KR20160079272A - Antioxidant composition comprising red ginseng extracts and berrylike mixtures - Google Patents

Abstract

The present invention relates to an antioxidative composition containing a red ginseng concentrate and a berry mixture as active ingredients and, more specifically, to an antioxidative composition having improved antioxidative activity and preference by containing a functional material in addition to a red ginseng concentrate and a berry mixture, and to a health functional food composition using the same. The composition of the present invention contains a red ginseng concentrate and a berry mixture as active ingredients, and thus a synergistic effect of improving antioxidative activity can be expected.

Description

[0001] The present invention relates to an antioxidant composition containing red ginseng extract and berrylike mixtures,

The present invention relates to an antioxidative composition comprising a red ginseng concentrate and a berry mixture as an active ingredient. More particularly, the present invention relates to an antioxidant composition having enhanced antioxidative activity and improved preference by containing a functional substance in a red ginseng concentrate and a berry mixture, Health functional food composition.

Ginseng is a perennial semi-oily plant belonging to the genus Panax ginseng C.A. Meyer. It is a medicinal plant used as a noble medicinal plant in Korea, China and so on. Ginsenoside, an important pharmacological component of ginseng, has been isolated to about 40 species so far. In addition to saponins, ginseng contains physiologically active substances such as acid polysaccharides, amino sugars, polyacetylenes and phenolic acids. Six kinds of saponins including ginsenosides Rb1, Rb2, Rc, Rd, Re and Rg1, which are major saponins, account for about 90% of the total saponin, and the main saponin is hydrolyzed to generate a small amount of rare saponin Rg3, Rh2, and compound K have been reported to exhibit the effects of inhibiting cancer cell metastasis in mice, inhibiting cancer cell infiltration in vitro, inducing cancer cell apoptosis, lowering blood pressure through vasodilation, inhibiting catecholamine secretion, and analgesic activity . The pharmacological effects of ginseng include improvement of memory and learning efficacy, antitumor activity and immune function regulating action, antidiabetic action, hyperfunction of liver function and toxic substance detoxifying action, improvement of cardiovascular disorder and atherosclerosis action, improvement of cholesterol, And anti-fatigue action are known.

Red ginseng means that ginseng is steamed and steamed for a long time without peeling. Through this processing, the content of saponin, a physiologically active substance of ginseng, is increased and a new physiologically active ingredient Ginsenoside-Rg2, Rg3, Rh1, and Rh2 are produced. In addition, red ginseng is known to contain ginsenosides such as -Rh2, -Rs1, -Rs2, -Rs1, and saponin, maltol, glycerogalacto lipid, and glycosyldiglyceride, which are not present in white ginseng.

However, red ginseng has a problem that it is difficult to ingest because of its bitter taste. That is, in order to fully obtain the efficacy of red ginseng, it is necessary to take it over a long period of time, but the consumption of the red ginseng is very frequently due to its unique taste and flavor.

Accordingly, it is necessary to develop a composite composition capable of satisfying not only the functionality of red ginseng, but also various functional products using the same.

Korean Patent No. 10-1054044 discloses a beverage composition containing fermented red ginseng. However, by combining ginseng or red ginseng powder produced by the nano-grinding technique with fermented red ginseng concentrate, There is a technical structure and a problem to be solved with the present invention for the purpose of containing a large amount of saponin and increasing the absorption rate of the saponin component in the body.

Accordingly, the present invention has been conceived to solve the above problems, and the present inventor has completed the present invention by developing a composition for antioxidation that can obtain a synergistic effect of antioxidant effect, which is the five major functional effects of red ginseng.

Accordingly, an object of the present invention is to provide a composition for antioxidation containing a red ginseng concentrate and a mixture of berries as an active ingredient, and a health functional food composition using the same.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided an antioxidant composition comprising a red ginseng concentrate and a berry mixture in a weight ratio of 1: 1 to 2.

According to one embodiment of the present invention, the red ginseng concentrate is prepared by mixing purified water with red ginseng and then subjecting to hot water extraction at 80 to 85 ° C for 10 to 15 hours to prepare a red ginseng extract; Aging the red ginseng extract for 10 to 15 hours and isolating the extract; And concentrating the extract in a vacuum of 60 to 75 cm / Hg and a solid content of 60 to 70 Brix at a temperature of 50 to 70 ° C.

According to another embodiment of the present invention, the red ginseng concentrate may be aged at a temperature of 70 to 75 ° C for 2 to 5 days after the vacuum concentration step.

According to another embodiment of the present invention, the red ginseng comprises red ginseng root and red ginseng at a weight ratio of 1: 0.3-1.

According to another embodiment of the present invention, in the step of preparing the red ginseng extract, purified water is mixed with 5 to 10 times the weight of red ginseng.

According to another embodiment of the present invention, the berry mixture is selected from the group consisting of aronia, pomegranate, Acai berry, raspberry, blackberry, cranberry, blueberry, berry, and ginseng berry. It is a technical feature of the present invention.

According to another embodiment of the present invention, the berry mixture may contain at least one selected from the group consisting of aronia, blue berry and ginseng berry at a weight ratio of 30 to 60:30 to 50: 2 to 4, .

