WO2000064286A1

WO2000064286A1 - Method of extracting from hovenia dulcis thunb, using method thereof and food containing extract

Info

Publication number: WO2000064286A1
Application number: PCT/KR2000/000381
Authority: WO
Inventors: Myung-Ho Shin
Original assignee: Mirae Bio Company
Priority date: 1999-04-22
Filing date: 2000-04-21
Publication date: 2000-11-02
Also published as: KR19990064643A

Abstract

Disclosed is a method for preparing an extract from Hovenia dulcis thunb. Hovenia dulcis thunb is dried and primarily extracted with water, alcohol and/or acetone. After being filtered, the primary extract is added with 0.001-0.1 wt.& of celite. It is stirred at 50-85 °C for 15-45 min., aged at 5-20 °C for 4-12 hours and further filtered through a filter on which celite is coated. This final extract from Hovenia dulcis thunb is clear and keeps maximal medicinal effects of the tree. Also disclosed are use of such extract from Hovenia dulcis thunb in the food industry and foods containing the extract.

Description

METHOD OF EXTRACTING FROM HOVENIA DULCIS THUNB, USING

METHOD THEREOF AND FOOD CONTAINING EXTRACT

TECHNICAL FIELD

The present invention relates to a method for preparing an extract from Hovenia dulcis thunb, which is clear and demonstrates maximal medicinal effects of the tree. Also, the present invention relates to a method for preparing an extract from Hovenia dulcis thunb without degrading the medicinal effects of the tree. Further, the present invention relates to use of the extract in the food industry and the medicine industry.

BACKGROUND ART

Hovenia dulcis thunb is a tree which is tall with wide leaves. This tree usually grows to a height of about 20 m or higher with a diameter of 1 m or greater. Leaves of Hovenia dulcis thunb have wide leaves having a figure of a large egg, bearing a resemblance to those of mulberry trees.

It is known that almost all parts of Hovenia dulcis thunb are useful. For example, the wood of Hovenia dulcis thunb is used as materials for various purposes, including construction, furniture, musical instruments, sculpture, etc. Because of being sweet, its fruits are brewed to produce wine or used as a food. According to an old herbal medicine dictionary of Korea, Hovenia dulcis thunb has a medicinal effect of neutralizing the poisonous effects of alcohol and is harmless to the body. It is also disclosed m an old herbal medical book that Hovenia dulcis thunb is sweet m smell and taste with no poisons and shows medicinal actions of controlling headaches and stomachaches and counteracting alcohol poisoning and its bar--: has a medicinal effect of bringing about a nar onization among the five viscera. It is found that fruits, roots, branches, and leaves of Hovenia dulcis thunb contain frangulalm, hovenoside, and havenic acid, which are useful for the counteraction of alcohol poisoning and the restoration of strength.

Modern scientific analyses demonstrate that such medicinal effects of Hovenia dulcis thunb are true. For instance, its liver protection effect is reported in Chem. Phar ., Bull, 35 (11), P 171 and Journal of Nutrition and Food Science, Japan vol 48(3) p 170. According to the reports, extracts from Hovenia dulcis thunb reduce GPT and GOT to levels of 4/5-1/2 and, when administered at a dose of 200 mg/kg, to levels of as low as 1/6-1/8 against D- GalN/LPS and CC1₄, both of which cause liver malfunction. It is also found that extracts of Hovenia dulcis thunb are very effective to lower the alcohol level in blood and the acetaldehyde level m blood after drinking. Persons were administered with an extrct of Hovenia dulcis thunb (0.125 g/kg-b-w) . 20 mm later, they were given ethanol to drink (0.3 g/kg-b-w). after one hour, the alcohol level of the exhalation was measured to be 0.24±0.03 (mg/1) . Also, two hours after the drinking, the alcohol level and the acetaldehyde level in the saliva are reported to be

17.117.07 ( M) and 15.2±7.0 (μM) , respectively, which are lower than those measured when persons drank ethanol without being pretreated with the extract (20.6±9.7 (mM) and 16.4±7.6 (μM) ) .

