KR20200013322A - A method of preparing brassica rapa extract - Google Patents

Abstract

The present invention relates to a method for manufacturing an extract of red napa cabbage with the increased content of polyphenol and flavonoid in comparison with a conventional extraction method. More specifically, according to the present invention, the method comprises: a dried red napa cabbage manufacturing step of finely cutting and drying red napa cabbage to manufacture dried red napa cabbage; a supercritical red napa cabbage extract manufacturing step of inserting the dried red napa cabbage into a supercritical extraction vessel and performing supercritical extraction by using carbon dioxide (CO_2) as a supercritical fluid at a pressure condition of 400 bar and a temperature condition of 50°C for 150 minutes, and acquiring a supercritical extract which is the residue of the dried red napa cabbage; and an extract manufacturing step of adding 50% (v/v) ethanol to the supercritical extract and performing extraction at a condition of 20°C for 24 hours to obtain an extract and thus, manufacture an aqueous ethanol extract. Accordingly, the red napa cabbage extract has a high content of polyphenol, which is previously estimated to have excellent antioxidant activity, and a high content of flavonoid, thereby manufacturing an extract maximally containing functional compositions of red napa cabbage with various functions. Moreover, since extraction efficiency is excellent, economical effect in an extraction method is increased to contribute to expansion of usability of red napa cabbage to a food industry or the like, thereby contributing to increase in income of a farmer and activation of local economy to provide a large industrial effect.

Description

Manufacturing Method of Red Cabbage Extract with Increased Polyphenol and Flavonoid Contents {A METHOD OF PREPARING BRASSICA RAPA EXTRACT}

The present invention relates to a method of preparing red cabbage extract with an increased content of polyphenols and flavonoids, and a red cabbage extract prepared by the method.

Red cabbage Chinese cabbage (Brassica rapa ) and red cabbage ( Brassica) oleracea ) A hybrid plant species produced by crossing hybrids.

Typically, the species belonging to the genus Brassica sp. Are the major vegetable crops grown worldwide as a source of cooking oil or vegetables. For example, there are crops such as cabbage, hard water, turnips and greens. In addition, crops belonging to Brassica oleracea include green cabbage, red cabbage, broccoli and cola.

Recently, a lot of researches on the efficacy of functional substances contained in vegetables and fruits have been reported, and the demand for functional vegetables is increasing.

In particular, the red cabbage of brassica oleracea, which is considered to be one of the three healthiest vegetables in the West, is purple or dark red not only in light contact with the outer lobe but also in the inner lobe due to accumulation of anthocyanin pigment. The anthocyanin pigment is widely known as an antioxidant, and this component is reported to be effective in clearing blood, improving cholesterol levels, preventing adult diseases such as heart disease and stroke, and cancer.

In Asian countries, although the consumption of Chinese cabbage, which is a representative crop of the Brassica plant, is much higher than that of cabbage widely consumed in the West, the Chinese cabbage has a disadvantage in that anthocyanin content is not as high as red cabbage. For this reason, in recent years, red cabbage, which is a cross-border hybrid plant made by mixing and mixing the red cabbage and Chinese cabbage, has been spotlighted.

Although the red cabbage is not only good looking but also rich in functional ingredients such as anthocyanin, studies to utilize the extract in connection with the rich red cabbage, which is a number of functional ingredients, were very limited.

Therefore, in order to fully use the main functional and nutritional components of red cabbage, it is necessary to develop an extraction method for producing extracts that are more effective in biological activity and excellent in nutritional components.

(Previous Document 1) KR 10-1388950B (Previous Document 2) KR 10-0876970B (Prior Document 3) KR 2005-0026012A

The present invention is to improve the problems of the prior art as described above, it is an object of the present invention to provide an extraction method for increasing the content of the active ingredient, that is, the functional ingredient of the red cabbage extract and the extract extracted by the extraction method.

In order to achieve the above object, the present invention provides an active ingredient of red cabbage extract, specifically a method of producing red cabbage extract with increased polyphenol and flavonoid content.

In addition, in order to achieve the above object, the present invention provides a red cabbage extract prepared by the manufacturing method.

The present inventors include red cabbage extract using red cabbage, which is a crop grown with red cabbage to improve the content of anthocyanin, flavonoid or polyphenol of cabbage, which has been used as a food for a long time. While researching a manufacturing method that can be extracted with high yield, to prepare extracts containing a large amount of active ingredients, polyphenols and flavonoids, which have major functionalities, In case of extraction, the optimum extraction conditions were checked, and further, the optimum conditions for extracting a large amount of both polyphenol and flavonoids according to the supercritical extraction process and drying conditions using carbon dioxide were completed, thereby completing the present invention. It was.

