KR20190071364A - A composition for ant oxidation effect comprising Theobroma cacao L. extract - Google Patents
A composition for ant oxidation effect comprising Theobroma cacao L. extract Download PDFInfo
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- KR20190071364A KR20190071364A KR1020170172365A KR20170172365A KR20190071364A KR 20190071364 A KR20190071364 A KR 20190071364A KR 1020170172365 A KR1020170172365 A KR 1020170172365A KR 20170172365 A KR20170172365 A KR 20170172365A KR 20190071364 A KR20190071364 A KR 20190071364A
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- South Korea
- Prior art keywords
- cacao
- extract
- composition
- present
- theobroma cacao
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- 230000000694 effects Effects 0.000 title description 3
- 230000003647 oxidation Effects 0.000 title 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/52—Stabilizers
- A61K2800/522—Antioxidants; Radical scavengers
Abstract
Description
본 발명은 카카오닙스 추출물을 포함하는 항산화 활성을 갖는 조성물에 관한 것이다. The present invention relates to a composition having an antioxidative activity including a cacao nips extract.
기존에 잘 알려진 천연소재 중 슈퍼 푸드인 연어알, 트뤼프, 와인, 산양유 등이 있으며, 최근에는 카카오닙스가 크게 주목 받고 있으며, 초콜릿의 주원료로 사용되는 카카오닙스는 카카오나무 열매의 씨앗인 카카오 빈을 발효, 건조, 로스팅을 한 후 껍질을 제거한 것으로, 맛뿐 아니라 식이섬유, 단백질, 불포화 지방산 등 다량으로 함유되어 있으며 항산화 물질인 폴리페놀이 녹차의 약 3.6배, 카테킨은 녹차의 약 60배가 함유되어 있으며 폴라보노이드 함량도 녹차, 아몬드, 헤이즐럿 보다 월등하여 약리적인 효과가 높다고 알려져 있다. 하지만 이의 항산화 관련한 연구는 미비한 실정이다. Among the well-known natural materials, there are super foods such as salmon roe, truffle, wine and goat milk. Recently, cacao nibs has attracted much attention. Cacao nibs, which is a main ingredient of chocolate, , Which contains fermented, dried, roasted and removed shells. It contains not only taste but also dietary fiber, protein and unsaturated fatty acid. It contains about 3.6 times of polyphenol as antioxidant and about 60 times of catechin as green tea. It is known that the content of polabonoids is superior to that of green tea, almonds and hazelnuts, and has a high pharmacological effect. However, there are few studies on its antioxidant activity.
프리 라디칼(free radical)은 전자가 쌍을 이루지 못하고 짧은 시간 동안 독립적으로 존재하는 물질이며, 이 라디칼들은 매우 불안정 하여 수명이 길게는 몇초 짧게는 수억 분의 일초밖에 안되어 생기자마자 근처에 있는 물질과 반응하는 성질이 있다. 이는 생명환경에서는 요란한 흔적과 상처를 남기게 된다. 프리 라디칼(free radical)은 달리 말해 자유기, 활성산소, 유해독성산소, 등으로 다른 이름으로 불리나 넓은 의미에서 보면 전부 비슷한 말이지만 구체적인 뜻은 조금씩 다르다. 앞선 설명에서 봤듯이 생명현상에 있어서 여러 종류의 프리 라디칼(free radical)의 종류를 가지게 되는데 인체 내에서 가장 흔하게 많이 생기는 것은 활성산소일 것이다. 이러한 활성산소는 적당량이 있으면 세균이나 이물질로부터 몸을 지키지만 과 생성에서는 정상세포까지 무차별 공격을 받게 되며, 이는 각종 질병의 원인이 될 수 있다. 즉 환경오염과 화학물질, 자외선, 혈액순환장애, 스트레스 등으로 과잉 생산된 활성산소는 인체의 정상적인 DNA와 세포, 조직을 공격한다. 활성산소는 DNA의 유전정보를 파괴하고 세포막을 붕괴하며 비정상적인 세포 단백질을 형성 유발한다. 이렇듯 현대 질병의 90% 이상이 활성산소가 원인이므로 프리라디컬의 소거능을 가지는 소재의 탐색의 기초연구는 이를 이용하는 의료산업, 식품산업 및 화장품산업을 포함한 다양한 산업에 응용될 수 있다.Free radicals are substances that do not pair with each other and exist independently for a short period of time. These radicals are very unstable and have a lifetime of only a few seconds to a few hundreds of milliseconds, . This leaves a trail and a wound in the living environment. Free radicals, in other words free radicals, active oxygen, harmful toxic oxygen, etc., are called by different names, but in broad sense they are all similar, but the specific meanings are slightly different. As we have seen in the previous section, there are many types of free radicals in the life phenomenon. The most common occurrence in the human body will be active oxygen. These reactive oxygen species protect the body from germs and foreign substances if they are in proper amounts, but they are attacked indiscriminately from the normal cells to the normal cells. This can cause various diseases. In other words, active oxygen, which is produced by environmental pollution, chemicals, ultraviolet ray, blood circulation disorder, stress, etc., attacks normal DNA, cells and tissues of human body. Active oxygen destroys DNA genetic information, disrupts cell membranes and induces abnormal cellular proteins. As more than 90% of modern diseases are caused by active oxygen, basic research on the search for free radical scavenging materials can be applied to various industries including the medical industry, the food industry, and the cosmetics industry.