According to another embodiment of the present invention, the composition further comprises at least one functional material selected from Angelica keiskei, Chlorella, Zinc, Maesil, Rhodiola, Ginkgo biloba, Ganoderma lucidum, Green tea, Coenzyme Q10 and Bokbunja.

According to another embodiment of the present invention, the functional material is contained in an amount of 1 to 2 parts by weight based on the total weight of the composition.

The present invention also provides a health functional food comprising the composition.

The composition of the present invention may contain a red ginseng concentrate and a mixture of berrys as an active ingredient, thereby enhancing antioxidant activity.

In addition, the composition of the present invention has an effect of allowing a long-term use since the red ginseng concentrate and the berry mixture are contained at an optimal blending ratio and are excellent in preference.

Therefore, the antioxidant composition according to the present invention is expected to have a great effect on health promotion and anti-aging as an antioxidant when applied to ordinary beverages, health supplement foods and the like.

1 is a chromatogram of ginsenoside of a red ginseng concentrate according to an embodiment of the present invention.
FIG. 2 is a graph showing the rheological properties of the composition for antioxidation according to an embodiment of the present invention.
FIG. 3 is a graph showing a standard curve of gallic acid used for analyzing the polyphenol content of the composition for antioxidation according to an embodiment of the present invention.
FIG. 4 is a graph showing a standard curve of a standard substance Quercetin used for analyzing the content of flavonoid in the antioxidant composition according to an embodiment of the present invention. FIG.
FIG. 5 is a graph showing a standard curve of ascorbic acid used as a positive control in measuring DPPH radical scavenging activity of an antioxidant composition according to an embodiment of the present invention.
FIG. 6 is a graph showing a standard curve of ascorbic acid used as a positive control in the measurement of superoxide dismutase (SOD) -like activity of an antioxidant composition according to an embodiment of the present invention.
FIG. 7 is a graph showing a standard curve of ascorbic acid used as a positive control in measuring the nitrite radical scavenging activity of the composition for antioxidation according to an embodiment of the present invention.

The present invention relates to an antioxidative composition comprising a red ginseng concentrate and a mixture of berry as an active ingredient.

According to an embodiment of the present invention, the red ginseng concentrate may be prepared by mixing purified water with red ginseng and then subjecting to hot water extraction at 80 to 85 ° C for 10 to 15 hours to prepare a red ginseng extract; Aging the red ginseng extract for 10 to 15 hours and isolating the extract; And concentrating the extract in a vacuum of 60 to 75 cm / Hg and a solid content of 60 to 70 Brix at a temperature of 50 to 70 ° C.

This will be described in detail as follows.

<Raw materials>

After the selected ginseng is steamed for 2 hours by steam, it is dried in a hot air dryer at 50 ° C until the moisture content becomes 15% or less, and it is repeated 3-5 times to prepare red ginseng.

It is preferable that the red ginseng be used in a weight ratio of 1: 0.3 to 1, and more preferably, red ginseng is used in a ratio of 7: 3 Used as a ratio.

<Red ginseng extract>

The red ginseng extract of the present invention can be extracted by various extraction methods such as hot water extraction, organic solvent extraction, supercritical extraction, and reflux cooling extraction. Preferably, the red ginseng extract is mixed with purified water of 5 to 10 times the weight of red ginseng And then subjected to hot water extraction at 80 to 85 ° C for 10 to 15 hours.

In order to solve the problem that the content of polar saponins Ginsenosaid RB 1, RB 2, Rc, Rd, Re and Rf decreases as the red ginseng is processed at a high temperature, Or less at a low temperature. At this time, the extraction can be repeated three to five times depending on the amount of residual saponin in the raw material.

<Separation of red ginseng extract>

The red ginseng extract is aged for 10 to 15 hours, centrifuged at 1,000 to 10,000 rpm, or filtered to remove the red ginseng extract.

<Concentration>

The red ginseng extract is vacuum-concentrated to a concentration of 60-70 Brix in a vacuum (60-75 cm / Hg) and a vacuum rotary evaporator at 50-70 ° C to prepare a red ginseng concentrate.

<Aging>

The red ginseng concentrate can be further aged for 2 to 5 days while stirring at a temperature of 70 to 75 ° C at a rate of about 100 rpm and the aging process can reduce the smell of ginseng and soil and reduce the bitterness of ginseng Mild aged red ginseng concentrate is prepared.

The berry mixture used in the present invention is preferably selected from the group consisting of aronia, pomegranate, Acai berry, raspberry, blackberry, cranberry, blueberry, Ginseng berry, and the like can be produced by mixing two or more kinds of fruits selected from the group consisting of ginseng berries. The fruits can be pressed, juiced, filtered, sterilized and concentrated to prepare a concentrate.

The aronia is a plant belonging to the genus Rosaceae called black choke berry, and contains a strong antioxidant substance called anthocyanin and various flavonoids. Therefore, it is popular as a super food, Juice, jam, wine and so on.

The Acai berry is a well-known food that is well-known to Brazilian natives as "tree of life." It has diverse effects such as antioxidant, blood flow improvement, vision recovery, and kidney and liver function .

The blue berry is one of the top 10 health foods. In 2002, Time magazine paid attention to the possibility of an antioxidant, an anthocyanin of blueberry among 10 kinds of super foods. The blueberry has a taste (sour, sweet and sour taste) , Convenience, and shelf-life, or as an additive to other products.