In the present specification, the term "food" means a natural product or processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through some processing process, and as a general meaning, It is intended to include all foods, health foods and beverages.

Functional food in the present invention refers to the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, biotechnological techniques, etc. It means a food that is designed and processed to fully express the gymnastics function in relation to the living body.

In the present invention, the active ingredient means a component of the cosmetic composition applied to the skin condition to provide a prophylactic, improvement or supplementary effect.

In the present invention, the extract refers to an active ingredient isolated from a natural product, that is, a material showing a desired activity, and the extract includes a concentrated and fractionated extract obtained by the extraction process.

Red cabbage extract manufacturing method of the present invention red cabbage dried production step; Red cabbage supercritical extract gourd manufacturing step; And it may relate to a red cabbage extract manufacturing method comprising a polyphenol and flavonoids comprising a red cabbage extract manufacturing step.

In addition, the red cabbage extract manufacturing method of the present invention, after cutting the raw red cabbage, red cabbage dried production step of drying to produce a red cabbage dry matter; The red cabbage dried product is placed in a supercritical extracting container, and carbon dioxide (CO ₂ ) is used as a supercritical fluid, and supercritical extraction is performed for 150 minutes under a pressure condition of 400 bar and a temperature of 50 ° C., and then the supercritical cabbage dry matter Red cabbage supercritical extract gourd production step to obtain a supercritical extract gourd which is a residue of the; And a 50% (v / v) ethanol aqueous solution was added to the supercritical extract foil, followed by extraction for 24 hours at 20 ° C., and then a red cabbage extract manufacturing step of obtaining an extract to prepare an ethanol aqueous solution extract. It may be related to a red cabbage extract manufacturing method containing phenol and flavonoids.

In addition, the present invention may relate to the red cabbage extract prepared by the above method.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing red cabbage extract with increased polyphenol and flavonoid content as compared to the conventional extraction method. Specifically, it provides a method of producing red cabbage extract containing polyphenols and flavonoids.

Method for producing red cabbage extract of the present invention, red cabbage extract manufacturing method of the present invention red cabbage dried production step; Red cabbage supercritical extract gourd manufacturing step; And it may relate to a red cabbage extract manufacturing method comprising a polyphenol and flavonoids comprising a red cabbage extract manufacturing step.

Specifically, the method of manufacturing the red cabbage extract is red cabbage dry step of manufacturing red cabbage dried by cutting the red cabbage, then dried; The red cabbage dried product is placed in a supercritical extracting container, and carbon dioxide (CO ₂ ) is used as a supercritical fluid, and supercritical extraction is performed for 150 minutes under a pressure condition of 400 bar and a temperature of 50 ° C., and then the supercritical cabbage dry matter Red cabbage supercritical extract gourd production step to obtain a supercritical extract gourd which is a residue of the; And a 50% (v / v) ethanol aqueous solution was added to the supercritical extract foil, followed by extraction for 24 hours at 20 ° C., and then a red cabbage extract manufacturing step of obtaining an extract to prepare an ethanol aqueous solution extract. It may be related to a red cabbage extract manufacturing method containing phenol and flavonoids.

The red cabbage dry manufacturing step may be performed by cutting red cabbage or raw red cabbage, and then drying to produce a red cabbage dry matter. Specifically, the red cabbage dry manufacturing step is chopped red cabbage, and then lyophilized for 8 to 24 hours or 12 hours in the conditions of-4 ℃ to-50 ℃ or-10 ℃ to-30 ℃ or-20 ℃ It can be carried out by the method for producing a red cabbage dry matter.

The red cabbage may be cut by using a thin slicer.

The red cabbage is a hybrid plant between species made by crossing red cabbage and Chinese cabbage, it may be one that is crossed by the breeding method of Patent Registration No. 1388950 of the prior document 1, for example.

The manufacturing process of the red cabbage supercritical extract foil may be performed by a method of obtaining a residue of the supercritical cabbage extract after the supercritical extraction of the dried red cabbage.

