KR101814296B1 - Antioxidative tea composition comprising sweet potato peel - Google Patents

Abstract

The present invention relates to an antioxidant composition comprising a sweet potato bark as a main component. More specifically, the composition comprises 5 to 8 parts by weight of sweet potato shell powder, 1 to 2 parts by weight of apple peel powder, 1 to 2 parts by weight of extra- To 1 part by weight of the antioxidant composition, and antioxidative effect and neuroprotective effect can be anticipated together with a unique new flavor. The antioxidant composition of the present invention has an antioxidative effect and has an effect of protecting neuronal cells from oxidative stress to inhibit the death of neuronal cells, thereby helping to prevent and improve neuronal diseases related to the death of neuronal cells have.

Description

An antioxidative tea composition comprising sweet potato peel as a main ingredient,

The present invention relates to an antioxidant tea composition comprising a sweet potato shell as a main component, and more specifically, to an antioxidant composition containing a sweet potato shell, an apple peel, an outdoors and an aroma, and having a unique new flavor, antioxidative effect and antioxidant effect To a water-soluble composition.

As the average life span has increased, modern society has entered the age of 100, and the number of patients with brain disease is increasing accordingly.

Dementia, which is a typical example of brain disease, does not mean a disease itself. It is caused by brain damage caused by various causes, which causes various cognitive functions including memory, Is a comprehensive term.

The number of patients with dementia is steadily increasing every year, and the prevalence of dementia is expected to increase from 9.18% in 2012 to 9.99% in 2016 and to 15.06% in 2050. Dementia ranks fourth in disease burden rankings in high-income countries around the world following heart disease, cerebrovascular disease, and depression.

In the past, dementia was thought to be a disease of the elderly, so young people had less fear of dementia than the elderly. However, according to recent statistics, dementia symptoms in 30s and 40s are not so significant, and various age groups have become afraid of dementia.

Because dementia has not yet been developed, it is very important to prevent it beforehand. To prevent dementia, it is necessary to eat healthy foods and improve eating habits and lifestyle.

Sweet potato skin contains nutrients such as dietary fiber, calcium, and anthocyanin, and it has an enzyme that decomposes starch, which helps prevent cancer.

The peel of apple is rich in dietary fiber, it helps to prevent aging and prevent adult diseases by containing quercetin ingredient called quercetin which increases obesity, prevents constipation, comforts colon, and has strong antioxidant effect. It is also effective in dieting because it can help vascular diseases such as angina pectoris and hypertension by releasing the vascular remnants, and it contains ursoic acid, which helps muscle growth, suppresses decline, and shortens the digestion rate.

Dolwoe (Gynostemma pentaphyllum) is a perennial vine plant with dicotyledonous plant leaves and is a herb that is native to southern regions including Jeju and Ulleungdo. The extralipid leaves are rich in components such as sterols, saccharides, coloring matters, glycosides, and saponins, and thus the effect of indirectly promoting AMP-activated protein kinase (AMPK) activation can be obtained. When the AMPK enzyme is activated, it inhibits the synthesis of glucose, fat and protein, and accelerates degradation of glucose, fat and protein, thereby reducing overall body fat. It is also effective for bronchial diseases. It is effective for diseases such as rejuvenation, brain activity, diabetes, cancer, adult diseases, etc. It accelerates metabolism, increases the resistance of the body, relieves stress, makes skin healthy, Is effective.

Aster scaber Thunb ( Aster scaber Thunb) is a perennial plant belonging to the Asteraceae family. It is readily available in the vicinity. It is used as young seeds or sansum. Mature antelope is used as medicines for various diseases.

Korean Patent Publication No. 87-001844 Korean Patent Registration No. 10-0563401 Korean Patent Registration No. 10-1261146

 K.H. Kwon, H.K. Lim, M.J. Chung, Neuroprotective effect of bread containing Cirsium setidens or Aster scaber, J. Korean Soc. Food Sci. Nutr. 43 (2014) 829-835  T.B. Sherer, R. Betarbet, A.K. Stout, S. Lund, M. Baptista, A.V. Panov, et al., An in vitro model of Parkinson's disease: linking mitochondrial impairment to altered alpha-synuclein metabolism and oxidative damage. J. Neurosci. 22 (2002) 7006-7015.

The object of the present invention is to provide a delicious tea having a unique new flavor by mixing the apple peel, off-shore, and anchovy with the sweet potato shell as a main component, and in particular, it contains a natural material excellent in antioxidative effect and protective effect on brain cells It is an object of the present invention to provide a tea composition which is excellent in palatability with an appropriate composition while having an antioxidative effect and a neuroprotective effect.

In order to achieve the above object, in the present invention,

5 to 8 parts by weight of sweet potato bark powder, 1 to 2 parts by weight of apple peel powder, 1 to 2 parts by weight of extraneous powder and 0.5 to 1 part by weight of flavor powder.

It is preferable to wash the outside of the tea composition and remove the water, then naturally dry for 20 to 40 minutes, and roast for 20 to 40 minutes in a weak fire. It is more preferable that the stone is a leaf other than a stone.

