JP2008195936A - Antioxidant and food and cosmetics using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an antioxidant which has excellent anti-oxidizing performances such as having high safety enabling it to be added in food and the like and being employed in a wide range of applications and which does not affect flavor and the feel in use. <P>SOLUTION: The antioxidant contains tannin derived from the skins of roasted chestnuts. The food contains tannin derived from the skins of roasted chestnuts. The cosmetics contain tannin derived from the skins of roasted chestnuts. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to an antioxidant that controls active oxygen and lipid peroxide in the human body, and more specifically, has an excellent antioxidant ability that can be added to foods and the like and has a wide range of applications. The present invention relates to an antioxidant that has no influence on the flavor and feeling of use, and foods and cosmetics using the same.

In general, most living organisms including humans use oxygen, and from various foods, linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid play an important role in maintaining homeostasis and function in the living body. It is said that it maintains life activity by ingesting fatty acids having double bonds such as docosahexaenoic acid.
However, along with this, active oxygen and lipid peroxides are produced in the human body, but these are highly toxic, and recent studies have shown that adult diseases such as carcinogenesis, ischemic disease, diabetes, etc. It is becoming clear that it is deeply involved in cell dysfunction and aging.
In order to protect human tissues from such obstacles, various antioxidants function in the human body, but many of the antioxidants depend on food.

In order to prevent such diseases, research on the search for antioxidant substances in foods, elucidation of action, or production methods is proceeding from the viewpoint of controlling active oxygen and lipid peroxide in vivo. .

Therefore, with regard to chestnuts for which effective utilization technology of chestnut skin that is discarded in large quantities during the manufacture of chestnut confectionery has attracted attention, the present applicant has selected at least one selected from chestnut flesh, chestnut astringent skin, and chestnut demon skin. An application has been filed for an antioxidant containing an extract extracted from one, and a food and cosmetics using the same (for example, see Patent Document 1).
However, the antioxidant has not yet been identified as an antioxidant effective substance.

By the way, as an effective utilization technique of chestnut skin, hot chestnut and steamed chestnut peels are extracted with hot water, then partitioned and extracted with ethyl acetate to obtain ethyl acetate soluble fraction, and gallic acid, protocatechuic acid and catechin are added. However, when it was identified and the antioxidant ability was evaluated using the dry system-Wills improved method and the rodane iron method, it was reported that relatively strong activity was observed (for example, see Non-Patent Document 1). Since the extract of the antioxidant is distributed and extracted using ethyl acetate or the like, it is inappropriate to add it to food, and the application range of the antioxidant is limited. Moreover, although dry system-Wills improvement method and the rhodan iron method are used as activity evaluation of an antioxidant, this method is evaluating the antioxidant ability with respect to oil or a fatty acid, and food, cosmetics, etc. Evaluation is not performed when applied to. Moreover, the present condition is that the tannin which is a main component of a chestnut skin extract is not identified and quantified.

Japanese Patent Application No. 2001-179688 Tree Extract Component Utilization Technology Research Results, 1995, pages 303-322

The present invention has been made in view of such circumstances, and the object of the present invention is to have an excellent antioxidant ability with a wide range of applications that is safe and can be added to foods, etc. An object of the present invention is to provide an antioxidant that does not affect the feeling of use, and foods and cosmetics using the same.

The present invention achieves the above object by using an antioxidant containing tannin derived from calcined chestnut skin.

Moreover, this invention achieves the said objective with the foodstuff characterized by containing the tannin derived from baking chestnut skin.

Moreover, this invention achieves the said objective with the cosmetics characterized by containing the tannin derived from baking chestnut skin.

That is, the present inventors have focused on the effective utilization technology of chestnut skin, and can be added to foods and the like without using a solvent such as ethyl acetate as an object of chestnut. As a result of earnest research on antioxidants that have high antioxidant capacity and do not affect the taste and feeling of use, we have focused on calcined chestnuts (chestnut astringent skin, demon skin) and baked. It was confirmed that tannin, which is a component of chestnut skin, has an excellent antioxidant ability with a wide range of applications with high safety and does not affect the flavor and feeling of use, and the present invention has been achieved.

As described above, since the antioxidant of the present invention contains tannin derived from calcined chestnut skin, it has excellent antioxidant ability.
Further, the antioxidant of the present invention can be applied not only to foods and cosmetics but also to pharmaceuticals and general industrial products, and is versatile.
Furthermore, according to the antioxidant of the present invention, there is no astringency or bitterness, it does not affect the flavor or feeling of use, and it can be used as a natural colorant.