In the Journal of Trad. Med. , 14 (1) p 30, there is described the effect of an extract of Hovenia dulcis thunb on Serum ( s) -ALT and AST levels which are indexes of liver cell necrosis. For this, a group of mice was fed with ethanol (2g/kg) and LPS (1 mg/kg) for four weeks while another group was fed with an extract of Hovenia dulcis thunb along with the ethanol and LPS. Blood taken from the tail artery was measured to contain an AST .level of 235.2±58.3 (μ/L) in the group which was fed with ethanol and LPS only and as low as 102.6+16.8 (μ/L) in the group which was further fed with the extract. As for S-ALT,

17.8+32.3 (μ/L) was measured when only ethanol and LPS were used.

Extracts obtained from Hovenia dulcis thunb by conventional methods are very turbid. When prepared in a clear state, conventional extracts are deficient in medicinally active components.

DISCLOSURE OF THE INVENTION

Therefore, it is an object of the present invention to provide a method for preparing from Hovenia dulcis thunb an extract which is clear and retains abundant, medicinally active ingredients. It is another object of the present invention to provide a clear extract from Hovenia dulcis thunb, which is abundant in medicinally active ingredients.

It is a further object of the present invention to provide a functional food comprising such an extract of Hovenia dulcis thunb.

It is still another object of the present invention to provide use of an extract from Hovenia dulcis thunb.

In accordance with an aspect of the present invention, there is provided a method for preparing an extract from

Hovenia dulcis thunb, comprising the steps of: drying

Hovenia dulcis thunb to the moisture content of 10-30 % by weight; extracting the dried Hovenia dulcis thunb. with an extractant and filtering to give a primary extract, said extractant being selected from the group consisting of water, alcohol, acetone and mixtures thereof; and stirring the primary extract, along with 0.001-0.1 % by weight of celite, at 50-85 °C for 15-45 min, allowing the mixture to stand for 4-12 hours at 5-20 °C and filtering the mixture through a celite-coated filter.

In accordance with another aspect of the present invention, there is provided an extract from Hovenia dulcia thunb, prepared by the method.

In accordance with a further aspect of the present invention, there is provided use of the extract as a material for functional foods or medicines.

In accordance with still another aspect of the present invention, there is provided a functional beverage, comprising the extract at an amount of 80 % by weight or greater .

In accordance with still a further aspect of the present invention, there is provided use of the extract as a material for chewing gum, candy or confectionery. In accordance with yet another aspect of the present invention, there is provided use of the extract as a material for tea by concentrating and drying the extract.

BEST MODES FOR CARRYING OUT THE INVENTION

The present invention contemplates a preparation method of a Hovenia dulcis thunb extract, which is clear and medicinally effective, by use of celite.

The extract from Hovenia dulcis thunb in accordance with the present invention is obtained as such a clear filtrate to be used as a material for foods and medicines and provides a cool sense in taste with a substantial absence of the astringent taste, which is attributed to tannin. For preparation of an extract from Hovenia dulcis thunb, first, a combination of all the tree parts, including roots, wood, leaves, fruits, and seeds, is dried to a moisture content of 10-30 % by weight. In this regard, the drying may be conducted by use of hot air or naturally with good ventilation out of direct sun light. When using hot air, the tree parts experience a rapid change in physical properties and their tissues harden. Thus, when a subsequent extraction step uses water, it requires a high temperature and a high pressure. However, the cellular membranes of the plant remain intact after the natural drying. If the moisture content exceeds 30 %, the plants are apt to be spoiled during storage. A moisture content less than 10 % is virtually impossible to achieve without the aid of a physical process such as freeze-drying.

Next, the dried plant is washed and subjected to primary extraction using an extractant selected from water, alcohol, acetone and mixtures thereof. Upon extraction, the dried plant is present in the extractant at an amount of 1-60 % by weight based on the total weight of the extractant. The primary extraction is conducted at 40-100

°C for 1-4 hours under any pressure condition such as reduced pressure, an atmospheric pressure or a pressurized condition. Then, the resulting primary extract is filtered through a sieve of 300 mesh or larger.

