TWI758580B - Extraction method of lemon fermented extract and use of increasing antioxidant capacity - Google Patents

Abstract

The present invention relates to a method for extracting lemon fermented extract and its application for increasing antioxidant capacity. The lemon fermented extract is formed by further adding lemon hydrosol (including limonene) into the lemon fermented liquid to form an extraction method for increasing antioxidant capacity. Use of oxidative power.

Description

Extraction method of lemon fermented extract and use of increasing antioxidant power

The invention relates to a lemon fermented extract, in particular to a method for extracting the lemon ferment extract and the application of increasing antioxidant power.

Oxygen is the most abundant element on earth, accounting for 53.8% of all elements and 21% of dry air. Most animals obtain energy by inhaling oxygen. Ground state triplet oxygen is the most stable oxygen molecule and is responsible for sustaining life. While almost all living things absolutely need oxygen for their survival, oxygen is also deadly toxic.

Stable oxygen molecules are converted into reactive oxygen species (ROS) by various physical, chemical and environmental factors, including enzyme systems, reductive metabolism, chemicals, pollutants and photochemical reactions. Highly reactive free radicals (free radicals) of serious diseases, such as superoxide (O2 -), hydroxy redical (‧OH), peroxide radical (ROO‧) peroxide Hydrogen (H2O2) and singlet oxygen (1O2), etc.

Reactive oxygen species are very easy to react with cellular components (such as lipids, proteins, sugars, nucleic acids, etc.) and cause damage to the human body, causing aging, brain diseases such as stroke (apoplexy) and Parkinson's disease, cardiovascular diseases, etc. Such as heart disease, ischemia (ischemia) and arteriosclerosis (arteriosclerosis), as well as skin diseases (dermal disease), inflammation, rheumatism (rheumatism) and autoimmune diseases and other diseases. Even in cancer, for example, hydroxyl radicals can damage every part of DNA, causing severing of DNA strands or base structures, and causing permanent DNA damage. DNA is cut off. In the process of repairing, the human body may produce DNA mutations because it cannot be repaired normally, which is currently a key factor in cancerous cells.

Therefore, in the process of evolution, in order to use oxygen as a source of energy and avoid reactive oxygen species from causing damage to cells, organisms develop an antioxidant defense mechanism to avoid or repair the damage caused by free radicals. It can be roughly divided into enzymatic and non-enzymatic antioxidant mechanisms.

Enzymatic antioxidant mechanisms include: (1) Superoxide dismutase (SOD), SOD is the most important antioxidant enzyme system in the human body, which converts the more active superoxide (superoxide, O _{2 -} ) Acting into less active hydrogen peroxide (H ₂ O ₂ ); (2) catalase (CAT), CAT mainly acts H ₂ O ₂ produced by SOD into harmless oxygen and water; (3) Valley Glutathione peroxidase (GPx), GPx mainly activates glutathione (GSH), and directly reduces lipid peroxide R-OOH to alcohol R-OH or decomposes H ₂ O ₂ .

However, the non-enzymatic antioxidant mechanisms are: (1) Vitamin C (Vitamin C), vitamin C uses the hydroxyl group (OH) and free radicals on the molecule, OH will release an H+ and an electron, when After the free radical gets electrons, it will become a more stable compound; (2) Vitamin E (Vitamin E), vitamin E has a phenolic structure, and uses the OH group on it to release an H+ and an electron, so that the free radical becomes More stable compounds; (3) β-carotene (β-carotene), β-carotene has two antioxidant abilities in the human body: 1. It can combine with lipid peroxidation free radicals to interrupt the chain reaction of lipid peroxidation. 2. Absorb the excess energy that oxygen has become to excite oxygen due to light exposure (such as in the eyes) to prevent oxidation.

In addition to the above, there are antioxidants such as glutathione, zinc, copper, selenium, iron…etc. In the face of external factors such as aging, diet, living habits, diseases and environmental pollution, the balance of oxidative and antioxidant systems will be unbalanced, and the oxidative stress in the body will increase. Ingestion to strengthen the antioxidant defense ability and slow down the oxidative damage in the organism.

