JP7042764B2 - Tomato extract and its manufacturing method, as well as foods and drinks and cosmetics containing tomato extract - Google Patents

Description

The present invention relates to tomato extract and a method for producing the same, and foods and drinks and cosmetics containing tomato extract.

In recent years, with the growing health consciousness, people are paying attention to the functional ingredients of foods. The functional ingredient has a wide range of uses, for example, foods and cosmetics. Examples of this food are beverages, seasonings and supplements.

One of the food-derived functional ingredients that is attracting attention is lycopene. It is a plant that contains lycopene, such as tomatoes and watermelons. Generally, it is an organic solvent that is used for the extraction of lycopene. The organic solvent is an organic compound that is liquid at normal temperature and pressure and dissolves a water-insoluble substance. Examples of organic solvents are ethanol, benzene, ethyl acetate, hexane, acetone, chloroform and the like.

Lycopene possesses strong antioxidant power, which is said to be able to prevent various diseases. The antioxidant power of lycopene acts when lycopene is absorbed into the body. It is lycopene in the cis form that is easily absorbed by the body. It is known that the cis form has higher absorption into the intestinal tract than the trans form (see Non-Patent Document 1).

However, the trans-form lycopene is abundant in tomato extract. This is because the structure of lycopene is usually a trans form in nature. That is, in the commercially available tomato extract, the content of lycopene in the cis form is low.

Therefore, what is required in the market is tomato extract, which contains a large amount of lycopene in the cis form. Known methods for cisifying lycopene in a trans form are a method of photoisomerizing iodine as a catalyst in an organic solvent (Patent Document 1) and a method of heat-treating with a solid catalyst in an organic solvent (Patent Document 1). 2) etc.

Special Table 2007-522166 Gazette Special Table 2010-500302 Gazette

In vitro micellarization and intestinal cell uptake of cis isomers of lycopene excited this of all-trans lycopene. Filela, 2 others, Journal of Nutrition, 2008, Vol. 138, pp. 482-486.

The challenges of tomato extract are consumer reluctance to organic solvent extraction and low absorption of lycopene. Organic solvents are repelled because lycopene is taken directly into the mouth or applied to the skin. On the other hand, as mentioned above, it is lycopene in the cis form that is easily absorbed by the body. However, all that is required to cis lycopene in the trans form is the use of organic solvents.

In order to solve this problem, the method for producing a tomato extract according to the present invention comprises supercritical extraction and heating. Supercritical extraction means extraction in which the solvent is a supercritical fluid (for example, supercritical carbon dioxide). In the present invention, the substance to be extracted is mainly lycopene, but the extraction of other substances is not prevented. The extraction source (that is, raw material) of lycopene is a processed tomato product (for example, tomato pulp). Supercritical extraction of lycopene eliminates the need for organic solvents. In addition, the content of cis-lycopene with respect to lycopene (cis-lycopene content) increases. By heating the lycopene thus supercritically extracted, the lycopene content is further increased. In heating, it is not prevented that other substances are heated.

The tomato extract according to the present invention has a cis-lycopene content of 60% or more. Thereby, the tomato extract enhances the absorption of lycopene.

The effects of the present invention are to eliminate the feeling of repulsion to tomato extract and to improve the absorbability of lycopene.

Flow chart of manufacturing method of tomato extract according to this embodiment Flow chart of further manufacturing method of tomato extract according to this embodiment Absorption spectrum of lycopene obtained by HPLC analysis Chromatogram of tomato extract obtained by HPLC analysis Visual view of charring in the examples

FIG. 1 shows a flowchart of a method for producing a tomato extract according to the present embodiment (hereinafter, referred to as “the present production method”). This production method comprises a supercritical extraction step (S10), a water addition step (S20), a dehydration step (S30), and a heating step (S40). Of these steps, the adoption of the water addition step (S20) and the dehydration step (S30) is optional.

<Tomato extract>
The tomato extract is an extract whose origin is tomato or a processed tomato product. The component contained in the tomato extract is at least lycopene. Listing the indicators that the tomato extract aims at, the cis-form content of supercritically extracted lycopene (cis-lycopene content) and the 5-cis-lycopene content of supercritical-extracted lycopene (5-cis-form content). , Lycopene concentration, water content. Details of these indicators will be described later.