The ginseng berry is a rare fruit of only 4-year-old ginseng in the middle of July in the middle of July, and it is superior to ginseng roots by the clinical researches and research results of the USA, Japan and Korea. , Nourishing lotion, immunity enhancement, and antioxidant properties have been revealed.

The ginseng berry contains about 30% of ginsenoside, which is a saponin of ginseng. Particularly, the ginsenoside-Re component, which is saponin, has a content two to three times larger than that of ginseng root. It is expected to increase the functionality of red ginseng.

In the present invention, the berries mixture is prepared by concentrating the above-mentioned fruits, and then performing the quality characteristics and sensory test to determine the optimal blending ratio. As a result, Berry's concentrate is a mixture of Blueberry concentrate > Aronia concentrate > Asaiberry concentrate > The quality characteristics and preference of blueberry concentrate were higher (Table 1).

Kinds              Quality characteristics  Sensory test (5 point symbol scale method) Solids (Brix) pH Taste and color characteristics  Color Flavor
(Taste + incense) Comprehensive
Likelihood Aronia
extract 65.5 3.60 - Taste: It is sweet. acidulous
Sweet after sour
- Color: Clear bright red color  4.2 3.5 3.8 Bluberry
extract 65.8 2.42 - Taste: Sweet and sweet sweetness
- Color: Red-green  4.0 3.8 4.0 Ginsengberry extract 46.2 4.81 - Taste: bittersweet taste
- Color: Dark black  2.0 1.5 2.2 Aceiberry
extract 44.5  3.8 - Taste: Tasteless flavor
- Color: Dark brown  2.5 1.3 2.6

* 5 point symbol scale: best 5 points, good 4 points, average 3 points, bad 2 points, worst 1 point

In one embodiment of the present invention, the berry mixture may contain aronia, blue berry and ginseng berry at a weight ratio of 30 to 60:30 to 50: 2 to 4 Table 2), the quality and sensory properties of the berry mixture were the best in the above range (Table 3).

Kinds  BB-1  BB-2  BB-3  BB-4  Aronia concentrate 50 60 48 33  Blueberry concentrate 48 38 48 33  Fresh juice concentrate  2 2 4 2  Assayberry concentrate  - - - 32  Mixed Base System (%) 100 100 100 100  Brix / pH 64.8 / 3.78
65.8 / 3.76
66.7 / 3.78 64.23 / 3.82

* BB: Example of Berry Base

Kinds Color (Color) Taste Flavor   Overall liking  Preferred rank BB-1 4.4 4.5 3.8 4.3 ① BB-2 4.6 4.1 3.6 3.8 ② BB-3 4.2 3.7 3.5 3.7 ③ BB-4 3.8 3.4 3.2 3.0 ④

The antioxidant composition of the present invention may further comprise a functional material in addition to the red ginseng concentrate and the berry mixture, which are effective ingredients.

The functional material may be at least one selected from the group consisting of Angelica gigas, Chlorella, Zinc, Plum, Rhodiola, Ginkgo biloba, Ganoderma lucidum, Green tea, Coenzyme Q10 and Rubus corea. have.

The ginseng, chlorella, and zinc enhance the immunity enhancement effect of red ginseng. The ginseng extract and ginseng extract enhance the blood circulation improvement effect of red ginseng. do.

In addition, the green tea extract and ginkgo biloba extract promote the memory improving effect of red ginseng, and the green tea extract, coenzyme Q10 and bokbunja extract promote the antioxidative activity of red ginseng.

The composition for antioxidation of the present invention was determined so that the sum of ginsenosides (Rb1, Rg1, and Rg3) would be 2.5 to 34 mg / g, and then the composition ratio of the composition having excellent functional and functional properties was determined.

Accordingly, the antioxidant composition of the present invention is characterized by containing a red ginseng concentrate and a berry mixture in a weight ratio of 1: 1 to 2, and is excellent in the sensory properties in the above range and has an effect of enhancing the antioxidant efficacy .

In one embodiment of the present invention, the functional material may be included in an amount of 1 to 2 parts by weight based on the total weight of the composition, and the functional property may be improved within the above range without impairing the sensory characteristics of the composition.

The antioxidant composition of the present invention has an effect of enhancing antioxidant efficacy by containing red ginseng concentrate and berry mixture as an active ingredient.

Therefore, the antioxidant composition of the present invention can be usefully used as a health functional food, and the formulation of the health functional food is not particularly limited and can be variously applied, for example, in liquid form, tablets, powder, granule, capsule, Lt; / RTI &gt;

The health functional food composition of the present invention may contain other excipients such as pharmaceutically acceptable excipients, sugars, flavors, pigments, oils, proteins and the like as necessary in addition to the active ingredients.

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

However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited by the following examples.

< Manufacturing example  1> Preparation of red ginseng concentrate

Red ginseng was used in a ratio of red ginseng: red ginseng = 70%: 30%, and purified ginseng was used in a ratio of red ginseng: purified water = 1: 9.

Red ginseng was added to the extractor, and purified water was added thereto. Thereafter, the mixture was subjected to low-temperature extraction at 80 to 85 ° C for 12 hours at low temperature in a bioreactor, followed by 12 hours of maturation (aging), and then the primary extract was separated. And extracted under the same conditions to obtain a second extract. The first extract and the second extract were combined and used as the red ginseng extract.

