JPH059472A - Antioxidant - Google Patents

Abstract

PURPOSE:To provide an antioxidant which can be satisfactorily used in the fields of food, cosmetics, and medicine without causing any side reaction such as one caused by a synthetic antioxidant and is produced at a relatively low cost. CONSTITUTION:An antioxidant which contains at least 0.1wt.% extract from persimmon leaves, is pref. an emulsion made by using a surfactant, and still pref. contains at least one acid selected from the group consisting of citric, malic, and tartaric acids.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates generally to antioxidants used in the fields of foods, cosmetics and pharmaceuticals, and more specifically, it contains an extract from a plant as a main component. It relates to antioxidants.

[0002]

2. Description of the Related Art As an antioxidant, a substance such as BHT, which is obtained by converting an antioxidant active substance into a derivative by a chemical reaction, is often used, and an antioxidant mainly composed of a tea leaf extract is used. Although some oxidants have been proposed, antioxidants based on persimmon leaf extract have not been considered at all.

[0003]

The generally used chemical-synthesized antioxidants have a strong antioxidant action, but due to the fear of side effects due to the accumulation of artificially synthesized substances in the human body, Particularly in the fields of foods, pharmaceuticals and cosmetics, there is a demand for antioxidants containing an extract from a natural substance without such anxiety as a main component. On the other hand, antioxidants using tea leaf extract are quite expensive, and are therefore only partially used in the above-mentioned fields. An object of the present invention is to provide an antioxidant that can be provided at a relatively low cost without fear of side effects as described above.

[0004]

Means and Actions for Solving the Problems The present inventors have
In order to thoroughly study the above problems, in the process of repeating antioxidant tests of extracts of various plants which are relatively easy to obtain, among the extracts from plants, the persimmon leaf extract has the best antioxidant property. The present invention has been completed with the finding that it can be provided at a relatively low cost.
According to the present invention, there is provided an antioxidant characterized by containing 0.1% by weight or more of a persimmon leaf extract.

The persimmon leaf extract, which is the main component of the antioxidant according to the present invention, is an extract of a conventionally known method such as methanol, ethanol and acetone, as long as there is no problem in the field of use. It is possible to use the one extracted with such a water-soluble organic solvent, water or a mixed solution thereof.

[0006] The antioxidant according to the present invention is stable and maintains its antioxidant power, preferably by adding various surfactants to prepare a lipophilic or hydrophilic emulsion, depending on the object to be used. Can be used as an antioxidant.

Examples of emulsified lipophilic antioxidants include various commercially available glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, polyethylene glycol fatty acid. One or more surfactants such as ester, polyoxyethylene sorbite fatty acid ester, polyoxyethylene alkyl ether, polyoxyethylene phenyl ether, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, lecithin and the like. Add an appropriate amount.

By adding a hydrophilic emulsifier to the lipophilic antioxidant emulsified as described above, an emulsified hydrophilic antioxidant can be obtained. Examples of the hydrophilic emulsifier include anionic emulsifiers such as various carboxylic acid salts, various sulfonic acid salts, various sulfuric acid ester salts, and phosphoric acid ester salts, such as various ether type active agents, various ester type active agents, and various ether type emulsifiers. -Terester type activators can be used.

By adding one or more of citric acid, malic acid, or tartaric acid to the above-mentioned antioxidant, a more stable antioxidant having a high antioxidant power can be obtained.

[0010]

EXAMPLES The antioxidants according to the present invention will be specifically described by the following examples, but the present invention is not limited to these examples.

Example 1 A dried persimmon leaf was extracted with methanol at room temperature and concentrated under reduced pressure at 40 ° C. to obtain a persimmon leaf extract, and then 3 g of the persimmon leaf extract in a homogenizer glass container. And 3 g of citric acid were suspended in 3 ml of distilled water and dissolved in a water bath at 80 ° C. Hexaglycerin condensed ricinoleic acid ester (N
IKKOL HEXAGLYN PR-15, HL
B. 3) 9 g and soybean oil 12 g were added, and the mixture was stirred at 9000 rpm for 2 minutes for emulsification to obtain 30 g of a lipophilic antioxidant containing 10% by weight of persimmon leaf extract.

The antioxidant effect of the addition of the antioxidant of the above-mentioned Examples was investigated by the following procedure, using the peroxide which increases with the thermal oxidation of unsaturated fatty acids as an index. Sample Preparation Comparative Example 1: Peroxide value 2 obtained by distilling a commercial grade reagent under reduced pressure
5 Methyl linoleate only. Comparative Example 2: Similar methyl linoleate containing 0.5% by weight of natural vitamin E. Comparative Example 3: Similar Reno with 0.5 wt% BHT.
Methyl acetate. Sample a: A mixture prepared by mixing 300 mg of the aforementioned antioxidant with the same methyl linoleate to prepare 6 g (persimmon leaf extract content: 0.5% by weight). Measurement of Peroxide Value The above three kinds of samples were placed on a hot plate and heated at 80 ° C. while ventilating at a rate of 50 ml / min per 1 g, and 1 g of the sample was taken at regular time intervals to obtain a peroxide value (PO
V) was measured.

[0013]

[Table 1]

As shown in Table 1, the sample a containing the antioxidant of the above-mentioned example does not reach the comparative example 3 containing BHT, but it is considerably larger than the comparative example 2 containing natural vitamin E. The antioxidant effect of was observed.

Example 2 Dried persimmon leaves were extracted according to the method for producing a flow extract defined by the local law, and 10 g of persimmon leaf extracts and 10 g of citric acid obtained by evaporation and concentration were dissolved in a 50% aqueous glycerin solution. 100
This was further diluted with distilled water 10 times to obtain a water-soluble antioxidant containing 1% by weight of persimmon leaf flow extract.

