JP6494037B2 - Olive branch extract, olive bark extract and method for producing the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an olive branch extract, olive bark extract, and a method for producing the same, which contain a high concentration of polyphenol and are excellent in functionality.

  Olive is a plant of the family Asteraceae that originates in the Mediterranean coast and has been cultivated for food and oil use since ancient times. The ripe olive fruit around December contains about 15-30% oil, and olive oil is extracted from the olive fruit at this time. The olive fruit and olive oil thus obtained are known to have various excellent effects such as arteriosclerosis, gastric ulcer, reduction of constipation, bone strengthening, prevention of aging and skin beautification.

  Olive leaves have a much higher content of vitamin A than olive fruits, and are rich in vitamin E, an antioxidant, and chlorophyll, which has anti-inflammatory, deodorant and antibacterial effects. It is known to contain.

  In addition, olive fruit and leaves contain polyphenols, and their health promoting action has attracted attention. In particular, oleuropein, which is a kind of polyphenol contained in olive leaves, has a very high antioxidant power and has been confirmed to prevent and improve various diseases.

  And as a method for extracting the olive leaf extract, for example, in Patent Document 1, after the olive leaf is dried and pulverized, water, water containing citric acid, or water containing peptide is extracted as an extraction medium. Discloses a method for producing an olive leaf extract containing oleuropein.

JP 2011-125301 A

  However, the method disclosed in Patent Document 1 focuses on reducing astringency and bitterness, and discloses an optimum extraction condition from the viewpoint of how to extract high-concentration polyphenols. is not. Patent Document 1 does not describe any optimal conditions when using olive branches or bark as a raw material.

  The present invention has been made in view of such problems, and provides an olive branch extract containing a high concentration of polyphenol and a method for producing an olive bark extract when using olive branches or bark as a raw material. With the goal.

  The present inventors have found that extracts extracted from olive branches are also rich in polyphenols such as oleuropein and hydroxytyrosol contained in olive leaf extract and olive fruit extract. Further, the present inventors have found that extracts extracted from olive branches and bark contain polyphenols specific to olive branches and bark. Accordingly, the present inventors have studied the optimal conditions for extracting olive branch extract and olive bark extract containing high-concentration polyphenols using olive branch and bark as raw materials, and completed the present invention. .

  In order to solve the above problems, the present invention includes a first step of pulverizing a dried olive branch, and a second step of extracting an olive branch extract from the pulverized olive branch using an extraction solvent. In 2 steps, the extraction solvent contains water and / or alcohol, and the extraction solvent is extracted at 70 ° C. or higher.

  The present invention also provides a method for producing an olive branch extract, wherein the amount of olive branch added to the extraction solvent is 20% by weight or more.

  Moreover, this invention provides the manufacturing method of the olive branch extract in which the extraction solvent contains 10-50% of alcohol in the manufacturing method of the said olive branch extract.

  Further, the present invention provides the above-mentioned olive branch extract production method, wherein the olive variety is at least selected from the group consisting of Lucca, Mission, Nevadillo Blanco, and Manzanillo. One is a method for producing an olive branch extract.

  The present invention also provides a method for producing an olive branch extract, wherein the olive branch is an olive bark.

  Moreover, this invention provides the olive branch extract manufactured by either of the manufacturing methods of the said olive branch extract.

  ADVANTAGE OF THE INVENTION According to this invention, the olive branch extract and olive bark extract containing a high concentration polyphenol and its manufacturing method can be provided.

The graph which shows the total polyphenol content (mg / 100g) and the oleuropein content (mg / 100g) of the olive branch extract extracted using various extraction solvents. The graph which shows the total polyphenol content (mg / 100g) and the oleuropein content (mg / 100g) of the olive branch extract extracted from various olive branch varieties. The graph which shows the total polyphenol content (mg / 100g) and the oleuropein content (mg / 100g) of the olive branch extract extracted at various extraction temperature. The graph which shows the total polyphenol content (mg / 100g) and the oleuropein content (mg / 100g) of the olive branch extract extracted by various extraction time. The graph which shows the total polyphenol content (mg / 100g) and the oleuropein content (mg / 100g) of the olive branch extract extracted with various addition branch quantities.