The tea composition may be packaged in the form of a tea bag, wherein the tea composition preferably contains 8 to 12 g of the tea composition.

The tea composition of the present invention can be a novel and unique flavor compound containing a sweet potato shell, an apple shell, an outdoors, and an aroma, which have an antioxidative effect and a protective effect on a brain cell. The tea composition of the present invention can be a ginseng tea that can be enjoyed by both male and female aged people and has an antioxidative effect and a protective effect against brain nerve cells. Thus, it is possible to prevent the neuronal cell death by protecting the neural cell from oxidative stress It can help prevent and improve cranial nerve diseases such as dementia.

In addition, the tea composition of the present invention has a low manufacturing cost by using the sweet potato bark generated in the process of processing the sweet potato, and also has the additional effect of solving the pollution problem caused by the disposal of the farmers.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a photograph of the tea composition of the present invention prepared in the form of a tea bag.
2 is a graph showing the results of confirming the DPPH radical scavenging activity of the tea composition of the present invention.
FIG. 3 is a graph showing an effect of inhibiting neuronal cell death under oxidative stress conditions of the tea composition of the present invention.

The tea composition of the present invention having antioxidant and neuronal cell protection effects comprises 5 to 8 parts by weight of sweet potato shell powder, 1 to 2 parts by weight of apple peel powder, 1 to 2 parts by weight of extraneous powder and 0.5 to 1 part by weight of flavor powder.

Sweet potatoes are cleaned and boiled and peeled off.

Apple uses vinegar to remove the pesticide ingredient of the skin and then shears the skin.

After washing the stones, remove the water and let it dry naturally for 20 ~ 40 minutes and roast for about 20 ~ 40 minutes in the fire. It is preferable to use leaves other than stones.

It is recommended to use an animal that has been cleaned and dried before removing moisture.

The pretreated sweet potato bark, apple husk, off-shore, and anchovy are dried in a dryer for 40 to 56 hours, and each dried material is pulverized and used in powder form.

5 to 8 parts by weight of dried sweet potato shell powder, 1 to 2 parts by weight of dried apple powder, 1 to 2 parts by weight of dry powder, and 0.5 to 1 part by weight of dried powder of astringent powder are mixed to obtain a tea composition of the present invention.

The tea composition of the present invention is preferably produced in the form of a tea bag. In the case of a tea bag, it is preferable that the tea composition contains 8 to 12 g of the tea composition.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. They are illustrative of the present invention and the scope of the present invention is not limited thereto.

[ Example ]

< Example  1>

Sweet potatoes were washed, boiled, and ripened. After washing the stones, the water was removed, and after natural drying for 30 minutes, it was roasted in a fire for about 30 minutes. The apples use vinegar to remove the pesticide ingredients and shave the skin. The sweet potato shell, off-shore and apple peel were placed in a dryer and dried for 2 days. It was purchased and used after washing and drying. Each dried material was pulverized.

A tea bag was prepared by mixing 7 g of crushed sweet potato bark, 1 g of apple peel, 1 g of outdoors and 0.5 g of an avocado (FIG. 1 A).

< Example  2>

A material was prepared in the same manner as in Example 1, and a tea bag was prepared by mixing 5 g of a sweet potato shell, 2 g of an apple skin, 2 g of outdoors and 1 g of a flavor.

< Example  3>

A material was prepared in the same manner as in Example 1, and a tea bag was prepared by mixing 8 g of a sweet potato shell, 1 g of an apple skin, 1 g of outdoors and 0.5 g of an avocado (FIG. 1C).

[ Experimental Example ]

< Experimental Example  1>

Sensory test

The tea bags of Examples 1 to 3 were subjected to a sensory test.

The tea bags of Examples 1 to 3 were placed in 1500 ml of water at 80 ° C, and the extracted extract was used as a sample for the sensory test for 10 minutes.

The sensory test was conducted by selecting 50 students from college students and teaching them about the purpose and evaluation method of this experiment. The sensory evaluation items are very good (5 points), good (4 points), just (3 points), worse (2 points), very bad for color, aroma, taste, sweetness, (1 point).

The volunteers who participated in the sensory test were asked to record their age and sex on the questionnaire, to put the tea bag into the mouth, to swallow the oral skin for 20 seconds, and then to swallow the mouth, wash the mouth with water every 10 minutes And the following samples were evaluated. The results are shown in Table 1 below.

Example 1 Example 2 Example 3 color 3.44 ± 0.5 3.67 ± 0.8 3.97 ± 0.4 Scent 3.28 ± 0.6 3.42 ± 0.4 3.58 ± 0.6 flavor 3.44 ± 0.5 3.39 ± 0.7 3.69 ± 0.6 sweetness 2.75 ± 0.4 3.08 ± 0.6 3.25 ± 0.7 Bitter taste 3.44 ± 0.5 3.33 ± 0.6 3.26 ± 0.5 Comprehensive preference 3.39 ± 0.5 3.42 ± 0.5 3.72 ± 0.4

As a result of the sensory evaluation, the tea bag of Example 3 was superior to the tea bags of Example 1 and Example 2 in color, aroma, taste, sweet taste, sweet taste and overall taste.

