KR20230116527A - Method for preparing unripe citrus peel extract containing increased content of hesperidin and use of it - Google Patents

Abstract

The present invention relates to a method for preparing a green tangerine peel extract having an increased hesperidin content and a use of the green tangerine peel extract accordingly.
According to the method of the present invention, it is possible to prepare a green tangerine peel extract having a significantly increased hesperidin content. The method of the present invention does not require expensive equipment such as a high-voltage device for high-voltage pulse electric field treatment, has a very short treatment time of several seconds or less than a few minutes, and can be operated continuously as well as batchwise. It is advantageous for commercialization compared to the existing technology. In addition, the green tangerine rind extract with increased hesperidin content can be usefully used in the preparation of food compositions, feed compositions, or cosmetic compositions.

Description

Manufacturing method of green tangerine peel extract with increased hesperidin content and use of the green tangerine peel extract according to the method

The present invention relates to a method for preparing a green tangerine peel extract having an increased hesperidin content and a use of the green tangerine peel extract accordingly.

Green tangerine (unripe Citrus unshiu) means an immature fruit of citrus (Citrus unshiu, Onju tangerine), and more specifically, means an immature fruit 3 to 5 months after fruit formation. Compared to mature tangerines, which generally have yellow to orange skin, the green tangerine of the present invention has a dark green skin and has a harder flesh than mature tangerines. In the present invention, the terms "green tangerines", "irripe tangerines" and "unripe tangerines" may be used interchangeably. Green tangerines contain 2 to 32 times more polyphenols and flavonoids than mature tangerines. In particular, green tangerines contain more than twice as much flavonoids (vitamin P) with antioxidant, anti-inflammatory, anti-cancer, and anti-obesity effects compared to ripe tangerines, and are effective for diabetic and obese patients by improving blood circulation and reducing cholesterol. It is known that there is

It is known that the peel of the green tangerine contains a large amount of various types of flavonoids, pectin, oil, and the like.

Among them, Hesperidin is a kind of vitamin P, a flavonoid present in citrus fruit peel, and is known to help collagen production, have anti-inflammatory action, have an effect on aging-related diseases, and affect joints and cartilage (registered in Japan). Patent No. 4838772, Japanese Patent Laid-Open No. 2005-255527). In addition, hesperidin is known to have capillary strengthening, permeability reduction, blood pressure lowering, blood cholesterol lowering, antiplatelet aggregation, anti-inflammatory and antiviral action (Meyer, OC, Angiology, 45, 579- 584 (1994); Struckmann JR, et al ., Angiol., 45, 419-428 (1994); Matsubara, Y., et al. , Japan Organic Synthesis Chem. Association Journal., 52, 318-327 (1994, Mar.); Galati EM, et al ., Farmaco., 51(3) , 219-221 (1996, Mar.); , Sep.);JP 95-86929;JP 95-86930;Chung, MI, et al .,Chin.Pharm.J.(Taipei).,46, 429-437(1994, Nov.);Galati, EM, et al ., Farmaco., 40(11), 709-712 (1994, Nov.); and Emim JA, et al ., J. Pharm. Pharmacol., 46(2), 118-122 (1994)).

While studying a method for increasing the hesperidin content of green tangerine peel extracts containing a large amount of polyphenols and flavonoids, the present inventors found that when the green tangerine peel was dried with hot air and then treated with a high voltage pulse electric field, the components contained in the green tangerine peel Among them, the present invention was completed by confirming that the hesperidin content could be remarkably increased.

KR 10-2021-0048467 A

An object of the present invention is to provide a method for preparing green tangerine rind extract with increased hesperidin content.

Another object of the present invention is to provide a green tangerine rind extract with increased hesperidin content.

Another object of the present invention is to provide a food composition, feed composition or cosmetic composition comprising the green tangerine rind extract having an increased hesperidin content.