<Processed tomato products>
What the processed tomato product should meet is the inclusion of lycopene. Tomato processed products include tomato juice, tomato puree, tomato paste, and precipitates (tomato pulp) obtained by centrifuging them.

<Tomato pulp>
Of the processed tomato products, tomato pulp is preferable. The reason is that the water content is low, and for that matter, the sugar content is low. In processed tomato products, high water content means low lycopene concentration and long heating time. That is, if the lycopene concentration is low, the lycopene extraction efficiency will decrease. In addition, if the heating time is long, the isomerization (cisification) efficiency of lycopene, which will be described later, also decreases. In processed tomato products, high sugar content means low lycopene concentration during drying and contamination of supercritical extract with sugar content. That is, if the lycopene concentration during drying is low, the lycopene extraction efficiency will decrease. In addition, if sugar is mixed in the supercritical extract, it causes charring in the heating step described later. From the above viewpoint, the processed tomato product is preferably tomato pulp, and more preferably dried tomato pulp.

<Dried tomato pulp>
The dried tomato pulp is tomato pulp, which is dried and preferably in the form of powder. The method for drying the tomato pulp may be any commonly used method, and examples thereof include a drum dryer, spray drying, and hot air drying. The method for powdering may be any commonly used method, and examples thereof include a power mill and a pin mill.

<Supercritical extraction step (S10)>
Supercritical extraction refers to extraction in which the solvent is a supercritical fluid. The supercritical fluid is a fluid that has both diffusivity and solubility. Examples of supercritical fluids include supercritical water and supercritical carbon dioxide. In the following description, supercritical carbon dioxide is used in this production method. Further, the supercritical fluid may include an entrainer. In this production method, the substance to be extracted is mainly lycopene, but it does not prevent other substances from being extracted. The extraction source of lycopene is a processed tomato product, preferably tomato pulp, and more preferably dried tomato pulp. By adopting supercritical extraction, no organic solvent is required. In addition, trans-form lycopene is isomerized to cis-form lycopene (promotion of cis-formation). In this production method, the extracted substances (lycopene and other substances) are collectively referred to as supercritical extracts.

In supercritical extraction, a supercritical device is used. The supercritical device is a booster pump and heater to bring the supplied carbon dioxide into a supercritical state, an extraction tank that extracts lycopene from raw materials by supercritical carbon dioxide, and returns the supercritical carbon dioxide to normal pressure to make carbon dioxide. It consists of a separation unit that separates lycopene. Supercritical extraction is controlled by the temperature, gas flow rate, and pressure in the extraction tank of the supercritical device. These conditions are not particularly limited as long as lycopene can be sufficiently extracted from the charged raw material, but the temperature is preferably 50 to 90 degrees, more preferably 70 to 90 degrees. The gas flow rate is preferably 500 to 700 kg / h. The pressure is preferably 30 to 50 MPa.

<Water addition step (S20)>
When the supercritical extract is hydrated, the water-soluble component dissolves in water from the supercritical extract. An example of a water-soluble component is a polysaccharide. If the water-soluble component remains, burning and burning odor are generated in the heating step (S40) described later. Burnt and burnt odors affect the commercial value of tomato extract. It is the supercritical extract to which water is added. The watering conditions are not particularly limited as long as the water-soluble component contained in the supercritical extract can be sufficiently dissolved, but the temperature of the added water is preferably 40 to 90 degrees, more preferably 50 to 60 degrees. The amount of water added is preferably 3 times or more, more preferably 5 times or more the amount of the supercritical extract. In this step, what is obtained by adding water to the supercritical extract is a water-added supercritical extract. Stirring the hydrosupercritical extract facilitates the dissolution of water-soluble components.

<Dehydration step (S30)>
When the hydrosupercritical extract is dehydrated, the water-soluble components dissolved therein are removed together with the water. The dehydrated supercritical extract is obtained by dehydrating the dehydrated supercritical extract. That is, the purpose of the water addition step (S20) and the dehydration step (S30) is to remove the water-soluble component from the supercritical extract. As a result, the commercial value of the tomato extract can be maintained. The dehydration means may be any commonly used method, and examples thereof include decantation and centrifugation. The water addition step (S20) and the dehydration step (S30) may be repeated. In other words, the dehydrated supercritical extract may be rehydrated and then dehydrated. One of the factors that determines the number of repetitions of these steps is the amount of water-soluble components contained in the supercritical extract.