  The present invention provides a method for producing olive branch extract. Olive branch extract is an extract extracted from olive branches and contains polyphenols such as oleuropein and hydroxytyrosol. In the present specification, the “olive branch” includes an olive tree branch, stem, bark, and the like. That is, in the present specification, the “olive branch extract” includes an olive branch extract, an olive stem extract, an olive bark extract, and the like. Oleuropain and hydroxytyrosol are known as phenolic compounds having an antioxidant ability, and the effects of preventing and improving various diseases due to the antioxidant ability have been confirmed.

  The method for producing an olive branch extract of the present invention includes a first step of pulverizing a dried olive branch and a second step of extracting the olive branch extract from the pulverized olive branch using an extraction solvent.

  The first step is a step of pulverizing the dried olive branch. In the present specification, “pulverizing” refers to reducing the size of an object by physically crushing, for example, physically crushing into fine particles, small pieces, or powder. There are no particular limitations on the method for drying and crushing the olive branch, and any method can be used.

  Olive branch varieties that can be used in the present invention include, for example, Lucca, Mission, Nevadillo Blanco, Manzanillo, Amellenque, Arbequina, Ascorana, Ascolana Terena, Ascolano, Azapa, Barnea, Barouni, Biancolilla, Bidh El Hamman, Blanqueta, Caye Blanc ( Caillet Blane, Carolea, Cayonne, Chemilali, Chitoni, Cipressino, Coratina, Cornicabra, Correggiola, Cucco, Gigante di Cerignola, Frantoio (Fr antoio, Glappolo, Gordal, Hardy's Mammoth, Hojiblanca, Itrana, Jumbo Kalamata, Kalamata, Koroneiki, Leccino, Leccio del Corno, Liani, Lucques, Manzanilla, Maurino, Michellenque, Moraiolo, Navari Mohasan ( Nabali Mohassan, Nab Tamri, Negral, Nocellara del Belice, Obliza, Oblonga, Paragon, Pendolino, Picual (Picual), Redding picholine, Reduna ounan), sourin (Saurin large leaf), sourin (Saurin medium leaf), sourin (Saurin leaflet), Sevillano, Selano, South Australian Verdale, St. Catherin (St. Catherin) ), Taggiasca, Tanche, Tiny Oil Kalamata, Tsunati, Verdale, Wagga Verdale, Zarza, Oliver and FS17 Etc. are included. In the present invention, one type of olive branch may be used alone, or two or more types may be used in combination.

  The harvest time of the olive branch is not particularly limited. For example, in an area in the northern hemisphere such as Japan, around December when the olive fruit contains a large amount of oil is preferable, and the olive fruit is fully ripe. Preferably after the harvest is finished.

  The second step is a step of extracting the olive branch extract from the pulverized olive branch using an extraction solvent. The extraction solvent includes water and / or alcohol. Examples of the alcohol include methanol, ethanol, isopropyl alcohol, butanol, glycerin, ethylene glycol, propylene glycol, 1,3-butylene glycol and polyethylene glycol. The extraction solvent may be water, 100% alcohol, or alcohol diluted with water. The extraction solvent may contain 10-50% alcohol. The extraction solvent may contain only one type of alcohol or two or more types of alcohol. Further, the extraction solvent may contain components other than water and alcohol, and may be alcoholic beverages such as sake and shochu, for example. The extraction solvent may be, for example, water, ethanol or 1,3-butylene glycol or a combination thereof.

  In the second step, the extraction temperature is 70 ° C. or higher. By extracting at 70 ° C. or higher, an olive branch extract having a high polyphenol content can be obtained as shown in Examples described later. The extraction temperature may be preferably 80 ° C. or higher, more preferably 90 ° C. or higher. The upper limit of the extraction temperature is not particularly limited, but can be, for example, 100 ° C. or less.

