KR20190036330A - Anti-oxidant Composition Comprising Heated Radish Extract - Google Patents

Abstract

The present invention relates to an antioxidant composition comprising a heat-treated radish extract and, more specifically, to an antioxidant composition comprising a radish extract heat-treated at 100-200°C. According to the present invention, the extraction yield and the antioxidant potential of radish can be significantly increased by a simple heat treatment alone, and thus, the antioxidant composition of the present invention may be beneficially used as an affordable, effective, and safe antioxidant agent in the drug, cosmetics, and food industries.

Description

An antioxidant composition comprising a heat-treated extract-free extract (Anti-oxidant Composition Comprising Heated Radish Extract)

The present invention relates to an antioxidative composition comprising a radish extract which has been processed so as to increase the antioxidative activity of radish.

Radish ( Raphanus sativus L.) is a Cruciferae vegetable with a volatile sulfur component that has a distinctive spicy taste. The unique pungent flavor of radish is due to the fact that when the thioglucoside contained in radish is cut off or when the cells are destroyed, the glucosidase enzyme is separated into thiocyanate and isothiocyanate by the enzyme. In Korea, it was cultivated in the Three Kingdoms period with the introduction of Buddhism. The largest cultivation area of Korean vegetables is 50,000 ㏊, and its annual production reaches 2.2 million tons. There are a lot of uses such as kimchi, kakdugi, halibut, and radish, as well as soup, stew, and simmered rice.

Compared to other vegetables, radish contains a lot of free amino acids, sugars, calcium and phosphorus. The sugars contained in the roots are mainly glucose and fructose, and in addition to cucuronic acid, caffeic acid, ferulic acid, phenylpyruvic acid, gentidin acid, hydroxybenzoic acid, Of amino acids. In particular, the vitamin C content of 20 ~ 25mg has been playing an important role as a vitamin source in winter. Nopokunu (羅 무) is effective in eliminating sputum, coughing, and dysentery, and has been recorded in classics as being effective in eliminating poisoning from fish and shellfish or noodles. Diastase in radish is effective in promoting digestion, food poisoning and hangovers, and rapine is known to be an antimicrobial ingredient for bacteria, fungi and parasites.

There are superoxide dismutase (SOD), catalase, vitamin E, vitamin C and ubiquinol, which are antioxidants (radical scavenging agents) in the human body. And the concentration of reactive oxygen, such as superoxide radicals, hydroxyl radicals, hydrogen peroxide, and singlet oxygen, which are highly reactive, is increased, resulting in lethal oxygen toxicity in the living body. Therefore, such an antioxidant such as a compound capable of scavenging active oxygen or a peroxide formation inhibiting substance is expected as a therapeutic agent for various diseases and an aging inhibitor caused by these oxides. In addition, it can be used in various fields such as medicine industry, agriculture, food industry as an antioxidant which suppresses deterioration of nutritive value and quality of food due to rancidity of food.

Patent No. 10-1706817 discloses an animal feed composition for anti-inflammation and antioxidation, which contains an extract of Wuchuan, and Patent No. 10-1338190 discloses an animal feed composition for anti-inflammation and antioxidation, And a composition for preventing and treating thrombosis or a food and a pharmaceutical composition, and a composition for improving antioxidant, skin convergence and wrinkle comprising the extract of turnips, turnip mung bean or turnip callus as an active ingredient, and a preparation thereof Method.

The radish peel and mulberry are used for edible purposes, but they are frequently used as a by-product for disposal or as feed for livestock. The inventors of the present invention have investigated a processing method capable of further increasing the physiological activity of radish, and confirmed that the antioxidative properties can be remarkably increased by the simple treatment of radish, including the by-products, and completed the present invention.

Patent No. 10-1706817 Patent No. 10-1338190 Patent No. 10-1685251

It is an object of the present invention to provide a composition having excellent antioxidative properties, which can be utilized in medicines, cosmetics and foods, including a processing step for increasing antioxidative activity of radish.

In order to accomplish the above object, the present invention relates to an antioxidant pharmaceutical composition comprising a radish extract which is heat-treated at 100 to 200 ° C.

