KR20200145897A - Method for producing extracts of sweet potato with enhanced antioxidative activity and extracts of sweet potato produced by the same method - Google Patents

Abstract

The present invention relates to a method for manufacturing a sweet potato extract with enhanced antioxidant activity, and the sweet potato extract with enhanced antioxidant activity manufactured from the same. Specifically, the present invention relates to a method for manufacturing the sweet potato extract with enhanced antioxidant activity comprising a step of washing and cutting sweet potatoes, a step of heat treating the same by adding an auxiliary solvent to the chopped sweet potatoes, and a step of extracting the heat-treated sweet potatoes; the sweet potato extract with enhanced antioxidant activity manufactured by the manufacturing method; and a food composition and a cosmetic composition containing the sweet potato extract.

Description

Method for producing sweet potato extract with enhanced antioxidant activity and sweet potato extract produced through it {Method for producing extracts of sweet potato with enhanced antioxidative activity and extracts of sweet potato produced by the same method}

The present invention relates to a method for producing a sweet potato extract with enhanced antioxidant activity, and to a sweet potato extract with enhanced antioxidant activity prepared therethrough.

Specifically, washing and slicing sweet potatoes; Heat-treating by adding an auxiliary solvent to the cut sweet potatoes; And it relates to a method for producing a sweet potato extract with enhanced antioxidant activity, comprising the step of extracting the heat-treated sweet potato, a sweet potato extract with enhanced antioxidant activity, and a food composition and a cosmetic composition containing the sweet potato extract. .

Sweet potato ( Ipomoea batatas (L.) Lam) is a perennial herb of the convolvulaceae family and is widely cultivated in tropical and temperate regions. It is easy to cultivate, has a large yield per unit area, and consists mostly of starch except moisture. It has been used as a major food resource along with grains such as rice and barley, and it is a crop that is expected as a future food or space food resource because of its strong environmental adaptability. Since it was introduced to Korea in 1763, it has played an important role as stock or supplementary food when food is scarce, but with rapid economic growth, the cultivation area and consumption of sweet potatoes have been steadily decreasing.

Recently, as the functionality of sweet potatoes as a source of anthocyanin, polyphenol, β-carotene, yalapine, dietary fiber, ganglioside, potassium, etc. has been confirmed, it is newly recognized as a material for favorite foods and health functional foods, and is a substitute crop for rice. As it is in the spotlight as a crop that can maintain the income of farmers, the cultivation area and production volume are gradually increasing. The main producing areas of sweet potatoes are Iksan Gimje, Jeonbuk, Haenammuan, Jeollanam-do, and Yeoju Icheon, Gyeonggi. They can be used for various purposes such as edible, starch and alcohol production raw materials, processed foods, raw food, vegetables, and cosmetics, but most of them are steamed sweet potatoes, roasted sweet potatoes, It is consumed as fried food.

Sweet potatoes have unique characteristics that differ in color, taste, meat quality, yield, moisture, starch content, storage and processing suitability, depending on the variety, and their use varies accordingly. Particularly, depending on the change in tissue characteristics after heating and cooking, it is largely divided into powdery sweet potatoes and viscous sweet potatoes. Since the powdery sweet potatoes have a relatively high starch content, they are used not only for food, but also for processing such as starch production. In addition, viscous sweet potatoes have a low starch content and have a sweet taste, so they are suitable for food rather than starch production, and are also used for food processing such as jeungjeolgan sweet potatoes.

Sweet potatoes contain 70% moisture and 25% carbohydrates, and more than 75% of dry solids are carbohydrates, and are highly useful as food resources, and they are also used as raw materials for bioethanol, soju, soy sauce, soybean paste, pharmaceuticals, and chemicals. . These sweet potatoes belong to the alkaline food group containing a lot of natural β-carotene (15) and anthocyanin, various vitamins, inorganic components, and dietary fiber, and are reported to be effective in preventing lifestyle-related diseases such as anticancer and antioxidant activity, and blood pressure lowering. have. Yellow sweet potatoes, which contain a large amount of natural β-carotene and have an orange color in the flesh, are widely recognized as a source of retinol and a material with anti-cancer effects. Purple sweet potatoes containing anthocyanin components have anti-mutagenic and antioxidant functions, antibacterial effects, and Antihypertensive and hepatoprotective functions have been announced and are attracting much attention as a functional food.

Under this background, the present inventors developed a method for producing a sweet potato extract subjected to pressure heat treatment by adding an auxiliary solvent in order to improve the usability by improving the functionality of the sweet potato, and by confirming that the antioxidant activity of the prepared sweet potato extract is increased, the present invention Was completed.

One object of the present invention is the step of washing and slicing sweet potatoes; Heat-treating by adding an auxiliary solvent to the cut sweet potatoes; And it is to provide a method for producing a sweet potato extract with enhanced antioxidant activity comprising the step of extracting the heat-treated sweet potato.

Another object of the present invention is to provide a sweet potato extract with enhanced antioxidant activity prepared through the method for producing a sweet potato extract.

Another object of the present invention is to provide a food composition containing a sweet potato extract with enhanced antioxidant activity.

