KR20190102818A - A aronia beverage composition having the increased antiaging and skin whitening effects - Google Patents

Abstract

The present invention relates to an aronia beverage composition having increased anti-oxidant, skin whitening, and wrinkle improvement effect. The aronia beverage composition of the present invention comprising a combination of aronia vinegar, an aronia concentrate and a pear concentrate as active ingredients contains a large amount of useful ingredients such as polyphenol, flavonoid, tannin, or the like which are useful for the human body and various functional ingredients and has the anti-oxidant effect as well as the skin whitening and wrinkle reducing effects. Therefore, the aronia beverage composition of the present invention can be useful as a functional beverage composition for health promotion.

Description

Aronia beverage composition having the increased antiaging and skin whitening effects

The present invention relates to an Aaronia beverage composition having increased anti-aging and skin lightening efficacy, and more specifically, to a Aaronia vinegar prepared by mixing the Aaronia concentrate and the pear concentrate with the Aronia vinegar fermenting the Aaronia concentrate and the pear concentrate. The present invention relates to an Aaronia beverage composition having increased polyphenols, prabonoids and tannins, which are useful components of the human body, and increased skin whitening and wrinkle improvement effects as well as antioxidant effects.

Various diseases caused by various environmental pollutions caused by economic growth caused by rapid industrial development, stress caused by the urgent competition of modern society, and excessive nutrition and lack of exercise due to westernization of eating habits Although it is dropping, the reality is that treatment is difficult due to the large and small side effects of modern medicine.

As a way to prevent such large and small side effects of modern medicine, various health drinks that are effective in various symptoms caused by various environmental pollution, stress, etc. are used in the market by using extracts extracted from wild grasses, etc. grown in Korea. It is distributed in large quantities. Looking at the contents of the health drink developed as a part of the domestic patent application, the method of manufacturing a herbal health drink of Publication No. 10-1993-0003854, the method of manufacturing a health drink of Publication No. 10-1996-0013257 Health drink using pine needles of Patent Publication No. 10-1997-0032512, Method of manufacturing a healthy drink of Publication No. 10-1997-0014614, Health drink composition of Publication No. 10-2000-0050444, Publication No. 10 A variety of healthy drinks have been patented, such as a method for preparing a health beverage based on the herbal medicine of 1998-0072976 and a method for preparing a healthy beverage containing arrow extract of Korean Patent Publication No. 10-2005-0119837.

On the other hand, Aronia melanocarpa is a berry family fruit belonging to the family Rosaceae, native to northern America. Poland, the largest producer of Aaronia, is the world's largest producer of mass-related products, including Aaronia concentrates, through active development and mechanization of the Aaronia industry. In Asia, some 30 years ago, it was spread in Japan and China, and is partially grown. Since it is easily grown, the area of cultivation is rapidly increasing in Korea, and it is necessary to secure stable processing facilities and sales network to accommodate it. The content of anthocyanins, catechins, and polyphenols in the fruit of Aronia are reported to be significantly higher than those of other berries. Especially, the anthocyanin content is about 7-8g per kg, which is 5 times of blueberries, grapes. It is reported to contain 80 times of bokbunja, 20-40 times of bokbunja, cranberries.

Aaronia includes vitamins A, C, E, B2, B6, B9, B12, folic acid, quinic acid, phenolic acid, anthocyanin, tannin, catechin, quercithin, rutin, hesperidin, resveratrol, beta carotene and bioactive substances. It is also found to contain various organic minerals such as calcium, iron, zinc, potassium and manganese.

Despite its excellent functionality, it is not easily consumed because of its hard, thick skin, and its astringent taste due to the large amount of catechins. It is also called black chokeberry, meaning black fruit.

Domestic Aaronia processed products mainly consist of primary simple processed products such as liquid, pill and powder. Therefore, there is a need for various studies that can utilize the functionality of Aaronia.

