WO2017188759A2 - Method for preparing hovenia dulcis extract with increased content of specific flavonoid and polyphenol compound - Google Patents

Abstract

The present invention relates to a method for preparing a Hovenia dulcis extract with an increased content of a specific flavonoid and a polyphenol compound. More particularly, a Hovenia dulcis extract prepared by a preparation method of the present invention including oxidative fermentation has a greatly increased content of a specific flavonoid and a polyphenol compound, and thus the functional ingredients thereof are strengthened. Also, the Hovenia dulcis extract can be usefully used in functional beverages as an unpleasant odor of Hovenia dulcis leaves is removed.

Description

Method for preparing hawthorn extract with enhanced content of specific flavonoids and polyphenol compounds

The present invention relates to a method for preparing a barberry extract with enhanced content of certain flavonoids and polyphenol compounds.

Hovenia dulcis is a deciduous broad-leaved arborescent of the sea buckthorn family, also known as baekseok, bark, fowl, sesame or sesame tree. Grows up and down. Hovenia is the same in Japan, China and Northeast Asia. dulcis ) and Hovenia tomentosa are native to Korea. However, it is reported that the specialty species of Korea appear differently in size, seed, flower color, etc. In Korea, it grows mainly in Seorak, Odaesan, Jirisan, Halla, etc., and grows well in the milder southern regions than in the central and northern regions. Fruits and stalks have a sweet taste and aroma, so they are used as food, especially fruit wine, and are commonly used to remove poison. The research on the bark tree has been actively conducted since the mid 1980s, mainly in foreign countries. From this, many chemical components of the bark tree have been known and their use and efficacy have been revealed. For example, Saponins family Hobenosides I to I, Hobacerboside A1, Hobenidulciosides A1, A2, B1 and B2 (Hovenidulcioside A1, A2) , B1 and B2), Waldroside III and Flavonoid-based Quecetin, Kaempferol, Ampelosin, Hobenitin I-III (Hovenitin I-III) III), Hobenodulinol and the like were isolated and their structure and function were studied. In addition, antisweeting effect, hepatocellular protective effect, muscle relaxation inhibition effect by alcohol, diuretic effect, antihistamine effect, antioxidant activity, anticancer effect and diabetes treatment effect of the bark extract and chemical components isolated therefrom are known. . In recent years, the research on the function of the bark tree has been actively conducted in Korea, and in particular, many studies on liver detoxification, hangover and alcohol degrading ability have been made. In addition, other studies have reported that ethanol extracts of bark, throat, fruit and fruit bark have high anticancer effects against human liver cancer cell line (hep-3B) and breast cancer cell line (MCF-7). It has been reported that vanillic acid and ferulic acid derived from the methanol extract of the larvae have antibacterial effects in 14 strains and two yeasts.

On the other hand, Korean Patent Laid-Open Publication No. 2006-0081014 discloses a method for preparing the bark tree extract, and Korean Patent No. 0524659 discloses a method for extracting the bark fruit or vegetation and a beverage prepared therefrom. However, there has not yet been disclosed a method for preparing a barberry extract with enhanced content of certain flavonoids and polyphenol compounds of the present invention.

The present invention is derived from the above requirements, in the present invention, not only the specific flavonoid and polyphenol compound content is enhanced in large amounts in the foliar leaf extract prepared through oxidative fermentation, but also the fishy smell of the foliar leaves. This invention was completed by confirming that it shows the effect which removes.

In order to solve the above problems, the present invention comprises the steps of: 1) oxidative fermentation of the barn tree in a container that is ventilated with the outside; 2) naturally drying the oxidized fermented barn tree in step 1); And 3) provides a method for producing a specific tree flavonoids and polyphenol compound content of the bark tree extract, including the step of hot water extraction for 5 to 12 hours the natural dry barn tree in step 2).

In addition, the present invention provides a bark extract with enhanced content of the specific flavonoids and polyphenol compounds prepared by the above production method.

In addition, the present invention provides a processed food comprising the specific flavonoids and the extract of the bark tree with enhanced polyphenol compound content.

The bark leaf extract prepared by the production method including the oxidation fermentation of the present invention is not only enhanced the functional components by increasing the amount of the specific flavonoids and polyphenol compounds, but also useful for functional drinks by removing the fishy smell of the bark leaf Can be used.

In order to achieve the present invention, the present invention

1) oxidative fermentation of the holly tree in a container that is ventilated from the outside;

2) naturally drying the oxidized fermented barn tree in step 1); And

3) It provides a method of producing a bark tree extract with a specific flavonoids and polyphenol compound content step comprising the step of extracting the hot-water dried bark tree in step 2) for 5 to 12 hours.