Example 3 The antioxidant of Example-2 was further diluted 10 times with water,
An antioxidant containing 0.1% by weight of persimmon leaf flow extract was obtained.

Example 4 To 5 g of the persimmon leaf extract extracted in the same manner as in Example 2 was added 5 ml of water, and 15 g of hexaglycerin condensed ricinoleic acid ester and decaglycerin monooleic acid 1 were added thereto.
5 g, 60 g of glycerin and 10 g of citric acid were mixed and stirred, and further diluted 5 times with water to obtain persimmon leaf flow extract 1
A hydrophilic antioxidant containing wt% was obtained.

1 g of peanut oil was placed in a vial bottle, and a sample without persimmon leaf extract and a sample with 1 ml of the antioxidant of each of Examples 2 to 4 were prepared, and the temperature was 60 ° C. In Table 2, the xenon lamp was irradiated for 6 hours and the peroxide value was measured.

[0019]

[Table 2]

As shown in Table 2, Example-2 to Example-
In the sample to which the antioxidant of No. 4 was added, the increase in peroxide value was almost prevented.

Example-5 In the same manner as in Example-1, 10 g of a persimmon leaf extract extracted from dried persimmon leaves and 10 g of citric acid were mixed and stirred in a 50% glycerin aqueous solution, and this was distilled with distilled water. Dilute twice,
A water-soluble antioxidant containing 5% by weight of a persimmon leaf extract was obtained.

The antiseptic effect of the antioxidant of Example 5 was tested according to the following procedure, using trimethylamine and ammonia produced by the decay of fish meat as indicators. Test Method Fresh horse mackerel was cut into small pieces, 2 g of which was put into a vial having a content of 15 ml, and samples were prepared as shown in Table 3 below.

[0023]

[Table 3]

Immediately after the preparation of the sample, each vial was tightly closed with a screw cap made of silicon rubber, allowed to stand at room temperature for 30 minutes, a gas in the headspace was collected using a gas tight syringe, and the gas was generated by decay by gas chromatography. Trimethylamine and ammonia were measured. Thereafter, this was allowed to stand in a room at an average temperature of 30 ° C., and after 24 hours, 42 hours, and 48 hours, the same operation was performed to test the variation of trimethylamine and ammonia. Gas chromatography conditions Gas chromatograph hnu-331 Detector PID (photoionization type) column SPD-5 Capillary column Column, detector temperature 40 degrees Carrier helium Injection method Splitless

FIG. 1 shows an example of a gas chromatogram. The combination of PID and a capillary column enabled simultaneous quantification of trimethylamine and ammonia, which cannot be separated and detected by ordinary gas chromatography. The test results are shown in Table 4, and in the samples to which the antioxidants of the above examples were added, it was clear that volatile spoilage amine of fish meat and ammonia formation were dependent on the content of persimmon leaf extract. The inhibitory effect was shown, and the effect was remarkable especially in the sample added with 50 ml or more. This test was carried out in an environment of 30 ° C. average, but it is expected that a production inhibiting effect for an even longer time can be expected in a normal living environment of refrigeration. Similar tests were conducted not only for the antioxidant of Example-5 but also for the antioxidants of other Examples, but almost the same results were obtained depending on the amount of the persimmon leaf extract added.

[0026]

[Table 4]

Flow extract from persimmon leaf according to the regulations of the local law (a liquid exudate of a crude drug, which is usually prepared so that 1 g of the soluble component is contained in 1 ml of the crude drug.) (Sample name: Fresher K) was prepared and requested to the Japan Food Analytical Center to measure the minimum inhibitory concentration against bacteria, and the following report was received.

(Outline of test) [0028] After inoculation, the agar plate medium to which the test sample was added at an arbitrary concentration was smeared with the bacterial solution for inoculation, and the minimum concentration at which the growth was inhibited was defined as the minimum inhibitory concentration. (Used strain) 1. Alcaligenes faecalis IAM 1015 2. Bacillus cereus IFO 13494 (Cereus) 3. Bacillus subtilis IFO 3134 (Bacillus subtilis) 4. Escherichea coli IFO 12734 (E. coli) 5. Morganella morganii IFO 3168 6. Serratia marcescens IFO 12648 (serratia) 7. Staphylococcus aureus IFO 12732 (staphylococcus aureus) 8. Pseudomonas aeruginosa IFO 13275 (pseudomonas aeruginosa) Strain 1.2.3.4.5.6.7: Mueller Hinton Broth (Difco) Strain 8 : Mueller Hinton Broth (Difco) with 0.4% KNO ₃ (dilution of bacterial solution) Mueller Hinton Broth (Difco) (medium for sensitivity measurement) Mueller Hinton Medium (Difco) (preparation of plate for sensitivity measurement) Test with sterile purified water 2 of goods
A double dilution series solution was prepared. 1/9 amount of each diluted solution was added to the susceptibility measuring medium kept at 50 ° C. and thoroughly mixed, then dispensed into a dish and solidified to obtain a susceptibility measuring medium plate. As a control, a flat plate without a sample was also prepared. (Test result) As shown in Table 5.

[0029]

[Table 5]

[0030]

The antioxidant according to the present invention is a commercially available BHT.
Compared with synthetic antioxidants such as, there is no fear of side effects,
It is used in the fields of foods, cosmetics, and pharmaceuticals and exhibits a considerable antioxidant effect, and can be provided at a relatively low cost.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of a gas chromatogram in Example-5.

Claims (3)

[Claims] 1. An antioxidant, which comprises 0.1% by weight or more of persimmon leaf extract. 2. The antioxidant according to claim 1, wherein the antioxidant is added. 3. The method according to claim 1, wherein one or more of citric acid, malic acid or tartaric acid is added.
Or the antioxidant according to 2.