Therefore, how to improve the extraction method, extract the desired extract (antioxidant substance) from fruits and vegetables, and further use the extract to increase the antioxidant function of the human body, is a problem to be solved by those skilled in the art.

The main purpose of the present invention is to provide a method for extracting lemon fermented extract and the purpose of increasing antioxidant capacity, by further adding lemon hydrosol (including limonene) to the lemon fermentation liquid to form a lemon fermented extract, And for the purpose of increasing antioxidant power.

In order to achieve the above-mentioned purpose, the present invention discloses the use of a lemon fermented extract for increasing the antioxidant power, which is used to increase the antioxidant power, wherein the lemon fermented extract is composed of a lemon fermented liquid by adding a lemon hydrosol prepared.

The present invention provides an embodiment, the content of which is the use of lemon fermented extract to increase antioxidant capacity, wherein the lemon hydrosol contains a limonene.

In addition, the present invention discloses a method for extracting a lemon fermented extract, the steps comprising: taking a lemon and performing a heating process to generate a lemon vapor; taking the lemon vapor and performing a condensation process to form a lemon hydrosol, the lemon pure The dew system comprises a limonene; and the lemon hydrosol is added to a lemon fermentation broth to form a lemon fermentation extract.

The present invention provides an embodiment, the content of which is an extraction method of a lemon fermented extract, wherein in the step of taking a lemon and performing a heating process, a temperature in the heating process is between 90 and 110°C.

The present invention provides an embodiment, the content of which is an extraction method of a lemon fermentation extract, wherein in the step of taking the lemon vapor and performing a condensation process, a temperature in the condensation process is between -5 and 15°C.

The present invention provides an embodiment, the content of which is an extraction method of a lemon fermentation liquid, wherein before the step of adding the lemon hydrosol to a lemon fermentation liquid, it further comprises the step of: taking the lemon fermentation liquid at a room temperature and carrying out Fermentation.

In order to make your examiners have a further understanding and understanding of the features of the present invention and the effects achieved, I would like to assist with the examples and cooperation descriptions, and the descriptions are as follows:

In view of the fact that external factors such as aging, diet, living habits, diseases and environmental pollution will produce a large number of free radicals and thus suffer from diseases, it is extremely important to increase the antioxidant capacity. Accordingly, the present invention proposes a lemon fermentation extract. Methods and uses for increasing antioxidant power to solve the problems caused by the prior art.

Below, will further illustrate the characteristics included in the present invention, the matched structure and the method thereof:

Please refer to FIG. 1 , which is a flow chart of steps according to an embodiment of the present invention. As shown in Figure 1, the lemon fermented extract of the present invention is used for increasing the antioxidant power, and the extraction method of the lemon fermented extract of the present invention comprises the steps of:

S1: take lemons for heating process to generate lemon vapor;

S2: take lemon vapor for a condensation process to form lemon hydrosol, the lemon hydrosol contains limonene; and

S3: adding lemon hydrosol to the lemon fermentation broth to form a lemon fermentation extract.

First, as shown in step S1, a lemon is taken and placed in a carrier device 10, wherein the carrier device 10 has an upper opening. After placing, a heating process is performed on the lemon to generate a lemon vapor, and the lemon vapor through the upper opening. Wherein, the lemon is a lemon peel or a lemon pulp or a combination thereof. In step S1, a temperature in the heating process is between 90 and 110°C.

Next, as shown in step S2, a condensation device 20 communicates with the carrier device 10 through the upper opening, and takes the lemon vapor for a condensation process to form a lemon hydrosol, and the lemon hydrosol contains a limonene. A temperature in the condensation process in step S2 is between -5°C and 15°C.

Finally, as shown in step S3, a fermentation device 40 is connected to the condensation device 20 through a pump 30, and the lemon hydrosol is added to the lemon fermentation liquid through the pump 30, and the lemon fermentation liquid is placed in the In the fermentation device 40, fermentation is carried out at room temperature, and finally a lemon fermentation extract is formed.