  The amount of the olive branch added to the extraction solvent is not particularly limited, but may be, for example, 20% by weight or more, and preferably 30% by weight or more. Further, the upper limit of the added branch amount is not particularly limited, but can be, for example, 50% by weight or less. With such an added branch amount, an olive branch extract having a high polyphenol content can be obtained, as shown in Examples described later.

  The present invention also provides an olive branch extract produced by the above-described method for producing an olive branch extract. The olive branch extract of the present invention is produced by the method for producing an olive branch extract of the present invention, and thus contains a higher concentration of polyphenol than the conventional one. Therefore, since the olive branch extract of the present invention has a high antioxidant power, it can be used for various medicines, foods, cosmetics and the like using this antioxidant power.

  The total polyphenol content per 100 g of the olive branch extract of the present invention is, for example, 100 mg or more, preferably 200 mg or more, more preferably 300 mg or more. The oleuropein content per 100 g of the olive branch extract of the present invention is 30 mg or more, preferably 50 mg or more, more preferably 100 mg or more.

(Measuring method)
The Folin-Ciocalteu method was used to measure the total polyphenol content. This is a method utilizing the fact that a foreign reagent (phenol reagent) is colored by being reduced by a phenolic hydroxyl group. Moreover, HPLC analysis was performed when measuring the oleuropein content. This is a so-called high performance liquid chromatography method, which is a method for separating a specific substance in a system composed of a stationary phase and a mobile phase.

  In the measurement of antioxidant power, ORAC (Oxygen Radical Absorbance Capacity) was examined (reference = Wu, X. et al., J. Agric. Food Chem., M 2004, 52, 4026- 4037. The activity of 1 μmol Trolox was used as a unit).

[Olive branch extract]
(Extraction solvent)
From the dried and ground olive branch, water, 10% 1,3-butylene glycol (BG), 30% BG, 50% BG, 80% BG, 10% ethanol (EtOH), 30% EtOH, 50 as the extraction solvent Olive branch extract was extracted with% EtOH and 100% EtOH. Mission was used as the variety of olive branch. The olive branch was added at 10% by weight based on the extraction solvent, and extracted at an extraction temperature of 50 to 60 ° C. for 3 hours. The total olive content (mg / 100g) and oleuropein content (mg / 100g) of the obtained olive branch extract were measured and are shown in Table 1 and FIG.

  As a result, it was found that the olive branch extract having a high total polyphenol content and high oleuropein content can be extracted even when any of water, 1,3-butylene glycol and ethanol is used as the extraction solvent. In addition, when 1,3-butylene glycol or ethanol was used as the extraction solvent, the total polyphenol content and oleuropein content were higher when 10% to 50% 1,3-butylene glycol or ethanol was used.

(Olive branch variety)
The olive branch extract was extracted from the dried and ground olive branch using 30% 1,3-butylene glycol as an extraction solvent. The olive branch varieties used were Mission, Lucca, Nevadillo Blanco and Manzanillo. The olive branch was added at 10% by weight based on the extraction solvent, and extracted at an extraction temperature of 50 to 60 ° C. for 3 hours. The total polyphenol content (mg / 100 g) and oleuropein content (mg / 100 g) of the obtained olive branch extract were measured and shown in FIG.

  As a result, it was found that an olive branch extract having a high total polyphenol content can be extracted from any of the varieties of Mission, Lucca, Nevadillo Blanco and Manzanillo.

(Extraction temperature)
The olive branch extract was extracted from the dried and ground olive branch using 30% 1,3-butylene glycol as an extraction solvent. Mission was used as the variety of olive branch. The olive branch was added for 10% by weight with respect to the extraction solvent, and the extraction temperature was changed stepwise in the range of 30 ° C. to 100 ° C. and extracted for 3 hours. The total polyphenol content (mg / 100g), total polyphenol content per calorie (cal) (mg / calorie cal) and oleuropein content (mg / 100g) of the obtained olive branch extract were measured and shown in Table 2 and FIG. It was.