On the other hand, pears are the fruit of the dicotyledon rose Rosaceae pear tree, mainly grown in Korea, the United States, Italy, China, etc. with a clear season. Pears have a water content of 85% to 88% per 100g, which helps to quench thirst and diuretic, and the sugar content is high as 10% to 13%, of which sorbitol has a softening ability to help constipation. In addition, pear protein content of 0.3% aspartic acid contained in it promotes the liver activity to relieve hangover, and a lot of dietary fiber is also effective in constipation and intestinal action. On the other hand, it is a strong alkaline food containing about 75% of the inorganic minerals such as magnesium and potassium.

Among the flavonoids, a functional substance contained in the stomach, quercetin is excellent for anticancer and antioxidant activity, and luteolin has an effect on bronchiolitis, sputum, and cough, and the polyphenolic compounds in the stomach not only lower the blood pressure and gout It has been shown to be effective in prevention, antioxidant, whitening, immune function enhancement, and cholesterol lowering. Pear with the above effects is eaten raw or prepared by juice, canned food, jam, cooked, pear juice and the like. However, the pear juice has a problem that the color is caramelized due to the high temperature treatment and precipitation and heating odor are generated during storage, thereby limiting the demand.

Therefore, the present inventors continue to research to develop a functional drink having an antioxidant, whitening and anti-wrinkle effect as a health-friendly drink that can be enjoyed easily anytime and anywhere and containing a large amount of safe and functional ingredients to the human body. Aronia beverage composition prepared by additionally mixing pear vinegar and aronia concentrate in aronia vinegar prepared by mixing and pear concentrate contains not only a large amount of useful ingredients such as phenol, flavonoids and tannins. The present invention has been completed by discovering the fact that it has an antioxidant effect, a whitening effect and an anti-wrinkle effect, and thus can develop a functional health drink containing the same as an active ingredient.

Therefore, the technical problem to be solved in the present invention is to provide a Aaronia-containing functional beverage composition.

In order to solve the above technical problem, the present invention provides a Aaronia beverage composition with increased anti-aging and skin lightening effect, comprising a combination of Aaronia vinegar, Aaronia concentrate and pear concentrate as an active ingredient. .

Preferably, the Aaronia beverage composition of the present invention is characterized in that the Aaronia vinegar, the Aaronia concentrate and the pear concentrate comprise a mixture in a weight ratio of 4: 1 to 3: 1 to 2.

According to one embodiment of the present invention, the aronia vinegar is a product prepared by mixing the aronia concentrate and the pear concentrate, followed by alcohol fermentation using a yeast strain, followed by acetic acid fermentation using an acetic acid strain.

According to one embodiment of the present invention, the Aaronia concentrate may be prepared by squeezing the Aronia fruit, filtration and low temperature aging, then mixing with purified water and then low temperature aging and then filtration and concentration.

According to one embodiment of the present invention, the pear concentrate may be prepared by extracting pear and purified water, followed by filtration and concentration.

The combination of Aaronia vinegar, Aaronia concentrate and Pear concentrate, which are the active ingredients of the functional beverage composition of the present invention, contains a large amount of various functional ingredients useful for the human body. Specifically, it contains a large amount of useful components such as polyphenols, flavonoids, tannins and the like.

The polyphenolic material imparts color to the plant kingdom and easily binds to proteins and macromolecules as an aromatic compound having two or more phenolic hydroxyl (OH) groups in one molecule (Lee et al., 2005). Phenolic compounds in plants have various antioxidant and bioactive functions, such as anti-mutagenicity, cholesterol lowering activity, intestinal action, anticancer and antioxidant activity. It is known that it has a binding nature and is recognized as a subject that exhibits such bioactive functions. In particular, in relation to antioxidant activity, the oxygen free radical reaction in vivo is related to aging and disease of biological tissues, and the hydroxyl group of phenolic substance is a free radical receptor of fats and oils. It forms an antioxidant. In other words, high phenol content means high antioxidant activity (Lee et al., 2005-Choi et al., 2006).

In addition, the flavonoids contained in a large amount in the Aaronia beverage of the present invention are mainly yellow pigments, and are compounds that exhibit various functions such as antibacterial, anticancer, antiviral, anti-inflammatory, and antioxidant depending on the structure.

According to one embodiment of the present invention, the Aaronia beverage composition of the present invention is excellent in DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging ability and ABTS cationic radical scavenging ability to have a strong antioxidant effect.