Another object of the present invention is to provide a cosmetic composition containing a sweet potato extract with enhanced antioxidant activity.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present invention can be applied to each other description and embodiment. That is, all combinations of various elements disclosed in the present invention belong to the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific description described below.

In addition, those of ordinary skill in the art can recognize or ascertain using only routine experimentation a number of equivalents to the specific aspects of the invention described herein. In addition, such equivalents are intended to be included in the present invention.

One aspect of the present invention for achieving the above object is the step of washing and cutting sweet potatoes; Heat-treating by adding an auxiliary solvent to the cut sweet potatoes; And it provides a method for producing a sweet potato extract with enhanced antioxidant activity comprising the step of extracting the heat-treated sweet potato.

"Potato ( Ipomoea batatas (L.) Lam)" of the present invention is a perennial herb of the convolvulaceae family, native to Mexico in South America, and is widely cultivated in tropical and temperate regions from 40° north to 40° south and up to 2,300 m above sea level. Has become. It is easy to cultivate, has a large yield per unit area, and most except moisture is starch, which has been used as a major food resource along with grains such as rice and barley, and is a crop that is expected as a future food or space food resource because it has strong environmental adaptation. As a source of anthocyanins, polyphenols, β-carotene, yalapine, dietary fiber, ganglioside, potassium, etc., it is also attracting attention as a functional crop.

The sweet potato of the present invention may be any one or more selected from a yellow sweet potato, a purple sweet potato, or an orange sweet potato.

The sweet potato of the present invention may be Yulmi, Jinyulmi, Crimson Mi, crushed sweet, Pungwonmi, Danjimi, Shinzami or Yeonjami, but is not limited thereto.

The step of washing and slicing sweet potatoes of the present invention refers to washing the sweet potatoes with water and cutting them into a certain size. In a specific embodiment of the present invention, the step may cut the sweet potato into a size of 10x10mm to 30x30mm, but is not limited thereto.

The step of heat treatment of the present invention refers to heat treatment by adding an auxiliary solvent to the chopped sweet potato.

"Co-solvent" of the present invention means a substance added to improve the extraction yield or antioxidant activity of the extract. In the present invention, the auxiliary solvent may be water or fermented alcohol. The amount of the added co-solvent may be 50 to 500ml, specifically 100 to 300ml, more specifically 150 to 200ml, but is not limited thereto.

The ratio of sweet potato (g): co-solvent (ml) of the present invention may be 1:10, specifically 1:5, and more specifically 1:2, but is not limited thereto.

The "fermented alcohol" of the present invention refers to a thing obtained by fermenting starch or sugar and distilling it with alcohol. Specifically, it may mean alcohol obtained through distillation, and more specifically, ethanol having a purity of 70 to 100% obtained through continuous distillation.

"Heat treatment" of the present invention refers to improving the properties of sweet potatoes by controlling the temperature through heating. In the present invention, the improved properties of sweet potatoes may be that the extraction yield is increased and/or the antioxidant activity is improved.

In a specific embodiment of the present invention, the heat treatment may be 100 to 300°C, specifically 120 to 200°C, and more specifically 120 to 150°C, but is not limited thereto.

The heat treatment at the temperature may be 1 to 5 hours, specifically 1.5 to 4 hours, and more specifically 2 to 3 hours, but is not limited thereto.

The "extract" of the present invention is an extract obtained by extraction treatment obtained by extracting the sweet potato, a dilution or concentrate of the extract, a dried product obtained by drying the extract, a prepared product or purified product of the extract, or a mixture thereof, It includes the extract itself and extracts of all formulations that can be formed using the extract.

In the present invention, the type of the extraction solvent used to extract the extract is not particularly limited, and any solvent known in the art may be used.

The extraction solvent of the present invention may be one or more selected from the group consisting of water, C ₁ to C ₆ alcohol, and a mixed solvent thereof, but is not limited thereto.

Non-limiting examples of the extraction solvent include water; C ₁ to C ₄ lower alcohols such as methanol, ethanol, propyl alcohol, and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; And hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; Or a mixture thereof may be used, and specifically ethanol may be used, but the present invention is not limited thereto.

In a specific embodiment of the present invention, the concentration of ethanol may be 60 to 99%, specifically 70 to 90%, more specifically 75 to 85%, and even more specifically 80%.

In the present invention, a method of extracting the extract is not particularly limited, and may be extracted according to a method commonly used in the art. Non-limiting examples of the extraction method include a hot water extraction method, an ultrasonic extraction method, a filtration method, a reflux extraction method, and the like, and these may be performed alone or in combination of two or more methods.

In a specific embodiment of the present invention, the extraction temperature may be 10 to 30°C, specifically 15 to 30°C, and more specifically 18 to 24°C, but is not limited thereto.

In another specific embodiment of the present invention, the extraction time may be 15 to 40 hours, specifically 20 to 30 hours, more specifically 24 to 26 hours, but is not limited thereto.

The "fraction" of the present invention means a product obtained by a fractionation method for separating a specific component or specific group from a mixture containing various components. Specifically, in the present invention, the sweet potato extract may include a result of fractionation by various methods such as a solvent fractionation method, an ultrafiltration fractionation method, and a chromatography fractionation method, but is not limited thereto.

