KR20100063673A - Food composition comprising extract of nelumbo nucifera leaf, seed, and olive leaf - Google Patents

Abstract

PURPOSE: A functional food composition with antioxidant property is provided to improve antioxidant property with olive leaves, lotus seeds and lotus leaves extracted by alcohol and organic solvents. CONSTITUTION: A functional food composition includes mixed extract of olive leaves, lotus seeds and lotus leaves 2.0 ~ 50.0 weight%. A mixed ratio of the olive leaves, the lotus seeds and lotus leaves in the mixed extract is 5:3:2. A manufacturing method of the mixed extract includes a step for adding alcohol in the dried olive leaves, the lotus seeds and the lotus leaves, a step for extracting liquid of materials, and a step for freeze-drying the extracted liquid after filtering and concentrating.

Description

Antioxidant functional food composition comprising a mixed extract of olive leaf, lotus seed, lotus leaf {FOOD COMPOSITION COMPRISING EXTRACT OF NELUMBO NUCIFERA LEAF, SEED, AND OLIVE LEAF}

The present invention relates to an antioxidant functional food composition comprising a mixed extract of olive leaf, lotus seed, lotus leaf as an active ingredient, more specifically, mixed olive leaf, lotus seed, lotus leaf extracted and fractionated by alcohol and other organic solvents It provides a food composition excellent in antioxidant power comprising the extract.

Nelumbo nucifera is a paleozoic plant widely distributed in tropical and temperate eastern Asia, including Korea and Japan, mainly in India and China, and has been used in Buddhism as a sacred plant. It has been eaten. The leaves in the herbs are called lower lobes (河 葉) and are used for diarrhea, headaches and dizziness, bleeding, postpartum hemotherapy, enuresis, and detoxification. Pronuciferine, dn-methylcoclaurine, liriodenine, tartaric acid, citric acid, succinic acid and tannin are reported to contain (Yuk CS 1990).

Roots and leaves of Nelumbo nucifera Gaertn have been used in folk medicine for metabolic diseases such as diabetes, hyperlipidemia and hypertension, and are known to be effective in diarrhea, headache, dizziness, bleeding and detoxification (Xiao et al 2005, Ling et al 2005). In general, the roots and leaves of the lotus are used for medicinal and edible food, especially lotus root has a lot of water-soluble fiber has been known to be effective in reducing constipation and effective in lowering blood pressure. In addition, mucin, a glycoprotein, has been found to lower blood pressure and lower cholesterol, and tannin contained in lotus root has strong astringent effect, which is known to be excellent for hemostatic effect and large antioxidant activity (Ling et al 2005).

Olive is a common name not only for one plant and its representative genus, but also for the trees that open on the olive tree, and there are about 900 species in 24 genus. Italy and Greece are major olive producing countries. Due to growing interest in the health benefits of olives, they are also grown in many countries and regions of the world (USA, Canada, Japan, etc.), and the fruits are used as raw or as raw materials for olive oil. It is still used as a medicinal food.

As a medicinal food, olive leaf has been used as a folk medicine for the purpose of treating malaria fever, and is known to be effective in the symptoms of hypertension, atherosclerosis, colon cancer, inflammation, and food poisoning. In particular, olive leaf extract has been shown to be effective in lowering blood pressure, increasing coronary blood flow rate, relieving arrhythmia, and preventing small intestine muscle spasm. (Campeol et al ., 2003; Flamini et al ., 2003; Garcia-Gomez et al ., 2003; Ryan et al ., 2003).

The main bioactive substances of olive leaves are phenolic compounds, such as hydroxytyrosol, tyrosol, catechin, caffeic acid, vanillic acid, p- P-coumaric acid, diosmetin, vanillin, rutin, oleuropein, dimethyloleuropein, oleuroside, verbascoside (verbascoside), ligstroside, and luteolin 7-rutinoside, luteolin 4-glucoside, apigenin 7-glucoside flavonoid glycosides such as glucoside) and apigenin 7-rutinoside. In particular, among these components, oleuropein (oleuropein) is the most phenolic substance contained in olive leaves, and recently, the physiological activity of oleuropine has been actively studied. Bioactive substances are high value added substances that show remarkable activity in the human body even in very small amounts, and many kinds are usefully used (Bianco et al ., 2000; Ryan et al ., 2002).