In order to achieve the above object, the present invention includes (1) drying green tangerine rind; (2) putting the dried green tangerine peel into a batch or continuous treatment vessel containing a liquid medium and performing a high voltage pulsed electric field (PEF) treatment; and (3) extracting the peel of green tangerine treated with PEF.

In addition, the present invention provides a green tangerine peel extract with increased hesperidin content, characterized in that the hesperidin content is increased by at least two times compared to the green tangerine peel extract prepared according to the above method and not treated with PEF.

In addition, the present invention provides a food composition comprising the green tangerine peel extract having an increased hesperidin content.

In addition, the present invention provides a feed composition comprising the green tangerine peel extract having an increased hesperidin content.

In addition, the present invention provides a cosmetic composition comprising the green tangerine peel extract having an increased hesperidin content.

According to the method of the present invention, it is possible to prepare a green tangerine peel extract having a significantly increased hesperidin content. The method of the present invention does not require expensive equipment such as a high-voltage device for high-voltage pulse electric field treatment, has a very short treatment time of several seconds or less than a few minutes, and can be operated continuously as well as batchwise. It is advantageous for commercialization compared to the existing technology. In addition, the green tangerine rind extract with increased hesperidin content can be usefully used in the preparation of food compositions, feed compositions, or cosmetic compositions.

1 is a diagram showing a simple method for preparing a green tangerine peel extract having an increased hesperidin content according to the present invention.
Figure 2 is a graph showing a standard curve of hesperidin standard for measuring the hesperidin content of green tangerine peel extract in one embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

According to one embodiment of the present invention, the present invention comprises the steps of (1) drying green tangerine rinds; (2) putting the dried green tangerine peel into a batch or continuous treatment vessel containing a liquid medium and performing a high voltage pulsed electric field (PEF) treatment; and (3) extracting the peel of green tangerine treated with the PEF; a method for producing a peel extract of green tangerine with increased hesperidin content is provided (FIG. 1).

(1) Green tangerine skin drying step

First, the green tangerine rind is dried.

The peel of the green tangerine may be subjected to a washing step before drying. The washing step is a step of removing foreign substances such as soil from the outer surface of the green tangerine peel, and a conventional method for removing foreign substances from the green tangerine peel may be used. The washed green tangerine rind can be used as it is after removing water or cut into appropriate sizes without limiting the shape.

The drying may be performed by hot air drying so that the water content of the skin of green tangerine is 10% by weight or less, preferably 1 to 10% by weight, more preferably 4 to 8% by weight.

As described above, when the PEF treatment is performed after drying the peel of green tangerine, the hesperidin content contained in the peel of green tangerine is further increased.

(2) high voltage pulsed electric field (PEF) treatment step

The dried green tangerine peel is placed in a batch or continuous treatment container containing a liquid medium and treated with PEF. The PEF treatment has the effect of sterilizing and inhibiting the growth of microorganisms, and has the effect of increasing the extraction yield and active ingredient content by irreversibly inducing destruction of the cell wall by forming pores in the cell membrane of the plant.

It is preferable that the green tangerine rind put into the treatment container has not been subjected to a crushing or grinding process.

The liquid medium is preferably water, ethanol or a mixture thereof.

Organic acids such as acetic acid, citric acid, and lactic acid or inorganic salts such as salt may be further added to the liquid medium.

The PEF treatment may be performed 1 to 50 times with high voltage pulses having an electric field strength of 0.1 to 10 kV/cm, a pulse frequency of 50 to 300 Hz, and an energy of 1 to 50 kJ for 0.1 seconds to 100 seconds, preferably an electric field strength of 1.5 to 3.5 kV/cm, pulse frequency 110 to 150 Hz, energy 20 to 40 kJ 1 to 10 times for 1 to 30 seconds, more preferably electric field strength 2.1 to 2.9 kV/cm, pulse frequency 110 to 130 Hz, energy It may be performed 1 to 3 times at 25 to 35 kJ for 5 to 15 seconds.