More specifically, the red cabbage supercritical extraction foil manufacturing step is to put the red cabbage dried product into a supercritical extraction container, carbon dioxide (CO ₂ ) as a supercritical fluid, pressure conditions of 300bar to 500bar or 400bar and 40 ℃ After supercritical extraction is carried out for 100 minutes to 200 minutes or 150 minutes at a temperature condition of 60 ° C. or 50 ° C., it can be carried out by a method of obtaining supercritical extracted foil which is a residue of the supercritical cabbage dry matter. The flow rate of the supercritical fluid which is the extraction solvent of the supercritical extraction may be 50 ml / min to 70 ml / min or 60 ml / min.

The pressure and temperature conditions were found to be preferable conditions in terms of extraction yield.

The red cabbage extract manufacturing step may be performed by adding a 50% (v / v) ethanol aqueous solution to the supercritical extract gourd, and extracted for 24 hours at a condition of 20 ?, to obtain an extract.

More specifically, the red cabbage extract manufacturing step is the supercritical cabbage extract gourd, in particular, the red cabbage dried supercritical extraction, the obtained 50% (v / v) ethanol aqueous solution to the residue of the supercritical cabbage extract obtained After the addition and extraction for 10 hours to 50 hours or 24 hours at the conditions of 10 ℃ to 30 ℃ or 20 ℃, it can be carried out by a method for obtaining an extract.

The red cabbage extract may be carried out by filtering the extract thus obtained to separate the precipitate and the extract, obtaining an extract and concentrating under reduced pressure or drying to prepare an extract.

According to the above production method, both polyphenols and flavonoids, which are functional ingredients, are not only contained in a high content, but also have excellent extraction yields, which are applicable to various industries and products, while optimizing extraction cost and time. Was evaluated.

In another aspect, the present invention relates to a red cabbage extract prepared by the above method.

The red cabbage extract prepared by the manufacturing method of the present invention includes both polyphenols and flavonoids in high content, and can be applied to various products. In this regard, the present invention may be a functional food composition comprising the red cabbage extract prepared by the manufacturing method as an active ingredient. The red cabbage extract prepared by the above method is rich in polyphenols and flavonoids excellent in various functionalities, and the prepared red cabbage is prepared using water and spirits of which safety is recognized, and thus can be used as an active ingredient of a functional food additive composition. Can be.

The food means a natural product or processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through a certain processing process. It is intended to include both health functional foods and beverages. The food may be a beverage or a functional beverage.

Foods to which the red cabbage extract with improved antioxidant capacity prepared by the above production method may be added include, for example, various foods, beverages, gums, teas, vitamin complexes, and functional foods. In addition, the food in the present invention includes special nutritional products (e.g., crude oil, infant food, baby food, etc.), processed meat products, fish products, tofu, jelly, noodles (e.g., ramen, noodles, etc.), health supplements, seasoned foods (E.g., soy sauce, miso, red pepper paste, mixed soy sauce, etc.), sauces, sweets (e.g. snacks), dairy products (e.g. fermented milk, cheese, etc.), other processed foods, kimchi, pickles (various kimchi, pickles, etc.), drinks (Eg, fruit drinks, vegetable drinks, soy milk, fermented beverages, etc.), and natural seasonings (eg, ramen soup, etc.). The food, beverage or food additives may be prepared by a conventional manufacturing method.

Functional food in the present invention refers to the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, biotechnological techniques, etc. It means a food that is designed and processed to fully express the gymnastics function in relation to the living body. The functional food may include food acceptable food additives, and may further include appropriate carriers, excipients and diluents commonly used in the manufacture of functional foods.

In the present invention, the drink refers to a generic term of drinking to quench thirst or to enjoy the taste and is intended to include a functional drink. The beverage contains red cabbage extract prepared by the manufacturing method as an essential ingredient in the ratio indicated as an active ingredient, and there are no special limitations on the other ingredients, and various flavors or natural carbohydrates, such as ordinary drinks, may be used. It may contain as an additional component.

Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The ratio of the natural carbohydrate is generally about 1 g to 20 g, preferably 5 g to 12 g per 100 ml of the composition of the present invention. It may further contain pulp for preparation.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages and the like. These components can be used independently or in combination. The proportion of such additives is not so critical, but may be selected in the range of 0 to 20 parts by weight per 100 parts by weight of the extract of the present invention.

Functional beverage in the present invention is to control the biological defense rhythm, disease prevention and the like having a beverage group or a beverage composition that has added value to the beverage by using physical, biochemical, biotechnological techniques, etc. It means a beverage that is designed and processed to fully express the gymnastics function related to recovery.