Oleuropine is a major phenolic compound contained in olive fruits and leaves. It improves resistance to microorganisms such as bacteria, viruses, and fungi, and helps to treat various diseases such as hypertension, antioxidant, and blood sugar control. It has been found to be a substance that has led to the study of these diseases from phenolic components extracted from olive leaves (Raffaella and Patumi, 2002).

Meanwhile, Korean Patent Registration No. 10-0386640 (registration date: May 23, 2003) includes a washing step of washing lotus leaf with clean water; A primary room temperature drying step of drying the washed lotus leaf in a well-ventilated shade; Cutting the dried lotus leaf at room temperature to a length of 0.5 to 1.0 cm; A secondary room temperature drying step of drying the chopped lotus leaf again at room temperature so that the moisture content is 30% or less; A heat drying step of drying the second dried lotus leaf by heating at a temperature between 90 and 110 ° C. for 3 to 8 minutes; There is disclosed a method for producing a soft leaf tea, comprising: a cooling step of cooling the heat-dried lotus leaf to complete the soft leaf tea.

In addition, Korean Patent No. 10-0386640 (Registration Date: May 23, 2003) In the method of manufacturing the lotus leaf tea beverage, the cut and washed lotus leaf is steamed for 40-50 seconds with a steam of 90-100kg f / ㎠ pressure Thickening step of cooling by cold air drying for 1 minute; An oil-making process for crudely treating the steamed lotus leaf for 15-25 minutes with hot air of 75-110 ℃; Note the process of keeping the crude lotus leaf in mind at room temperature for 5-10 minutes; A heavy oil process of treating the lotus leaf with heavy oil for 20 to 30 minutes with hot air at 30 to 40 ° C .; A reconstruction process of blowing the foreign oil and the lotus leaf in the hot air of 40-50 ° C. and steaming it for 15-25 minutes; A drying process of drying the reconstructed lotus leaf in a drier at hot air for 30-40 minutes at a temperature of 60-70 ° C .; A fragrance process of steaming the dried lotus leaf in a fragrance apparatus at 80-90 ° C for 20-40 minutes for flavor treatment of the lotus leaf tea; A rain forest step of cooling after adding a solution of oligosaccharides 5-20% dissolved in the lotus leaf tea, which has been flavored, at 70-100 ° C. for a short time; The vinegar is disclosed a method for producing a lotus leaf tea drink comprising the sealing and sterilization process of sterilizing, cooling and packaging for 30-60 seconds at 80-90 ℃ after the liquid is filtered and sealed in a container.

In addition, Korean Patent No. 10-0659483 (registration date: December 13, 2006) in the lotus root; The fruit of the lotus; Lotus leaf; Raw rice; Lotus stem; After washing each lotus flower, put them together with water in a vacuum pressure concentrator, concentrated under reduced pressure for 2 hours while maintaining 110 ℃ to obtain an extract, add oligosaccharides with the above extract, dilute and put in a heating container again 100 ℃ Boiled for 30 to 40 minutes in a maintained state after filtering the foreign matter or dried therein through a filter, and then the method of producing an extract using lead characterized in that the refrigerated storage of 0 ~ 5 ℃.

However, the above inventions simply adopt a method of making tea by simply drying the lotus leaf, or putting it into water, and heating it. In addition, there is no known about the food using the lotus leaf as well as lotus seeds and olive leaves as in the present invention.

The problem to be solved by the present invention is to provide a functional food composition excellent in antioxidant power comprising a mixed extract of olive leaf, lotus seed, lotus leaf as an active ingredient.

In order to solve the above problems, the present invention is an antioxidant food composition containing 2.0 to 50.0% by weight of the mixed extract of olive leaf, lotus seed, lotus leaf, the mixing ratio of olive leaf, lotus seed, lotus leaf of the mixed extract is 5: It provides an antioxidant food composition characterized by the weight ratio of 3: 2.

According to one embodiment of the present invention, the mixed extract is coarsely pulverized dried olive leaves, lotus seeds, lotus leaf and then adding 20 to 70% by weight of alcohol; Repeatedly extracting the solution at least twice with reflux cooling in the range of 60 to 80 ° C; Filtering the extracted mixed solution and then concentrating under reduced pressure and lyophilizing; And optionally fractionating by addition of water and an organic solvent, followed by concentration under reduced pressure in the range of 0 to 80 ° C., followed by lyophilization.

In addition, according to one embodiment of the present invention, the reflux cooling step is preferably carried out in the range of 60 to 80 ℃, decompression concentration process is preferably in the range of 30 to 80 ℃, more preferably 40 ℃.