The extracting of the present invention may further include homogenizing the heat-treated sweet potato and extracting and filtering the homogenized sweet potato.

"Homogenization" of the present invention is to make the size of the sweet potato particles uniform, and in a specific embodiment of the present invention, the homogenizer may be used for homogenization, but is not limited thereto.

In the present invention, "filtration" may refer to a method of separating a mixture using a difference in particle size of a material. In a specific embodiment of the present invention, it may be filtered to separate the shake-extracted product using the homogenized sweet potato.

It refers to allowing a fluid mixture of sweet potato solid particles and liquid to permeate through the porous filter medium, so that the solid is deposited on the surface or inside of the filter medium and the liquid permeates. Suction, pressurization, heating or centrifugation may be used for the filtration.

The step of extracting of the present invention may further include the step of concentrating, drying, and powdering the extract.

In a specific embodiment of the present invention, the concentration may be to remove the solvent using a vacuum concentrator, but is not limited thereto. In another specific embodiment of the present invention, the drying may be to completely remove the solvent using a freeze dryer, but is not limited thereto.

Washing and slicing the sweet potato; Heat-treating by adding an auxiliary solvent to the cut sweet potatoes; And it is possible to prepare a sweet potato extract with improved antioxidant activity through a method for producing a sweet potato extract comprising the step of extracting the heat-treated sweet potato.

Another aspect of the present invention provides a sweet potato extract with enhanced antioxidant activity prepared through the method for producing a sweet potato extract.

The "extract" of the present invention is as described above.

"Antioxidant activity" of the present invention means to include all actions of inhibiting oxidation, and specifically, may mean an action of removing free radicals such as active oxygen species, but is not limited thereto. The human body has a balance between a prooxidant and an antioxidant, but this balance is unbalanced due to various factors, and when tilted toward the promotion of oxidation, oxidative stress is induced. It leads to potential cell damage and pathological disease.

Reactive oxygen species (ROS), which are the direct cause of oxidative stress, are unstable and highly reactive, so they easily react with various biomaterials and attack macromolecules in the body, causing irreversible damage to cells and tissues, or mutations. It causes cytotoxicity and carcinogenesis. Reactive nitrogen species (RNS) such as NO, HNO ₂ and ONOO ^- are produced in large quantities due to the immune response of macrophage neutrophils and other immune cells during the inflammatory reaction, and ROS is also produced at this time. The active oxygen as described above oxidizes and destroys cells in the body, thereby being exposed to various diseases.

The antioxidant activity may be achieved by increasing the content of polyphenols or flavonoids.

"Polyphenol" of the present invention refers to a substance having two or more hydroxy groups in the same molecule, and is unstable and easy to change, which affects the properties of plant foods (coloring, formation of precipitates, antioxidant properties, etc.). As representative polyphenols, coffee acid, chlorogenic acid, catechol, molesic acid, flavones, anthocyanins, catechins, and tannins are known.

In a specific embodiment of the present invention, it was confirmed that the polyphenol content of the sweet potato extract with enhanced antioxidant activity prepared by the method for preparing the sweet potato extract increased. In the case of treatment with a co-solvent, the content of polyphenol was increased compared to that without treatment, and in particular, the polyphenol content of the sweet potato extract heat-treated after adding fermented alcohol as a co-solvent was 1.5 to 3 times higher than that of heat treatment after adding water. It was confirmed that it increased (Example 3-2).

Through this, it was found that the antioxidant activity was increased by significantly increasing the polyphenol content of the sweet potato extract heat-treated after adding a co-solvent, specifically fermented alcohol.

The "flavonoid" of the present invention is a yellow pigment widely distributed in food, and has a carbon skeleton structure in which two phenyl groups are bonded via a C ₃ chain. Flavonoids in a broad sense include antoxanthin, anthocyanins, and catechins, but in a narrower sense, only antoxanthin is meant. Flavonoids have antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activities, are known to exhibit little toxicity, and are known to inhibit oxidation in vivo.

In a specific embodiment of the present invention, it was confirmed that the sweet potato extract with enhanced antioxidant activity prepared by the method for preparing the sweet potato extract has an increased flavonoid content. In the case of treatment with the co-solvent, the content of flavonoids increased compared to that without treatment, and in particular, the content of flavonoids in the sweet potato extract heat-treated after the addition of fermented alcohol as a co-solvent increased 1.5 to 3 times more than the heat treatment after adding water. Confirmed (Example 3-3).

Through this, it was found that the antioxidant activity was increased by significantly increasing the flavonoid content of the sweet potato extract heat-treated after the addition of a co-solvent, specifically fermented alcohol.

In addition, the antioxidant activity of the present invention can be achieved by free radical scavenging. In a specific embodiment of the present invention, it was confirmed that DPPH and ABTS radical scavenging ability was also increased. That is, when the co-solvent was treated, the DPPH and ABTS radical scavenging ability was increased compared to the untreated, and it was confirmed that the radical scavenging ability was more excellent when fermented alcohol was used as a co-solvent (Example 4).