The red ginseng extract was concentrated in a vacuum rotary evaporator at a vacuum degree (60 to 75 cm / Hg) and a temperature of 60 ° C. to 65 Brix in vacuo to prepare a red ginseng concentrate. The red ginseng concentrate was aged at 70 to 75 ° C. for about 48 hours ) To prepare aged red ginseng concentrate.

The ginsenosides of the red ginseng concentrate were analyzed using ultra high performance liquid chromatography (UPLC).

(UPLC) used in the ginsenoside analysis was a Waters ACQUITY UPLC System (Milford, MA, USA) and the column was a Symmetry C18 column (particle size 100, inner diameter 3.5, 4.6 mm X 75 mm; Waters, Milford, Mass., USA), the column temperature was 35 ° C and the detector was an ultraviolet absorbance photometer (measuring wavelength 203 nm). The mobile phase was gradient of 18% acetonitrile (ACN) and 100% acetonitrile, and the flow rate was 1.0 ml / min. The ratios of mobile phases in the analysis are shown in Table 4.

Three standard solutions (Rg ₁ , Rb ₁ , Rg ₃ ) were used as the standard of the ginsenoside used in the assay. Methanol was added to the standard solution and completely dissolved in an ultrasonic dispersing device. The solution was filtered with a 0.45 μm syringe filter to prepare a standard solution. Red ginseng concentrate 1 g of the sample was precisely weighed, and 50 ml of 70% methanol was added thereto. The mixture was refluxed and cooled in a water bath at 70 to 80 ° C for 1 hour, cooled to room temperature, centrifuged at 3,000 rpm and the supernatant was collected. The supernatant was added one more time, and the mixture was concentrated under reduced pressure at a temperature lower than 60 ° C. The concentrate was dissolved in distilled water (2 ml), and the solution was filtered through a 0.45 ㎛ syringe filter. The UPLC injection volume was 5 ㎕.

Time
(min) Composition of mobile phase (%) 18% ACN 100% ACN 0 100 0 32 100 0 65 79 21 70 79 21 73 25 75 76 25 75 79 100 0 85 100 0

Rg _{1 ,} Rb _{1 , and} Rg ₃ (S) among the health functional food standards notified by the Food and Drug Administration were 10.52 mg / g of ginsenoside (Rb _{1 ,} Rg _{1 , and} Rg ₃ ) Was found to be in the range of 0.8 to 34 mg / g, and was used in the present invention.

Rg ₁
(Mg / g) Rb ₁
(Mg / g) Rg ₃
(Mg / g) Total content
(Mg / g)   Red ginseng concentrate 1.08 7.40 2.04 10.52

< Manufacturing example  2> Aronia  Production of concentrate

Aronia mela nocarpa . (1: 2), and the mixture was subjected to primary filtration by squeezing, followed by sterilization with ultraviolet light, and then the mixture was extruded with an Aronia extract (12 to 15 Brix) do. The juice extract was vacuum-concentrated from 45 to 50 ° C (not more than 50 ° C) to 65 Brix for 1 to 1.5 hours on a vacuum rotary evaporator to prepare an Aronia concentrate.

< Manufacturing example  3> Blueberries  Production of concentrate

Blueberries ( Vaccinium spp . ), And then, fresh and water are added to the extractor at a ratio of 1: 2 and then extracted at low temperature of 50 ° C or less for 1 to 3 hours and filtered. The filtered extract was concentrated in vacuo to 65 Brix in a vacuum rotary evaporator at 45-50 ° C (50 ° C or less) to prepare a blueberry concentrate.

< Manufacturing example  4> Fresh berry  Production of concentrate

Panax ginseng CA Meyer) is harvested and concentrated. First, the seeds are removed from the seedlings (ginseng fruit) by the degassing process. Separate outer skin and juice are separated from cake and juice using decanter. The extracts were prepared by adding a certain amount of water and extracting at low temperature to obtain an extract. The juice + extract solution was mixed to prepare an extract of Ginseng Berry (solid 0.5 Brix) and concentrated under vacuum at 60 ° C to give a Ginseng berry concentrate (40 Brix).

< Manufacturing example  5> Asai Berry  Production of concentrate

100% of the imported Asai Berry juice (solid 1.8 Brix) was concentrated in vacuo to a concentration of 30 Brix in a vacuum rotary evaporator at 45 ~ 50 ℃ (not more than 50 ℃).

< Manufacturing example  6> Preparation of the berry mixture

And the berry concentrates prepared in Production Examples 2 to 5 were mixed to prepare a berry mixture.

Berry mixture was mixed at a ratio of Aronia concentrate: Blueberry concentrate: Grapeberry concentrate = 50: 48: 2 having the best quality and sensory characteristics.

< Example  1 to 3> Preparation of antioxidant composition

Using the red ginseng concentrate prepared in Preparation Example 1 and the berry mixture prepared in Preparation Example 6, the antioxidative composition of the present invention was prepared according to the formulation ratio shown in Table 6.