이러한 배경하에서, 본 발명자들은 카카오 닙스의 항산화 효과를 실험한 결과, alkyl 라디칼 소거능, Hydroxyl 라디칼 소거능 및 라디칼 소거능 효과를 확인함으로써, 본 발명을 완성하였다.Under these circumstances, the inventors of the present invention completed the present invention by examining the antioxidative effect of cacao nymphs, and confirming the effects of alkyl radical scavenging ability, hydroxyl radical scavenging ability and radical scavenging ability.
본 발명의 목적은 카카오닙스 추출물을 포함하는 항산화 활성을 갖는 조성물을 제공하기 위한 것이다. It is an object of the present invention to provide a composition having antioxidative activity comprising cacao nips extract.
상기 목적을 달성하기 위하여, 본 발명에서는 카카오닙스 메탄올 추출물을 유효성분으로 포함하는 항산화 효과를 갖는 조성물을 제공한다. In order to achieve the above object, the present invention provides a composition having an antioxidative effect comprising an extract of cacao nips methanol as an active ingredient.
본 발명의 카카오닙스 메탄올 추출물은 alkyl 라디칼, Hydroxyl 라디칼 DPPH 라디칼 소거능을 가지므로, 탁월한 항산화 효과가 있다. The cacao nips methanol extract of the present invention has an excellent antioxidative effect because it has an alkyl radical and a hydroxyl radical DPPH radical scavenging ability.
도 1은 카오닙스 (Theobroma cacao L.) 추출물의 alkyl 라디칼 소거능을 평가 결과 및 이를 정량화한 결과이다.
도 2은 카카오닙스 (Theobroma cacao L.) 추출물의 Hydroxyl 라디칼 소거능 평가 결과 및 이를 정량화한 결과이다.
도 3은 카카오닙스 (Theobroma cacao L.) 추출물의 DPPH 라디칼 소거능 평가결과이다. Fig. 1 shows the results of evaluating the alkyl radical scavenging ability of the extract of Theobroma cacao L. and quantifying the result.
Fig. 2 shows the result of evaluating the hydroxyl radical scavenging ability of the extract of the cocoa nemes (Theobroma cacao L.) and the result thereof.
Figure 3 shows the DPPH radical scavenging activity of the extract of Cacao nips (Theobroma cacao L.).
이하, 본 발명을 보다 상세히 설명한다. Hereinafter, the present invention will be described in more detail.
카카오닙스 추출물의 항산화 효과를 실험한 결과, 상기 카카오닙스 메탄올 추출물이 Alkyl, Hydroxyl, DPPH 라디칼의 소거능이 있을 확인하여, 본 발명을 완성하기 이르렀다. The present inventors completed the present invention by confirming that the cacao nips methanol extract has the ability to scavenge Alkyl, Hydroxyl and DPPH radicals.
본 발명의 목적은 상기와 같은 본 발명의 과제를 달성하기 위해서, 본 발명은 카카오닙스 메탄올 추출물을 포함하는 항산화 활성을 갖는 조성물을 제공한다. In order to achieve the object of the present invention, the present invention provides a composition having an antioxidative activity including a methanol extract of cacao nips.
본 발명의 카카오닙스(Theobroma cacao L.) 는 카카오 열매의 씨앗인 카카오빈(초콜릿 원료)을 발효, 건조, 로스팅 한 후에 껍질을 제거하고 적당히 부순 것을 이야기 하며, 초콜릿으로 가공되기 전의 설탕과 지방의 첨가가 전혀 없는 100% 순수 카카오이며 아로니아, 강황과 함께 세계 3대 항산화 푸드이다. 카카오 닙스에 함유되어 있는 높은 폴리페놀 성분은 항산화효과 는 물론 중성지방을 녹여주는 효과가 있다. Theobroma cacao L. of the present invention refers to the fermentation, drying and roasting of cacao bean (raw material of chocolate), which is a seed of cacao fruit, followed by removing the husk and crushing it properly. Addition of sugar and fat before processing into chocolate Is a 100% pure cacao with no aromas, and is the world's third-largest antioxidant food with aronia and turmeric. The high polyphenol content in the cacao nites has the effect of dissolving the neutral fat as well as the antioxidant effect.