Therefore, it was confirmed that the sweet potato extract prepared by the production method of the present invention has an enhanced antioxidant activity.

Another aspect of the present invention provides a food composition containing a sweet potato extract prepared through the sweet potato extract manufacturing method.

By including the sweet potato extract can provide a food composition with enhanced antioxidant activity.

The "antioxidant activity" and "extract" of the present invention are as described above.

"Food" of the present invention is meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, vitamins It includes all foods in the usual sense, such as a combination drug and a health functional food, and is not limited thereto as long as it may include the Euonymus porphyreus extract or a fraction thereof of the present invention. In addition, it may be prepared by adding the extract according to the present invention as a main component, such as juice, tea, jelly, and juice, and may include forms such as pills, powders, granules, needles, tablets, capsules or liquids.

The food composition of the present invention may include all foods in a conventional sense, and may be mixed with terms known in the art, such as functional foods and health functional foods.

"Functional food" of the present invention means a food manufactured and processed using raw materials or ingredients having useful functions for the human body according to the Health Functional Food Act No. 6727, and the "functional" refers to the structure of the human body. And it means ingestion for the purpose of obtaining a useful effect for health use such as controlling nutrients for function or physiological action.

In addition, the "health functional food" of the present invention refers to a food manufactured and processed by extracting, concentrating, refining, mixing, or extracting, concentrating, refining, or mixing a specific ingredient as a raw material for the purpose of health assistance. It refers to foods designed and processed to sufficiently exert biological control functions such as biological defense, biological rhythm control, disease prevention and recovery, etc. by ingredients. The health food composition is used to prevent diseases and recover diseases. Can perform functions related to etc.

When preparing the food composition, it may be prepared by adding raw materials and ingredients commonly added in the art, and the type is not particularly limited. For example, it may include, as an additional component, various herbal extracts, food additives, or natural carbohydrates that are acceptable as food, but is not limited thereto. The mixing amount of the active ingredient can be appropriately determined according to the purpose of use (prevention, health or therapeutic treatment), and the composition of the present invention uses an extract derived from a natural product as an active ingredient, so there is no problem in terms of stability. There is no.

Another aspect of the present invention provides a cosmetic composition containing a sweet potato extract prepared through the sweet potato extract manufacturing method.

By including the sweet potato extract can provide a cosmetic composition with improved antioxidant activity.

The "antioxidant activity" and "extract" of the present invention are as described above.

In the present invention, "cosmetic composition" is a solution, external ointment, cream, foam, nutrient lotion, softening lotion, pack, softening water, emulsion, makeup base, foundation, essence, soap, liquid cleaning agent, bathing agent, sun cream, sun oil , Suspension, emulsion, gel, lotion, powder, soap, surfactant-containing cleansing, patches and sprays can be prepared in a formulation selected from the group consisting of, but is not limited thereto.

The cosmetic composition of the present invention may additionally contain one or more cosmetically acceptable carriers to be blended in general cosmetics, and as common ingredients, for example, oil, water, surfactant, moisturizer, lower alcohol, heavy agent , A chelating agent, a colorant, a preservative, a fragrance, and the like may be appropriately blended, but are not limited thereto.

The cosmetically acceptable carrier included in the cosmetic composition of the present invention varies depending on the formulation of the cosmetic composition. When the formulation of the present invention is an ointment, paste, cream or gel, animal oil, vegetable oil, wax, paraffin, starch, tracant, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, zinc oxide or Mixtures of these can be used.

When the formulation of the present invention is a powder or spray, lactose, talc, silica, aluminum hydroxide, calcium silicate, polyamide powder, or mixtures thereof may be used as a carrier component, and in particular, in the case of a spray, additional chloro Propellants such as fluorohydrocarbon, propane/butane or dimethyl ether.

When the formulation of the present invention is a solution or emulsion, a solvent, a solubilizing agent or an emulsifying agent is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butylglycol oil, in particular cottonseed oil, peanut oil, corn germ oil, olive oil, castor oil and sesame oil, glycerol aliphatic ester, polyethylene glycol or fatty acid ester of sorbitan.

When the formulation of the present invention is a suspension, as a carrier component, a liquid diluent such as water, ethanol or propylene glycol, an ethoxylated isostearyl alcohol, a suspending agent such as polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, micro Crystalline cellulose, aluminum metahydroxide, bentonite, agar or tracant, and the like may be used.

When the formulation of the present invention is a soap, an alkali metal salt of a fatty acid, a fatty acid hemiester salt, a fatty acid protein hydrolyzate, isethionate, a lanolin derivative, an aliphatic alcohol, vegetable oil, glycerol, sugar, etc. may be used as a carrier component. I can.

Thus, washing and slicing the sweet potato of the present invention; Heat-treating by adding an auxiliary solvent to the cut sweet potatoes; And it was confirmed that the sweet potato extract prepared through the sweet potato extract manufacturing method comprising the step of extracting the heat-treated sweet potato has an enhanced antioxidant activity, and may be usefully used as a food or cosmetic composition including the extract. .