Further, the antioxidant of the present invention is used for prevention of adult diseases such as cancer, arteriosclerosis, ischemic disease and diabetes, prevention of various diseases caused by the production of lipid peroxide, prevention of aging, whitening effect, hangover. It is expected to be applied to alleviation, recovery from fatigue caused by sports, etc., suppression of microbial growth, stabilization of vitamins and pigments, and deodorizing effect.
Moreover, the baked chestnut skin used as the raw material of the present invention is discarded in large quantities during the manufacture of chestnut confectionery, and is expected as an effective utilization technique of chestnut skin.

Next, the present invention will be described in detail.
The antioxidant of the present invention contains tannin derived from calcined chestnut skin.

First, the antioxidant of the present invention prevents lipid oxidation, inactivates the oxidation promoting action of metals such as iron and copper, and is more reactive than ordinary oxygen molecules. It is a substance that controls active oxygen and accompanying lipid peroxides.

In general, the seeds from which the chestnuts are removed consist of the flesh, the chestnut astringent skin that wraps it, and the outermost chestnut demon skin. In the present invention, the chestnut astringent skin and the demon skin are used. To do. Chestnut astringent skin and demon skin may be used alone or in combination as appropriate.
The varieties and sizes of chestnuts which are the raw materials of the present invention are not particularly limited, and may be appropriately selected from those generally used. For example, chestnut varieties include Japanese chestnut, European chestnut, Chinese chestnut, American chestnut, etc., but it is preferable to use Chinese chestnut in terms of ease of processing, such as efficient recovery of chestnut skin.

In general, tannin is a general term for plant-derived compounds having a number of phenolic hydroxyl groups and licking animal skin, and is classified into hydrolyzable tannin and condensed tannin. It is important that the tannin according to the present invention is tannin extracted from the calcined chestnut skin. That is, tannin derived from calcined chestnut skin has good antioxidant activity and does not have astringency or bitterness, so it does not affect the flavor and feeling of use, and can also be used as a natural colorant.

Further, the content of tannin derived from calcined chestnut skin in the antioxidant of the present invention is preferably 20% by weight or more, more preferably 35% by weight or more, in the total solid content of the antioxidant. It is desirable in terms of giving. In addition, the antioxidant of this invention includes the case where it consists only of tannin derived from baking chestnut skin.

In addition to the tannin derived from calcined chestnut skin, the antioxidant may contain an auxiliary material appropriately selected within a range not impairing the object of the present invention. Examples of auxiliary materials include saccharide sweeteners (monosaccharides such as fructose, glucose, tagatose and arabinose, oligosaccharides such as lactose, oligosaccharides and maltose, powdered starch syrup, dextrin, trehalose, sugar alcohol, etc.), high sweetness sweetness (Sucralose, acesulfame K, etc.), fats and oils, dairy products, stabilizers, emulsifiers, flavorings, pigments, acidulants, flavor ingredients (eggs, coffee, teas, cocoa, fruit pulp, yogurt, alcoholic beverages), various nutrients (Proteins, dietary fiber, vitamins, minerals, etc.). These may be used alone or in combination.
For example, when dextrin is used as a binder for tannin derived from calcined chestnut skin, a powdery antioxidant can be obtained.

The form of the antioxidant is not particularly limited, and examples thereof include various forms such as a liquid form, a powder form, a granule form, and a paste form.

The antioxidant of the present invention is produced, for example, as follows.
That is, first, after burning raw chestnuts, the chestnuts are peeled off. At this time, it is important that the chestnut is baked, and the order of the baking step and the step of peeling the chestnut is not limited at all, but after the raw chestnut is baked in terms of ease of processing, the chestnut is peeled off Is preferred. In addition, in the case where the chestnut skin is peeled after the raw chestnut is fired, the chestnut skin may be fired in the fresh chestnut firing step.
The baking method is not particularly limited, but includes baking equipment such as hot air roast and toaster, sand roasting, direct fire baking, charcoal baking, etc. Among them, indirect heating such as hot air roasting, sand roasting, This is preferable in that it can be uniformly fired without carbonization.
The firing conditions are not limited because they vary depending on the firing method. Specifically, in the case of hot air roasting, 250 to 400 ° C, 5 to 10 minutes, and in the case of sand roasting, 250 to 400 ° C, 5 to 15 minutes. Is preferable from the viewpoint of uniform firing without carbonization.
The baked chestnut skin thus obtained is preferably a pulverized product in that it can be efficiently extracted in a subsequent step.