  As a result, it was found that when the extraction temperature was 70 ° C. or higher, an olive branch extract having a high total polyphenol content and high oleuropein content could be extracted. It has also been found that when the extraction temperature is 80 ° C. or higher, preferably 90 ° C. or higher, an olive branch extract having a higher total polyphenol content can be extracted.

(Extraction time)
The olive branch extract was extracted from the dried and ground olive branch using 30% 1,3-butylene glycol as an extraction solvent. Mission was used as the variety of olive branch. The olive branch was added at 10% by weight based on the extraction solvent, and extracted at an extraction temperature of 50 to 60 ° C. The extraction times were 0.5 hours, 1 hour, 2 hours, 3 hours and 5 hours. The total polyphenol content (mg / 100 g), total polyphenol content per extraction time (mg / hour) and oleuropein content (mg / 100 g) of the obtained olive branch extract were measured and are shown in Table 3 and FIG.

  As a result, it was found that the longer the extraction time, the higher the total polyphenol content, but the lower the total polyphenol amount per extraction time.

(Additional branch amount)
The olive branch extract was extracted from the dried and ground olive branch using 30% 1,3-butylene glycol as an extraction solvent. Mission was used as the variety of olive branch. The olive branch was added at 5, 10, 20, 30, 40 or 44% by weight with respect to the extraction solvent, and extracted at an extraction temperature of 50 to 60 ° C. for 3 hours. The total polyphenol content (mg / 100g), total polyphenol content (mg / g added branch) and oleuropein content (mg / 100g) per added branch amount (g) of the obtained olive branch extract were measured, and Table 4 and Fig. Shown in 5.

  As a result, it was found that when the added branch amount was 30% by weight or more, an olive branch extract having a high total polyphenol content and high oleuropein content could be extracted.

(Comparison of extraction conditions)
From the dried and ground olive branch, 30% 1,3-butylene glycol was used as an extraction solvent to extract the olive branch extract under two extraction conditions. Mission was used as the variety of olive branch. Under extraction condition 1 (comparative example), the olive branch was added at 10% by weight with respect to the extraction solvent and extracted at 50 to 60 ° C. for 3 hours. Under extraction condition 2 (Example), 30% by weight of olive branch was added to the extraction solvent and extracted at 80 to 90 ° C. for 2 hours. The total polyphenol content (mg / 100 g), oleuropein content (mg / 100 g) and antioxidant power of the obtained olive branch extract were measured and are shown in Table 5.

  As a result, it was shown that the extraction condition 2 yielded an olive branch extract with significantly higher total polyphenol content, oleuropein content, and antioxidant capacity as compared with the extraction condition 1.

[Olive bark extract]
(Extraction solvent)
Olive bark extract was extracted from the dried and ground olive bark using water, 30% 1,3-butylene glycol (BG) and 50% ethanol (EtOH) as extraction solvents. Mission bark was used as the olive bark variety. Olive bark was added at 10% by weight with respect to the extraction solvent, and extracted at an extraction temperature of 50 to 60 ° C. for 5 hours. The total olive oil content (mg / 100 g) of the obtained olive bark extract was measured and shown in Table 6.

  As a result, it was found that an olive bark extract having a high total polyphenol content can be extracted even when any of water, 1,3-butylene glycol and ethanol is used as an extraction solvent.

(Additional bark amount)
Olive bark extract was extracted from the dried and ground olive bark using 30% 1,3-butylene glycol (BG) as an extraction solvent. Mission bark was used as the olive bark variety. Olive bark was added at 5, 10, 20 or 30% by weight to the extraction solvent, and extracted at an extraction temperature of 50 to 60 ° C. for 5 hours. Table 7 shows the total polyphenol content (mg / 100 g) and the total polyphenol content (mg / added bark g) per amount of added bark (g) of the obtained olive bark extract.

  As a result, it was found that when the amount of added bark was 20% by weight or more, an olive bark extract having a high total polyphenol content could be extracted.