The functional beverage is not particularly limited in addition to the red cabbage extract prepared by the manufacturing method of the present invention as an essential ingredient in the ratio indicated, and adds various flavors or natural carbohydrates, such as ordinary drinks It may contain as a component. Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1 g to 20 g, preferably 5 g to 12 g per 100 ml of the composition of the present invention.

In addition, in a food composition for the purpose of supplementing the anti-diabetic effect or immune activity improvement effect, the amount of red cabbage extract prepared by the manufacturing method may include from 0.01% by weight to 15% by weight of the total food weight, The beverage composition may comprise from 0.02 g to 5 g, preferably from 0.3 g to 1 g based on 100 ml.

The red cabbage extract prepared by the manufacturing method of the present invention has a high content of polyphenols and flavonoids, which have been previously evaluated to be excellent in functionality and activity, and contain the maximum functional ingredients of red cabbage, and maximize the extraction efficiency of the extraction method. The economic effect was improved and the degree of perfection was improved to be used as a food material. Therefore, the use of red cabbage can be extended to the food industry, etc., contributing to the increase of income of farmers and the vitalization of the local economy. will be.

Hereinafter, examples of the present invention will be described. The following examples are only for illustrating the present invention and the scope of the present invention is not limited by the following examples.

< Example > Red Cabbage Extract According To My Condition Extraction yield  And functional ingredient content measurement

Red cabbage raw material was provided through the red cabbage cultivated in Jeollanam-do through the farming corporation Seongjin, the red cabbage received was washed in running water, then chopped using a shredder.

After weighing each 10kg red cabbage sample provided by the farming method, Sungjin, and dried by hot air drying and freeze drying method to prepare a red cabbage dried product.

The hot air drying was performed by drying at 70 ° C. for 8 hours using a hot air dryer, and the freeze drying was performed by drying at −20 ° C. for 12 hours using a freeze dryer.

Using the supercritical extractor located in the Jeonnam Bioindustry Promotion Institute Nanobio Center in Jeollanam-do, the red cabbage dried product prepared by the above methods, CO ₂ was extracted under the conditions of Table 1 as an extraction solvent.

Extractor Auxiliary Solvent Flow
(ml * min) Separator CO ₂ flow rate
(ml / min) cooler
(℃) Retention time
(Run-time, min) Pressure (bar) Temperature (℃) Pressure (bar) Temperature (℃) 280 50 3ml x 60min 40 40 60 -2 150 400 50 3ml x 60min 40 40 60 -2 150

After performing supercritical extraction under the above conditions, the extract was separated from the extraction solvent to obtain a supercritical extract foil which is a residue of the supercritical cabbage dry matter.

A solvent, 50% (v / v) aqueous ethanol solution and ethanol were respectively added to the supercritical extraction foil obtained by carrying out the above drying and supercritical extraction conditions as a solvent, followed by extraction at 20 ° C. for 24 hours, and then the extract solution. Obtained. After the extracted extract was filtered, the extract was prepared by concentrating under reduced pressure and drying.

The active ingredient content, in particular, the total polyphenol content and the total flavonoid content contained in the extracts prepared by the above methods were measured.

The total polyphenol content was diluted to 5 mg / ml of the extract sample obtained by the respective methods, 25 μl of the sample in 48well, 50 μl of Folin & ciocaltean was added and reacted for 3 minutes, and then 2% sodium After adding 1 ml of carbonate and mixing, the absorbance was measured at 750 nm.

The total flavonoid content was diluted to 5 mg / ml of the extract sample obtained by the respective methods, 25 μl of the sample was added to 48well, 500 μl of Diethylene glycol and 50 μl of 1N NaOH were added, and 1 hour at 37? After the reaction, the absorbance was measured at 420 nm.

The extraction yields of the extracts prepared under the respective conditions were shown in Table 2 and Table 3 below, and the polyphenol or flavonoid content in the extract was measured and shown in Table 4 and Table 5 below.

Drying method Weight (kg) yield(%) Before drying after drying Hot air (℃) 2.553 0.207 8.108 Freezing (℃) 5.786 0.487 8.417

As shown in Table 2, the weight of the final dried product was found to be higher when dried by lyophilization compared to the hot air drying conditions, it was confirmed that the freeze drying method is most suitable for the preparation of dried red cabbage.

In addition, after preparing the supercritical foil for each of the dried by the lyophilization method, and extracted with different solvents, to confirm the yield of the extract preparation, it is shown in Table 3 below.