Meanwhile, an aqueous medium is prepared. Examples of the aqueous medium include water, a hydrophilic solvent, a polyhydric alcohol, and the like, which may be used as they are, or may be an aqueous solution or a dispersion.
Examples of the hydrophilic solvent include ethanol, methanol, isopropanol and the like. Examples of the polyhydric alcohol include glycerin, xylitol, maltitol, glucose, xylose, galactose, maltose, sucrose, polyglycerin and the like.
Among these, ethanol is preferable in that tannin having excellent antioxidant activity, high safety, and wide application range can be obtained. More preferably, the use of 20 to 80% ethanol is desirable in that the antioxidant activity of tannin is more excellent.

Next, a tannin-containing extract is obtained from the calcined chestnut skin using the aqueous medium.
Examples of the extraction method include reflux operation and room temperature immersion. In particular, the reflux operation is preferable in that tannin having excellent antioxidant activity can be obtained.
Moreover, when the temperature of the said aqueous medium is set to 50 degreeC or more as extraction conditions, a tannin which can extract tannin efficiently and is excellent in antioxidant activity is suitable.

Next, the tannin-containing extract obtained as described above is purified to obtain a purified tannin product. Examples of the purification treatment method include filtration, centrifugation, and use of a column. Among these, it is preferable to use a column in that a purified product having excellent antioxidant activity can be obtained.
Thereafter, an auxiliary material is added to the purified tannin obtained as described above as necessary, and the antioxidant of the present invention is obtained by appropriately using a conventional method such as lyophilization or vacuum concentration. It is done.

The antioxidant obtained as described above can be used as it is, or applied to foods and cosmetics, as well as to pharmaceuticals and general industrial products.

Next, the food of the present invention will be described.
The food of the present invention contains tannin derived from calcined chestnut skin.

The food of the present invention may be anything as long as it can contain the baked chestnut-derived tannin, such as chewing gum, candy, tablet, chocolate, frozen dessert, noodles and other starch-based foods, powdered foods, beverages, bread It can be used for any food and drink such as bakery foods such as biscuits, soups, oil and fat foods, health foods and health foods and drinks. What is necessary is just to select suitably in the step of a manufacturing process according to the characteristic and the objective of each foodstuff, and to make it contain.

The tannin according to the food of the present invention is the same as the tannin used for the antioxidant, and the extraction method from the calcined chestnut skin is also the same.

Moreover, the content of tannin derived from calcined chestnut skin in the food of the present invention varies depending on the type and purpose of each food, but is preferably 0.001% by weight or more, more preferably 0.001% by weight in the total weight of the food. It is desirable that the content is not less than 01% by weight because an antioxidant effect can be obtained.

In the food of the present invention, in addition to the baked chestnut-derived tannin, the above auxiliary materials and the like may be appropriately selected and contained as long as the original purpose is not impaired.

As an example of the food of the present invention, candy is produced, for example, as follows.
That is, first, as described in the method for producing an antioxidant, tannin derived from calcined chestnut skin is extracted. On the other hand, candy raw materials such as granulated sugar and starch syrup are boiled and mixed and cooled. And the said candy raw material mixture WHEREIN: If the said tannin and an auxiliary material are added and mixed as needed, and after further cooling, if it shape | molds suitably, the candy of this invention will be obtained.

Next, the cosmetic of the present invention will be described.
The cosmetic of the present invention contains tannin derived from calcined chestnut skin.

The cosmetic may be anything as long as it can contain the tannin derived from the calcined chestnut skin, and includes, for example, quasi-drugs and bathing agents in addition to skin cosmetics and hair cosmetics. The form may be appropriately set and used as an arbitrary form such as ointments, lotions, emulsions, creams, packs, gels, powders, granules and the like.

The tannin according to the cosmetic product of the present invention is the same as the tannin used for the antioxidant, and the extraction method from the calcined chestnut skin is also the same.

The content of tannin derived from calcined chestnut skin in the cosmetic product of the present invention varies depending on the type and purpose of the cosmetic product, but is preferably 0.001 to 5.0% by weight, more preferably in the total weight of the cosmetic product. Setting to 0.05 to 4.0% by weight is desirable in that the antioxidant effect can be obtained efficiently.

In addition, the cosmetics of the present invention are known as cosmetic raw materials such as fats and oils, moisturizers, pigments, dyes, surfactants, ultraviolet absorbers, preservatives, water-soluble polymers, resins and the like as necessary. Any component may be appropriately selected and used.

As an example of the cosmetic of the present invention, a skin-beautifying cosmetic is produced, for example, as follows.
That is, first, as described in the method for producing an antioxidant, tannin derived from calcined chestnut skin is extracted. And if the said tannin and arbitrary components are added and mixed in the emulsion prepared according to the conventional method, the skin beautification cosmetics of this invention will be obtained.