According to one embodiment of the present invention, the Aaronia beverage composition of the present invention is very excellent in inhibiting activity and elastase inhibitory activity of tyrosinase and has an effect of skin whitening and skin wrinkle improvement.

As such, the Aaronia beverage composition of the present invention contains a large amount of useful components such as polyphenols, flavonoids, tannins, and the like, which are useful for the human body, and have anti-oxidant effects as well as skin whitening and wrinkle improvement. Therefore, the Aaronia beverage composition of the present invention can be usefully used as a functional beverage composition for health promotion.

The functional beverage composition of the present invention may contain a combination of the active ingredients Aaronia vinegar, Aaronia concentrate and Pear concentrate in an amount of 0.01 to 50% by weight, preferably 0.1 to 30% by weight based on the total weight of the composition. Can be.

In addition, the functional beverage composition of the present invention, in addition to the combination of the Aaronia vinegar, Aaronia concentrate and pear concentrate of the present invention, may be included in conventional beverage compositions such as citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, etc. It may include components of.

As such, the Aaronia beverage composition of the present invention contains a large amount of useful components such as polyphenols, flavonoids, tannins, and the like, which are useful for the human body, and have anti-oxidant effects as well as skin whitening and wrinkle improvement. Therefore, the Aaronia beverage composition of the present invention can be usefully used as a functional beverage composition for health promotion.

1 is a result of measuring the alcohol content, wine, invert sugar, pH and sugar change of the Aaronia wine prepared by incubating the mixture of the Aaronia concentrate and the pear concentrate in yeast and then fermented with alcohol.
2 is a graph showing the acidity of aronia vinegar prepared by acetic acid fermentation after alcohol fermentation mixture of the Aaronia concentrate and pear concentrate.
3 is a graph showing the electron donating ability of the Aaronia beverage.
4 is a graph showing the ABTS cationic radical scavenging ability of Aaronia beverages.
5 is a graph showing the Fe ³⁺ reducing power of the Aaronia beverage.
6 is a graph showing Fe ²⁺ chelation of Aaronia beverages.
Figure 7 is a graph showing the measurement of tyrosinase inhibitory activity of Aaronia beverages.
8 is a graph showing the measurement of the elastase inhibitory activity of the Aaronia beverage.

Hereinafter, examples and the like will be described in detail to help understand the present invention. However, embodiments according to the present invention can be modified in many different forms, the scope of the invention should not be construed as limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Example 1 Preparation of Aaronia Concentrate

After washing the 10,000 kg of Aronia fruit, a 6,000 kg of Aronia juice with a yield of 60% was obtained using a squall juicer. After sterilizing at 80 ° C. for 50 minutes in the primary tank, a 0.2um cylindrical filtration filter was used. Tea filter and aged for 7 days in -2 ℃ low temperature freezing. Aronia extract was prepared by repeating the ripened Aaronia juice with purified water at a ratio of 8: 2 at 85 ° C. for 3 hours and 2 hours, and removing the Aaronia residue (35-38kg) through a cylindrical filter with a secondary filter. Sediment filter was used to completely remove impurities.

Subsequently, 1,020 kg of Aaronia concentrate was prepared, which was set at a concentrator temperature of 75 ° C. and concentrated at 5.6 times to a final 60 Brix.

Example 2 Preparation of Pear Concentrate

After removing 10,000kg of Suncheon Nak'an's pears, they were washed and then extracted twice at 95 ° C for 3 hours twice at a ratio of 1 to 5 times of pear and distilled water. To remove impurities completely.

Subsequently, 2,960 kg of pear concentrate was prepared, which was set at 75 ° C. and concentrated five times, to a final 72 Brix.

Example 3 Preparation of Aronia Vinegar

(1) alcohol fermentation

For alcohol fermentation, the initial sugar content was mixed with Aronia concentrate (60 ㅀ brix) and pear concentrate 1: 1, then diluted to 21.8 ° brix, inoculated with the yeast strain KCTC 17299, incubated at 28 ° C for 7 days, and used as the main mother. Alcohol fermentation. The fermented product produced by this alcoholic fermentation was named Aaronia wine.