<Heating step (S40)>
The heating step (S40) is performed after the supercritical extraction step (S10), preferably after the dehydration step (S30). The tomato extract is obtained by heating the supercritical extract (or dehydrated supercritical extract). One of the purposes of heating is to increase cis-lycopene. The content of lycopene relative to lycopene contained in tomato extract is higher than that of supercritical extract. The details of the cis-lycopene content will be described later, but the value is preferably 60% or more, more preferably 70% or more, still more preferably 80% or more. Another purpose of heating is to reduce the water content. When the water content is high, microorganisms are likely to be generated during storage. The water content means the weight ratio of the water content contained in the tomato extract. The water content of the tomato extract is preferably 0.01 to 0.5%.

The means for heating the supercritical extract may be any commonly used method, for example, heating with steam or high-temperature water. The heating temperature is preferably 110 to 140 degrees, more preferably 120 to 140 degrees. If the heating temperature is less than 110 degrees, the cis-lycopene content will decrease. Further, the heating may be performed under reduced pressure. The advantage of heating under reduced pressure is that the time for cisification of lycopene and reduction of water content can be shortened. It is the heating, not the depressurization, that affects the cis-lycopene content and the water content. The decompression means may be any commonly used method, and examples thereof include a decompression pump and a vacuum cylinder. Stirring is preferred in the heating step. By stirring the supercritical extract, the energy generated by heating can be uniformly applied to the supercritical extract. Therefore, heating with stirring accelerates the cisification of lycopene and the decrease in water content.

<Ingredients of tomato extract>
At least the component contained in the tomato extract according to the present invention (hereinafter, simply referred to as "tomato extract") is lycopene, preferably supercritically extracted lycopene. The tomato extract may contain other ingredients. Examples of other components are fat-soluble components and the like. Examples of fat-soluble components include carotenoid compounds such as β-carotene, α-carotene, lutein, zeaxanthin, phytoene, and phytofluene, as well as vitamin E, phospholipids, plant sterols, unsaturated fatty acids, and the like.

<Lycopene concentration>
The concentration of lycopene is preferably 6% or more, more preferably 8% or more, still more preferably 10% or more. The concentration of lycopene is the weight ratio of the amount of lycopene contained in the tomato extract. If the concentration of lycopene is low, the amount of tomato extract must be increased in order to achieve the desired lycopene concentration in the product, which limits the product design.

<Content rate of cis-lycopene>
The content of lycopene to lycopene contained in the tomato extract is 60% or more. The content of lycopene to lycopene is the ratio (%) of the total amount of lycopene to the total amount of lycopene in the tomato extract. The method for measuring the amount of lycopene is an HPLC (high performance liquid chromatography) method using a reverse phase column or a normal phase column. The quantification is calculated based on the peak area of the peak of each lycopene in the chromatogram. More specifically, the cis-lycopene content (%) can be calculated by the following formula.
[Content rate of lycopene to lycopene (%)] = ([Total value of peak area of all lycopene] / [Total value of peak area of all lycopene]) × 100
Here, all lycopene refers to a combination of all-trans lycopene and cis-lycopene. In addition, all cis lycopene refers to a combination of all cis lycopene.

Cyslycopene is identified by the peak absorption spectrum and peak retention time obtained by HPLC analysis. FIG. 3 shows the absorption spectra of all-trans-lycopene and 5-cis-lycopene. There are three absorption maximums characteristic of lycopene in the vicinity of 400 to 500 nm. A peak having such an absorption spectrum can be confirmed as cis-lycopene. FIG. 4 shows a chromatogram obtained by HPLC analysis of the tomato extract after heating in Category 3, 90 minutes, which will be described later. Peaks detected after the peak of β-carotene and up to 5 cis-lycopene can be confirmed as cis-lycopene. The absorption wavelength of lycopene changes slightly depending on the organic solvent that dissolves lycopene. The high lycopene content allows more lycopene to be absorbed into the body during oral ingestion and application to the skin.