When the peel of green tangerine is treated with PEF under the above conditions, the content of hesperidin contained in the peel of green tangerine can be dramatically increased. When any one of the electric field strength, pulse frequency, energy, and PEF treatment time during the PEF treatment is less than the lower limit, the effect of increasing the hesperidin content of the peel of green tangerine does not appear, and when it exceeds the upper limit, the content of hesperidin in the peel of green tangerine is rather A decreasing effect was observed.

(3) Extraction step

Next, the peel of the green tangerine treated with the PEF is extracted.

The green tangerine peel of the present invention is mixed with an extraction solvent at a weight ratio of 1:5 to 20, preferably 1:5 to 15, more preferably 1:8 to 12, and heated to 40 to 80 ° C., preferably 55 to 75 ° C. , More preferably, extraction is performed at 50 to 70 ° C. for 1 to 10 hours, preferably 1 to 5 hours, and then concentrated under reduced pressure to prepare an extract. When the weight ratio of the peel of the green tangerine and the extraction solvent is out of the above range, the active ingredient of the peel of the green tangerine may be extracted in a small amount.

The extraction solvent for extracting the extract is water, lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. Examples of the lower alcohol include 20 to 80% by volume, preferably 20 to 40% by volume of methanol, ethanol, butanol or propanol.

Although the extraction solvent is not particularly limited, an extract extracted with 20 to 40% aqueous ethanol solution acts preferably to increase the hesperidin content.

The green tangerine peel extract may be a fraction obtained by re-fractionating an extract obtained by extracting green tangerine peel with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof with a second organic solvent. Preferably, the green tangerine peel extract may be a fraction obtained by re-fractionating the ethanol extract of green tangerine peel with hexane, ethyl acetate, butanol or water.

In this specification, the term "extract" used while referring to green tangerine peel includes not only a crude extract obtained by treating an extraction solvent, but also a processed product of green tangerine peel extract. For example, green tangerine peel extract may be prepared in a powder state by an additional process such as distillation under reduced pressure and freeze drying or spray drying.

In the present invention, the hesperidin content is at least 2 times, preferably 2 to 4 times, more preferably 2.5 to 3.5 times, based on weight, compared to the green tangerine peel extract prepared according to the above method and not treated with PEF. Provided is a green tangerine rind extract characterized in that it is increased.

As described above, the green tangerine rind extract of the present invention having an increased hesperidin content has an excellent effect in preventing, improving, or treating obesity. The green tangerine peel extract of the present invention has more excellent anticancer activity, prevention of circulatory system disease, antioxidant activity, immunity enhancing activity, capillary strengthening activity, memory enhancing activity, diabetic complication improvement effect, and nerve cell protection effect due to the increase in hesperidin content. can be expected

In addition, the present invention provides a food composition comprising the green tangerine peel extract having an increased hesperidin content.

The food composition according to the present invention may be formulated into a powder, granule, tablet, capsule, etc. using a food-appropriate and physiologically-acceptable auxiliary agent and used as a functional food. As the adjuvant, excipients, disintegrants, sweeteners, binders, coating agents, expanding agents, lubricants, lubricants, or flavoring agents may be used.

In addition, the food composition according to the present invention may be, for example, beverages, alcoholic beverages, confectionery, diet bars, dairy products, meat, chocolate, pizza, ramen, other noodles, chewing gum, ice cream, and the like. Preferably, the food composition of the present invention may be a coffee beverage.

The food composition of the present invention may include not only green tangerine rind extract as an active ingredient, but also ingredients commonly added during food preparation, such as proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. . Examples of the aforementioned carbohydrates include monosaccharides such as glucose, fructose, and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides such as conventional sugars such as dextrins and cyclodextrins and sugar alcohols such as xylitol, sorbitol and erythritol. As flavoring agents, natural flavoring agents [thaumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.]) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is prepared as a drink or beverage, citric acid, high fructose corn syrup, sugar, glucose, acetic acid, malic acid, fruit juice, various plant extracts, etc. may be further included in addition to the green tangerine peel extract of the present invention. . The dosage form of the food composition may be powder, granule, tablet, capsule or beverage.