Drying method Solvent (ethanol content,%) Before drying (g) After drying (g) yield(%) freezing
dry
(FD) 0 20 9.68 48.4 50 20 11.55 57.7 100 20 2.52 12.6 sirocco
dry
(HD) 0 20 9.55 47.8 50 20 10.68 53.4 100 20 2.01 10.1

As shown in Table 3 above, it was found that the extraction yield of the final extract was higher when dried by freeze drying as compared to the hot air drying, and the extraction solvent was 50% (v / v) compared to the aqueous solvent or the ethanol solvent. The extraction yield was higher in the ethanol aqueous solvent.

In addition, the results obtained by comparing the polyphenol or flavonoid content in the extract as an active ingredient according to the drying method and the type of the extraction solvent by comparing the extract for the supercritical gourd and the solvent extract for the dried material itself are shown in Table 4 below.

Solvent type
(Ethanol content,
%) Total polyphenol content in extract (mg / g) Red Cabbage Solvent Extract Supercritical gourd extract Hot Air Drying (HD) Freeze Drying (FD) Hot Air Drying (HD) Freeze Drying (FD) 0 8.50 ± 0.26 12.27 ± 0.46 26.75 ± 0.30 40.90 ± 1.31 50 7.28 ± 0.66 8.30 ± 0.48 30.15 ± 1.08 44.69 ± 2.26 100 2.21 ± 0.13 8.30 ± 0.07 16.52 ± 0.34 32.18 ± 1.78

As shown in Table 4 above, it was confirmed that the polyphenol content in the final dried product was higher when dried by lyophilization as compared to the hot air drying conditions. The higher the content and the lower the ethanol content, the higher the polyphenol content, whereas the supercritical gourd extract, which had undergone supercritical extraction, was found to have the highest polyphenol content when extracted with 50% ethanol aqueous solution.

These results confirm that the extraction yield of polyphenols is increased more than the simple solvent extraction through the supercritical extraction process, and the optimum condition of the polyphenol extraction yield in the red Chinese cabbage is changed through the supercritical extraction process. It was found that extraction was most preferred.

In addition, to determine the flavonoid content in the extract according to the drying conditions, supercritical extraction and solvent conditions, it is shown in Table 5.

Solvent type
(Ethanol content,
%) Total flavonoid content in extract (mg / g) Red Cabbage Solvent Extract Supercritical gourd extract Hot Air Drying (HD) Freeze Drying (FD) Hot Air Drying (HD) Freeze Drying (FD) 0 11.67 ± 0.60 12.46 ± 0.23 14.29 ± 0.52 15.47 ± 0.20 50 7.02 ± 0.34 9.97 ± 0.34 18.94 ± 0.49 19.14 ± 0.41 100 1.64 ± 0.23 3.48 ± 0.39 7.74 ± 0.57 11.73 ± 1.29

As shown in Table 5, it was confirmed that the flavonoid content is higher than the polyphenol content in the final dry matter when drying by lyophilization as compared to the hot air drying conditions.

In addition, like polyphenols, the solvent type, that is, the water content of red cabbage solvent extract, and the lower ethanol content, the higher the flavonoid content, while the solvent type is 50% in the supercritical gourd extract. When extracted with an ethanol aqueous solution, the highest flavonoid content was found.

From the above results, it was confirmed that in order to prepare red cabbage extract having a high content of polyphenol and flavonoids, the drying method was dried by lyophilization method, and the supercritical gourd which was subjected to supercritical process was more preferable than the raw material, and the extraction solvent was 50 A% (v / v) aqueous ethanol solution was found to be preferred.

Claims (3)

After cutting the red cabbage, dried red cabbage dried production step of producing a red cabbage dry matter;
The red cabbage dried product is placed in a supercritical extracting container, and carbon dioxide (CO ₂ ) is used as a supercritical fluid, and supercritical extraction is performed for 150 minutes under a pressure condition of 400 bar and a temperature of 50 ° C., and then the supercritical cabbage dry matter Red cabbage supercritical extract gourd production step to obtain a supercritical extract gourd which is a residue of the; And
50% (v / v) ethanol aqueous solution was added to the supercritical extract gourd, extracted for 24 hours at 20 ° C., and then red cabbage extract manufacturing step of obtaining an extract.
Red cabbage extract manufacturing method comprising a polyphenol and flavonoids comprising a. The method of claim 1,
The red cabbage dry manufacturing step is characterized in that the red cabbage after chopped, dried for 12 hours at a temperature of -20 ℃ to perform a method for producing a red cabbage dry
Method for producing red cabbage extract containing polyphenols and flavonoids. Red cabbage extract prepared by the method of claim 1.