Hereinafter, the present invention will be specifically described based on examples.

<Examples 1-3, Comparative Examples 1-2>
<< Preparation of antioxidant >>
As Example 1, first, chestnuts were peeled from Chinese chestnuts that had been baked (hot air roasted at 250 ° C., 5 minutes), 10 g of astringent skin was weighed, and then finely pulverized to about 1 mm with a knife. Next, 4 times the weight of 50% ethanol was added to the sample, refluxed at 70 ° C. for 4 hours, cooled, and filtered to obtain an extract (astringent skin ethanol extract). The obtained extract was concentrated and tannin was purified with a column to obtain an antioxidant (purified product of astringent skin ethanol extract).

Example 2 obtained an antioxidant (purified product of demon skin ethanol extract) in the same manner as in Example 1 except that 10 g of baked chestnut demon skin was used instead of 10 g of baked chestnut astringent skin as a sample. .

Example 3 was replaced with 10 g of burned chestnut astringent skin and 10 g of a mixture of burned chestnut astringent skin and demon skin (5 g of astringent skin and 5 g of demon skin), and was an antioxidant as in Example 1. (A refined product of astringent skin and demon skin ethanol extract) was obtained.

《Quantification of tannin》
Tannin was quantified from the purified products of Examples 1 to 3 by the following method.
[Condensed tannin measurement method (vanillin sulfate method)]
1. Add 4 ml of 1% vanillin solution (solvent is 70% sulfuric acid) to 2 ml of extract.
2. Incubate for 15 minutes in a 20 ° C water bath.
3. The maximum absorbance near 500 nm is measured with a spectrophotometer.
4). A calibration curve is prepared with (+)-catechin, and the amount of condensed tannin is calculated in terms of catechin.
[Method for measuring gallotannin of hydrolyzed tannin (Inoue & Hagerman method)]
1. The extract is hydrolyzed with 2N sulfuric acid and then diluted 10-fold with water.
2. Add 1.5 ml of 0.667% rhodanine MeOH solution to 1 ml of the sample solution.
After 3.5 minutes, 1 ml of 0.5N aqueous KOH is added.
After 2.5 minutes, the whole is diluted to 25 ml with water, and after 5 minutes, the absorbance at 520 nm is measured with a spectrophotometer.
5. A calibration curve is prepared with tannic acid, and the amount of gallotannin is calculated in terms of tannic acid.
[Method of measuring ellagitannin of hydrolyzed tannin (Bate-Smith method)]
1. 2 ml of extract is placed in a test tube and 0.16 ml of 6% acetic acid is added.
2. The inside of the test tube is replaced with nitrogen gas, and a 6% aqueous sodium nitrite solution is added.
3. Further, after replacing the inside of the test tube with nitrogen gas, the test tube is covered and left at room temperature for 1 hour.
4. After 1 hour, the absorbance at 600 nm is measured with a spectrophotometer.
5. The absorption coefficient E of 2,3-HHDP-glucose, which is one of the simplest ellagitannins with the most structure. From the value 51.5 of ^1% _1cm 600nm, the concentration of ellagitannin in the reaction solution is calculated according to the following formula -Calculated by glucose conversion.

The total amount of condensed tannin, gallotannin and ellagitannin determined by the above method was defined as the tannin amount. As a result, the tannin content in Example 1 was 45% by weight in the total solid content, the tannin content in Example 2 was 40% by weight in the total solid content, and the tannin content in Example 3 was 43% by weight in the total solid content. Met.

<Radical scavenging ability test>
For the purified products of Examples 1 to 3, the radical scavenging ability was measured from the amount of decrease in absorbance accompanying the decrease in DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals and the control value.
That is, 2 ml of each of the purified products of Examples 1 to 3 above, 2 ml of koji extract, which is generally said to exhibit antioxidant ability as Comparative Examples 1 and 2, and 2 ml of green tea extract, were each ethanol in a test tube. 2 ml and 0.5 mM DPPH / ethanol solution 1 ml were mixed, and absorbance was measured at 517 nm immediately (after 0 minutes) and 30 minutes later.
As a control, 0.1 M acetate buffer was used.
Each measurement was performed 3 times and the average value was used. The evaluation of radical scavenging ability was calculated according to the following formula.

Further, the relationship between the concentration of BHA and the radical scavenging ability is shown in a calibration curve, and the ratio of radical scavenging ability of each sample when the BHA radical scavenging ability is 1000 using this is shown in Table 1.

From the results of Table 1, the baked chestnut skin extract tannin-containing materials of Examples 1 to 3 showed excellent radical scavenging ability. On the other hand, the comparative example was inferior in radical scavenging ability.