In addition, according to another embodiment of the present invention, the alcohol is preferably 40 to 90% ethanol, the organic solvent is preferably selected from the group consisting of hexane, chloroform, ethyl acetate, butanol.

According to another embodiment of the present invention, the food comprising a mixed extract of olive leaf, lotus seed, lotus leaf according to the present invention may be any one agent selected from the group consisting of powders, tablets, capsules, among the formulations The content of the mixed extract of olive leaves, lotus seeds, lotus leaves is preferably 2.0 to 50.0% by weight.

In addition, according to another embodiment of the present invention, the food comprising a mixed extract of olive leaf, lotus seed, lotus leaf according to the present invention is selected from the group consisting of bread, cake, cookies, crackers, noodles, dairy products, food, drink It may be any one, the beverage may be any one selected from the group consisting of carbonated or non-carbonated beverages, vegetable juice, fruit juice. At this time, the content of the olive leaf, lotus seed, lotus leaf extract of the food is preferably 2.0 to 30.0% by weight.

Olive leaves, lotus seeds, lotus leaf mixed extract according to the present invention was found to have a high total phenolic content, excellent SOD-like activity and nitrite scavenging ability, and various functional preparations including a mixed extract of olive leaves, lotus seeds, lotus leaf Food is expected to contribute to the improvement of public health through its excellent antioxidant power.

Hereinafter, the present invention will be described in more detail with reference to Examples and drawings.

Antioxidant food composition according to an embodiment of the present invention is an antioxidant food composition containing 2.0 to 50.0% by weight of the mixed extract of olive leaf, lotus seed, lotus leaf, the mixing ratio of the olive leaf, lotus seed, lotus leaf of the mixed extract is It is characterized by the weight ratio of 5: 3: 2.

According to one embodiment of the present invention, the mixed extract is coarsely pulverized dried olive leaves, lotus seeds, lotus leaf and then adding 20 to 70% by weight of alcohol; Repeatedly extracting the solution at least twice with reflux cooling in the range of 60 to 80 ° C; Filtering the extracted mixed solution and then concentrating under reduced pressure and lyophilizing; And optionally fractionating by addition of water and an organic solvent, followed by concentration under reduced pressure in the range of 0 to 80 ° C., followed by lyophilization.

In addition, according to one embodiment of the present invention, the reflux cooling step is preferably carried out in the range of 60 to 80 ℃, decompression concentration process is preferably in the range of 30 to 80 ℃, more preferably 40 ℃.

In addition, according to another embodiment of the present invention, the alcohol is preferably 40 to 90% ethanol, the organic solvent is preferably selected from the group consisting of hexane, chloroform, ethyl acetate, butanol.

According to another embodiment of the present invention, the food comprising a mixed extract of olive leaf, lotus seed, lotus leaf according to the present invention may be any one agent selected from the group consisting of powders, tablets, capsules, among the formulations The content of the mixed extract of olive leaves, lotus seeds, lotus leaves is preferably 2.0 to 50.0% by weight.

In addition, according to another embodiment of the present invention, the food comprising a mixed extract of olive leaf, lotus seed, lotus leaf according to the present invention is selected from the group consisting of bread, cake, cookies, crackers, noodles, dairy products, food, drink It may be any one, the beverage may be any one selected from the group consisting of carbonated or non-carbonated beverages, vegetable juice, fruit juice. At this time, the content of the olive leaf, lotus seed, lotus leaf extract of the food is preferably 2.0 to 30.0% by weight.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the Examples are not intended to limit the scope of the present invention, which will be construed as to help the understanding of the present invention.

Example 1 Methanol Mixture Extract of Olive Leaf, Lotus Seed, and Lotus Leaf

Greek olive leaves ( Olea europaea L. var. Kalamata), domestic lotus seeds and lotus leaves were mixed at 50:30:20, washed well to remove foreign substances, air-dried and coarsely pulverized.

10 times 60% methanol was added to 25 g of olive leaf, lotus seed, and lotus leaf, which were roughly pulverized around 30 mesh, and the mixture was extracted three times in an 80 ° C water bath for 3 hours under reflux cooling using a soxhlet apparatus. After filtration it was allowed to stand at 4 ° C. for 24 hours and filtered again. The solution was concentrated under reduced pressure using a rotary vacuum evaporator (R-124, BUCHI, Switzerland) at 70 ° C., and then freeze-dried to prepare an extract. Fractions were added step by step. Specifically, the extract was dissolved in water, placed in a separatory funnel, hexane was added, the hexane layer and the water layer were fractionated, and concentrated under reduced pressure again to obtain a hexane fraction. Chloroform, ethyl acetate and butanol were added sequentially through the same process to obtain each fraction, and the final remaining solution was called water fraction. These fractions were concentrated under reduced pressure, lyophilized to remove the solvent and used in the experiment.