The sweet potato extract prepared through the method for preparing the sweet potato extract with enhanced antioxidant activity of the present invention has increased the total polyphenol content and flavonoid content, and the effect of enhancing the antioxidant activity is confirmed by increasing the radical scavenging ability, so that the antioxidant activity is enhanced. The sweet potato extract can be usefully used in food or cosmetic compositions.

1 is a diagram showing a manufacturing process of a sweet potato extract with enhanced antioxidant activity.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention more specifically, and the scope of the present invention is not limited by these examples.

Example 1: Experimental material

The sweet potato cultivar used in this example targets Yulmi, Jinyulmi, Crimson Rice, Hogammi, Pungwonmi, Danjimi, Shinjami, and Lotus rice varieties produced in 2017 at the National Institute of Food Science and Technology's Bio-Energy Crop Research Institute in Muan, Jeollanam-do. (Table 1). The skin color and flesh color of the sample used are shown in Table 1. The skin color of Yulmi, Jinyulmi, Hogammi, and Pungwonmi is red, crimson rice is deep red, terminal rice is purple, and shinjami and soft purple are dark purple. The flesh color of Yulmi is pale yellow, the jinyulmi and crimson taste are yellow, the good sweetness, the pungwonmi are pale orange, the shinjami is purple, and the terminal and softness are pale purple.

Variety name English name skin Flesh color Yulmi Yulmi Scarlet buff Jinyulmi Jinyulmi Scarlet yellow Crimson rice Jinhongmi Deep red yellow Crush Hogammi Scarlet Pale orange Poongwonmi Pungwonmi Scarlet Pale orange Terminal taste Danjami Purple Light purple Shinjami Sinjami Dark purple Purple Softness Yeonjami Dark purple Light purple

Example 2: Method for preparing sweet potato extract and measurement of extraction yield according thereto

2-1. Preparation of untreated sweet potato extract

Cut sweet potatoes into a certain size (10×10mm), put a certain amount (50g) in the extraction container, add 80% ethanol 500mL, homogenize for 10 minutes at 10,000rpm with a homogenizer, and shake at room temperature for 24 hours It was extracted and then filtered. Thereafter, the extraction process was repeated 3 times by adding 80% ethanol to the residue again. The solvent was removed from the extract with a vacuum concentrator, and the solvent was completely removed using a lyophilizer to prepare an extract. After measuring the extraction yield, 0.2 g of the extract was dissolved in a certain amount of 80% ethanol and used as a sample for analysis. The manufacturing process diagram of the extract is shown in FIG. 1.

2-2. Preparation of water-added heat treatment sweet potato extract

The sweet potato was cut into a certain size (10×10mm) and a certain amount (50g) was put in a pressurized container, and then 100 mL of water was added as an auxiliary solvent, followed by heat treatment at 120°C for 2 hours. The sweet potato heat-treated with water was put into an extraction container, 500 mL of 80% ethanol was added, homogenized with a homogenizer at 10,000 rpm for 10 minutes, extracted with shaking at room temperature for 24 hours, and then filtered. Thereafter, the extraction process was repeated 3 times by adding 80% ethanol to the residue again. The solvent was removed from the extract with a vacuum concentrator, and the solvent was completely removed using a lyophilizer to prepare an extract. After measuring the extraction yield, 0.2 g of the extract was dissolved in a certain amount of 80% ethanol and used as a sample for analysis.

2-3. Preparation of heat treatment sweet potato extract with fermented alcohol

The sweet potato was cut into a certain size (10×10mm) and a certain amount (50g) was put in a pressurized container, and then 100 mL of fermented alcohol was added as an auxiliary solvent, followed by heat treatment at 120°C for 2 hours. The sweet potato heat-treated with fermented alcohol was put in an extraction container, 500 mL of 80% ethanol was added, homogenized with a homogenizer at 10,000 rpm for 10 minutes, extracted with shaking at room temperature for 24 hours, and then filtered. Thereafter, the extraction process was repeated 3 times by adding 80% ethanol to the residue again. The solvent was removed from the extract with a vacuum concentrator, and the solvent was completely removed using a lyophilizer to prepare an extract. After measuring the extraction yield, 0.2 g of the extract was dissolved in a certain amount of 80% ethanol and used as a sample for analysis.

2-4. Measurement of extraction yield

Table 2 shows the results of measuring the extraction yield of the untreated extract for each sweet potato variety, the extract prepared by heat treatment after adding water, and the extract prepared by heat treatment after adding fermented alcohol.

Variety name No treatment After adding water
Heat treatment Fermented alcohol
Heat treatment after addition Yulmi 21.0 10.6 20.8 Jinyulmi 21.4 12.8 21.2 Crimson rice 24.5 12.6 24.8 Crush 20.4 7.4 17.8 Poongwonmi 17.2 8.2 16.2 Terminal taste 21.5 8.6 19.4 Shinjami 14.5 7.0 18.4 Softness 21.1 12.0 22.2

It was confirmed that when heat treatment was performed after the addition of fermented alcohol than the manufacturing method of heat treatment after addition of water, it was confirmed that the extraction was about twice as high.