1 is a result of measuring the alcohol content, wine, invert sugar, pH and sugar change of the Aaronia wine prepared by incubating the mixture of the Aaronia concentrate and the pear concentrate in yeast and then fermented with alcohol. As shown here, alcohol content, wine, invert sugar, pH and sugar tended to increase or decrease rapidly on day 4 of fermentation. Since it was no longer increased or decreased after 4 days, it was judged that 6 days was the most suitable time for fermenting the combination of the aronia concentrate and the pear concentrate using the yeast strain.

(2) acetic acid fermentation

Aronia wine having an alcohol content of 13.5% on the 6th day of alcohol fermentation was diluted with 9.0% of the initial alcohol content for acetic acid fermentation.

Acetobacter of the acetic acid strain sp.) PA97 was inoculated and incubated at 30 ° C. at 200 rpm for 72 hours to be used as a seed. The initial acidity was adjusted to 1%, followed by acetic acid fermentation at 300 rpm at 28 ° C. for 2 weeks.

2 is a graph showing the acidity of aronia vinegar prepared by acetic acid fermentation after alcohol fermentation mixture of the Aaronia concentrate and pear concentrate. As shown here, the acidity was high from 1% of the initial acidity to 2.5% on the 8th day of fermentation, and peaked at 4.2% on the 12th day. On the other hand, alcohol content decreased to 5.8% at 12 days, after which no change in alcohol content occurred. Accordingly, aronia and acetic acid fermentation took about 2 weeks and the final acidity was found to be about 4.0% or more.

Example 4 Preparation of Aaronia Beverage Composition

The Aaronia vinegar prepared in Example 3, the Aaronia concentrate prepared in Example 1, and the pear concentrate prepared in Example 2 were mixed at a weight ratio of 4: 2: 1.5 to prepare an Aaronia beverage composition. The Aaronia beverage composition is hereinafter referred to as 'eyecare Aaronia'.

<Test Example 1> Determination of the active ingredient content of the Aaronia beverage composition

(1) Determination of Total Polyphenol Content

Flavonoids are quantified and allowed to stand at then a solution was added to a sample 25㎕ diluted in distilled water and distilled water 75㎕ Folin-Ciocalteu phenol reagent was added to the reagent 25㎕, 6 minutes of reaction after which a saturated solution of Na ₂ CO ₃ 100㎕ 90 minutes at room temperature After measuring the absorbance at 765 nm, the polyphenol content was calculated by comparing the absorbance value of the standard curve prepared with gallic acid, the standard material.

(2) Determination of Total Flavonoid Content

The total flavonoid content was added 1.25 mL and 75 μL of 5% NaNO ₂ solution was added and left for 5 minutes. 150 μL of a 10% AlCl ₃ ˜6H ₂ O solution was added and left for 6 minutes. 500 μL of 1M NaOH and 275 μL of distilled water were added to the reaction solution, and the absorbance was measured at 510 nm. After preparing a standard calibration curve using quercetin, the total flavonoid content of the extract was expressed as mg QE (Quercetin equivalent) / g.

(3) Condensation type tannin content measurement

The total tannin content was measured by absorbance at 500 nm after adding 2 mL of vanillin dissolved in H ₂ SO ₄ solution to 1 mL of the sample diluted in distilled water. After preparing a standard calibration curve using a catechin, the total tannin content of the extract was expressed in mg CE (catechin equivalen) / g.

(4) Determination of Total Anthocyanin Content

300 mM acetate buffer (pH 3.6), 10 mM HCl is dissolved in 40 mM TPTZ (2,4,6- tree pyridyl -S- triazine) solution and 20 mM FeCl _{3 ·} 6H ₂ O, respectively 10: 1: 1 Pre-mixed at a ratio of (v / v / v) and then warmed in a 37 ° C. water bath was used. 100 μL of the extract was sequentially mixed and reacted at 37 ° C. for 4 minutes, and the absorbance was measured at 593 nm using a UV spectrophotometer.

The results are shown in Table 1 below.