Raw material name Raw material ratio
(100%)
Control group Example 1 Example 2 Example 3 Red ginseng concentrate
(Production Example 1) 3 3 3 6
Berry mixture
(Production Example 6) 0 6
6 6
Functional raw materials Plum extract 0 0 0.01 0.02 Ginkgo biloba extract 0 0 0.01 0.02 Green tea extract 0 0 0.01 0.02 Bokbunja concentrate 0 0 One One Other additives Red grape concentrate 8  8  8 8 Fructose
oligosaccharide 12 12 12 14 Vitamin C  0.5 0.5  0.5 0.5 GS-100 0.05 0.05 0.05 0.5  Purified water 76.45  70.45 69.42 63.94 Sum
% 100% 100% 100% 100%

※ Ginkgo biloba extract: Because it is a fat-soluble powder, it is dissolved in a small amount of organic solvent (alcohol).

※ GS-100 (preservative): Grapefruit extract 50%, citric acid 34%, (malic acid + vitamin C) 1%, mixed with distilled water

< Experimental Example  1 > Antioxidative composition pH  Measure

To the control, 5 ml of the supernatant of Examples 1 to 3, 45 ml of distilled water was added, homogenized using a magnetic stirrer, left at room temperature for 30 minutes, and pH was measured using a pH meter. Experiments were repeated three times to obtain average values.

The results were analyzed by Fisher's Least Significant Difference (LSD) of ANOVA using SAS 9.2 (SAS Institute, Cary, NC, USA). Statistical analysis results were expressed as mean and standard deviation. Significant differences in each treatment interval were verified at p <0.05.

As shown in Table 7, it was found that the pH of the examples was significantly lowered by the addition of the berry and the functional raw material (plum, bokbunja extract) as compared with the control group.

Control group Example 1 Example 2 Example 3 pH 3.57 + 0.01 ^{a1 )} 3.56 ± 0.01 ^b 3.53 + - 0.01 ^c 3.48 ± 0.01 ^d

1) Other spelling values in the same row indicate significant difference ( p <0.05)

< Experimental Example  2> Determination of acidity of antioxidant composition

To the control, 5 ml of the supernatants of Examples 1 to 3, 45 ml of distilled water was added and homogenized using a magnetic stirrer. The mixture was allowed to stand at room temperature for 30 minutes, titrated with 0.1 N NaOH until pH of 8.3, And the acidity was measured. Experiments were repeated three times to obtain average values.

As shown in Table 8, the acidity (2.48%) of the control group was significantly higher than that of Example 1 (3.21%), Example 2 (3.89%) and Example 3 (4.47% The increase is thought to be related to the added berry and functional ingredients.

Control group Example 1 Example 2 Example 3 Acidity (%) 2.48 ± 0.38 ^d 3.21 0.03 ^c 3.89 ± 0.06 ^b 4.47 + 0.13 ^a

1) Other spelling values in the same row indicate significant difference ( p <0.05)

< Experimental Example  3> Chromaticity measurement of antioxidant composition

The chromaticities of the control group and Examples 1 to 3 were measured using a colorimeter to measure the values of L (lightness, brightness), a (redness, redness) and b (Yellowness, yellowness index) .

As shown in Table 9, the L (lightness) values of Examples 1 to 3 were significantly lower than those of the control group, and the values of a (redness) and b (yellow) were significantly higher than those of the control group I could.

Color Control group Example 1 Example 2 Example 3 L 15.86 +/- 2.65 ^{a1 )} 11.84 + - 2.55 ^b 8.53 ± 2.05 ^c 7.58 ± 2.03 ^d a 10.85 ± 3.44 ^c 25.45 + - 2.50 ^b 30.06 + - 4.20 ^a 35.17 ± 1.95 ^a b -26.51 ± 4.00 ^b -29.52 ± 0.65 ^b -34.49 + 4.56 ^a -36.66 +/- 1.32 ^a

1) a ~ e: different spelling values in the same row indicate significant difference ( p <0.05)

< Experimental Example  4> Antioxidative composition Rheological  Character rating

)에서 점도를 측정하였다. RC(대조군), RB, RBF, RBF-1의 정상유동 특성은 power law 모델 식에 적용되어 계산된 σ는 전단응력(shear stress), K는 점조도 지수(consistency index),

는 전단속도(shear rate), n는 유동성지수(flow behavior index)이다. The steady flow characteristics of the composition of the present invention were measured using a rheometer (Physica MCR 102, Anton Paar, Graz, Austria) plate-plate system diameter: 50 mm, interval: 0.5 mm. The steady flow characteristics data show a shear rate in the range of 0.01-1000 s &lt; ^-1 &gt;

). The steady flow characteristics of RC (control), RB, RBF and RBF-1 are applied to the power law model, σ is shear stress, K is consistency index,

Is the shear rate, and n is the flow behavior index.

As a result, it was confirmed that the shear stress was increased as the shear rate of the sample (control group, Examples 1 to 3) was increased. As a result, the compositions of the control group and Examples 1 to 3 showed Newtonian behavior (Fig. 2).