Example 3: Phenol component content of sweet potato extract

3-1. Analysis of phenolic content of sweet potato extract

For the total polyphenol content of the extract, 200 μL of a 2% Na ₂ CO ₃ solution was added to 10 μL of the extract, and then left for 3 minutes to add 10 μL of a 50% Folin-Ciocalteu reagent. After 30 minutes, the absorbance value of the reaction solution was measured at 750 nm, and a calibration curve (y=0.0016x+0.0095, R²=0.9972) was prepared using gallic acid as a standard, and mg gallic acid equivalents (GAE, dry basis).

For the total flavonoid content, 200 μL of distilled water and 15 μL of 5% NaNO ₂ were added to 50 μL of the extract, and after 5 minutes, 30 μL of 10% AlCl ₃ 6H ₂ O was added, allowed to stand for 6 minutes, and 100 μL of 1 N NaOH was added. After minutes, the absorbance value of the reaction solution was measured at 510 nm. A calibration curve (y=0.0014x+0.0022, R²=0.9928) was prepared using the standard (+)-catechin, and expressed as mg catechin equivalents (CE, dry basis) in g of the extract.

3-2. Total polyphenol content of sweet potatoes by variety according to pretreatment conditions

Table 3 shows the results of measuring the total polyphenol content of the untreated extract for each sweet potato variety, the extract prepared by heat treatment after adding water, and the extract prepared by heat treatment after adding fermented alcohol.

Variety name No treatment After adding water
Heat treatment Prepared for no treatment
Increase rate (%) Fermented alcohol
After addition
Heat treatment Prepared for no treatment
Increase rate (%) Yulmi 13.70±0.72 19.01±0.48 38.78 50.05±0.79 265.40 Jinyulmi 24.53±0.31 28.01±1.66 14.18 64.80±1.93 164.16 Crimson rice 17.99±0.59 25.88±1.37 43.83 58.54±1.65 225.42 Crush 14.45±0.44 33.10±0.78 129.13 65.57±1.60 353.86 Poongwonmi 38.18±1.60 44.74±0.79 17.19 52.45±2.03 37.38 Terminal taste 65.36±1.18 69.84±0.44 6.85 92.90±2.08 42.12 Shinjami 55.89±1.91 104.32±1.57 86.67 134.67±3.45 140.97 Softness 33.54±1.49 78.39±1.10 133.70 95.78±1.43 185.56

The total polyphenol content of the sweet potato ethanol extract was 65.36 and 55.89mg GAE/g respectively, respectively, in the case of no treatment, indicating that the purple sweet potato was high.

The heat-treated sweet potatoes also showed high levels of purple sweet potatoes. The sweet potato extract heat-treated after adding water and the sweet potato extract heat-treated after fermented spirits added 104.32 and 134.67 mg GAE/g respectively (86.67 and 140.97% increase compared to untreated, respectively). , It was found that the activity of lotus leaf was increased with 78.39 and 95.78mg GAE/g, respectively (133.70 and 185.56% increase compared to untreated, respectively).

In addition, in the case of sweet potato extract heat-treated after the addition of fermented alcohol, crushed sweetness, yulmi, and crimson rice increased by 353.86, 265.40 and 225.42%, respectively, compared to untreated.

Through this, it was confirmed that the polyphenol content of the sweet potato extract was increased compared to the non-treatment when heat-treated after the addition of a co-solvent, and in particular, the sweet potato extract extracted by heat treatment after adding fermented alcohol as a co-solvent was 1.5 to 3 times more than water. It was confirmed that it was increased.

This indicates that the process of heat treatment after the addition of the auxiliary solvent is more effective in increasing the polyphenol content than the non-treatment, and it suggests that the addition of fermented alcohol rather than water as the auxiliary solvent has a better effect of increasing the polyphenol content. do.

3-3. Total Flavonoid Content of Sweet Potatoes by Variety according to Pretreatment Conditions

Table 4 shows the results of measuring the total flavonoid content of the untreated extract for each sweet potato variety, the extract prepared by heat treatment after adding water, and the extract prepared by heat treatment after adding fermented alcohol.

Variety name No treatment After adding water
Heat treatment Prepared for no treatment
Increase rate (%) Fermented alcohol
After addition
Heat treatment Prepared for no treatment
Increase rate (%) Yulmi 2.14±0.14 2.95±0.11 38.10 8.44±0.29 294.81 Jinyulmi 2.28±0.28 3.57±0.16 56.91 5.37±0.76 135.77 Crimson rice 0.70±0.16 2.44±0.14 246.05 6.19±0.28 778.95 Crush 4.16±0.46 4.27±0.19 2.67 8.44±0.69 102.90 Poongwonmi 5.49±0.39 10.45±0.86 90.39 15.70±0.42 186.00 Terminal taste 29.78±0.73 41.81±0.32 40.42 54.59±0.89 83.33 Shinjami 22.65±0.58 25.16±0.71 11.08 44.21±0.72 95.22 Softness 13.76±0.58 33.67±0.83 144.68 43.02±1.53 212.65

The total flavonoid content of the sweet potato ethanol extract was 29.78, 22.65, and 13.76mg CE/g for untreated, respectively, and purple sweet potatoes were high.