In the food composition, the content of the green tangerine peel extract is 0.001 to 10% by weight, preferably 0.001 to 5% by weight, more preferably 0.001 to 2% by weight, still more preferably 0.002 to 1% by weight, still more preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.2% by weight, more preferably 0.02 to 0.1% by weight.

In addition, the present invention provides a health functional food composition comprising the green tangerine rind extract having an increased hesperidin content as an active ingredient. Health functional food refers to food made by adding green tangerine peel extract to various food materials, encapsulating, powdering, or suspension. As a raw material, it has the advantage of not having side effects that may occur when taking drugs for a long time. The health functional food of the present invention obtained in this way is very useful because it can be consumed on a daily basis. The amount of green tangerine rind extract added in such health functional foods varies depending on the type of target health functional food and cannot be uniformly defined, but can be added within a range that does not impair the original taste of the food. It ranges from 0.01 to 50% by weight, preferably from 0.1 to 20% by weight. In addition, in the case of health functional foods in the form of pills, granules, tablets or capsules, it is usually added in the range of 0.1 to 100% by weight, preferably 0.5 to 80% by weight. In one embodiment, the health functional food of the present invention may be in the form of a powder, granule, tablet, capsule or beverage.

In addition, the present invention provides a feed composition comprising the green tangerine rind extract having an increased hesperidin content as an active ingredient. The feed composition may be a feed or feed additive.

The feed composition includes organic acids such as citric acid, fumaric acid, adipic acid, lactic acid, and malic acid, phosphates such as sodium phosphate, potassium phosphate, acid pyrophosphate, polyphosphate (polyphosphate), polyphenol, catechin, and alpha-tocopherol. , Rosemary extract (rosemary extract), vitamin C, green tea extract, licorice extract, chitosan, tannic acid, may further include any one or more than one of natural antioxidants such as phytic acid.

As auxiliary components of the feed composition, various auxiliary agents such as amino acids, inorganic salts, vitamins, antibiotics, antibacterial substances, antioxidants, antifungal enzymes, live microbial agents, etc. are grains, for example, crushed or crushed wheat, oats, barley, corn and rice; vegetable protein feeds such as those based on rape, soybean and sunflower; animal protein feed such as blood meal, meat meal, bone meal and fish meal; After all dry ingredients and dry additives composed of sugar and dairy products, such as various powdered milk and whey powder, are mixed, a liquid component and a component that becomes liquid after heating, that is, lipids, such as animal products optionally liquefied by heating In addition to main ingredients such as fat and vegetable fat, it can be used with substances such as nutritional supplements, digestion and absorption enhancers, growth promoters, and disease preventive agents.

The feed composition may be administered to animals alone in combination with other feed additives in an edible carrier.

The feed composition can be easily administered as a top dressing or directly mixed with animal feed or separately from feed, as a separate oral formulation, by injection or transdermally, or in combination with other ingredients. Typically, a single daily dose or divided daily doses may be used, as is well known in the art.

When the feed composition is administered separately from animal feed, as is well known in the art, the dosage form of the composition may be prepared as an immediate release or sustained release formulation in combination with a non-toxic pharmaceutically acceptable edible carrier. Such edible carriers can be solid or liquid, for example corn starch, lactose, sucrose, soybean flakes, peanut oil, olive oil, sesame oil and propylene glycol. When a solid carrier is used, the dosage form of the compound may be a tablet, capsule, powder, liquid, or sugar-containing tablet, or a top dressing in a microdispersible form. When a liquid carrier is used, it may be a soft gelatin capsule, syrup or liquid suspension, emulsion or solution dosage form. In addition, the dosage form may contain adjuvants such as preservatives, stabilizers, wetting or emulsifying agents, solution accelerators, and the like.

The feed composition may be used by being added to the animal feed by dipping, spraying or mixing.