<5-Sislycopene content>
The content of 5-cis-lycopene with respect to lycopene contained in the tomato extract is preferably 7% or more. The content of 5-cis-lycopene with respect to lycopene is the ratio (%) of the amount of 5-cis-lycopene to the total amount of lycopene. The amount of lycopene containing 5-cis lycopene can be measured by an HPLC (High Performance Liquid Chromatography) method using a reverse phase column or a normal phase column. The quantification is calculated based on the peak area of the peak of each lycopene in the chromatogram. More specifically, the content rate (%) of 5-cis-lycopene can be calculated by the following formula.
[5-cis lycopene content (%)] = ([5-cis lycopene peak peak area] / [total peak area of all lycopene peaks]) x 100

5-Sislycopene has a very stable structure in terms of thermal energetics as compared with other cis-lycopene. Further, it is known that 5-cis-lycopene has higher antioxidant activity and higher absorption into the human body than all-trans-lycopene, 9-cis-lycopene, and 13-cis-lycopene. The high 5-cis form content suppresses a decrease in the total amount of cis lycopene during long-term storage when used in a product, and provides higher antioxidant activity.

<Moist content>
The tomato extract preferably has a water content of 0.01 to 0.5%. High water content causes the development of microorganisms during storage. In addition, a high water content leads to restrictions on the shape of the product, such as dissolving the capsule of the supplement due to water separation. Moisture content means the weight ratio of the water content contained in the tomato extract. The method for measuring the water content is a heat drying method and a Karl Fischer method. When the water content of the tomato extract is 1% or more, the water content can be measured by a heat-drying method and calculated by the following formula.
[Moisture content (%)] = ((Sample weight [g] before water removal-Sample weight [g] after water removal) / (Sample weight [g] before water removal)) × 100
When the water content of the tomato extract is 1% or less, the water content can be measured by using the Karl Fischer method.

<Use of tomato extract>
The obtained tomato extract has a wide range of uses, for example, food and drink, cosmetics, pharmaceuticals and the like. Foods and drinks are not particularly limited, but are preferably various beverages, seasonings, jellies, jellies, jams, sherbets, supplements (nutritional supplements) and the like.

The tomato extract was obtained by the following raw materials and processes. Each step was combined to obtain tomato extracts of categories 1-9.

<Raw materials>
Dried tomato pulp was used as a raw material for obtaining tomato extract. The dried tomato pulp was obtained by recovering the precipitate (tomato pulp) obtained by centrifuging the tomato juice, drying the recovered tomato pulp, and then further pulverizing the collected tomato pulp. The drying treatment was carried out using a drum dryer (JM-T type manufactured by Johnson Boyer Co., Ltd.) and heated at a drum surface temperature of 130 to 140 ° C. to reduce the water content of tomato pulp to 10% or less. A pin mill (SJM-2 type manufactured by Nara Machinery Co., Ltd.) was used for the crushing treatment, and after crushing at a rotation speed of 6000 rpm, dried tomato pulp was obtained through a 1.5 mm mesh.

<Supercritical extraction process>
The supercritical extraction step (S10) for dried tomato pulp was performed using a supercritical extraction device. The supercritical extraction device is composed of a booster pump, a heater, an extraction tank, and a separation unit. Supercritical extraction was performed under the following conditions.
Input amount: 53 kg
Temperature: 80 degrees Gas: Carbon dioxide Flow rate: 600 kg / h
Pressure: 45MPa

<Watering process and dehydration process>
The water addition step (S20) for the supercritical extract and the dehydration step (S30) for the water-containing supercritical extract were performed as follows. 300 g of the obtained supercritical extract was placed in a tank with a cock that can be extracted from the bottom, and 5 times the amount of hot water at 60 degrees was added. After heating in a hot water bath until the product temperature reached 60 degrees, the mixture was stirred with a stirrer at 200 rpm for 15 minutes to obtain a water-containing supercritical extract. The water-containing supercritical extract was allowed to stand for 5 minutes, and when the water part and the lipid part were separated, the cock at the bottom of the tank was opened and the water part was removed. After repeating the steps from the addition of hot water to the removal of the water part twice with respect to the lipid part in the tank, the lipid part in the tank was recovered to obtain a dehydrated supercritical extract.

<Heating process>
The heating step (S40) for the supercritical extract or the water-containing supercritical extract was performed using a hot stirrer (RH basic manufactured by IKA). 10 g of the obtained supercritical extract or water-containing supercritical extract was placed in a stainless steel cup (bottom diameter: 55 mm) and heated with a hot stirrer while stirring at a predetermined temperature to obtain a tomato extract. Stirrer was performed using a stirrer bar.