본 발명에 따른 조성물의 경구투여 경우 기존의 모든 다양한 형태로 제조가능하며 예를 들어 정제, 분말제, 건조시럽, 씹을 수 있는 정제, 과립제, 츄잉정, 캡슐제, 연질캡슐제, 환제, 드링크제, 설하정 등의 여러 가지 형태로 존재할 수 있다. The composition according to the present invention can be prepared in various forms such as tablets, powders, dry syrups, chewable tablets, granules, chewing tablets, capsules, soft capsules, pills, It can exist in various forms, such as slang and the like.
본 발명은 상기 카카오닙스를 메탄올, 바람직하게는 70% 메탄올로 추출할 수 있다. The present invention can extract the cacao nips with methanol, preferably 70% methanol.
본 발명의 바람직한 일실시예에 따르면 상기 카카오닙스 메탄올 추출물은 카카오닙스를 32℃ 내지 42℃에서 1일 내지 14일 동안 추출할 수 있고, 더 바람직하게는 35℃ 내지 19℃에서 3일 내지 10일 동안 추출할 수 있고, 가장 바람직하게는 37℃에서 7일 동안 추출할 수 있다. According to a preferred embodiment of the present invention, the cacao nips methanol extract can extract cacao nymphs at 32 ° C to 42 ° C for 1 to 14 days, more preferably at 35 ° C to 19 ° C for 3 to 10 days , And most preferably at 37 < 0 > C for 7 days.
본 발명의 또 다른 목적은 상기 항산화 효과를 갖는 조성물을 포함하는 건강기능식품 조성물을 제공하는 것이다. It is still another object of the present invention to provide a health functional food composition comprising the composition having the antioxidant effect.
본 발명의 건강식품 조성물은 지시된 비율로 필수 성분으로서 상기 추출물을 함유하는 외에는 액체성분에는 특별한 제한점은 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진등), 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 m1당 일반적으로 약 1 ∼ 20 g, 바람직하게는 약 5 ∼ 12 g이다.The health food composition of the present invention has no particular limitation on the liquid ingredient other than the above-mentioned extract as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As other flavoring agents, natural flavoring agents (tau martin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavors (saccharin, aspartame, etc.) The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 m < 2 > of the composition of the present invention.
상기 외에 본 발명의 조성물은 여러가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 조성물들은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 그렇게 중요하진 않지만 본 발명의 조성물 100 중량부 당 0 내지 약 20 중량부의 범위에서 선택되는 것이 일반적이다.In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and aging agents (cheese, chocolate etc.), pectic acid and its salts, , Organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.
건강식품 개발을 위하여 본 발명의 카카오닙스 추출물을 첨가할 수 있는 식품으로는, 예를 들어 각종 식품류, 음료류, 껌류, 비타민 복합제, 건강보조식품류 등이 있다.Examples of foods to which the cacao nips extract of the present invention can be added for development of health food include various foods, beverages, gums, vitamin complexes, and health supplement foods.
본 발명의 또 다른 목적은 상기 항산화 효과를 갖는 조성물을 포함하는 화장품 조성물을 제공하는 것이다.It is still another object of the present invention to provide a cosmetic composition comprising the composition having the antioxidative effect.
실시예 1: 카카오닙스 추출물의 제조Example 1: Preparation of cacao nips extract
카카오닙스 300g을 취하여 건조시킨 후 70% 메탄올 1L을 용매로 사용하여 37℃에서 7일간 추출한 뒤, 감압 농축하여 카카오닙스 추출물을 얻었다. After drying 300 g of cacao nips, 1 L of 70% methanol was used as a solvent for extraction at 37 DEG C for 7 days and then concentrated under reduced pressure to obtain cacao nips extract.