The feed composition can be applied to a number of animal diets including mammals, poultry and fish. More specifically, the diet includes commercially important mammals such as pigs, cattle, sheep, goats, laboratory rodents (rats, mice, hamsters and gerbils), fur-bearing animals (eg mink and foxes), and It can be used for zoo animals (eg monkeys and barb monkeys), as well as domestic animals (eg cats and dogs). Common commercially important poultry include chickens, turkeys, ducks, geese, pheasants and quails. Commercially raised fish such as trout may also be included.

In the animal feed formulation method including the feed composition, the composition is mixed with animal feed in an amount of about 1 g to 100 g per 1 kg of feed on a dry weight basis. Also, after thoroughly mixing the feed mixture, a hard, granular or granular material is obtained depending on the grinding degree of the ingredients. It is supplied as a mash or formed into desired discrete shapes for further processing and packaging. At this time, in order to prevent separation during storage, it is preferable to add water to the animal feed and then to go through a conventional pelletizing, expanding, or extruding process. Excess water may be dried off.

In addition, the present invention provides a cosmetic composition comprising the green tangerine peel extract having an increased hesperidin content.

The cosmetic composition of the present invention may be prepared in the form of lotion (skin), lotion, essence, cream, pack, and the like.

In the formulation, the green tangerine rind extract with increased hesperidin content according to the present invention is contained in an amount of 0.1% by weight or more, preferably 0.2 to 50% by weight, more preferably 0.3 to 30% by weight, and most preferably 0.5 to 10% by weight. can

The cosmetic composition may further include suitable carriers, excipients or diluents commonly used in the manufacture of cosmetics.

The carrier, excipient, or diluent includes purified water, oil, wax, fatty acid, fatty alcohol, fatty acid ester, surfactant, humectant, thickening agent, antioxidant, viscosity stabilizer, and chelating agent. , buffers, lower alcohols, and the like, but are not limited thereto. If necessary, whitening agents, moisturizing agents, vitamins, sunscreens, perfumes, dyes, and antibacterial agents may be further included.

Hydrogenated vegetable oil, castor oil, cottonseed oil, olive oil, coconut oil, jojoba oil, and avocado oil may be used as the oil, and beeswax, spermaceti, carnauba, candelilla, montan, ceresin, liquid paraffin, and lanolin may be used as the wax. can be used As fatty acids, stearic acid, linoleic acid, linolenic acid, and oleic acid may be used, and as fatty alcohols, cetyl alcohol, octyl dodecanol, oleyl alcohol, panthenol, lanolin alcohol, stearyl alcohol, and hexadecanol may be used. As the ester, isopropyl myristate, isopropyl palmitate, and butyl stearate may be used. Examples of surfactants include anionic surfactants such as sodium stearate, sodium cetyl sulfate, polyoxyethylene lauryl ether phosphate, and sodium N-acyl glutamate; cationic surfactants such as stearyldimethylbenzylammonium chloride and stearyltrimethylammonium chloride; amphoteric surfactants such as alkylaminoethylglycine hydrochloride and lecithin; Glycerin Monostearate, Sorbitan Monostearate, Sucrose Fatty Acid Esters, Propylene Glycol Monostearate, Polyoxyethylene Oleyl Ether, Polyethylene Glycol Monostearate, Polyoxyethylene Sorbitan Monopalmitate, Polyoxyethylene Coconut Fatty Acid Monoethanol and nonionic surfactants such as arnide (monoethanol arnide), polyoxypropylene glycol, polyoxyethylene castor oil, and polyoxyethylene lanolin. Glycerin, 1,3-butylene glycol, and propylene glycol may be used as the moisture absorbent, and ethanol and isopropanol may be used as the lower alcohol. Examples of thickeners include sodium alginate, sodium caseinate, gelatin agar, xanthan gum, starch, cellulose ethers (e.g., hydroxyethyl cellulose, methyl cellulose, carboxymethyl cellulose, hydroxy propylmethyl cellulose), polyvinylpyrrolidone, polyvinyl alcohol, polyethylene glycol, and sodium carboxymethyl cellulose; and the like. Butylated hydroxytoluene, butylated hydroxyanisole, propyl gallate, citric acid, and ethoxyquin are available as antioxidants, and disodium edetate and ethanehydroxy diphosphate are available as chelating agents. Citric acid, sodium citrate, boric acid, borax, and disodium hydrogen phosphate are available as buffers.

