to conventional varieties Sumi and Atlantic. And, the content of vitamin C is also an excellent variety that contains a relatively high content ( Table 1 to Table 4 ). Therefore, the compound or extract extracted from the potato of the Bora Valley variety can be usefully used as an antioxidant.

The present invention also provides a functional food containing a compound or extract extracted from the potato of Bora Valley variety as an active ingredient.

The functional food refers to the ingredients contained in the food material as raw materials or to separate or extract, concentrate, purify, mix, etc., the ingredients contained in the food material for the purpose of ingestion in anticipation of its usefulness in physical and physiological aspects of the body. It means the food manufactured and processed by the method.

Compound or extract extracted from the potato of Bora Valley variety of the present invention contains a high concentration of antioxidant active substance and vitamin C, which is a polyphenolic compound, thereby providing antioxidant efficacy by using the same to protect the body, prevent disease, recover disease or Anti-aging effects can be expected. Therefore, the application to the functional food is not particularly limited in form, but preferably can be applied to ice cream, milk powder, yogurt, health drinks and alcohol (vodka and other alcoholic beverages).

Furthermore, the present invention will be useful in preventing skin aging by providing a cosmetic containing a compound or extract extracted from a potato of Bora Valley variety containing a high concentration of an antioxidant active substance and vitamin C as a polyphenolic compound.

The compound or extract extracted from the potato of the Bora Valley variety of the present invention is to use a food that is safe enough to be used for itself, but the effective effective dose is generally 100 to 2000 mg / kg to adults, more preferably 100 to 1000 mg / kg, and may be administered several times a day, preferably 1 to 2 times a day, at regular time intervals according to the judgment of a doctor or a pharmacist.

In addition, the compound or extract extracted from the potato of the Bora Valley variety of the present invention can be administered orally or parenterally during clinical administration and can be used in the form of a general pharmaceutical formulation. Particularly preferred are oral preparations.

That is, the compound or extract extracted from the potato of the Bora valley variety of the present invention can be administered in various oral and parenteral formulations during actual clinical administration, and when formulated, commonly used fillers, extenders, binders, wetting agents, and shelf life. It is formulated using diluents or excipients such as release, surfactants and the like. Solid form preparations for oral administration include tablets, pills, powders, granules, capsules, ampoules, and the like, and such solid form preparations include at least one excipient, for example, in a compound or extract extracted from one or more Bora Valley varieties of potatoes. It is prepared by mixing starch, calcium carbonate, sucrose or lactose, gelatin and the like. In addition to simple excipients, lubricants such as magnesium styrate talc are also used. Liquid preparations for oral use include suspensions, liquid solutions, emulsions, syrups, juices, and the like. In addition to the commonly used simple diluents, water and liquid paraffin, various excipients such as wetting agents, sweeteners, fragrances, and preservatives may be included. Can be.

In addition, the pharmaceutical compositions of the present invention can be administered parenterally, and parenteral administration is by subcutaneous injection, intravenous injection or intramuscular injection. To formulate into a parenteral formulation, the compound or extract extracted from the potato of the Bora Valley variety is mixed in water with a stabilizer or buffer to prepare a solution or suspension, which is formulated in unit dosage forms of ampoules or vials.

Hereinafter, the present invention will be described in detail by way of examples.

The following examples are merely illustrative of the present invention, but the content of the present invention is not limited to the following examples.

Example 1 Isolation of Antioxidant Active Substances in Potatoes of Bora Valley Varieties

1. Determination of antioxidant activity by fraction

Bora Valley and cultivars Sumi and Atlantic varieties were grown in Daegwallyeong in 2001 and harvested potatoes were stored at 4 ° C. for 3 months and then dried. 100 g of dried potatoes were extracted with 150 ml of methanol for 4 hours, followed by repeated two-hour ultrasonic grinding steps three times, and then concentrated under reduced pressure to prepare 10000 ppm of methanol. 50 to 300 µl of the prepared sample of 10000 ppm potato was made into 4 ml of final volume with methanol, and then 1 ml of DPPH (1.5 × 10 ⁻⁴ M) was added, followed by sufficient mixing. After standing for 30 minutes at room temperature, the absorbance of the DPPH 50% was measured in the 517 nm region of the spectrophotometer. As a control, 1 mL of DPPH (1.5 × 10 ^-4 M) was added to ⁴ mL of methanol. The methanol extract obtained above was measured in antioxidant activity by DPPH method, and the results are shown in Table 1 below.

Antioxidant Activity Results by Fraction (RC ₅₀ : ㎕) kind n-hexane Ethyl acetate Butanol water Methanol Bora Valley 66.7 7.0 9.2 92.1 70.5 Sumy 86.6 10.0 13.7 79.8 120.1 Big book 152.4 8.1 18.4 40.2 300.0

As can be seen from the results, the difference in the antioxidant activity between the fraction of the solvent used was large, the potato of the Bora Valley variety of the present invention showed better antioxidant activity than the conventional cultivars Sumi and Daesae. In particular, the lower the effective oxygen removal effect (reduce concentration 50%; RC ₅₀ ) value of less than 100 μl showed excellent antioxidant activity, ethyl acetate and butanol showed a relatively high antioxidant activity.

