Nipa palm extract preparation method and nipa palm extract prepared by means of same

Abstract

The present application relates to a nipa palm extract preparation method and a nipa palm extract prepared by means of same.

Claims

1. A method of preparing a nipa palm extract, comprising: a step of immersing the nipa palm in cold water; and a step of recovering the nipa palm from an immersion solution in which the nipa palm is immersed and extracting the recovered nipa palm, wherein the step of immersing is carried out in 0 to 10° C. cold water, wherein the step of extracting is carried out at 90 to 250° C.

2. The method of claim 1, further comprising, before the step of immersing the nipa palm in cold water, a step of pulverizing the nipa palm.

3. The method of claim 1, wherein the step of immersing is carried out for 1 to 72 hours.

4. The method of claim 1, wherein the step of recovering the nipa palm from the immersion solution in which the nipa palm is immersed and extracting the recovered nipa palm comprises a step of dehydrating the immersed nipa palm for 1 to 30 minutes.

5. The method of claim 1, wherein the step of extracting is carried out for more than 0 hour and 5 hours or less.

6. The method of claim 1, further comprising, after the step of extracting, a step of sterilizing the extract at 60 to 110° C. for 10 to 50 minutes and cooling at 1 to 7° C. for 30 minutes to 2 hours after the step of extracting.

7. The method of claim 1, further comprising, after the step of extracting, a step of concentrating the extract.

8. The method of claim 7, further comprising, after the step of concentrating, a step of sterilizing the concentrated extract at 60 to 110° C. for 10 to 50 minutes and cooling at 1 to 7° C. for 30 minutes to 2 hours.

9. The method of claim 1, further comprising, after the step of extracting, a step of powdering the extract.

Description

DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a flowchart of a method of preparing a nipa palm extract according to the present application.

MODES OF THE INVENTION

(2) Hereinafter, the present application will be described in more detail with reference to specific examples. However, the following examples are only exemplary and the scope of the present application is not limited to the following examples.

EXAMPLES

Preparation Example 1: Preparation of Nipa Palm Extract

(3) (1) Immersion of Nipa Palm in Cold Water

(4) A nipa palm peduncle was pulverized into a size of 10 mm×10 mm×100 mm, and the pulverized nipa palm peduncle was immersed in water at 4° C. for 24 hours by adding water in an amount of 30 times the weight of the original nipa palm.

(5) (2) Recovering the Nipa Palm from the Immersion Solution and Extraction the Recovered Nipa Palm

(6) An immersion solution in which the nipa palm was immersed was drained such that it was removed also from the immersed nipa palm peduncle, and the nipa palm peduncle was then dehydrated for 5 minutes to remove the immersion solution remaining in the nipa palm peduncle. Afterward, extraction was performed at 121° C. for 1 hour after adding water in an amount of 20 times the weight of the original nipa palm to the dehydrated nipa palm peduncle.

(7) (3) Filtration and Concentration of Nipa Palm Extract

(8) The resultant nipa palm extract was filtrated through a filter with a pore size of 1 m or less and then concentrated using a concentration meter (EYELA N-3000 rotary vacuum evaporator) under conditions of 50° C., 40 rpm, and 30 mbar until 20 Brix was reached. After the concentration was completed, the resultant extract was sterilized at 85° C. for 30 minutes, cooled at 4° C. for 1 hour, and then kept under refrigeration to prepare a final nipa palm extract.

Experimental Example 1: Measurement of Total Polyphenol Content, Solution Concentration, and Sodium Content According to Immersion Conditions

(9) (1) Preparation of Nipa Palm Extract Under Varying Immersion Conditions

(10) A nipa palm extract was prepared in the same manner as Preparation Example 1, except that a temperature or duration of immersion was varied and filtration and concentration processes were omitted. The detailed conditions for immersion and extraction of a control group and experimental groups 1 to 9 are shown in Tables 1 and 2.

(11) (2) Measurement of Total Polyphenol Content, Solution Concentration, and Sodium Content According to Immersion Conditions

(12) To measure the total content of polyphenol, the concentration of a solution, and the sodium content according to a temperature and duration of immersion, the total polyphenol content, concentration, and sodium content of extracts according to a control group and experimental groups 1 to 9 were measured, and results thereof are shown in Tables 1 and 2.

(13) Measurement methods of the total polyphenol content, the concentration of a solution, and the sodium content are as follows.

(14) <Measurement of Total Polyphenol Content>

(15) The total polyphenol content of an extract was measured by the Folin-Ciocalteu method. 80 μL of distilled water, 10 μL of a standard or an extract, and 10 μL of a Folin-Ciocalteu reagent were mixed and then allowed to stand at room temperature for 6 minutes. 100 μL of a 7% Na.sub.2CO.sub.3 solution was added and then allowed to stand at room temperature for 90 minutes, and absorbance was measured at 750 nm. In this case, the total polyphenol content in a sample was determined from a calibration curve obtained by using tannic acid as a standard substance.

(16) <Measurement of Concentration (BRix)>

(17) Concentration was measured using an Atago PAL-1 concentration meter (refractometer).

(18) <Measurement of Sodium Content>

(19) A sodium content was measured using an Atago PAL-03 S salimeter (refractometer).