Since the heat treatment increases the antioxidative ability as the heat treatment temperature is increased, it is preferable to treat at a high temperature as much as possible. However, since the carbonization may occur at a higher temperature, it is more preferable to treat at a temperature of 110 to 150 ° C desirable. The heat treatment of radish increased the yield of the extract and the antioxidant activity of polyphenol content, DPPH radical scavenging ability and ABTS cation decolorization assay.

Any form such as frozen raw, dried or frozen may be used. When the heat is applied to the frosted state or the frosted state, since there is a large amount of moisture, there is moisture of the frosted body without adding any additional water. Further, the substrate is immersed in the heat treatment process. However, when the dried radish is heat-treated at the above-mentioned temperature, it can be carbonized in the heat-treatment process. Therefore, it is preferable to treat the dried radish with water or heat treatment with a small amount of water.

The radish may be a radish root or a mixture thereof or a mixture thereof. It can be used after removing the contaminated part by washing it cleanly, and cutting it whole or in an appropriate size. In case of cutting to a too small size, since the useful substance may leak out during the heat treatment process, it is preferable to treat the product in a container so as to prevent leakage of the useful substance.

The heat treatment time is preferably 10 minutes to 6 hours in consideration of the size of the sample and the heat treatment temperature. It is natural that the larger the sample size and the lower the heat treatment temperature, the longer the heat treatment time.

In the present invention, the extract of radish which has been heat-treated can be obtained by either squeezing the heat-treated radish or using a separate solvent. When extracting using a separate solvent, water, C1-C4 lower alcohol or a mixture thereof may be used as the solvent. It is more preferable to perform pulverization or pulverization so as to facilitate the extraction of the heat-treated rice upon extraction with a solvent. Any of the methods used in the art for extracting natural products may be used for the extraction, and for example, cold-water extraction, heat extraction, ultrasonic extraction, etc. may be used, but the present invention is not limited thereto. The extract obtained by extraction using a juice or a solvent can be used as such, concentrated, or dried. It is a matter of course that conventional drying methods such as spray drying, thermal drying and freeze drying can be used.

The composition of the present invention may be prepared by a method known in the pharmaceutical field for use as a therapeutic agent and may be prepared by mixing with a carrier or a pharmaceutically acceptable carrier, a forming agent, . The composition of the present invention can be formulated into preparations for oral or parenteral administration and can be used as a preventive and therapeutic agent for diseases and aging caused by active oxygen. Examples of diseases caused by the active oxygen include degenerative neurological diseases including arteriosclerosis, Lou Gehrig's disease, Parkinson's disease, Alzheimer's disease, proximal axillary sclerosis and Huntington's disease, cardiovascular diseases including myocardial infarction, angina pectoris, coronary artery disease, But are not limited to, digestive system diseases including ischemic brain diseases including diabetes, gastritis and gastric cancer, cancer, leukemia, aging, rheumatoid arthritis, hepatitis, atopic dermatitis and the like.

The dose of the active ingredient according to the present invention can be appropriately selected depending on the degree of absorption of the active ingredient in the body, the form of the preparation, the age, sex and condition of the patient, the degree of symptoms, etc., , And may be administered in divided doses. Typical dosages are 0.001 mg / kg · day to 10 g / kg · day. The composition of the present invention can be safely used without toxicity and side effects, so that it can be safely used for prolonged use for preventive purposes.

The present invention also relates to an antioxidant food composition comprising an extract of radish heat-treated at 100 to 200 ° C. The food composition may be used as a health food in the form of tablets, capsules, pills or liquids or may be used as an additive for various foods, beverages, gums, tea, and vitamin complexes. It can be used as an antioxidant in food which is susceptible to rancidity like oil. The extract of radish may be added to the food composition of the present invention in an amount of preferably 0.01 to 100% by weight.