2. Isolation of Antioxidant Active Substances

The methanol extract of Bora Valley, obtained in the above step, was suspended in distilled water to prepare a fraction. Thus, 16.3 g of hexane fraction, 32.6 g of ethyl acetate fraction, and 72.0 g of butanol fraction were obtained. Chromatography was repeated on the ethyl acetate layer and the butanol layer with excellent antioxidant activity for each fraction, and the following compounds were identified in Table 2 using ¹ H-NMR and ¹³ C-NMR. .

Chemical formula compound Physical properties One ¹ H-NMR: δ6.22 (d, 1H), 6.78 (d, 1H), 6.93 (dd, 1H), 7.04 (d, 1H), 7.53 (d, 1H), ¹³ C-NMR: δ115.10 (C-2), 115.67 (C-), 116.52 (C-5), 122.88 (C-6), 127.85 (C-1), 146.84 (C-4), 147.01 (C-), 149.48 (C- 3) 2 ¹ H-NMR: δ 6.31 (d, 1H), 6.81 (d, 1H), 7.06 (dd, 1H) 7.18 (d, 1H), 7.59 (d, 1H), ¹³ C-NMR: δ 111.68 ( C-2), 116.11 (C-), 116.49 (C-5), 124.00 (C-6), 127.85 (C-1), 146.83 (C-4), 149.39 (C-4), 150.51 (C- 3) 3 ¹ H-NMR: δ 2.01-2.24 (m, 4H), 3.72 (dd, 1H), 4.17 (m, 1H), 5.33 (m, 1H), 6.26 (d, 1H), 6.77 (d, 1H), 6.95 (dd, 1H), 7.04 (d, 1H), 7.56 (d, 1H), ¹³ C-NMR: δ38.26 (C-6), 38.84 (C-4), 64.47 (C-2), 71.35 (C-3), 72.03 (C-1), 73.53 (C-5), 76.22 (C-2), 115.22 (C-), 115.30 (C-5), 116.51 (C-6), 123.01 (C -1), 127.84 (C-), 146.86 (C-3), 168.70 (COO), 177.13 (COOH)

3. Measurement of Antioxidant Activity by Potato Varieties

Using the methanol extract of Bora Valley, Sumi and the Great as control, it was carried out in the same manner as in the above step to determine the antioxidant activity according to the potato varieties. The results are shown in Table 3 below.

Antioxidant Activity Results by Potato Varieties (RC ₅₀ : ㎕) kind Antioxidant activity (RC _50: ㎕) Volume (mg / 100g extract) Skin color Flesh color Ferulic Acid Caffeic Acid Chlorogenic acid Bora Valley 39.47 421.0 895.0 1657.8 purple All purple Sumy 67.98 452.2 167.6 666.4 yellow cream color Big book 102.05 35.6 147.8 473.0 yellow cream color

As shown in Table 3, the Duncans multiple raange test (Duncans multiple raange test) was verified at 0.01 level, it was confirmed that the antioxidant activity is clearly different depending on the potato varieties. In other words, as the antioxidant activity of potato methanol extract, ie, the value of reduced oxygen concentration (reduce concentration 50%; RC ₅₀ ) of DPPH is lower than 100 μl, the antioxidant activity of Bora Valley is Sumi and Daedae. The antioxidant activity was 2 to 3 times higher than that of.

In addition, polyphenolic compounds such as ferulic acid, caffeic acid, and chlorogenic acid, which are antioxidant active substances, were included regardless of the varieties of potatoes, but their contents varied according to the varieties. More specifically, among the polyphenolic compounds such as ferulic acid, caffeic acid, and chlorogenic acid, which are antioxidant active substances, the content of chlorogenic acid is absolutely high, and ferulic acid and caffeic acid are different depending on the variety. The difference in content was large. The chlorogenic acid contained in the bora valley of the present invention was found to be 3 to 4 times higher than the contents of conventional cultivars Sumi and Atlantic. Caffeic acid or ferulic acid also contained higher amounts than other control varieties.

Therefore, the potato of Bora Valley varieties of the present invention, both the skin color and the flesh color, are purple, and the sulfate activity is very high, and the content of sulfate active material of chlorogenic acid, caffeic acid and ferulic acid is also significantly high. Confirmed.

.

Example 2 Measurement of Vitamin C Content in Potatoes of Bora Valley Varieties

6% HPO ₃ (potato: 6%, HPO ₃ = 1:10; g / g) was added to fresh potatoes, ground in a 5,000 rpm homogenizer for 10 minutes, and then centrifuged at 3000 rpm for 10 minutes. It was. The supernatant was taken and filtered with a 0.45 μm filter, and then 10 μl was taken and analyzed for vitamin C by HPLC. This was repeated three times.