Example 2 Preparation of Ethanol Mixture Extract of Olive Leaf, Lotus Seed, and Lotus Leaf

Olive leaves, lotus seeds and lotus leaf were prepared in the same manner as in Example 1 except that 10 times 80% ethanol was added to 25 g of olive leaves, lotus seeds, ethanol extracts of each lotus leaf and each organic solvent fraction It used for the following evaluation experiments.

Comparative Example 1 Preparation of Extracts of Olive Leaves

Extraction and fractionation experiments were performed on the Greek olive leaves according to the method described in Example 1.

Evaluation Example 1: Evaluation of Total Flavonoid and Phenol Content

The total flavonoid content was determined by taking a certain amount of 80% ethanol extract and solvent fraction from olive leaf, lotus seed, lotus leaf, and mass-up with 5 mL of 50% methanol solution.Then 1 mL of this sample solution and 10 mL of diethylene glycol, 1N- After 1 mL of NaOH solution was added and mixed, the solution was reacted at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm using a UV / VIS spectrophotometer (Optizen 2120UV, Mecasys, Korea). It was prepared using naringin (Sigma, Saint Louis, USA,).

In addition, the phenolic substances of the extracts obtained in the above Examples and Comparative Examples were measured using the Folin-Dennis method (Teresa-Sartue et al ., 1995), which reacted with molybdenum phosphate (phosphomolybdic acid) to show blue color. .

Add 1 mL of sample dissolved in a certain amount of dimethyl sulfoxide (DMSO), 7 mL of distilled water, 0.5 mL of Folin-Dennis reagent, and after exactly 3 minutes, add 1 mL of anhydrous saturated sodium carbonate solution and 0.5 mL of distilled water, and UV / VIS at 725 nm. Absorbance was measured using a spectrophotometer. The standard calibration curve was prepared using tannic acid (Fluka, Buchs, Switzerland). Folin-Dennis reagent was used by reflux-cooling in 10 g of sodium tungstate, 2 g of molybdenum phosphate, and 5 mL of phosphoric acid (enough to melt the sample) in an 80 ° C water bath.

Table 1 below shows the total phenolic content for the mixed extract of olive leaf, lotus seed, lotus leaf according to the present invention.

Sample Total phenolic content Methanol extract 32 ± 2 Chloroform fraction 17 ± 3 Hexane fraction 12 ± 2 Ethyl acetate fraction 22 ± 4 Butanol fraction 19 ± 3 Water fraction 10 ± 2

Meanwhile, the results of comparing the total flavonoid and total phenolic content of the 80% ethanol extract of the olive leaf, lotus seed, and lotus leaf with hexane, chloroform, ethyl acetate, butanol and water fractions of Example 2 are shown in FIGS. 3 and 4, respectively. It was.

The total flavonoid content was the highest in the ethyl acetate fraction (24.9%) and low in the hexane and water fractions. In the case of total phenolic content, the ethyl acetate fraction was the highest (18.2%) and the phenol and water fractions showed a relatively low phenol content, which was similar to the flavonoids.

Flavonoid and phenol content of olive leaf, lotus seed, and lotus leaf fractions under the same conditions showed that the flavonoid content was 1.57.13% and the phenol content was 3.4-17.5%. . But the flavonoids and phenolic contents of butanol fraction, ethyl acetate fraction, and olive leaf 80% ethanol extract showed relatively high values, and the water and hexane fractions showed relatively low values.

Evaluation Example 2: Determination of SOD-like Activity

SOD is a physiologically active enzyme present in organs and blood of humans and animals that removes harmful oxygen. SOD-like activators play a role similar to SOD by substances belonging to phytochemicals. Has been reported to protect living organisms (Murakami et al ., 2003).

SOD-like activity (Superoxide dismutase-like activity) in this experiment was Marklund et al. (1975). Add 0.2 mL of sample, 3 mL of Tris-HCl buffer (50 mM Tris (hydroxymethyl) aminomethane + 10 mM EDTA, calibrated to pH 8.5), 0.2 mL of 7.2 mM pyrogallol, and add 25 mL Reaction was stopped for 10 minutes at 1 N HCl 1 mL. The amount of oxidized pyrogallol in the reaction solution was measured by using a UV / VIS spectrophotometer at 420 nm, and SOD-like activity showed the difference in absorbance between the addition and no addition of the sample solution as a percentage.