The activity of the sweet potato extract heat-treated after addition of water and the sweet potato extract heat-treated after the addition of fermented spirits increased to 33.67 and 43.02 mg CE/g respectively (144.67 and 212.65% increase compared to untreated).

In addition, in the case of the extract prepared by heat treatment after the addition of water and the sweet potato extract after heat treatment after the addition of fermented alcohol, crimson rice increased by 246.05 and 778.95%, respectively, compared to untreated.

Through this, it was confirmed that the flavonoid content of the sweet potato extract was increased compared to the non-treatment when heat treatment was performed after the addition of the co-solvent.In particular, the sweet potato extract extracted by heat treatment after the addition of fermented alcohol as a co-solvent increased 1.5 to 3 times more than the addition of water. Was confirmed.

This indicates that the process of heat treatment after the addition of the co-solvent is more effective in increasing the flavonoid content than the non-treatment, and it suggests that the addition of fermented alcohol rather than water as the co-solvent has a better effect of increasing the flavonoid content.

Phenolic compounds are widely distributed in the plant world, have various structures and molecular weights, and physiological functions such as antioxidant, anticancer, and antibacterial through the binding of phenolic hydroxyl groups of phenolic compounds to macromolecules such as proteins. It is known to have Among the antioxidants contained in food crops, polyphenolic compounds are known to have excellent antioxidant power, and this is known to be due to the presence of a phenolic ring that can stabilize free radicals.

Through this, in the case of the sweet potato extract heat-treated with the addition of a co-solvent, particularly fermented alcohol, the phenolic compound is significantly increased compared to the untreated, suggesting that it has excellent antioxidant power.

Example 4: Radical scavenging activity of sweet potato extract

4-1. Measurement of radical scavenging activity of sweet potato extract

The radical scavenging activity of the extract was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activity. I did. DPPH radical scavenging activity was measured after exactly 30 minutes at 520 nm after adding 10 μL of extract to 200 μL of 0.2 mM DPPH solution (dissolved in 99.9% ethanol). For ABTS radical scavenging activity, 7.4 mM ABTS and 2.6 mM potassium persulphate were left in the dark for one day to form ABTS cations, and the molar extinction coefficient (ε=3.6×10 ⁴ M) so that the absorbance value was 1.4-1.5 at 735 nm. ^It was diluted with ethanol using ^-1 cm ^-1 ). 10 μL of the extract was added to 200 μL of the diluted ABTS solution, and the change in absorbance was measured after exactly 30 minutes. ABTS radical scavenging activity was expressed as mg TE (Trolox equivalent antioxidant capacity) in g of the extract.

4-2. Radical Scavenging Activity of Sweet Potatoes by Variety According to Pretreatment Conditions

Ascorbic acid, tocophenol, and polyhydroxy aromatic compounds in the extract prepared by heat treatment after adding water, and the extract prepared by heat treatment after adding fermented alcohol. The DPPH radical scavenging activity method, which is used to measure the electron donating ability of antioxidants, is reduced by aromatic amines and decolorized, and the ABTS radical scavenging activity method developed based on the absorption of ABTS radicals in plasma is inhibited by antioxidants. Was measured in mg TE (Trolox equivalent antioxidant capacity)/g compared with the standard substance Trolox.

The electron donating ability is a measure of inhibiting oxidation by donating electrons to oxidative active free radicals involved in the chain reaction of lipid peroxidation, and free radicals cause various diseases and aging of cells in the human body. There is a need to identify substances that can act as antioxidants. As for the DPPH radical scavenging activity of the sweet potato ethanol extract, as shown in Table 5, in the case of non-treatment, Shinjami, Danjimi and Yeonjami showed high activity of 27.67, 19.53 and 15.69mg TE/g, respectively, indicating that purple sweet potatoes were high.

Heat-treated sweet potatoes also showed high activity in purple sweet potatoes. The sweet potato extract heat-treated after water was added and the sweet potato extract heat-treated after fermented alcohol was added, respectively. Increase), the activity was shown to increase.

In addition, in the case of the sweet potato extract heat-treated after the addition of fermented alcohol, crimson rice and yulmi increased by 456.41 and 207.16%, respectively, compared to untreated (Table 5).

Variety name No treatment After adding water
Heat treatment Prepared for no treatment
Increase rate (%) Fermented alcohol
After addition
Heat treatment Prepared for no treatment
Increase rate (%) Yulmi 4.32±0.29 6.17±0.06 42.79 13.28±0.37 207.16 Jinyulmi 4.09±0.17 6.08±0.31 48.68 9.41±0.24 130.27 Crimson rice 1.91±0.22 4.99±0.34 161.49 10.63±0.34 456.41 Crush 6.68±0.19 9.78±0.10 46.32 12.61±0.43 88.76 Poongwonmi 8.99±0.27 8.60±0.25 -4.34 12.07±0.48 34.28 Terminal taste 19.53±0.22 23.26±0.20 19.11 30.91±0.47 58.27 Shinjami 27.67±0.06 36.01±0.19 30.13 40.49±0.16 46.33 Softness 15.69±0.40 17.69±0.44 12.75 26.30±0.16 67.62

Through this, it was confirmed that the DPPH radical scavenging activity was better in the sweet potato extract extracted by heat treatment after the co-solvent treatment than the non-treatment. In particular, it was confirmed that the DPPH radical scavenging activity was significantly increased compared to the case of fermented alcohol treatment than water treatment with a co-solvent. .