To the filtered, primary extract, celite is added at an amount of 0.001-0.1 weight % and the solution is mixed at 50-85 °C for 15-45 min by stirring, aged at 5-20 °C for 4-12 hours and secondarily filtered through a celite- coated cartridge filter of 0.5-10 μm to give a clear extract.

In the extract after the primary extraction, not only fibrous materials and effective ingredients, but also impurities such as organic materials and solids remain suspended. When added porous celite to the primary extract, the porous celite, adsorbs such impurities and therefore forms precipitates with the impurities. Afterwards, the filtration through the celite-coated filter removes the celite precipitates to give a clear extract of Hovenia dulcis thunb.

It is preferable that celite is added at an amount of

0.001-0.1 % by weight to the primary extract to adsorb unnecessary impurities m a maximal efficiency. The adsorption of the impurities into the celite is carried out at 50-85 °C because celite is most active m such a temperature range. For homogeneous mixing, the solution of the primary extract and celite is stirred for about 15-45 mm. Thereafter, the mixture is allowed to stand for 4-12 hours at 5-20 °C to coagulate impurity- adsorbed celite.

Removal of these coagulants is achieved by filtration. A filter on which celite is coated is effective m filtering off the celite which forms flocks along with the impurities.

The Hovenia dulcis thunb extract thus obtained may be packaged at a certain amount an ordinary manner. After being sterilized, this extract is used as a material for beverages effective for hangover curing, e esis prevention, headaches, blood pressure suppression, halitosis relief, or as a medicinal product for improving liver functions.

Of the ingredients the extract, triterpene glycoside plays an important role m exhibiting medicinal effects. As well known m the art, triterpene glycoside strongly inhibits the absorption of alcohol in the alimentary canal. This ingredient also has an anti- histam e function in addition to being effective in counteracting alcohol-attributable disorders, such as alcohol poisoning, thirst, nemesis, inconvenient evacuation, guadnplegia, alcoholism, and halitosis. In particular, triterpene glycoside has an inhibitory function against alcoholic amyotonia, leading to a decrease the alcohol level exhalation. With the functions of counteraction against hangover, thirst, and nemesis, addition to headache relief, urination, halitosis relief, liver function improvement or restoration, and blood pressure suppression, the extract from Hovenia dulcis thunb can find numerous applications the food industry and the medicine industry. By way of example, and not limitation, the extract can be used for the manufacture of carbonated beverages, juices, teas, biscuits, gum, candy, and chocolate.

Also, the present invention pertains to functional foods comprising the extract. Particularly, beverages comprising the Hovenia dulcis thunb extract at an amount of 80 % by weight or greater is excellent curing a hangover. Such a beverage may be prepared by adding the extract, by weight, with 0.5-5 % of sugar, 0.5-5 % of fructose, 0.5-5 % of honey, 0.01-0.05 % of a licorice root extract, 0.01-0.05 % of a cinnamon extract, 0.01-0.05 % of a ginger extract, 0.5-1.0 % of D-maltitol, 0.1-0.3 % of citric acid, 0.01-0.05 % of sodium citrate, 0.01-0.1 % of a fruit perfume additive, and 0.01-0.1 % of a herb perfume agent.

In this beverage, citric acid, sodium citrate and a fruit perfume agent serve to neutralize the astringent taste of Hovenia dulcis thunb. The other ingredients are selected to produce an optimal taste. It is preferable that this functional beverage is controlled 3.5-3.9 in pH and 5.0-13.0 °Brix in viscosity and filtered through a 0.5- 10 μ cartridge filter before the final packaging and sterilizing. To be used as a material for foods, the Hovenia dulcis thunb extract may be concentrated. If powered, the extract may be applied for tea, as well. The Hovenia dulcis thunb extract is concentrated to 55-75 °Brix at 60- 100 °C under a reduced pressure, an atmospheric pressure or a pressurized condition. This concentrated extract may be used at an amount of 0.01-0.1 % by weight for chewing gum, at an amount of 0.01-0.1 % weight for candy, and at an amount of 0.01-10 % by weight for biscuits.

In addition, after being concentrated as above, the extract may be formed into particles which are 10 % or less in moisture content, 1 mm or less in diameter, and 2 mm or less in length or into pills with a diameter of 2-3 mm for use in tea or functional foods.