SOD-like activity (%) = (absorbance of 1-sample addition / absorption of no addition) × 100

In the following table, the olive leaf, lotus seed, methanol mixed extract of the lotus leaf according to an embodiment of the present invention (Table 2), olive leaf, lotus seed, ethanol mixed extract of the lotus leaf (Table 3) and olive leaf alone extract according to the comparative example SOD-like activity for Table 4 is shown, according to the results, it can be seen that the SOD-like activity of the mixed extract according to the present invention is significantly improved compared to the SOP-like activity for the olive leaf alone.

Sample (1000 ppm) SOD-like activity (%) Chloroform fraction 14.7 ± 2.2 Butanol fraction 91.7 ± 6.6 Ethyl acetate fraction 90.3 ± 4.9 60% Methanol Extract 82.2 ± 5.4 Hexane fraction 14.6 ± 4.4 Water fraction 62.3 ± 6.1

sample 1000 ppm Chloroform fraction 5.82 ± 0.46 Butanol fraction 5.29 ± 0.41 Ethyl acetate fraction 4.67 ± 0.68 80% Ethanol Extract 29.54 ± 4.62 Hexane fraction none Water fraction 1.58 ± 0.29

Sample (1000 ppm) SOD-like activity (%) Chloroform fraction 4.99 ± 0.88 Butanol fraction 4.31 ± 0.61 Ethyl acetate fraction 3.33 ± 0.17 60% Methanol Extract 24.71 ± 0.59 Hexane fraction None Water fraction 0.78 ± 0.17

The SOD-like activity of olive leaf, lotus seed, and lotus leaf fractions according to Example 2 ranged from 29.54% and showed the highest activity in 80% ethanol extract, and increased concentration-dependently. SOD-like activity of 82 Korean medicinal plants including Gugija (21.27%), Cheonmun-dong (11.7%), Bokbunja (13.2%), Brown root (17.13%), Ginger (9.03%) and Pear Extract (2044.08%) Compared with the results, SOD-like activity was higher or similar at 1,000 ppm except for 3-4 medicinal plants.

The effects of phytochemicals caused by phenolic compounds on olive leaf, lotus seed, and lotus leaf fractions were confirmed to have SOD-like activity. Ingestion of substances with such SOD-like activity inhibited aging and oxidation by removing superoxide in vivo. It can be called a way to prevent.

Evaluation Example 3: Measurement of Nitrite Resolution

According to the Gray and Dungan (1975) method, 1 mL of 1 mM NaNO ₂ solution was added to 1 mL of a sample at a constant concentration, and the reaction solution was adjusted to pH 1.2 with 0.1 N HCl, and the total amount was 10 mL. Take 1 mL of this solution, reacted at 37 ° C for 1 hour, and use as a 1: 1 mixture of 5% 2% acetic acid and Griess reagent (1% sulfanilic acid prepared with 30% acetic acid, and 1% naphthylamine). Prepared immediately before.) 0.4 mL was added and mixed well. The mixture was reacted at room temperature for 15 minutes, and absorbance was measured at 520 nm using a UV / VIS spectrophotometer to determine the amount of remaining nitrite. The control was measured in the same manner as above by adding the same amount of distilled water instead of Griess reagent.

N (%) = (1-A-C / B) × 100

N: nitrite scavenging ability, A:

B: absorbance of 1 mM NaNO ₂ , C: absorbance of control

The results of confirming the nitrite removal activity that is the causative agent of the production of nitroamine as a carcinogen for Examples 1 and 2 are shown in Tables 5 and 6. Except for the hexane and water fractions, the nitrite scavenging ability of olive and lotus leaf fractions tended to increase in a concentration-dependent manner and showed high activity at 1,000 ppm concentration. A study on the nitrite scavenging ability of medicinal plant extracts used as herbal medicine showed the removal ability of Angelica 35%, sore throat 42%, goldam 33% and brier ganoderma lucidum under the same conditions. In addition, pine needle extract and mugwort extract, which are known to prevent aging disease and antioxidant activity, showed nitrite scavenging ability of 77.85% and 37%, respectively, and it is thought that the removal activity of olive leaf fraction used in this experiment showed high level of activity.