<Examples 4 to 6, Comparative Example 3>
<Preparation of candy>
As Example 4, stamped candy was obtained according to a conventional method. That is, first, 60 g of granulated sugar and 40 g of enzyme starch syrup were mixed as solids, boiled to 150 ° C., and cooled to 130 ° C. Next, 10 g of the purified product of astringent skin ethanol obtained in Example 1 and 1 g of citric acid, 0.6 ml of fragrance, and 0.1 ml of caramel pigment were added to and mixed with the mixture and cooled to 100 ° C. Punching was performed to obtain candy.

Further, as Example 5, in place of 10 g of the astringent skin ethanol extract obtained in Example 1, 10 g of the devil skin ethanol extract obtained in Example 2 was used, except that 10 g was used. To get candy.
Further, as Example 6, Example 4 was used except that 10 g of the astringent skin ethanol extract obtained in Example 3 was used instead of 10 g of the astringent skin ethanol extract purified product obtained in Example 1. In the same manner, candy was obtained.

Moreover, as Comparative Example 3, a candy was obtained in the same manner as in Example 4 except that 10 g of the purified product of astringent skin ethanol extract obtained in Example 1 was not contained.

The candy of Examples 4 to 6 and Comparative Example 3 obtained as described above was used as a solution, and the radical scavenging ability of each sample when the BHA radical scavenging ability was 1000 as in the above-described radical scavenging ability test. The ratio was calculated and the results are shown in Table 2.

From the results in Table 2, the candies of Examples 4 to 6 showed excellent radical scavenging ability as compared with Comparative Example 3, had good flavor, and exhibited a more amber color than the Comparative Example.

<Examples 7-9, Comparative Examples 4-5>
<Preparation of beverage>
With the composition shown in Table 3, first, black tea extract, milk, sugar, emulsifier, and water were stirred and mixed under conditions of 70 ° C. for 10 minutes to prepare a beverage solution.
Next, in Example 7, the astringent skin ethanol extract purified product obtained in Example 1, in Example 8, the demon skin ethanol extract purified product obtained in Example 2, and in Example 9, Example 3 Each of the astringent skin and devil skin ethanol extract purified products obtained in the above was added and mixed.
In Comparative Example 5, a refined ethanol extract of raw chestnut astringent skin was obtained under the same conditions as in Example 1, and this was added to and mixed with the beverage solution.
Next, the beverage solution prepared as described above was filled in a glass bottle and wound, and then retort sterilized at 125 ° C. for 25 minutes to obtain a tea beverage (milk tea) in a sealed container.
And it evaluated by five special panelists about the color tone and flavor of the tea drink obtained in Examples 7-9 and Comparative Examples 4-5.

Although the tea beverages of Examples 7 to 9 were sterilized by high-temperature heat, which is retort sterilization, in addition to the red tea-like color of milk tea, a deeper reddish brown color is added, and a preferable color tone that makes a sense of luxury. It was a tea beverage having Moreover, it was a black tea beverage with little astringency and bitterness derived from chestnut skin and excellent in flavor.
On the other hand, the tea beverages of Comparative Examples 4 to 5 were not thick reddish brown, and the color tone evaluation was inferior to the tea beverages of Examples 7 to 9. Moreover, about the comparative example 5, the astringent taste derived from chestnut skin was felt a little, and it was a tea drink inferior to flavor compared with Examples 7-9.

<Examples 10-11, Comparative Examples 6-7>
《Preparation of cosmetics》
A cosmetic (cream) having the composition shown in Table 4 below was produced by a conventional emulsion production method and used as a sample.

A sample of 0.4 g was applied to the cheeks of three panelists twice a day for one week. Thereafter, the effects shown in Table 5 were determined by sensory evaluation.

Table 6 shows the sensory evaluation results of Examples 10 to 11 and Comparative Examples 6 to 7.
The evaluation in Table 6 is as follows.
○ Good △ Slightly irritating or little whitening effect × No irritating or whitening effect

As shown in Table 6, it was revealed that Examples 10 to 11 had no irritation and had an excellent skin beautifying effect by sensory evaluation for each item. On the other hand, although the comparative example 6 did not have irritation, the skin beautifying effect was not obtained. In Comparative Example 7, although the skin beautifying effect was obtained, the feeling of irritation was inferior to the evaluation of the examples.

Claims (3)

An antioxidant comprising tannin derived from calcined chestnut skin. A food comprising tannin derived from calcined chestnut skin. Cosmetics characterized by containing tannin derived from calcined chestnut skin.