< Experimental Example  2>

Identify antioxidant activity

DPPH radical scavenging activities of tea extracts extracted from the tea bags of Examples 1 to 3 were determined according to their concentrations.

The DPPH radical scavenging activity was determined by measuring 1.8 ml of each sample at a concentration of 5 mg / ml, 2.5 mg / ml, 1 mg / ml, 0.5 mg / ml, 0.1 mg / ml, and 0.025 mg / ml, DPPH (1,1-diphenyl-2-picrylhydrazyl ) (1.5 × 10 ^-4 M) solution was mixed well and reacted at 37 ° C. for 30 minutes, and the absorbance was measured at 517 nm. The DPPH radical scavenging activity was expressed as% [% 1- (absorbance of sample / absorbance of control)] x 100 by comparing the absorbance of the sample to which the control was added. The results are shown in Fig.

As can be seen from the graph of FIG. 2, DPPH radical scavenging activity was shown to be almost 100% in all three samples at a concentration of 1 mg / ml or more, and 85% or more DPPH radical scavenging activity even at a concentration of 0.5 mg / There was no difference between the groups. However, at a concentration of 0.1 mg / ml and 0.025 g / ml, the tea composition (C) of Example 3 had higher DPPH radical scavenging ability than the tea composition (A) of Example 1 and the tea composition Activity.

From these results, it can be seen that the tea of the present invention has an excellent antioxidative effect and the antioxidative effect of the tea composition of Example 3 is the most excellent.

< Experimental Example  3>

Oxidative  Under stress conditions Neuronal cell  Confirming the suppression effect of death

1. Preparation of sample

As the sample, the extract extracted from the tea composition of Example 3 was used. For comparison, Chrysanthemum charm extract was used and commercial chrysotile was extracted by the same method and used as a sample.

2. Cell culture and treatment

SK-N-SH cells, human neuroblastoma cells, were cultured in RPMI 1640 medium supplemented with 10% inactivated fetal bovine serum and 1% penicillin-streptomycin solution, supplemented with 5% CO ₂ Lt; 0 &gt; C in an incubator supplied. To obtain sufficient cells, the cells were cultured in a culture flask (T 75 cm 2) and the medium was replaced 80% every 2 to 3 days. When the cells were fully grown, the attached cells were removed using trypsin-EDTA (ethylene diamine tetraacetic acid) solution (1x), and then the number of cells was adjusted in the growth medium. Cells were plated on a 96-well plate for 24 hours And used for MTT assay.

3. Measurement of cell viability

Giving crushing a SK-N-SH cells in 96-well plates in density of 1 × 10 ⁵ cells / well and cultured for 24 hours.

First, each sample was treated with the cells for 24 hours to examine the cytotoxicity of the sample. The tea extracts were used at a concentration of 25 μg / ml (tea 25), and the flavor extracts were used at a concentration of 50 μg / ml (true 50) and 100 μg / ml (true 100).

To investigate the protective effect of neurons in samples, 0.5 mM H ₂ O ₂ And 0.5 mM H ₂ O ₂ together with each of the above samples were treated together for 30 minutes. When used together with 0.5 mM H ₂ O ₂ , the tea extract was used at a concentration of 25 μg / ml (H level 25), 25 μg / ml (H 25) and 100 μg / ml (H 100) Respectively.

The survival rate of cultured SK-N-SH cells was measured by the MTT [3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyl tetrazolium bromide] reduction method used by Chung et al. That is, 1/10 MTT solution (5 mg / ml) of the growth medium was added to each well and further cultured at 37 ° C for 4 hours to reduce the MTT. The resulting formazan was added to the culture medium Was carefully removed. To completely remove the remaining medium, the sample was allowed to stand at room temperature for 30 minutes and then dissolved in DMSO. Absorbance was measured at 570 nm. In the measurement of absorbance, the blank (control) was set to DMSO, and the cell viability was calculated as follows. The results are shown in FIG. 3:

Cell survival rate (%) = [absorbance of the target group / absorbance of the control group] x 100

As can be seen from the results in Fig. 3, the flavor extracts and tea extracts showed almost no cytotoxicity. In addition, when treated with H ₂ O ₂ , the cell survival rate of the tea extract of the present invention was found to be higher than that of the chrysanthemum extract at the same concentration of 25 μg / ml.

Claims (4)

5 to 8 parts by weight of sweet potato bark powder, 1 to 2 parts by weight of apple peel powder, 1 to 2 parts by weight of extraneous powder and 0.5 to 1 part by weight of flavor powder. The method according to claim 1,
Wherein the stones are washed and removed with water, followed by natural drying for 20 to 40 minutes, and roasting in a weak fire for 20 to 40 minutes. 3. The method of claim 2,
Wherein the stones are leaves other than stones. The method according to claim 1,
Wherein the tea composition is packaged in the form of a tea bag containing 8 to 12 g of the tea composition per tea bag.

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