And as shown in FIG. 2 , the carrier device 10 of an extraction system 1 of the present invention is connected to the condensation device 20 , and the condensation device 20 is continuously connected to the fermentation device 40 through the pump 30 .

The components of the lemon fermentation extract of the present invention are as follows: functional components such as vitamin C, phenolic acids, and limonene.

In addition, compared with the conventional fermentation broth, the lemon fermented extract of the present invention adds more of the lemon hydrosol (the limonene) to increase its antioxidant function. And the output data of this limonene is as shown in Table 1 below. sample Limonene content (ppm) Lemon fermented liquid (sterilized) 45 46 43 50% lemon fermented liquid (add lemon hydrosol) 422 432 425 Table 1

Next, continue to carry out the experimental test of the antioxidant function of the lemon fermented extract of the present invention.

At present, there are many methods commonly used to analyze antioxidant activity, including scavenging the effect of superoxide anion radical (O ₂ ^- ) produced by xanthine / xanthine oxidase, measuring the ability to capture hydrogen peroxide (H ₂ O ₂ ), scavenging DPPH (α,α-diphenylβ-pricrylhydrazyl) free radical capacity determination, thiobarbituric acid (TBA) method and biochemiluminescence method to evaluate the oxygen free radical scavenging ability, etc.

The method for analyzing the antioxidant activity of the present invention selects: determination of the ability to scavenge DPPH (α,α-diphenylβ-pricrylhydrazyl) free radicals, lipids will generate free radicals in the process of self-oxidation and cause lipid rancidity. Based on the reaction formula of the radical (DPPH•+AH (antioxidant)→DPPH+HA•), it can be seen that the antioxidant will provide hydrogen to the DPPH radical when scavenging DPPH, thereby inhibiting the oxidation chain reaction.

The lemon fermentation extract of the present invention selects the lemon fermentation liquid with the concentration of 100%, 50%, 25%, 10% and 1% respectively, and adds 1%, 2% and 3% lemon hydrosol. Triplicate experiments were performed at room temperature (25°C) with vitamin C (VitC) as standard (10000 ppm). There are four samples of lemon fermented extract (1. lemon fermented extract (unsterilized), 2. lemon fermented extract upper layer (unsterilized), 3. lemon fermented extract lower layer (unsterilized), 4. . Lemon fermented extract browning liquor (sterilized)).

The experimental results are as follows:

Table 2. The DPPH antioxidant results of 100% lemon fermentation broth added with different concentrations (1%, 2%, 3%) of lemon hydrosol. stock solution 1% Lemon Hydrosol 2% Lemon Hydrosol 3% Lemon Hydrosol Lemon fermented extract (unsterilized) 85.1% 86.9% 88.1% 90.0% Lemon fermented extract supernatant (unsterilized) 89.2% 89.8% 91.5% 92.7% Lemon fermented extract lower liquid (unsterilized) 83.7% 84.2% 86.0% 87.6% Lemon fermentation extract browning liquid (sterilized) 63.6% 63.8% 65.1% 66.8% DPPH scavenging rate - the ratio of free radicals in the scavenging reagent by the action of the sample and the DPPH reagent (in %) Table 2

It can be seen from the above table that the upper layer of the lemon fermentation extract (not sterilized) has the highest antioxidant ratio in the case of adding 3% lemon hydrosol.

And continue to refer to FIGS. 3A-3B , which are graphs of experimental results of an embodiment of the present invention. As shown in Figure 3A, 4 samples (1. Lemon fermented extract (unsterilized), 2. Lemon fermented extract upper layer (unsterilized), 3. Lemon fermented extract lower layer (unsterilized), 4. Antioxidant results of lemon fermented extract browning liquid (sterilized), all adding 3% lemon hydrosol) at different concentrations (100%, 50%, 25%, 10%, 1%). The results showed that the 100% lemon fermented extract supernatant (unsterilized) had the highest DPPH scavenging rate (indicating strong antioxidant capacity) when 3% lemon hydrosol was added.