Nitrite itself, which is contained in foods, is not harmful, but it is toxic if it is reduced by nitrite reductase. The concept refers to all chemicals that are made from the roots and leaves of plants. Phytochemicals are the components of the plant that have beneficial physiological activity to the human body. Among these phytochemicals, flavonoids and phenolic compounds are conjugated double bond structures that are good as radical acceptors and are highly reducible, thus providing electrons to free radicals to act as nitrite scavengers.

As a result, it was confirmed that the effect of phytochemical components in the olive leaf, lotus seed, and lotus leaf fractions is capable of inhibiting nitroamine, a carcinogen by donating electrons to free radicals.

Sample (1000 ppm) Nitrite resolution (%) Chloroform fraction 48.7 ± 5.6 Butanol fraction 93.5 ± 7.2 Ethyl acetate fraction 95.3 ± 5.4 80% Ethanol Extract 91.6 ± 7.1 Hexane fraction 54.8 ± 7.0 Water fraction 64.7 ± 6.3 Vitamin c 94.76 ± 3.28 Vitamin E 86.48 ± 2.46 BHT 82.53 ± 4.16

sample 100 ppm 500 ppm 1000 ppm Chloroform fraction none 11.25 ± 1.24 71.37 ± 8.26 Butanol fraction none 28.26 ± 3.26 77.22 ± 4.28 Ethyl acetate fraction 29.95 ± 4.23 69.16 ± 5.26 86.57 ± 3.23 80% Ethanol Extract none 11.56 ± 1.36 75.73 ± 2.37 Hexane fraction none none none Water fraction none none none Vitamin c 38.62 ± 1.93 66.14 ± 5.57 94.76 ± 3.28 Vitamin E 28.58 ± 1.82 58.58 ± 4.36 86.48 ± 2.46 BHT 28.54 ± 2.24 49.53 ± 4.52 82.53 ± 4.16

Evaluation Example 4 Measurement of DPPH Radical Scavenging Activity

Chu et al . According to the method of (2000), 0.8 mL of 4 × 10 ^-4 M DPPH (1,1-Diphenyl-2-picrylhydrazyl) solution was added to 0.2 mL of a constant concentration extract, mixed for 10 seconds, and left at room temperature for 10 minutes, and then 525 nm. Absorbance was measured using a UV / VIS spectrophotometer at. DPPH radical scavenging ability is expressed as a percentage of the difference in absorbance between the addition and no addition of the sample solution as follows.

DPPH radicals scavenging activity (%) =

(Absorbance at 1-sample addition / absorption at no addition) × 100

Tables 7 and 8 below describe the results of DPPH measurements in Example 1 and Comparative Examples.

Sample DPPH Scavenging Power (%) Methanol extract 83.2 ± 5,4 Chloroform fraction 60.4 ± 3.9 Hexane fraction 57.4 ± 4.1 Ethyl acetate fraction 74.6 ± 6.3 Butanol fraction 66.3 ± 6.1 Water fraction 53.8 ± 4.2

sample 100 ppm 500 ppm 1000 ppm Chloroform fraction 20.24 ± 0.88 29.23 ± 0.42 53.52 ± 2.59 Butanol fraction 10.49 ± 0.72 18.21 ± 0.14 29.19 ± 0.15 Ethyl acetate fraction 7.74 ± 0.65 17.24 ± 0.31 31.47 ± 0.63 80% Ethanol Extract 15.64 ± 1.59 40.86 ± 1.59 59.35 ± 3.17 Hexane fraction 17.89 ± 1.92 33.62 ± 0.37 43.48 ± 0.67 Water fraction 12.94 ± 0.36 18.45 ± 0.21 23.46 ± 1.12 Vitamin c 29.14 ± 0.93 50.43 ± 0.10 74.24 ± 5.23 Vitamin E 27.26 ± 0.07 48.37 ± 1.58 71.53 ± 4.12 BHT 29.07 ± 0.77 43.27 ± 0.49 68.83 ± 4.50

The 80% ethanol extract and chloroform fraction of olive leaf, lotus seed, and lotus leaf showed relatively high activity, and the DPPH radical scavenging activity of olive leaf fraction increased to 5.9056.86% with increasing treatment concentration. Table 8

DPPH radical scavenging activity of olive leaf, lotus seed, and lotus leaf fractions was similar to radical scavenging activity of 43% of Korean Angelica Angelica and 60.0% of medicinal plant, and green tea known as a representative antioxidant by catechins. The DPPH radical scavenging activity of 50.56% was reported, indicating that the antioxidant effects of olive leaf, lotus seed and lotus leaf fractions were inferior to those of medicinal plants well known to us.