(Extraction temperature)
Olive bark extract was extracted from the dried and ground olive bark using 30% 1,3-butylene glycol as the extraction solvent. Mission bark was used as the olive bark variety. Olive bark was extracted for 5 hours by adding 10% by weight to the extraction solvent and changing the extraction temperature stepwise in the range of 40-90 ° C. The total polyphenol content (mg / 100 g) and the total polyphenol amount per calorie (cal) (mg / calorie cal) of the obtained olive bark extract were measured and shown in Table 8.

  As a result, it was found that when the extraction temperature was 70 ° C. or higher, an olive bark extract having a high total polyphenol content could be extracted.

(Extraction time)
Olive bark extract was extracted from the dried and ground olive bark using 30% 1,3-butylene glycol as the extraction solvent. Mission bark was used as the olive bark variety. Olive bark was added at 10% by weight to the extraction solvent and extracted at an extraction temperature of 50-60 ° C. The extraction times were 0.5 hours, 1 hour, 2 hours, 3 hours and 5 hours. The total polyphenol content (mg / 100 g) of the obtained olive bark extract and the total polyphenol amount per extraction time (mg / hour) were measured and are shown in Table 9.

  As a result, it was found that the longer the extraction time, the higher the total polyphenol content, but the lower the total polyphenol amount per extraction time.

(Comparison of extraction solvents under optimum conditions)
Under the optimum conditions derived from the above results, olive bark extract was extracted from olive bark using various extraction solvents. As the extraction solvent, water, 30% 1,3-butylene glycol and 50% ethanol were used. The extraction temperature was 70 to 80 ° C., the extraction time was 5 hours, and the amount of bark added was 20% by weight with respect to the extraction solvent. The total olive oil content (mg / 100 g) of the obtained olive bark extract was measured and shown in Table 10.

  As a result, the total polyphenol content was the highest when 30% 1,3-butylene glycol was used as the extraction solvent.

(Comparison of extraction conditions)
Olive bark extract was extracted from the dried and ground olive bark using 30% 1,3-butylene glycol as an extraction solvent under two types of extraction conditions. Mission bark was used as the olive bark variety. Under extraction condition 3 (comparative example), olive bark was added at 10% by weight with respect to the extraction solvent and extracted at 50-60 ° C. for 5 hours. Under extraction condition 4 (Example), olive bark was added at 20 wt% with respect to the extraction solvent, and extracted at 70 to 80 ° C. for 5 hours. The antioxidant power of the obtained olive bark extract was measured and is shown in Table 11.

  As a result, it was shown that an olive bark extract with significantly higher antioxidant ability can be obtained under the extraction condition 4 compared with the extraction condition 3.

  The embodiment of the present invention has been described above. However, the present invention is not limited to this, and it is needless to say that various improvements and changes can be made without departing from the spirit of the present invention.

  Since the olive branch extract of the present invention contains a high concentration of polyphenol and has a high antioxidant power, it can be suitably used for pharmaceuticals, foods, cosmetics and the like.

Claims (5)

A method for producing an olive branch extract having a high oleuropein content,
A first step of crushing the dried olive branch;
A second step of extracting the olive branch extract from the pulverized olive branch using an extraction solvent,
The olive variety is at least one selected from the group consisting of Lucca, Mission, and Nevadillo Blanco,
The amount of olive branch added to the extraction solvent is 10% by weight or more,
In the second step, the extraction solvent is 30% to 50% 1,3-butylene glycol and is extracted at 70 to 80 ° C.   The production method according to claim 1, wherein the amount of olive branch added to the extraction solvent is 20% by weight or more.   The production method according to claim 1 or 2, wherein the extraction solvent is 50% 1,3-butylene glycol.   The method for producing an olive branch extract according to any one of claims 1 to 3, wherein the olive variety is at least one selected from the group consisting of Lucca and Nevadillo Blanco. . The manufacturing method according to claim 1, wherein the olive branch is an olive bark.

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