Furthermore, as shown in Fig. 3B, 4 kinds of samples (1. lemon fermentation extract (unsterilized), 2. lemon fermentation extract upper liquid (unsterilized), 3. lemon fermentation extract lower liquid (unsterilized) , 4. Lemon fermentation extract browning liquid (sterilization), all add 3% lemon hydrosol) under different concentrations (100%, 50%, 25%, 10%, 1%), and further store at room temperature for 3 Days later, the antioxidant capacity was tested again. And it can be seen from Figure 3B that the DPPH clearance rate did not decrease significantly, and the upper layer of the 100% lemon fermented extract (not sterilized) still had the highest DPPH clearance rate when 3% lemon hydrosol was added (representing strong antioxidant).

Finally, as shown in Figure 3C, 4 samples (1. Lemon fermented extract (unsterilized), 2. Lemon fermented extract upper layer (unsterilized), 3. Lemon fermented extract lower layer (unsterilized), 4. Lemon fermentation extract browning liquid (sterilization), all add 3% lemon hydrosol) under different concentrations (100%, 50%, 25%, 10%, 1%), and further store at room temperature for 7 days Then, the antioxidant capacity was tested. It can be seen from Figure 3C that the DPPH clearance rate did not decrease significantly, and the upper layer of the 100% lemon fermented extract (not sterilized) still had the highest DPPH clearance rate when 3% lemon hydrosol was added (representing strong antioxidant).

Through the above experiments, it can be seen that the lemon fermented extract of the present invention can still maintain a good antioxidant capacity at room temperature, indicating that it has good stability.

Therefore, the present invention is indeed novel, progressive and available for industrial use, and it should meet the requirements of patent application in my country's patent law.

However, the above descriptions are only preferred embodiments of the present invention, and are not intended to limit the scope of implementation of the present invention. All changes and modifications made in accordance with the shape, structure, features and spirit described in the scope of the patent application of the present invention are equivalent. , shall be included in the scope of the patent application of the present invention.

1: Extraction system 10: Bearing device 20: Condensing device 30: Pump 40: Fermentation device S1-S3: Step Flow

Figure 1: It is a flow chart of steps of an embodiment of the present invention; Figure 2: It is a schematic structural diagram of an embodiment of the present invention; and Figures 3A-3C: It is a graph of experimental results of an embodiment of the present invention.

S1-S3: Step Flow

Claims (5)

A use of a lemon fermented liquid in preparing a composition for increasing antioxidant power, which is used for increasing antioxidant power, wherein the lemon fermented liquid is prepared by adding a lemon hydrosol, and the components of the lemon fermented liquid include vitamin C, phenol Acids and other functional components, wherein the lemon hydrosol contains a limonene, the lemon hydrosol is formed by the condensation of a lemon vapor, and the lemon vapor comes from a lemon, the concentration of the lemon fermentation liquid is 100%, the The concentration of lemon hydrosol is 1~3%, and any part of the unsterilized lemon fermentation broth after adding the lemon hydrosol is used to increase the antioxidant power. A method for preparing a lemon fermentation liquid, the steps comprising: taking a lemon and performing a heating process to generate a lemon vapor, the lemon being a combination of a lemon peel and a lemon pulp; taking the lemon vapor and performing a condensation process to form a lemon Hydrosol, the lemon hydrosol contains a limonene; and the lemon hydrosol is added to a lemon fermentation liquid; wherein, the components of the lemon fermentation liquid include functional components such as vitamin C and phenolic acids. The concentration of the lemon fermentation liquid is 100%, the concentration of the lemon hydrosol is 1~3%, and any part of the unsterilized lemon fermentation broth after adding the lemon hydrosol is used to increase the antioxidant power. The method for preparing lemon fermentation broth as described in item 2 of the claimed scope, wherein in the step of taking a lemon and performing a heating process, a temperature in the heating process is between 90 and 110°C. The method for preparing lemon fermented liquid as described in item 2 of the claimed scope, wherein in the step of taking the lemon vapor and performing a condensation process, a temperature in the condensation process is between -5°C and 15°C. The method for preparing a lemon fermented liquid as described in item 2 of the scope of the application, before the step of adding the lemon hydrosol to a lemon fermented liquid, further comprising the step of: fermenting the lemon fermented liquid at a room temperature .

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