In the method for producing a specific flavonoid and polyphenol compound content of the present invention, the bark of the bark tree may be a leaf or a fruit, preferably a leaf, but is not limited thereto.

In addition, the oxidative fermentation may be to ferment for 5 to 30 hours at 40 ~ 45 ℃ using an oxidase present in the bark itself, preferably at 42 ℃ for 24 hours, but It is not limited.

In addition, the specific flavonoids are catechin (catechin), epicatechin (epicatechin), epigallocatechin gallate (epigallocatechin gallate), rutin, naringin (naringin), quercetin, naringenin and Paulin It may be one or more selected from the group consisting of mononetine (formononetin), but is not limited thereto.

In addition, the specific polyphenol compounds include chlorogenic acid, p-hydroxybenzoic acid, ferric acid, veratric acid, benzoic acid, and trans-cin. It may be one or more selected from the group consisting of Namsan (trans-cinnamic acid), but is not limited thereto.

In addition, the present invention provides a bark extract with enhanced content of the specific flavonoids and polyphenol compounds produced by the above production method.

The said bark tree extract shall contain any of the extract obtained by the extraction process, the dilution or concentrate of the extract, and the dried product, the crude product, or the purified product obtained by drying the extract.

In addition, the present invention provides a processed food comprising the specific flavonoids and the extract of the bark tree with enhanced polyphenol compound content.

There is no particular limitation on the type of processed food. Examples of the food to which the bark extract may be added include meat, sausage, bread, chocolate, candy, snacks, confectionary, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, drinks, tea, Drinks, alcoholic beverages and vitamin complexes, and the like includes all processed foods in the conventional sense.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for explaining the present invention in more detail, it is obvious to those skilled in the art that the scope of the present invention is not limited by them.

Production Example  1.of the present invention Hut  Leaves and Fruit disease  Preparation of Extract

After harvesting the leaves of the cleansed bark, the leaves were placed in a container that is ventilated from the outside, and the leaves were subjected to oxidative fermentation (oxidative fermentation) for 24 hours at a temperature of 42 ° C, followed by natural drying. Hot-dried bark leaves were dried for 8 hours to prepare bark leaf extract of the present invention. In addition, using the same method as oxidized fermentation of the fruit tree bark fruit tree bark fruit extract prepared by hot water extraction and the bark tree leaf extract and the leaf tree fruit extract extracted without undergoing the oxidation fermentation effect and also used in the following examples It was.

Example  1.of the present invention Hut  Leaves and Fruit disease  Determination of Flavonoid Content in Extracts

Flavonoid content of the foliar leaf extract prepared according to the preparation method of the present invention was measured according to the Davis method (Davis et al., 1947., Anal. Chem., 19., 476-478). After diluting 0.5 ml of the diluted extract into a test tube, 1 ml of diethylene glycol and 0.01 ml of 1N-NaOH were added thereto, and reacted in a constant temperature water bath at 37 ° C. for 1 hour to produce a spectrophotometer (Spectronic 2D). Absorbance was measured at 420 nm. The water-soluble flavonoid content was calculated from the standard curve prepared using rutin, and calculated as the amount corresponding to the routine. Each experiment was repeated three times and expressed as an average value.

As a result, catechin, epicatechin, and catechin gallate in the ethanol fermented leaf extract, which was subjected to the oxidative fermentation process, as compared to the foliar leaf extract not subjected to the oxidative fermentation process as disclosed in Table 1 below. Rutin, quercetin (quercetin), naringin (naringin), naringenin (naringenin) and polmononetin (formononetin) content was found to be increased a lot. On the other hand, in the case of the fruit tree nectar, it was confirmed that the specific flavonoid content is reduced in the extract after the oxidation fermentation process in comparison with the extract not undergoing the oxidation fermentation process.

Flavonoid content measurement results of the foliar and fruit extracts prepared according to the preparation method of the present invention Flavonoid Content (µg / mL) extract leaf Oxidation Fermentation Leaf Fruit disease Oxidative fermentation Epigallocatechin 36.81 36.28 61.59 30.40 Catechin 12.19 45.99 32.59 5.74 Epicatechin 15.19 29.10 7.61 3.12 Epigallocatechin gallate 3.24 17.72 7.26 3.93 Vanilin tr tr ^{1 )} tr tr Rutin 6.91 11.19 27.52 2.10 Catechin gallate nd nd ^{2 )} nd nd Quercetin 103.16 470.99 143.69 98.64 Naringin 3.43 88.54 5.26 1.29 Naringenin 1.69 16.69 3.12 4.51 Formononetin 2.34 3.97 2.73 2.75 gun 184.95 720.46 291.36 152.49

¹⁾ tr: trace (<0.002 μg / g).