As shown in Table 10, the fluidity index (n) of the composition of the present invention (Examples 1 to 3) was 1.00 to 1.05, which is similar to that of the control group, indicating that the fluidity of the composition is not affected by the addition of the berry and the functional material .

sample Flow behavior index n (-) Control group 1.01 ± 0.05 ^ab Example 1 1.05 0.02 ^a Example 2 1.00 + - 0.02 ^b Example 3 1.03 ± 0.01 ^ab

1) Other spelling values in the same column indicate significant differences ( p <0.05)

< Experimental Example  5> Evaluation of sensory quality of antioxidant composition

Seven graduate students of Kyunghee University School of Food and Nutrition were selected as panelists for evaluation of preference. Personal water and spoon were prepared. The items of evaluation were color, flavor, texture, taste, and overall preference. The overall preference item was rated on a 9-point scale (1 = very disliked, 5 = moderate, 9 = very much). In order to check the degree of preference, the sample and the sample code were checked, and the sample was examined from left to right. It was checked at sufficient time intervals (about 1-3 minutes) to avoid any reverberations or gaps between samples, and the mouth was rinsed with water every time the sample was changed. The test was carried out in a quiet and pleasant place.

As shown in Table 11, the color was significantly higher in Example 1 (6.10), Example 2 (6.70) and Example 3 (4.88) than in the control (3.53) ( P <0.05).

The taste is shown in Example 1 (5.43), example 2 (6.95), performed was to find out increases significantly in Example 3 (5.08), in particular embodiments the highest score in Example 2 than in the control group (3.53) (p &Lt; 0.05).

Flavor is shown in Example 1 (5.72), example 2 (6.46), performed was to find out increases significantly in Example 3 (4.95), in particular embodiments the highest score in Example 2 than in the control group (3.53) (p &Lt; 0.05).

The overall acceptability was significantly higher in Example 1 (5.97), Example 2 (6.92), and Example 3 (5.28) than in the control (3.48) p < 0.05).

Therefore, it was confirmed that Example 2 had the highest preference in terms of color, flavor, texture, and overall taste than the control group, Examples 1 and 3.

Color
(Color) flavor
(Taste) incense
(Odor) Overall liking Control group 3.53 + -0.01 ^{d1 )} 3.53 + - 0.01 ^c 3.53 + - 0.01 ^d 3.48 ± 0.01 ^d Example 1 6.10 ± 1.10 ^b 5.43 + - 0.84 ^b 5.72 ± 1.10 ^b 5.97 ± 0.87 ^b Example 2 6.70 ± 1.20 ^a 6.95 ± 1.21 ^a 6.46 ± 1.14 ^a 6.92 ± 0.98 ^a Example 3 4.88 ± 1.38 ^c 5.08 ± 1.11 ^b 4.95 ± 1.41 ^c 5.28 ± 1.38 ^c

1) Other spelling values in the same column indicate significant differences ( p <0.05)

< Experimental Example  6> Antioxidant composition Polyphenol  Content analysis

The total phenol content of the composition of the present invention was measured by the Folin-Denis method using the principle of reacting with the phenolic substance phosphomolybdic acid and showing the blue color. To 1 ml of the control, the samples of Example 1, Example 2, and Example 3, 99 ml of distilled water was added and diluted. 1 ml of the diluted sample was taken and mixed with 1 ml of the Folin-Denis reagent, allowed to react at room temperature for 3 minutes, and then 1 ml of a 7.5% Na ₂ CO ₃ solution was added thereto. The reaction was allowed to proceed for another hour at room temperature, and the absorbance was measured at 765 nm using a UV-Vis spectrophotometer. At this time, gallic acid was used as a standard solution (Fig. 3).

Phenolic compounds are one of the secondary metabolites widely distributed in plants and have various molecular weights. Because they have phenolhydroxyl, they bind to proteins and macromolecules, and exhibit various physiological activities such as antioxidative and antimicrobial activities. Generally, antioxidant activity is known to act on phenolic compounds, and the total phenolic content increases as the antioxidant activity increases.

As shown in Table 12, the polyphenol content of Example 1 (5.08 占 퐂 / ml), Example 2 (5.73 占 퐂 / ml) and Example 3 (6.08 占 퐂 / ml) Was significantly increased, confirming that the antioxidative composition of the present invention had an increased antioxidative effect.

sample Total polyphenol (/ / ml, GAE ^{1 )} ) Control group 3.03 + - 0.05 ^{d2 )} Example 1 5.08 0.07 ^C Example 2 5.73 ± 0.08 ^b Example 3 6.08 ± 0.04 ^a

1) Gallic acid equivalent

2) Other spelling values in the same column indicate significant differences ( p <0.05).

< Experimental Example  7> Antioxidative composition Flavonoid  Content analysis

Flavonoids such as hesperidin and naringin, or soluble flavonol glycosides, are yellow when they are acted on with alkali. To 1 ml of the control, the samples of Example 1, Example 2, and Example 3, 99 ml of distilled water was added and diluted. 4.3 ml of ethanol, 0.1 ml of 10% aluminum nitrate and 0.1 ml of 1M potassium acetate were added to 0.5 ml of the diluted sample, and the mixture was allowed to stand for 40 minutes and absorbance was measured at 415 nm. Quercetin was used as the standard solution (Fig. 4).

Flavoid, one of the components of polyphenols, has a basic skeleton of benzopyrone of C6-C3-C6 and is widely distributed in nature, and is composed of flavonones, flavonols, flavanonones, and isoflavones. Species and their contents differ depending on the variety, cultivation and processing of plants. When alkali is applied to flavonoids, hesperidin and naringin, flavan, or water-soluble flavonol glycosides are yellow.