The present invention also relates to an antioxidant cosmetic composition comprising an extract of radish heat-treated at 100 to 200 ° C. The composition of the present invention can be used as a cosmetic having whitening effect and anti-aging effect because it has excellent antioxidative effect which inhibits the formation of active oxygen species which is known to promote skin aging and promote the production of wrinkles, spots and freckles. The cosmetic composition of the present invention may contain a heat-treated radish extract in a proportion of 0.1 to 100% by weight. The composition can be used in combination with other additives widely used in the field of cosmetics and can be used as a skin, a skin lotion, a skin softener, a skin toner, an astringent, a lotion, a nutrition lotion, a milk lotion, a moisturizing lotion, And may be included in formulations such as hand cream, essence, nutritional essence, pack, soap, cleansing foam, cleansing lotion, cleansing cream, body cleanser, body lotion, shampoo, milky lotion, foundation, press powder, loose powder, eye shadow.

As described above, according to the composition of the present invention, the yield of the extract is increased only by a simple heat treatment and the antioxidative activity of radish is remarkably increased. Thus, it is economical and effective in pharmaceuticals, cosmetics and foods, and can be effectively used as a safe antioxidant .

FIG. 1 is a graph showing changes in polyphenol content of the extract by heat treatment of radish.
FIG. 2 is a graph showing the change of DPPH radical scavenging ability of the extract by heat treatment of radish.
FIG. 3 is a graph showing the results of the ABTS cation decolorization assay of the extract by heat treatment of radish.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are merely examples for explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical idea of the present invention based on these examples.

[Example]

Example 1: Heat treatment of radish and preparation of extract

1) Heat treatment of radish

Purchased radish from the agricultural and marine wholesale market was washed and washed with shell and wax.

The heat treatment apparatus (Jisco, Seoul, Korea) designed and manufactured to withstand pressures of 10 kg / cm ² or more was used. The non-free sample was placed in an outer container filled with a certain amount of water, heated at a predetermined temperature and time to prevent carbonization of the sample due to direct heat transfer, and treated with steam during the heat treatment . The heat treatment temperature was set at 110, 120, 130, 140 and 150 ° C, and the heat treatment time was set at 2 hours.

2) Preparation of heat-treated radish extract

After the heat-treated sample was cooled, it was ground using a pulverizer, and 10 times (v / v) 70% ethanol (v / v) was added and refluxed for 3 hours. The extract was filtered and concentrated.

For comparison, extracts were prepared from the untreated samples by the same method and used as a control. All the following experiments were repeated three times.

The yield of ethanol extract increased to 5.709w% up to 130 ℃ as the heat treatment temperature increased from 4.883w% in the control, but decreased again to 5.584 and 5.186w% at 140 and 150 ℃, respectively.

Example 2: Characterization of heat-treated radish

1) Measurement of color and browness

The color changes of the extracts heat-treated at the respective temperatures in Example 1 were measured using an L value (lightness) indicating intensity of light, a value (redness) indicating redness, red And the b value (yellowness) indicating the degree of the measurement was measured. The degree of browning was measured by absorbance at 420 nm using a spectrophotometer (Shimadzu, UV-1650, PC, Tokyo, Japan) after 15-fold dilution of the heat-treated sample extract.

Table 1 shows the results. The L value indicating the brightness of the chromaticity was continuously decreased from 98.65 of the control (untreated) to 57.48 at 150 ° C as the heat treatment temperature was increased. The a value of redness showed no significant change at low heat treatment temperature (0.34 ~ 1.31) but increased sharply at 9.22 at 140 ℃ and 14.83 at 150 ℃. The b value indicating the degree of yellowness was not significantly changed to 1.54 and 3.96 at the control and at 110 ° C, but rapidly increased to 26.37 at 120 ° C and 1.436 after 150 ° C. Overall, the color of the ethanol - free extracts showed a light brown color at low temperature and a black color at 140 ℃.

2) Total polyphenol content measurement

The total polyphenol content was measured by the Folin-Ciocalteu method (V. Dewamtp et al., J. Agric. Food Chem., 50 (2002), pp. 3010-3014) using a phenomenon in which a polyphenolic substance reacts with phosphomolybdic acid Were measured. That is, 2 mL of a 2% Na ₂ CO ₃ solution was added to 100 μL of the extract, and the mixture was allowed to stand for 3 minutes. Then, 100 μL of 50% Folin-Ciocalteu reagent was added thereto. After reacting in a dark place for 30 minutes, the absorbance at 750 nm was measured to determine the content of phenol. The results are shown in FIG. Tannic acid was used as a reference material.