This suggests that the sweet potato extract prepared through a heat treatment process after addition of fermented alcohol has a better radical scavenging ability.

In the ABTS radical scavenging activity method, when ABTS ⁺ is produced by leaving ABTS and potassium persulfate in the dark, ABTS ⁺ is eliminated by the antioxidant activity of the extract, resulting in decolorization of the unique color of the radical blue-green, which is the absorbance value. It is represented by, and can measure the scavenging activity of ABTS ⁺ of the extract.

Table 6 shows the results of measuring the ABTS radical scavenging activity of the untreated extract for each sweet potato variety, the extract prepared by heat treatment after adding water, and the extract prepared by heat treatment after adding fermented alcohol.

The ABTS radical scavenging activity of the sweet potato ethanol extract was found to be high in purple sweet potatoes as Shinjami, Danjimi and Yeonjami showed 62.09, 43.87 and 40.39mg TE/g, respectively, in the case of no treatment.

Heat-treated sweet potatoes also showed high activity in purple sweet potatoes. The sweet potato extract heat-treated after adding water and the sweet potato extract heat-treated after fermented spirits added 68.00 and 72.23 mg TE/g respectively (9.51 and 16.32% compared to untreated, respectively) Increase) was found to increase the activity (Table 6).

Variety name No treatment After adding water
Heat treatment Prepared for no treatment
Increase rate (%) Fermented alcohol
After addition
Heat treatment Prepared for no treatment
Increase rate (%) Yulmi 20.90±0.25 20.64±0.48 -1.24 28.44±0.14 36.06 Jinyulmi 26.23±0.42 30.57±0.43 16.55 30.75±0.35 17.24 Crimson rice 23.23±0.19 33.75±0.27 45.29 41.08±0.33 76.86 Crush 23.91±0.63 35.21±0.47 47.25 35.59±0.11 48.84 Poongwonmi 21.68±0.46 30.96±0.34 42.80 31.57±0.34 45.61 Terminal taste 43.87±0.38 48.54±0.65 10.65 54.16±0.27 23.45 Shinjami 62.09±0.32 68.00±0.62 9.51 72.23±0.44 16.32 Softness 40.39±0.43 46.88±0.33 16.07 54.76±0.98 35.58

Through this, it was confirmed that the ABTS radical scavenging activity was more excellent in the sweet potato extract extracted by heat treatment after treatment with a co-solvent than in no treatment, and in particular, it was confirmed that the ABTS radical scavenging activity increased more significantly than when fermented alcohol was treated with water treatment with a co-solvent .

This suggests that the sweet potato extract prepared through a heat treatment process after addition of fermented alcohol has a better radical scavenging ability.

The antioxidant activity of natural products donates electrons to active radicals and suppresses the oxidation of fats in food. In the human body, it plays a role in inhibiting aging due to active radicals, and radical scavenging action prevents diseases and aging in the human body. Plays a very important role in

Through this, in the case of the sweet potato extract treated with a co-solvent, especially fermented alcohol, the radical scavenging activity is significantly increased compared to the non-treatment, indicating that it has excellent antioxidant activity and is effective in preventing diseases and aging.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the claims to be described later, and equivalent concepts, rather than the detailed description above, are included in the scope of the present invention.

Claims (11)

Washing and slicing sweet potatoes;
Heat-treating by adding an auxiliary solvent to the cut sweet potatoes; And
A method for producing a sweet potato extract with enhanced antioxidant activity, comprising the step of extracting the heat-treated sweet potato.
The method of claim 1, wherein the sweet potato is at least one selected from the group consisting of Yulmi, Jinyulmi, Crimson Mi, Hogammi, Pungwonmi, Danjimi, Shinjami and Yeonjami.
The method of claim 1, wherein the auxiliary solvent is water or fermented alcohol.
The method of claim 1, wherein the heat treatment is performed at 100° C. to 120° C. for 2 to 3 hours.
The method of claim 1, wherein the extracting comprises using as an extraction solvent at least one selected from the group consisting of water, C ₁ to C ₆ alcohol, and a mixed solvent thereof. .
The method of claim 1, wherein the extracting further comprises homogenizing the heat-treated sweet potato and extracting and filtering the homogenized sweet potato.
The method of claim 1, wherein the sweet potato extract has an increased content of polyphenols and flavonoids.
The method of claim 1, wherein the sweet potato extract has increased radical scavenging activity.
A sweet potato extract with enhanced antioxidant activity prepared according to the method of any one of claims 1 to 8.
A food composition containing a sweet potato extract with improved antioxidant activity prepared according to the method of any one of claims 1 to 8.
A cosmetic composition comprising a sweet potato extract with enhanced antioxidant activity prepared according to the method of any one of claims 1 to 8.

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