As shown in Table 13, the flavonoid content of Example 1 (0.92 占 퐂 / ml), Example 2 (1.03 占 퐂 / ml) and Example 3 (1.12 占 퐂 / ml) Respectively.

sample Flavonoid content (/ / ml, QE ^{1 )} ) Control group 0.89 ± 0.00 ^{d2 )} Example 1 0.92 ± 0.00 ^C Example 2 1.03 ± 0.00 ^b Example 3 1.12 ± 0.00 ^a

1) Quercetin equivalent

2) Other spelling values in the same column indicate significant differences ( p <0.05).

< Experimental Example  8> Antioxidant composition DPPH radical scavenging activity  Measure

Antioxidant activity was measured by the Blois method, which measures the radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH, Sigma). To 1 ml of the control, the samples of Example 1, Example 2, and Example 3, 99 ml of distilled water was added and diluted. 1 ml of 0.4 mM DPPH solution was added to 0.5 ml of the diluted sample, reacted at room temperature for 30 minutes, and the absorbance was measured at 515 nm using a UV-Vis spectrophotometer. For the control, ethanol was used instead of the sample and L-ascorbic acid was used as the positive control (Fig. 5).

DPPH scavenging ability  (%) = 1 - (sample Treatment  Absorbance / Non-treatment  Absorbance) x 100

DPPH is a relatively stable free radical with a deep purple color. When DPPH is supplied with electrons or hydrogen from antioxidative substances such as cysteine, glutathione, ascorbic acid, and aromatic amine, it is reduced and discolored in yellow.

As shown in Table 14, the DPPH activity of Example 1 (34.32%), Example 2 (36.59%) and Example 3 (41.88%) was significantly increased compared with the control (24.00% The antioxidant activity was increased by the addition of the berry mixture and functional materials (plum extract, green tea extract, ginkgo leaf extract, etc.).

sample DPPH radical scavenging activity (%) Control group 24.00 ± 0.26 ^{d1 )} Example 1 34.32 ± 0.15 ^c Example 2 36.59 ± 0.24 ^b Example 3 41.88 ± 0.06 ^a

1) Other spelling values in the same column indicate significant differences ( p <0.05)

< Experimental Example  9> Antioxidant composition ABTS radical Scatters  Measure

The ABTS radical scavenging activity was determined by modifying the method of Roberta et al. (1999). This method is to observe the color change of ABTS. ABTS is a method to measure the antioxidant ability by observing the process in which the color disappears due to the electron donating ability of the antioxidant, though it has a dark blue color due to the loss of electrons by potassium persulfate. 7 mM ABTS and 2.45 mM potassium persulfate were mixed at a ratio of 14: 1 (v / v) and allowed to stand at room temperature in the dark for 20 hours to form an ABTS cation (ABTS +). After that, ethanol was added and diluted to a value of 0.70 at 734 nm to prepare a test solution. To 1 ml of the previously prepared ABTS + solution, 50 μl of the samples of the control group, Example 1, Example 2, and Example 3 was added, and the mixture was incubated at room temperature for 30 seconds. After 2.5 minutes, the absorbance value was measured at 734 nm. Absorbance ratio (%) between the groups.

ABTS scavenging ability  (%) = 1 - (sample Treatment  Absorbance / Non-treatment  Absorbance) x 100

The ABTS method is a method of measuring antioxidative ability by using ABTS + produced by reaction with potassium persulfate, which is removed by antioxidants in the sample and decolorizing. In DPPH assay, ABTS eliminates free radicals while ABTS removes cation radicals The degree of binding between the two substrates and the reactants is different, indicating the difference in the ability to remove radicals.

As shown in Table 15, the ABTS radical scavenging activity of Example 1 (91.62%), Example 2 (92.09%) and Example 3 (92.16%) was significantly increased compared to the control (39.76% , Berry mixture and functional materials (such as plum extract, green tea extract, and Ginkgo biloba extract).

sample ABTS radical scavenging activity (%) Control group 39.76 0.00 ^{c1 )} Example 1 91.62 ± 0.12 ^b Example 2 92.09 ± 0.00 ^a Example 3 92.16 + - 0.12 ^a

1) Other spelling values in the same column indicate significant differences ( p <0.05)

< Experimental Example  10> Antioxidant composition Superoxide dismutase ( SOD ) Similar activity  Measure

In the SOD-like activation reaction, pyrogallol is autoxidized by superoxide radicals present in water to form a brown substance, which is then analyzed by a spectrophotometer and the principle that the oxidation rate of pyrogallol is lowered in the presence of superoxide scavenging activity And the superoxide scavenging activity can be indirectly measured. SOD-like activity was measured by Markund14). 2.6 ml of Tris-HCl buffer (50 mM trisamino-methane and 10 mM EDTA) and 0.2 ml of 7.2 mM, which had been adjusted to pH 8.5, were added to 0.5 ml of the samples of the control, Example 1, Example 2 and Example 3, After the reaction, the reaction was stopped by adding 0.1 ml of 1N HCl 6. The amount of pyrogallol oxidized in the reaction solution was measured at 420 nm and the positive control group was Ascorbic acid (FIG. 6).