<Category 1>
The tomato extract of Category 1 was obtained according to the flowchart of FIG. The heating temperature in the heating step was 120 degrees.

<Category 2 to 6>
The tomato extracts of categories 2 to 6 were obtained according to the flowchart of FIG. The heating temperature of each category in the heating step was Category 2: 140 ° C., Category 3: 120 ° C., Category 4: 110 ° C., Category 5: 100 ° C., Category 6: 80 ° C.

<Category 7>
The tomato extract of Category 7 was obtained by the same production method as that of Category 3 except that stirring was not performed in the heating step.

<Category 8>
The tomato extract of Category 8 was obtained in the flowchart of FIG. 1 without performing the heating step after the dehydration step.

<Category 9>
The tomato extract of Category 9 was obtained in the flowchart of FIG. 2 without performing the heating step after the supercritical extraction step.

The tomato extracts of categories 1 to 9 were subjected to the following evaluation.

<Sislycopene content>
The method for measuring the cis-lycopene content of the tomato extract in each category is shown below.
A sample to be subjected to HPLC was obtained by dissolving the tomato extract in hexane so as to be 0.1 mg / mL (w / v) and passing it through a 0.2 μm PTFE filter (manufactured by ADVANTEC). The obtained sample was subjected to HPLC analysis under the following conditions.
Equipment: Hitachi High Performance Liquid Chromatograph Chromaster (manufactured by Hitachi High-Technologies Corporation)
Column: Nucleosil 300-5 [Fixed phase: Silica gel, Inner diameter: 4.6 mm x 250 mm, manufactured by GL Sciences Co., Ltd.] Used by connecting three columns Column temperature: 30 degrees Sample injection volume: 10 μL
Mobile phase: Hexane (containing 0.1% N, N-diisopropylethylamine)
Flow velocity: 1.0 mL / min
Detection wavelength: 460 nm
The cis-lycopene content was calculated from the above formula based on the peak area in the chromatograph obtained by HPLC analysis.

<Moist content>
The method for measuring the water content of the tomato extract in each category is shown below. When the water content of the tomato extract was 1% or more, it was measured using a heat-drying method. Specifically, a hot stirrer (RH Basic manufactured by IKA) was used, and the sample was stirred while heating at 120 ° C. to remove water, and the water content was calculated by the above formula. When the water content of the tomato extract was 1% or less, it was measured using the Karl Fischer method. Specifically, the measurement was performed using the following device.
Equipment: Karl Fischer Moisture Meter (manufactured by Kyoto Electronics Manufacturing Co., Ltd., potentiometric titration method, MCU-610)
Anode solution: Chemaqua anode solution AO (Kyoto Electronics Manufacturing Co., Ltd., reagent for coulometric charge, for oil)
Cathode solution: Chemaqua cathode solution CGE (Kyoto Electronics Manufacturing Co., Ltd., Reagent for coulometric use, for general use)

<Burning>
The method for confirming the occurrence of charring of the tomato extract in each category is shown below. The occurrence of charring was carried out using the adhesion of charring to the stainless steel cup after the heating step (heat treatment time 120 minutes) and the mixing of charring in the tomato extract as an index. For the adhesion of charring to the stainless steel cup, after collecting the tomato extract from the stainless steel cup after the heating step, the cup was washed with hexane, and the presence or absence of charring on the container surface was visually confirmed. To mix the charred in the tomato extract, 1 g of the tomato extract was dissolved in 500 mL of a hexane: dichloromethane (5: 1, v / v) solution, and No. It was filtered with a 5A filter paper (manufactured by ADVANTEC), and the presence or absence of charring remaining on the filter paper was visually confirmed. In addition, Category 8 and Category 9 were excluded from the evaluation target because the heating step was not performed.

<5-cis form content>
The method for measuring the 5-cis form content of the tomato extract in each category is shown below. Extraction of lycopene from tomato extract and HPLC analysis were performed in the same manner as the lycopene content. The 5-cis form content was calculated from the above formula based on the peak area in the chromatograph obtained by HPLC analysis.