Cells are oxidized and damaged by free radicals generated as cells grow and grow. Phenolic compounds are known to have strong reducing properties and have antioxidant properties that inhibit oxidation by donating electrons to free radicals. DPPH is a compound that has its own free radicals and is widely used to identify antioxidant capacity by being reduced by antioxidants. As a result, it was confirmed that olive leaf, lotus seed, and lotus leaf fraction have the ability to inhibit oxidation by donating electrons to free radicals, which is judged to be the action of phenolic compound of olive leaf.

Evaluation Example 5: Linolenic Acid Autooxidation Inhibitory Activity

Kiharu et al . It was measured by modifying the method of (1990). 2 mL of 99.5% ethanol, 2.05 mL of 2.5% linoleic acid diluted with ethanol, and 4 mL of 0.05 M phosphate buffer (pH 7.0) aerated for more than 1 hour were added to a predetermined amount of sample by distilled water. After the addition was adjusted to a total amount of 10 mL, the solution was reacted for 24 hours at 70 ° C in the dark, and 0.1 mL of the reaction solution was taken at 3 hour intervals, 9.7 mL of 75% ethanol and 30% ammonium thiocyanate. 0.1 mL, a mixture of 3.5% HCl and 0.02 M ferrous chloride (0.1 mL) was added sequentially, and reacted for 3 minutes at room temperature. The absorbance was measured at 500 nm using a UV / VIS spectrophotometer.

The automatic oxidation process terminates the reaction by producing a compound with two radicals, which requires a highly reducible material that inhibits oxidation by donating electrons to free radicals. Antioxidants are responsible for eliminating these free radicals. Mainly phenolic compounds have this function, and the main phenolic compounds of olive leaf, oleuropein and hydroxytyrosol, are automatically oxidized to linolenic acid. Has been reported to have the ability to inhibit (Park, 2005).

The degree of inhibiting lipid peroxidation by treating the sample with linolenic acid is shown in FIG. 5. The oxidation inhibitory activity was relatively constant over time. Olive leaf, lotus seed, and lotus leaf 80% ethanol extract showed antioxidant activity at the same level as vitamin C, non-time E, and BHT over time, and oxidative inhibitory activity was observed in the order of chloroform fraction and water fraction. It is also believed that linolenic acid showed an automatic oxidation inhibitory activity by the action of phenols present in the extract.

Preparation Example 1 Preparation of Powder

Olive leaves, lotus seeds, 4 g of the mixed extract or fraction of the lotus leaf prepared in the above example and lactose 1g were mixed and filled in an airtight cloth to prepare a powder.

Preparation Example 2 Preparation of Tablet

Tablets were prepared by tableting according to a conventional tablet preparation method using 200 mg of olive leaf, lotus seed, mixed extract or fraction of lotus leaf, 100 mg of corn starch, 100 mg of lactose and 2 mg of magnesium stearate prepared in the above examples.

Preparation Example 3 Preparation of Capsule

The capsules were prepared according to a conventional capsule preparation method using the olive leaf, lotus seed, mixed extract or fraction of lotus leaf 200 mg, corn starch 100 mg, lactose 100 mg and magnesium stearate 2 mg prepared in the above examples.

Preparation Example 4 Preparation of Wheat Flour Food

Olive leaf, lotus seed, mixed extract of lotus leaf or fractions thereof according to the present invention is added 2.0 to 7.0% by weight to flour, using this mixture to prepare bread, cake, cookies, crackers or noodles to promote health Was prepared.

Preparation Example 5 Preparation of Dairy Products

Olive leaf, lotus seed, 5 ~ 10% by weight of the mixed extract of the lotus leaf or fractions thereof according to the present invention was added to the milk, using the milk to prepare a variety of dairy products such as butter and ice cream.

Preparation Example 6 Preparation of Wire

Brown rice, barley, glutinous rice, and yulmu were alphatized by a known method, and then dried and roasted to prepare a powder having a particle size of 50 mesh using a grinder. Black beans, black sesame seeds, and perilla were also steamed and dried in a known manner, and then roasted to prepare a powder having a particle size of 50 mesh. Olive leaf, lotus seed, and mixed extract of lotus leaf or fractions thereof according to the present invention was concentrated under reduced pressure in a vacuum concentrator, dried by spraying and drying with a hot air dryer, and then pulverized with a particle size of 60 mesh to obtain a dry powder. 5% by weight of the dried powder of olive leaf, lotus seed, mixed extract of lotus leaf or fractions thereof according to the present invention and grains (30% by weight brown rice, 15% by weight barley, 20% by weight barley), seeds (7% by weight perilla, 8% by weight black soybean, 5% by weight black sesame), 0.5% by weight of Ganoderma lucidum, was prepared by mixing 0.5% by weight of sulfur.