In addition, the present invention provides a use of the green tangerine peel extract having an increased hesperidin content for the manufacture of a medicine or food for preventing, improving or treating obesity. As described above, the green tangerine peel extract of the present invention can be usefully used for preventing, improving or treating obesity.

Hereinafter, the present invention will be described in detail by examples, but the present invention is not limited by the following examples.

<Example>

Example 1: Preparation of Green Tangerine Peel Extract

(1) After washing, the dried green tangerine peel was dried with hot air at 55 ° C for 48 hours to obtain a moisture content of 6.8% by weight.

(2) The dried green tangerine peel was placed in a batch treatment container containing water of a high-voltage pulsed electric field treatment device and treated with PEF once under treatment conditions of an electric field of 2.4 kV/cm, a pulse frequency of 120 Hz, an energy of 30 kJ, and a treatment time of 5 seconds. (Fig. 2).

(3) A mixture obtained by mixing the PEF-treated green tangerine rind and 30% (v/v) ethanol aqueous solution at a weight ratio of 1:10 was extracted at 60° C. for 3 hours and then filtered.

(4) The green tangerine peel extract was concentrated under reduced pressure at 25 brix and freeze-dried.

Comparative Example 1: PEF treatment omitted

In the same manner as in Example 1, except for the PEF treatment in step (2), green tangerine peel extracts were prepared.

Comparative Example 2: Skipping hot air drying

The same procedure as in Example 1 was performed, except that the drying treatment in step (1) was omitted, and green tangerine peel extracts were prepared.

<Test Example>

Test Example 1: Measurement of Hesperidin Content

HPLC analysis was performed to measure the hesperidin content of the peel extract of green tangerine according to the present invention. In order to specify/quantify the components of the analysis sample, hesperidin standards were prepared, and Example 1, Comparative Example 1, and Comparative Example 2 were used as measurement samples. Samples and standards were filtered through a 0.45 μm syringe filter (Sartorius, Germany) and measured using a Waters 1525 HPLC (Waters, Milford, MA, USA) system.

The analysis conditions are as shown in Table 1 below, and using a TSKgel ODS-12-Tm 150 × 46 mm ID (Eclipse XDB-C18 46 * 250 mm, 5 μm) analytical reversed-phase column at 35 ° C., Waters 2489 UV / Visible Detector ( Waters, Milford, MA, USA) at 280 nm. The mobile phase was water (A) and methanol (B), and the flow rate was 1 mL/min. The prepared samples were analyzed by injecting 20 μl each, and the hesperidin content was calculated from the standard curve (FIG. 3).

division HPLC conditions Column TSKgel ODS-12-Tm 150×46 mm ID
(Eclipse XDB-C18 46*250 mm, 5㎛) Column Temp. 35 ℃ Sample Vol. 20 μl Flow 1mL/min Abs 280 nm Solvents A: Water, B: MeOH initial = 60 : 40 30 min = 60 : 40

Standard (ppm) area 3.90625 167,092 15.625 659,426 62.5 2,694,834 125 5,389,668

division area density Dilution ratio (fold) ppm content(%) Example 1 2925500 67.94 500 33969 3.39691 Comparative Example 1 1123495 26.17 500 13087 1.30869 Comparative Example 2 1572893 36.596 500 18321 1.83216

Referring to Table 1, it can be seen that the green tangerine peel extract according to the embodiment of the present invention increased the hesperidin content by about 2.6 times compared to Comparative Example 1 not treated with PEF.