As shown in FIG. 1, the content of polyphenol in the extract rapidly increased by heat treatment, which was 22 times higher than that of the control at 150 ° C. and 6.7 times higher than that of the heat treated at 110 ° C. .

3) Measurement of DPPH radical scavenging ability

0.8 mL of 0.02 mM DPPH (1,1-diphenyl-2-picryl hydrazyl, Sigma Aldrich) solution was added to the extract. The mixture was shaken for 10 seconds with a vortex mixer and allowed to stand at room temperature for 30 minutes. Absorbance was measured at 525 nm using a spectrophotometer (Beckman Coulter, DU-650, Anaheim, CA, USA). The radical scavenging activity (%) according to the concentration of the extract was calculated by the following equation, and the concentration (IC ₅₀ ) exhibiting a radical scavenging activity of 50% was determined. The results are shown in FIG.

In the above equation, Abs _sample represents the absorbance of the sample, and Abs _st represents the absorbance of the solution containing no extract sample.

DPPH radical scavenging activity was increased by heat treatment depends on the temperature of the fog, and the biting by IC ₅₀ value, the heat treatment at 150 ℃ compared to the non-heat-treated at 110 ℃ reduced to 1/22 level showed a significantly increased antioxidant effect. Although not shown in FIG. 2, the IC ₅₀ value of the control was 130.305, which was 234 times that of the heat treated at 150 ° C.

4) ABTS cation decolorization assay

Total antioxidant capacity of each extract was measured by ABTS ^{. +} Cation decolorization assay. (ABTS) and 2.6 mM potassium persulphate were incubated overnight in the dark to form ABTS ^{. +} Cations ^. The solution was incubated at 735 nm And diluted with distilled water using a water extinction coefficient (? = 3.6 × 10 ⁴ M ^-1 cm ^-1 ) such that the absorbance value is 1.4 to 1.5. To 1 mL of diluted ABTS ^{. +} Solution, 50 μL of extract was added and the change in absorbance was measured after 60 minutes. L-ascorbic acid (Sigma Aldrich) was used as a reference material and expressed as ascorbic acid equivalent antioxidant capacity (AEAC).

FIG. 3 is a graph showing the results. As in the case of the polyphenol and DPPH radical scavenging ability, the antioxidant activity was increased in a temperature-dependent manner as the heat treatment temperature was increased. When heat treated at 150 ℃, the antioxidative capacity by ABTS assay was increased about 23 times as compared with the control.

Claims (8)

An antioxidant pharmaceutical composition comprising an extract of radish heat-treated at 100 to 200 ° C.
The method according to claim 1,
The antioxidative pharmaceutical composition according to any one of claims 1 to 3, wherein the bittern is raw, dried or frozen.
The method according to claim 1,
Wherein said radish is root, radish or mixture thereof.
4. The method according to any one of claims 1 to 3,
Wherein the heat treatment time is from 10 minutes to 6 hours.
4. The method according to any one of claims 1 to 3,
Wherein the extract is obtained by extracting radish heat-treated with water, C1-C4 alcohol or a mixture thereof.
4. The method according to any one of claims 1 to 3,
The antioxidant pharmaceutical composition may be used for the treatment or prevention of atherosclerotic diseases including, but not limited to, arteriosclerosis caused by active oxygen, degenerative neurological diseases including Lou Gehrig's disease, Parkinson's disease, Alzheimer's disease, proximal axillary sclerosis and Huntington's disease, myocardial infarction, angina pectoris, coronary artery disease, Wherein said antioxidant is for the prevention and treatment of gastrointestinal diseases including cardiovascular diseases and ischemic brain diseases including stroke, diabetes, gastritis and gastric cancer, cancer, leukemia, aging, rheumatoid arthritis, hepatitis, atopic dermatitis or aging A pharmaceutical composition.
An antioxidant food composition comprising an extract of radish heat-treated at 100 to 200 ° C.
An antioxidant cosmetic composition comprising an extract of radish heat-treated at 100 to 200 ° C.

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