실시예 2: 카카오닙스 (Theobroma cacao L.) 추출물의 alkyl 라디칼 소거능 확인Example 2: Determination of alkyl radical scavenging ability of cacao nemes (Theobroma cacao L.) extract
본 실시예는 1% DMSO 용액을 대조군로 설정하였다. 또한, 40mM 2,2′-Azobis(2-methylpropionitrile)와 40mM 4-POBN(-(4-pyridyl-1-oxide)-N- tert-butylnitrone를 사용하여 alkyl 라디칼 소거능을 확인하였다. 그 결과, 0.0625 mg/ml 농도에서 alkyl 라디칼 소거능이 대조군에 비해 50% 감소하는 것을 확인 할 수 있었다(도 11). 또한, 0.5 mg/ml 농도에서는 alkyl 라디칼이 거의 억제되는 것을 확인 할 수가 있었다. 이는 카카오닙스의 추출물이 alkyl 라디칼 소거능에 탁월하다는 것을 확인한 결과이다.In this Example, a 1% DMSO solution was set as a control group. The alkyl radical scavenging activity was also confirmed by using 40
실시예 3: 카카오닙스 (Theobroma cacao L.) 추출물의 Hydroxyl 라디칼 소거능 확인Example 3: Hydroxyl radical scavenging ability of cacao nemes (Theobroma cacao L.) extract
본 실시예는 1% DMSO 용액을 대조군로 설정하였다. 또한, 0.3 M DMPO,10 mMFeSO4와 10 mM H2O2 를 사용하여 Hydroxyl 라디칼 소거능을 확인하였다. 그 결과, 0.5 mg/ml 농도에서 Hydroxyl 라디칼 소거능이 대조군에 비해 50% 감소하는 것을 확인 할 수 있었다(도 2). 또한, 2 mg/ml 농도에서는 Hydroxyl 라디칼이 거의 억제되는 것을 확인 할 수가 있었다. 이는 카카오닙스의 추출물이 Hydroxyl 라디칼 소거능에 탁월하다는 것을 확인한 결과이다.In this Example, a 1% DMSO solution was set as a control group. Hydroxyl radical scavenging activity was also confirmed by using 0.3 M DMPO, 10 mM FeSO4 and 10 mM H2O2. As a result, it was confirmed that the hydroxyl radical scavenging ability was reduced by 50% as compared with the control group at the concentration of 0.5 mg / ml (FIG. 2). In addition, the hydroxyl radical was almost inhibited at the concentration of 2 mg / ml. This is the result of confirming that the extract of cacao nives is excellent in the hydroxyl radical scavenging ability.
실시예 4: 카카오닙스 (Theobroma cacao L.) 추출물의 DPPH 라디칼 소거능 확인 Example 4: Determination of DPPH radical scavenging ability of cacao nips (Theobroma cacao L.) extract
본 실시예는 EtOH 용액을 대조군로 설정하였다. 또한, 2.5 mM DPPH 를 사용하여 DPPH 라디칼 소거능을 확인하였다. 그 결과, 0.1 mg/ml 농도에서 DPPH 라디칼 소거능이 대조군에 비해 50% 감소하는 것을 확인 할 수 있었다(도 3). 또한, 0.2 mg/ml 농도에서는 DPPH 라디칼이 거의 억제되는 것을 확인 할 수가 있었다. 이는 카카오닙스의 추출물이 DPPH 라디칼 소거능에 탁월하다는 것을 확인한 결과이다.This example sets the EtOH solution as a control. In addition, DPPH radical scavenging activity was confirmed using 2.5 mM DPPH. As a result, it was confirmed that the DPPH radical scavenging ability was reduced by 50% as compared with the control at the concentration of 0.1 mg / ml (FIG. 3). In addition, it was confirmed that the DPPH radical was almost suppressed at the concentration of 0.2 mg / ml. This is the result of confirming that the extract of cacao nives is excellent in DPPH radical scavenging ability.
이상으로 본 발명 내용의 특정부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 것은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.Having described specific portions of the present invention in detail, those skilled in the art will appreciate that these specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (4)
상기 카카오닙스 메탄올 추출물은 카카오닙스를 32℃ 내지 42℃에서 1일 내지 14일 동안 추출한, 항산화 효과를 갖는 조성물.The method according to claim 1,
Wherein the cacao nips methanol extract is obtained by extracting cacao nymphs at 32 ° C to 42 ° C for 1 day to 14 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102154139B1 (en) * | 2019-11-29 | 2020-09-09 | 주식회사 어바웃굿즈 | Composition comprising fermentation of sap of painted maple, cacao nibs extract and granat extract |
| KR102211759B1 (en) | 2020-06-15 | 2021-02-02 | 이양순 | Health-promoting sphere comprising cacao nibs and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102154139B1 (en) * | 2019-11-29 | 2020-09-09 | 주식회사 어바웃굿즈 | Composition comprising fermentation of sap of painted maple, cacao nibs extract and granat extract |
| KR102211759B1 (en) | 2020-06-15 | 2021-02-02 | 이양순 | Health-promoting sphere comprising cacao nibs and preparation method thereof |
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