Sample name Polyphenols (GAE) Flavonoids
(QE) Tannins
(CE) Anthocyanins
(CE) Aaronia Beverage Composition
(Eye Care Aaronia) 303.30 ± 4.11 145.49 ± 4.07 2241.78 ± 76.98 1.09 ± 0.01 Aaronia Vinegar 98.88 ± 2.63 119.32 ± 2.92 180.66 ± 28.87 13.64 ± 0.91

As shown in Table 1, the Aaronia beverage composition was confirmed that the polyphenol, flavonoids and tannin content is significantly increased compared to the Aaronia vinegar. However, the anthocyanin component decreased slightly.

Test Example 2 Antioxidant Activity of Aaronia Beverage Composition

(1) Measurement of electron donating ability

Electron donating ability (EDA) was measured by applying the method of Blois. 60 µl of 0.45 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH) was added to 120 µl of each sample solution, which was allowed to stand for 15 minutes, and the absorbance was measured at 517 nm. At this time, vitamin C was used as a positive control. The electron donating ability was expressed as the absorbance reduction rate of the sample solution addition group and no addition group according to Equation 1 below. The results are shown in FIG.

3 is a graph showing the electron donating ability of the Aaronia beverage. As shown here, the electron donating ability tended to increase with increasing concentration in the Aronia beverage composition (Eye Care Aronia), and showed more than two times higher activity at a concentration diluted 32 times than that of Aronia vinegar. In addition, it showed a very good electron donating ability compared to the positive control. In particular, eye care Aaronia showed the same activity as the 10 μM concentration of vitamin C, a positive control at a concentration diluted 32-fold. In the concentration of the stock solution, the effect was low due to the absorbance interference according to the sample concentration.

(2) ABTS cationic radical scavenging activity measurement

Antioxidant activity using ABTS radicals was determined by ABTS ⁺ radical decolorization assay. 7 mM 2,2-azino-bis (3-ethyl-benthiazoline-6-sulfonic acid) and 2.45 mM potassium persulfate were mixed for 24 hours at room temperature to form ABTS ⁺ radicals and diluted with ethanol to ABTS ⁺ 100 μl of the sample was added to 100 μl of radicals, and the resultant was left for 7 minutes and the absorbance was measured at 734 nm. At this time, vitamin C was used as a positive control. Scavenging ability was calculated according to the following equation (2).

4 is a graph showing the ABTS cationic radical scavenging ability of Aaronia beverages. As shown here, as the concentration increased, the cation radical scavenging activity tended to increase as the concentration increased, and the activity was more than 2 times higher at the concentration diluted 64 times than that of aronia. In addition, it showed very good electron donating ability as compared to the positive control. In particular, eye care Aaronia showed the same activity as the concentration of 100 μM of the positive control vitamin C at a concentration diluted 64 times. In the concentration of the stock solution, the effect was low due to the absorbance interference according to the sample concentration.

(3) Fe ^{3 +} → Fe ^{2 +} reducing power measurement

Reducing power was measured by modifying Oyaizu's method. 200 mL phosphate buffer (pH 6.6) and 1% potassium ferricyanide (1 mL) were added to 1 mL of the sample each in turn, followed by stirring for 20 minutes in a water bath at 50 ° C., followed by 1 mL of 10% TCA solution. The mixture was centrifuged at 13,500Xg for 15 minutes. Thereafter, 1 mL of the supernatant distilled water and ferric chloride were each mixed, and the absorbance was measured at 700 nm. At this time, vitamin C was used as a positive control.

5 is a graph showing the reduction of Fe ³⁺ of the Aaronia beverage. As shown here, in the case of eye care aronia, the reducing power tended to increase, and in the case of aronia vinegar, it did not show high activity, but in the case of eye care aronia, it showed higher activity than the positive control. . In addition, it showed a very good reducing power compared to the positive control. In particular, eye care Aaronia showed higher reducing power than 100 μM concentration of vitamin C, which is a positive control at the concentration diluted 8-fold. In the concentration of the stock solution, the effect was low due to the absorbance interference according to the sample concentration.

(4) Fe ²⁺ chelating measurement

Fe ²⁺ chelate measurement was determined by modifying the method of Dinis et al. (1994). FeCl ₂ solution (0.1 mL, 0.6 mM) and bipyridyl solution (0.1 mL, 5 mM) were added sequentially to 0.4 mL of the sample, and the absorbance was measured at 562 nm after 10 minutes of reaction. At this time, vitamin C was used as a positive control.