<Concentration of lycopene>
The method for measuring the concentration of lycopene in the tomato extract of each category is shown below. A sample to be subjected to HPLC was obtained by dissolving the tomato extract in hexane so as to be 0.02 mg / mL (w / v) and passing it through a 0.2 μm PTFE filter (manufactured by ADVANTEC). The obtained sample was subjected to HPLC analysis under the following conditions.
Equipment: Hitachi High Performance Liquid Chromatograph L-7000 (manufactured by Hitachi High-Technologies Corporation)
Column: L-column [Fixed phase: ODS, Inner diameter: 4.6 mm x 150 mm, manufactured by Chemicals Evaluation and Research Institute]
Column temperature: 40 degrees Sample injection volume: 10 μL
Mobile phase: Acetonitrile / methanol / tetrahydrofuran (55: 40: 5 (v / v)) mixed solution (containing 50 ppm of α-tocopherol)
Flow velocity: 1.5 mL / min
Detection wavelength: 453 nm
The concentration of lycopene was calculated from the concentration of lycopene in the sample obtained by HPLC analysis and the weight of the tomato extract used for extraction.

The evaluation results are shown in Tables 1 to 5. "-" In Tables 1 and 2 and Tables 4 and 5 means unmeasured.

Table 1 shows the cis-lycopene content (%) at each heating time in each category. According to Table 1, the cis-lycopene content was good in categories 1 to 4, category 7, and category 9. In these categories, tomato extracts having a cis-lycopene content of 60% or more were obtained.

Table 2 shows the water content (%) at each heating time in each category. According to Table 2, the water content was good in categories 1 to 6. In these categories, tomato extracts having a water content of 0.5% or less were obtained.

It was in categories 1 to 4 that both the cis-lycopene content and the water content were good. That is, in categories 1 to 4, the water content reached 0.5% or less when the cis-lycopene content reached 60% or more in the heating step. In the other categories, even if the cis-lycopene content reached 60% or more, the water content at that time could not reach 0.5% or less. In these categories, when the water content reaches 0.5% or less, the cis-lycopene content tends to decrease and cannot reach 60% or more.

Table 3 shows the presence or absence of charring after the heating step in each category. FIG. 5 shows the visual results of the occurrence of charring in Category 1 and Category 3. According to Table 3 and FIG. 5, it was Category 1 in which the occurrence of charring was confirmed. Category 1 has good lycopene content and water content, but charring must be removed in commercialization.

A comparison of Category 3 and Category 8 shows that a heating step is required to increase the cis-lycopene content and decrease the water content. The comparison of categories 2 to 6 shows that a heating step at a sufficient temperature, preferably heating at 110 to 140 degrees, is necessary to increase the cis-lycopene content. The comparison between Category 3 and Category 1 shows that it is preferable to carry out a water addition step and a dehydration step in order to facilitate commercialization.

Table 4 shows the 5-cis compound content (%) of each heating time in each category. According to Table 4, the 5-cis compound content was good in categories 1 to 4 and category 7. In these categories, tomato extracts having a 5-cis form content of 7% or more were obtained.

Table 5 shows the concentration (%) of lycopene at each heating time in each category. According to Table 5, the concentration of lycopene was good in categories 1 to 9. In these categories, tomato extracts with a lycopene concentration of 6% or more were obtained.

The tomato extract containing supercritically extracted lycopene has a lycopene cis form content of 60% or more. Furthermore, the fact that the 5-cis form content of lycopene contained in the tomato extract is 7% or more leads to further enhancement of lycopene absorption. Further, when the concentration of lycopene contained in the tomato extract is 6% or more, the blending amount is reduced when producing a product having a desired lycopene concentration, which leads to an increase in the degree of freedom in product design. When the water content of the tomato extract is 0.01% to 0.5%, not only the generation of microorganisms during storage is suppressed, but also the degree of freedom in product design is increased because the water separation is small.

The fields in which the present invention is industrially applicable are tomato extracts and methods for producing them, as well as foods and drinks and cosmetics containing tomato extracts.

Claims (3)

Tomato extract (excluding those containing organic solvent and those containing organic solvent extracted).
Its contained component is supercritically extracted lycopene,
The concentration of the lycopene is 6% or more, and the content of cis-lycopene with respect to the lycopene is 60% or more.
The content of 5-cis-lycopene with respect to the lycopene is 7% or more, and the content is 7% or more.
Its water content is 0.01 to 0.5%. It ’s food and drink,
The raw material is the tomato extract according to claim 1. It ’s cosmetics,
The raw material is the tomato extract according to claim 1.

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