²⁾ nd: not detected.

Example  2. of the present invention Hut  Leaves and Fruit disease  Determination of Polyphenolic Compound Content in Extracts

Polyphenol compound content of the foliar leaf extract prepared according to the preparation method of the present invention is Folin Denis method (Folin O and Dennis W., 1912., J Biol Chem., 12, 239-243). 0.5 mL of the diluted extract was dispensed into a test tube, and 0.5 mL of a 25% Na ₂ CO ₃ solution was added thereto and allowed to stand for 3 minutes. 0.25 mL of 2N Folin-Ciocalteu phenol reagent was added thereto, mixed, and then allowed to stand at 30 ° C. for 1 hour, and then absorbance was measured at 750 nm. At this time, the water-soluble phenol content was calculated from the standard curve prepared using gallic acid to calculate the amount equivalent to gallic acid. Each experiment was repeated three times and represented as an average value.

As a result, chlorogenic acid and p-Hydroxybenzoic acid in the foliar leaf extract subjected to the oxidative fermentation process as compared to the foliar leaf extract not subjected to the oxidation fermentation process as disclosed in Table 2 below. It was confirmed that the content of ferric acid (Ferulic acid), veratric acid (veratric acid), benzoic acid (Benzoic acid) and trans-cinnamic acid was increased in a large amount. On the other hand, in the case of the fruit tree nectar, it was confirmed that the specific polyphenol content is rather reduced in the extract subjected to the oxidation fermentation process in comparison with the extract not undergoing the oxidation fermentation process.

Measurement result of polyphenolic compound content of foliar and fruit extracts prepared according to the preparation method of the present invention Polyphenol Compound Content (µg / mL) extract leaf Oxidation Fermentation Leaf Fruit disease Oxidative fermentation Gallic acid 5.57 5.68 4.08 4.48 Protocatechuic acid 0.69 0.80 1.84 0.22 Chlorogenic acid 32.17 52.57 19.69 11.70 p-hydroxybenzoic acid 4.43 10.95 5.14 4.81 Vanillic acid 4.05 3.44 3.41 0.05 p-coumaric acid 2.43 2.37 1.30 0.78 Ferulic acid 1.06 11.19 3.32 0.81 Veratric acid 4.96 8.91 5.07 1.71 Benzoic acid 22.57 183.89 54.77 15.58 Trans-cinnamic acid 0.72 1.57 0.29 0.56 gun 78.65 280.83 98.93 40.69

Claims (7)

1) oxidative fermentation of the holly tree in a container that is ventilated from the outside; 2) naturally drying the oxidized fermented barn tree in step 1); And 3) A method for producing a barberry extract, wherein the specific flavonoid and polyphenol compound content is enhanced, comprising the step of extracting hot water from the dried barley tree for 5 to 12 hours in step 2). The method of claim 1, wherein the part of the barn tree is a leaf, and the method for producing the bark tree extract with enhanced content of a specific flavonoid and polyphenol compound. The method of claim 1, wherein the oxidative fermentation using the oxidase present in the bark itself, and the specific content of the flavonoids and polyphenolic compound is enhanced to ferment for 5 to 30 hours at 40 ~ 45 ℃ Method of Preparation of Extracts. The method of claim 1, wherein the specific flavonoids are catechin (catechin), epicatechin (epicatechin), epigallocatechin gallate, rutin, naringin, quercetin, naringenin ( Naringenin) and polmononetin (formononetin) is a method for producing a specific flavonoids and compound content of the hut bark extract, characterized in that at least one selected from the group consisting of. The method of claim 1, wherein the specific polyphenol compound is chlorogenic acid (p-hydroxybenzoic acid), p-hydroxybenzoic acid (ferulic acid), veratric acid (veratric acid), benzoic acid (benzoic acid) And trans-cinnamic acid (trans-cinnamic acid), characterized in that at least one selected from the group consisting of a specific flavonoids and polyphenol compound content enhanced method of producing a bark tree extract. Claims 1 to 5 of the barberry extract with enhanced content of the specific flavonoids and polyphenol compounds prepared by the method of any one of claims. Processed food comprising the extract of the bark tree with a specific flavonoid and polyphenol compound content of claim 6.