A better understanding of the present invention may be obtained in light of the following examples which are set forth to illustrate, but are not to be construed to limit the present invention.

EXAMPLE I

Preparation of Extract From Hovenia dulcis thunb by

Conventional Method

60 g of Hovenia dulcis thunb in 1 liter of water was heated at 95 °C for 180 min, after which the solution was filtered through a 30 mesh sieve and then through a 0.5 μm filter to give an extract.

EXAMPLE II

Preparation of Extract From Hovenia dulcis thunb By

Present Method

60 g of Hovenia dulcis thunb in 1 liter of water was heated at 95 °C for 180 min, after which the solution was filtered through a 30 mesh sieve. After the filtrate was added with celite at an amount of 0.1 % by weight, the suspension was stirred at 70 °C for 30 min, allowed to stand for 8 hours at 15 °C and filtered through a celite- coated filter and then through a 0.5 μm filter to give an extract.

EXAMPLE III

Test for Efficacy Against Sequelae After Alcohol Drinking

Extracts prepared in Examples I and II were measured for turbidity by use of a turbidometer and used to produce beverages (an extract content of 95 %) . 25 min after eating 150 ml of the beverages, 25 persons were each allowed to drink a bottle of Soju (a Korean traditional wine with an alcohol content of 25 %) within one hour. The day after drinking the alcohol, they were measured for the sequelae after alcohol drinking. The results are given in

Tables 1 and 2, below.

TABLE 1

As recognized from Table 1, the Hovenia dulcia thunb extract prepared according to the present invention is clearer and more effective for curing a hangover compared with conventional one.

TABLE 2 Hangover Curing Effects According to Contents of Hovenia dulcia thunb Extract

It is apparent that a beverage containing 80 % by weight or higher of the extract prepared according to the present invention is very effective for curing a hangover.

As described hereinbefore, the present invention can prepare from Hovenia dulcis thunb an extract which is clear and demonstrates maximal medicinal effects of the tree.

The present invention has been described in an illustrative manner, and it is to be understood that the terminology used is intended to be in the nature of description rather than of limitation. Many modifications and variations of the present invention are possible in light of the above teachings. Therefore, it is to be understood that within the scope of the appended claims, the invention may be practiced otherwise than as specifically described.

Claims

1. A method for preparing an extract from Hovenia dulcis thunb, comprising the steps of: drying Hovenia dulcis thunb to the moisture content of 10-30 % by weight; extracting the dried Hovenia dulcis thunb with an extractant and filtering to give a primary extract, said extractant being selected from the group consisting of water, alcohol, acetone and mixtures thereof; and stirring the primary extract, along with 0.001-0.1 % by weight of celite, at 50-85 °C for 15--45 min, allowing the mixture to stand for 4-12 hours at 5- 20 °C and filtering the mixture through a celite- coated filter.

2. The method as set forth in claim 1, wherein the extracting step is carried out at 40-100 °C for 1-4 hours with the dried Hovenia dulcis thunb pieces being present at an amount of 1-60 % by weight based on the total weight of the extractant.

3. An extract from Hovenia dulcia thunb, prepared by the method of claim 1 or 2.

. Use of the extract prepared by the method of claim 1 or 2 as a material for functional foods or medicines.

5. A functional beverage, comprising the extract prepared by the method of claim 1 or 2 at an amount of

80 % by weight or greater.

6. The functional beverage as set forth in claim 5, further added with 0.5-5 % of sugar, 0.5-5 % of fructose, 0.5-5 % of honey, 0.01-0.05 % of a licorice root extract, 0.01-0.05 % of a cinnamon extract, 0.01-0.05 % of a ginger extract, 0.5-1.0 % of D-maltitol, 0.1-0.3 % of citric acid, 0.01-0.05 % of sodium citrate, 0.01-0.1 % of a fruit flavor additive, and 0.01-0.1 % of a herb flavor agent.

7. Use of the extract prepared by the method--of claim 1 or 2 as a material for chewing gum, candy or confectionery.

8. Use of the extract prepared by the method claim 1 or 2 as a material for tea by concentrating and drying the extract.