SOD - like activity  (%) = {1- (sample Treatment  Absorbance / Non-treatment  Absorbance)} x 100

As shown in Table 16, it was found that the addition of the berry mixture and the functional material (plum extract, green tea extract, ginkgo leaf extract, etc.) increased the antioxidant activity.

sample Scavenging activity (%) Control group 66.30 + - 0.22 ^{d1 )} Example 1 67.14 + - 0.23 ^c Example 2 69.60 + - 0.44 ^b Example 3 70.48 + 0.44 ^a

1) Other spelling values in the same column indicate significant differences ( p <0.05)

< Experimental Example  11> Antioxidant composition Nitrite radical  Erasure effect measurement

Nitrite scavenging activity can be measured by using Griess reagents sulfanilamide and N-1-naphylethylenediamine dihydrochloride to react with NO ₂ to form an azo compound, and the absorbance of this azo compound is maximum at 520 nm. The nitrite scavenging activity of each sample was measured by Kato et al. As follows. 1 ml of a 1 mM NaNO2 solution and 0. 4 ml of 0.1 N HCl (pH 1.2) were added to 1 ml of the samples of the control, Example 1, Example 2, and Example 3. This solution was reacted at 37 ° C for 1 hour. Take 1 ml of the reaction mixture and add 2 ml of 2% acetic acid and 0.4 ml of Griess reagent (1: 1 mixture of 1% naphthylamine and 1% sulfanilic acid prepared with 30% HCl) And the mixture was allowed to stand at room temperature for 15 minutes. The absorbance of the resulting azo compound was measured with a microplatereader at 520 nm to compare the amount of remaining nitrite. As a control, 0.4 ml of distilled water was added instead of Griess reagent, and the nitrite scavenging effect was expressed as a percentage by absorbance difference with and without addition of compound. Ascorbic acid was used as a positive control (Fig. 7).

Nitrite scavenging ability  (%) = [1 - {(A-C) / B}] x 100

A: absorbance of sample and Griess added to NaNO ₂ solution

B: absorbance of Griess added to NaNO ₂ solution

C: Absorbance of sample and distilled water added to NaNO ₂ solution

Nitrite is added to inhibit toxin formation, color development and rancidity during the processing and storage of meat products and aquatic products. It causes toxicities during overdose and causes various addictive symptoms such as methemoglobinemia. Nitrite scavenging activity is also an experiment related to the antioxidant capacity of the sample. One of the radicals, nitrite, reacts with the griss reagent to form a purple azo salt. Since this is proportional to the concentration of nitrite, the removal ability of the nitrite of the sample can be measured by colorimetry, and the results are shown in the following table.

As shown in Table 17, the nitrite scavenging ability of Example 1 (34.14%), Example 2 (48.36%) and Example 3 (57.92%) was significantly higher than that of the control group (24.12% The antioxidant activity was increased by the addition of functional materials (plum extract, green tea extract, ginkgo leaf extract, etc.).

sample Nitrite scavenging activity (%) Control group 24.12 + - 0.25 ^{dl )} Example 1 34.14 ± 0.36 ^c Example 2 48.36 ± 0.31 ^b Example 3 57.92 + 0.05 ^a

1) Other spelling values in the same column indicate significant differences ( p <0.05)

The antioxidative composition of the present invention is effective for enhancing antioxidant activity by containing red ginseng concentrate and berry mixture as an active ingredient, and is effective as an antioxidant when applied to ordinary beverages and health supplements, It can contribute to the food industry and the health industry and is therefore industrially applicable.

Claims (10)

Red ginseng concentrate and berry mixture at a weight ratio of 1: 1 ~ 2. The method of claim 1, wherein the red ginseng concentrate comprises
Mixing purified water with red ginseng and then subjecting to hot water extraction at 80 to 85 ° C for 10 to 15 hours to prepare red ginseng extract;
Aging the red ginseng extract for 10 to 15 hours and isolating the extract; And
And concentrating the extract in a vacuum of 60-75 cm / Hg and a solid content of 60-70 Brix at a temperature of 50-70 ° C. [Claim 3] The antioxidant composition according to claim 2, wherein the red ginseng concentrate is aged for 2 to 5 days at a temperature of 70 to 75 &lt; 0 &gt; C after the vacuum concentration step. [3] The antioxidative composition according to claim 2, wherein the red ginseng comprises red ginseng root and red ginseng at a weight ratio of 1: 0.3-1. [Claim 3] The antioxidant composition according to claim 2, wherein the purified water is mixed with 5 to 10 times the weight of red ginseng in the step of preparing the red ginseng extract. The method according to claim 1, wherein the berry mixture is selected from the group consisting of Aronia, Pomegranate, Acaiberry, Raspberry, Blackberry, Cranberry, Blueberry, Wherein the antioxidant composition comprises at least two selected from the group consisting of ginseng berry. The method of claim 6, wherein the berry mixture comprises aronia, blue berry, and ginseng berry in a weight ratio of 30 to 60:30 to 50: 2 to 4, Antioxidant composition. The antioxidative composition according to claim 1, wherein the composition further comprises at least one functional material selected from Angelica keiskei koidz., Chlorella, zinc, plum, rhodiola, ginkgo leaf, gingko mushroom, green tea, coenzyme Q10 and bokbunja. The antioxidative composition according to claim 8, wherein the functional material is contained in an amount of 1 to 2 parts by weight based on the total weight of the composition. The composition for health functional food for antioxidation according to any one of claims 1 to 9, further comprising an excipient acceptable in the Health Functional Food Act.

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