Preparation Example 7 Preparation of Carbonated Beverage

Oligosaccharide 5-10%, citric acid 0.05-0.3%, caramel 0.005-0.02%, vitamin C 0.1-1% of the additives were mixed, and 79-94% purified water was mixed to make a syrup, and the syrup was 85-98 Sterilizing at 20 ℃ for 180 seconds and mixed with a cooling water in a ratio of 1: 5, and then injecting 0.5 to 0.8% of carbon dioxide gas containing olive leaf, lotus seed, mixed extract of lotus leaf or fractions thereof according to the embodiment. Carbonated drinks were prepared.

Preparation Example 8 Preparation of Healthy Drink

Mixed extract of subsidiary materials such as liquid fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5%), water (75%) and olive leaf, lotus seed, lotus leaf according to the above embodiment or The fractions were homogeneously blended, instant sterilized, and then packaged in small packaging containers such as glass bottles and plastic bottles to prepare healthy drinks.

Preparation Example 9 Preparation of Vegetable Juice

Olive leaf, lotus seed, 5 g of a mixed extract of lotus leaf or fractions thereof according to the above example was added to 1,000 ml of tomato, carrot, or celery juice to prepare vegetable juice for health promotion.

Preparation Example 10 Preparation of Fruit Juice

Olive leaf, lotus seed, lotus leaf extract according to the embodiment or 1 g of a fraction of its extract was added to 1,000 ml of orange, tangerine or grape juice to prepare a fruit juice for health promotion.

1 is a flowchart illustrating a process of preparing an ethanol extract of olive leaf, lotus seed, lotus leaf according to an embodiment of the present invention.

2 is a flowchart illustrating a process of fractionating an ethanol extract of olive leaf, lotus seed, and lotus leaf using an organic solvent according to an embodiment of the present invention.

Figure 3 is a graph showing the total flavonoid content of the ethanol extract and organic solvent fraction of olive leaf, lotus seed, lotus leaf according to an embodiment of the present invention.

Figure 4 is a graph showing the total phenolic content of the olive leaf, lotus seed, ethanol extract of the lotus leaf and the organic solvent fraction according to an embodiment of the present invention.

Figure 5 is a graph showing the automatic antioxidant activity of the olive leaf, lotus seed, ethanol extract and organic solvent fraction of the lotus leaf according to an embodiment of the present invention.

Claims (8)

An antioxidant food composition comprising 2.0 to 50.0% by weight of a mixed extract of olive leaves, lotus seeds, and lotus leaves, wherein the mixing ratio of olive leaves, lotus seeds, and lotus leaves in the mixed extract is characterized in that the weight ratio of 5: 3: 2. Antioxidant food composition. The method of claim 1, The mixed extract is coarsely pulverized dried olive leaf, lotus seed, lotus leaf 20 to 70% by weight of the alcohol; Repeatedly extracting the solution at least twice with reflux cooling in the range of 60 to 80 ° C; Filtering the extracted mixed solution and then concentrating under reduced pressure and lyophilizing; And optionally adding water and an organic solvent to fractionate and then concentrated under reduced pressure in the range of 0 to 80 ° C., followed by freeze-drying. The method of claim 2, The alcohol is an antioxidant food composition, characterized in that 40 to 90% ethanol. The method of claim 2, The organic solvent is antioxidant food composition, characterized in that at least one selected from the group consisting of hexane, chloroform, ethyl acetate, butanol. The antioxidant food composition of claim 2, wherein the reflux cooling step is performed at a range of 60 to 80 ° C. The antioxidant food composition according to claim 2, wherein the vacuum concentration process is performed in a range of 30 to 80 ° C. The method of claim 1, The food composition is an antioxidant food composition, characterized in that any one agent selected from the group consisting of powders, tablets, capsules. The method of claim 1, The food composition is an antioxidant food composition, characterized in that any one selected from the group consisting of bread, cake, cookies, crackers, noodles, dairy products, wire, carbonated or non-carbonated beverages, vegetable juice, fruit juice.

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