Test Example 2: Optimal conditions for PEF treatment

In order to confirm the optimal PEF conditions of the present invention, green tangerine peel extracts were prepared in the same manner as in Example 1 but under different PEF treatment conditions, and then hesperidin content was measured and shown in Tables 4 to 6 below. Hesperidin content was measured in the same manner as in Test Example 2.

Hesperidin content according to electric field strength Classification (kV/cm) area density Dilution ratio (fold) ppm content(%) 1.8 2047850 47.56 500 23779 2.37791 2.4
(Example 1) 2925500 67.94 500 33969 3.39691 3.0 2340400 54.35 500 27176 2.71762 3.6 1316475 30.57 500 15287 1.52874

Hesperidin content according to pulse frequency Division (Hz) area density Dilution ratio (fold) ppm content(%) 80 2106360 48.92 500 24458 2.44584 120
(Example 1) 2925500 67.94 500 33969 3.39691 160 1989340 46.20 500 23100 2.31002 200 1843065 42.12 500 21061 2.10612

Hesperidin content by amount of energy Division (kJ) area density Dilution ratio (fold) ppm content(%) 10 1111690 25.8172 500 12908 1.29086 30
(Example 1) 2925500 67.94 500 33969 3.39691 50 1930830 44.84 500 22420 2.24203 70 1603174 37.23 500 18616 1.86156

Looking at Tables 4 to 6, it can be seen that the hesperidin content of green tangerine peel extracts is greatly increased when PEF treatment is performed under conditions of electric field strength of 1.5 to 3.5 kV/cm, pulse frequency of 110 to 150 Hz, and energy of 20 to 40 kJ. there is.

Although the present invention has been described in terms of the preferred embodiments mentioned above, various modifications and variations are possible without departing from the spirit and scope of the invention. The appended claims also cover such modifications and variations as fall within the subject matter of this invention.

Claims (12)

(1) drying green tangerine peel;
(2) putting the dried green tangerine peel into a batch or continuous treatment vessel containing a liquid medium and performing a high voltage pulsed electric field (PEF) treatment; and
(3) extracting the peel of green tangerine treated with PEF; According to claim 1,
A method for producing an extract of green tangerine peel, characterized in that the drying in step (1) is hot air drying so that the water content of the peel of green tangerine is 10% by weight or less. According to claim 1,
A method for producing green tangerine peel extract, characterized in that the liquid medium in step (2) is water, ethanol or a mixture thereof. According to claim 1,
The PEF treatment in step (2) is characterized by applying high voltage pulses with an electric field strength of 0.1 to 10 kV / cm, a pulse frequency of 50 to 300 Hz, and an energy of 1 to 50 kJ for 0.1 seconds to 100 seconds 1 to 50 times. Method for producing peel extract. According to claim 1,
A method for producing a green tangerine peel extract, characterized in that the PEF treatment in step (1) is performed with an electric field intensity of 1.5 to 3.5 kV/cm, a pulse frequency of 110 to 150 Hz, and an energy of 20 to 40 kJ. According to claim 1,
The method for producing green tangerine peel extract, characterized in that the extraction solvent in step (3) is water, lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. According to claim 1,
The method for producing a green tangerine peel extract, characterized in that the extraction solvent in step (3) is an aqueous solution of 20 to 40% by volume of methanol, ethanol, butanol or propanol. According to claim 1,
The method for producing a green tangerine peel extract, characterized in that the extraction in step (3) is performed at an extraction temperature of 40 to 70 ° C. A green tangerine peel extract prepared by the method of any one of claims 1 to 8, characterized in that the hesperidin content is increased by more than two times on a weight basis compared to the green tangerine peel extract that is not treated with PEF. A food composition comprising the green tangerine rind extract having an increased hesperidin content according to claim 9. A feed composition comprising the green tangerine rind extract having an increased hesperidin content according to claim 9. A cosmetic composition comprising the green tangerine rind extract having an increased hesperidin content according to claim 9.