The instrument used to isolate and quantify vitamin C was used as a Shimazu C-R7A HPLC using a μ Bonapak C18 (3.9 x 300 mm, Waters) column. A UV-detector (Model SPD-10AV) was used and measured at 245 nm. Sample injection into the column was injected directly through the spetum by 10 μl using a micro syringe manufactured by Hamilton. As a standard sample of vitamin C, a special reagent made of sigma was used. The mobile phase used hexadecyl-trimethylammonium bromide: methanol: water: formic acid = 220: 600: 400: 0.05 and the flow rate was 0.5 ml / min. The measurement results are shown in Table 4 below.

Vitamin C results Vitamin C (mg / 100g) Skin color Flesh color Bora Valley 31.29 purple Full purple Sumy 13.61 yellow cream color Big book 7.87 yellow cream color

The vitamin C content also relates to potato varieties from the above results. That is, although the conventional cultivars Sumi is known to contain the most vitamin C in the potato varieties having a general color, the vitamin C content of the potato of the Bora Valley variety of the present invention was 2.3 times higher than the numerical value. .

As described above, potatoes have a polyphenolic compound, and also contain antioxidants such as vitamins C, E, and beta carotene, and the antioxidants have a close correlation with varieties. Therefore, the potato of the Bora Valley variety of the present invention has been proved to be an excellent variety having a relatively high content of polyphenolic compounds and vitamin C compared to the conventional cultivars Sumi and Atlantic, and thus can be usefully used as an antioxidant.

Preparation Example 1 Manufacturing Method of Syrup

Syrup containing a compound extracted from the potato of Bora valley variety of the present invention as an active ingredient 2% (weight / volume) is prepared by the following method.

Acid addition salts, saccharin and sugars of the compounds extracted from the potato of Bora Valley variety were dissolved in 80 g of warm water. After the solution was cooled, a solution consisting of glycerin, saccharin, spices, ethanol, sorbic acid and distilled water was prepared and mixed thereto. Water was added to this mixture to 100 ml. The addition salt can be replaced with other salts according to the examples.

The components of the syrup are as follows.

Compound extracted from potato of Bora Valley variety, hydrochloride, 2 g

Saccharin 0.8 g

25.4 g of sugar

Glycerin ... 8.0 g

Spices ··················· 0.04 g

Ethanol 4.0 g

0.4 g of sorbic acid

Distilled water ·····················

Preparation Example 2 Preparation of Tablet

Tablets containing 20 mg of active ingredient are prepared by the following method.

250 g of a compound and hydrochloride extracted from a potato of Bora Valley variety were mixed with 175.9 g of lactose, 180 g of potato starch, and 32 g of colloidal silicic acid. 10% gelatin solution was added to the mixture, which was then ground and passed through a 14 mesh sieve. It was dried and the mixture obtained by adding 160 g of potato starch, 50 g of talc and 5 g of magnesium stearate was made into a tablet.

The components of the tablet are as follows.

250 g of compounds and hydrochloride extracted from potato of Bora Valley variety

Lactose ································

Potato starch ··············· 180 g

Colloidal silicic acid 32 g

10% gelatin solution

Potato starch · 160 g

Talc · 50 g

Magnesium stearate 5 g

As described above, the present invention can be applied to the field requiring the functionality by containing a high concentration of polyphenolic compound and vitamin C as a potato of violet valley varieties of natural purple color. As one example

First, you can provide antioxidants

Second, it is possible to provide a functional food that satisfies palatability by having a functional and natural color applied to ice cream, milk powder, alcohol, health drinks, juice, etc.,

Third, it can provide an anti-aging cosmetics.

1 is a photograph showing a cut section of Bora Valley,

Figure 2 is a photograph showing the chip color after processing the chip of Bora Valley,

Figure 3 is a photograph showing an embodiment utilized in the salad as the use of Bora Valley,

Figure 4 is a photograph showing another embodiment utilized in raw juice processing as the use of Bora Valley,

5 is a photograph showing another embodiment utilized in liquor as the use of Bora Valley,

Figure 6 is a photograph showing an embodiment utilized as a potato powder of Bora Valley.

Claims (6)

Antioxidant, characterized in that the compound or extract extracted from the potato of the Bora Valley (BORAVALLEY) variety as an active ingredient. According to claim 1, wherein the compound is a single or two or more compounds selected from the group consisting of ferulic acid represented by the formula (1), caffeic acid represented by the formula (2), and chlorogenic acid represented by the formula (3) Said antioxidant. Formula 1 Formula 2 Formula 3 Compound extracted from potato of Bora Valley variety, characterized in that the potato of Bora Valley variety is extracted with C ₁ to C ₄ alcohol, and the obtained extract is separated and purified by re-extracting the obtained extract with an organic solvent. Or preparation of extracts. The method of claim 3, wherein the organic solvent is selected from the group consisting of n-hexane, ethyl acetate, butanol, water and methanol. Functional food comprising a compound or extract extracted from the potato of the Bora valley variety of claim 1 as an active ingredient. A cosmetic comprising the compound or extract extracted from the potato of the Bora valley variety of claim 1 as an active ingredient.