(20) TABLE-US-00001 TABLE 1 Comparison of total polyphenol content, solution concentration, and sodium content according to temperature of immersion Total Immersion Immersion Extraction Extraction polyphenol temperature duration temperature duration content Concentration Sodium content Classification (° C.) (hr) (° C.) (hr) (mg/ml) (Brix %) (NaCl(g/100 g)%) Control group — — 121 1 0.47 0.3 0.6 Experimental 4 24 121 1 0.46 0.1 0.3 group 1 Experimental 10 24 121 1 0.45 0.1 0.3 group 2 Experimental 15 24 121 1 0.39 0.1 0.3 group 3 Experimental 25 24 121 1 0.36 0.1 0.3 group 4 Experimental 35 24 121 1 0.28 0.1 0.3 group 5

(21) TABLE-US-00002 TABLE 2 Comparison of total polyphenol content, solution concentration, and sodium content according to duration of immersion Total Immersion Immersion Extraction Extraction polyphenol Sodium temperature duration temperature duration content Concentration content Classification (° C.) (hr) (° C.) (hr) (mg/ml) (Brix) (%) Control group — — 121 1 0.47 0.3 0.6 Experimental 4 1 121 1 0.47 0.2 0.4 group 6 Experimental 4 3 121 1 0.44 0.2 0.3 group 7 Experimental 4 6 121 1 0.45 0.1 0.3 group 8 Experimental 4 24 121 1 0.46 0.1 0.3 group 1 Experimental 4 72 121 1 0.46 0.1 0.3 group 9

(22) As shown in Table 1 regarding the temperature of immersion, a control group in which extraction was not preceded by an immersion process exhibited a high sodium content of 0.6%, whereas a case in which extraction was performed after 24-hour immersion exhibited a lower sodium content of 0.3% regardless of the immersion temperature. However, it can be seen that the total polyphenol content tended to decrease as the immersion temperature increased, and when extraction was performed after immersion at a low temperature of 10° C. or less, a sodium content was lowered but the total polyphenol content was not decreased, indicating that the total polyphenol content is highly affected by the temperature of immersion.

(23) As shown in Table 2 regarding the duration of immersion, an experimental group 6 in which extraction was performed after 1 hour immersion exhibited a low salinity compared to a control group in which extraction was performed without an immersion process, and as a result of increasing the duration of immersion to 3 to 72 hours, the sodium content was maintained at 0.3%. Thus, it can be seen that, in consideration of production efficiency, proliferation of microorganisms, and the like, it is effective to perform the immersion for 3 to 24 hours.

Experimental Example 2: Measurement of Total Polyphenol Content, Solution Concentration, and Sodium Content According to Extraction Conditions

(24) (1) Preparation of Nipa Palm Extract Under Varying Extraction Conditions

(25) A nipa palm extract was prepared in the same manner as Preparation Example 1, except that a temperature or duration of extraction was varied and filtration and concentration processes were omitted. The detailed conditions for immersion and extraction of a control group and experimental groups 1 and 10 to 16 are shown in Tables 3 and 4.

(26) (2) Measurement of Total Polyphenol Content, Solution Concentration, and Sodium Content According to Extraction Condition

(27) To measure the total polyphenol content, the concentration of a solution, and the sodium content according to a temperature and duration of extraction, the total polyphenol content, concentration, and sodium content of extracts according to a control group and experimental groups 1 and 10 to 16 were measured, and results thereof are shown in Tables 3 and 4.

(28) TABLE-US-00003 TABLE 3 Comparison of total polyphenol content, solution concentration, and sodium content according to duration of extraction Total Immersion Immersion Extraction Extraction polyphenol Sodium temperature duration temperature duration content Concentration content Classification (° C.) (hr) (° C.) (hr) (mg/ml) (Brix) (%) Control group — — 121 1 0.47 0.3 0.6 Experimental 4 24 121 1 0.46 0.1 0.3 group 1 Experimental 4 24 121 2 0.44 0.2 0.3 group 10 Experimental 4 24 121 3 0.44 0.3 0.4 group 11 Experimental 4 24 121 4 0.46 0.3 0.4 group 12 Experimental 4 24 121 5 0.57 0.4 0.5 group 13

(29) TABLE-US-00004 TABLE 4 Comparison of total polyphenol content, solution concentration, and sodium content according to temperature of extraction Total Immersion Immersion Extraction Extraction polyphenol Sodium temperature duration temperature duration content Concentration content Classification (° C.) (hr) (° C.) (hr) (mg/ml) (Brix) (%) Control group — — 121 1 0.47 0.3 0.6 Experimental 4 24 121 1 0.46 0.1 0.3 group 1 Experimental 4 24 90 1 0.2 0.1 0.3 group 14 Experimental 4 24 60 1 0.09 0.1 0.3 group 15 Experimental 4 24 30 1 0.07 0.1 0.3 group 16

(30) As shown in Table 3 regarding the duration of extraction, it can be seen that an experimental group 13 in which the duration of extraction was increased up to 5 hours exhibited an increase in the total polyphenol content, but the content of other ingredients, including salts, was also increased, and the tissue of nipa palm was destroyed to form nipa palm debris. Also, it can be seen that when extraction was performed for 1 to 2 hours, the sodium content was maintained at 0.3%.

(31) As shown in Table 4 regarding the temperature of extraction, it can be seen that the total polyphenol content tended to increase as the extraction temperature increased.