6 is a graph showing Fe ²⁺ chelation of Aaronia beverages. As shown here, the measurement of Fe ²⁺ chelation results in negligible chelate effects in eye care Aaronia and Aaronia vinegar. This shows a tendency opposite to reducing power, so it can be predicted that eye care Aaronia and Aaronia vinegar have a specific effect on reducing power and radical scavenging ability.

Test Example 4 Measurement of Whitening Activity

Tyrosinase inhibitory activity was measured by referring to and modifying the method of Yagi et al. The reaction zone was prepared by adding mushroom-type tyrosinase (125 U / mL) to a mixture of 10 mM L-DOPA and a sample solution in a 67 mM sodium phosphate buffer (pH 6.8) and reacting for 10 minutes at 37 ° C. Chromium was measured at 492 nm. The tyrosinase inhibitory activity was expressed as the absorbance reduction rate of the sample solution addition group and no addition group according to Equation 3 below.

Figure 7 is a graph showing the measurement of tyrosinase inhibitory activity of Aaronia beverages. As shown here, as a result of measurement of mushroom-derived tyrosinase inhibitory activity related to whitening, the enzyme inhibition activity tended to increase with increasing concentration in Aaronia vinegar. This increase was confirmed. In addition, it showed a very good enzyme inhibitory activity when compared to the positive control. In particular, 4 times dilute concentration showed a similar activity to the 300μM concentration of the positive control vitamin C. In the concentration of the stock solution, the effect was low due to the absorbance interference according to the sample concentration.

Test Example 5 Measurement of Elastase Inhibitory Activity

Add 50 μL of 10 μL / ml elastase and 50 μL of 5 mM N-succinyl-ala-ala-ala-p-nitroanilide to 50 μL of 200 mM Tris-HCl buffer (pH 8.0). The reaction was carried out for 20 minutes at room temperature and the amount of p-nitroaniline produced was measured at 410 nm using a microplate reader. At this time, vitamin C was used as a positive control. As a control, the same experiment was performed using the same concentration of vitamin C as the extract to compare the degree of inhibition of the elastase activity of the candidates.

Elastase inhibitory activity was expressed as a decrease in absorbance of the sample solution addition group and no addition group according to Equation 4 below.

8 is a graph showing the measurement of the elastase inhibitory activity of the Aaronia beverage. As shown here, the results of measuring the elastase inhibitory activity known as the enzyme related to wrinkles showed that the enzyme inhibitory activity tended to increase with increasing concentration in Aaronia vinegar, and eyecare Aaronia showed similar activity as the positive control. Indicated. In the concentration of the stock solution, the effect was low due to the absorbance interference according to the sample concentration.

Claims (5)

Aaronia beverage composition with enhanced anti-aging and skin lightening effect, comprising a combination of Aaronia vinegar, Aaronia concentrate and pear concentrate as an active ingredient. The method of claim 1,
Anti-aging and skin whitening effect, characterized in that the combination of the Aaronia vinegar, Aaronia concentrate and pear concentrate is a mixture of Aronia vinegar, Aaronia concentrate and pear concentrate in a weight ratio of 4: 1 to 3: 1 to 2. This enhanced Aaronia beverage composition. The method of claim 1,
The Aaronia vinegar is an Aaronia beverage having an anti-aging and skin whitening effect, which is prepared by mixing an Aaronia concentrate and a pear concentrate and then fermenting with alcohol using a yeast strain followed by acetic acid fermentation using an acetic acid strain. Composition. The method of claim 1,
The Aaronia concentrate is a Aaronia beverage composition, characterized in that the anti-aging and skin lightening effect is increased by filtration and concentrating the Aronia fruit is filtered and then aged at low temperature, mixed with purified water and then aged at low temperature, filtered and concentrated. . The method of claim 1,
The pear concentrate is extracted by mixing the pear and purified water and then filtered and concentrated to produce an anti-aging and skin lightening effect Aaronia beverage composition.

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