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KR-20260066027-A - Antioxidant composition comprising lemon juice as an active ingredient

KR20260066027AKR 20260066027 AKR20260066027 AKR 20260066027AKR-20260066027-A

Abstract

The present invention relates to an antioxidant composition comprising lemon juice as an active ingredient. It was confirmed that the lemon juice of the present invention contains total polyphenols and total flavonoids, and contains eriodictyol, rutin, hesperidin, and isorhamnetin as active ingredients. Furthermore, it was confirmed that it effectively scavenges DPPH radicals and reduces iron, and by confirming the total reducing power, it was confirmed that it has an excellent antioxidant effect.

Inventors

  • 김봉이
  • 오사마 베코우치
  • 소울리만 암라니
  • 모하메드 달리

Assignees

  • 경희대학교 산학협력단

Dates

Publication Date
20260512
Application Date
20260427

Claims (7)

  1. In an antioxidant food composition comprising lemon ( Citrus limon ) juice as an active ingredient, A composition in which the above lemon juice contains 25.23 mg of total polyphenols and 12.75 mg of total flavonoids per 1 g of lemon juice.
  2. A composition according to claim 1, wherein the lemon juice comprises 3.12% eriodictyol, 5.69% rutin, 13.88% hesperidin, and 18.43% isorhamnetin.
  3. A composition according to claim 1, wherein the lemon juice is a scavenger of DPPH radicals.
  4. A composition according to claim 1, wherein the lemon juice reduces peroxide.
  5. A composition according to claim 1, wherein the lemon juice has a total antioxidant capacity of 350 to 400 mg AAE/g.
  6. In an antioxidant cosmetic composition comprising lemon ( Citrus limon ) juice as an active ingredient, A composition in which the above lemon juice contains 25.23 mg of total polyphenols and 12.75 mg of total flavonoids per 1 g of lemon juice.
  7. In an antioxidant feed composition containing lemon ( Citrus limon ) juice as an active ingredient, A composition in which the above lemon juice contains 25.23 mg of total polyphenols and 12.75 mg of total flavonoids per 1 g of lemon juice.

Description

Antioxidant composition comprising lemon juice as an active ingredient The present invention relates to an antioxidant composition comprising lemon juice as an active ingredient. For living organisms to survive, they must not only consume nutrients but also respire actively. The oxygen ingested through respiration burns nutrients to release energy, enabling physical activity as well as brain activity. During this process, small amounts of reactive oxygen species (ROS) and highly reactive free radicals are generated. Tissue damage caused by ROS and/or free radicals is triggered by physical aging or other internal and external factors. Oxidative stress is generally known to be an imbalance between the cellular biochemical processes that produce and eliminate reactive oxygen species (ROS), and the accumulation of ROS in nerve cells plays a significant role in the development of neuropathic disorders. ROS react with the SH groups of proteins to cause enzymes to lose activity or form cross-links. They also oxidize DNA, RNA, enzymes, and unsaturated fatty acids constituting cell membranes to form lipid peroxides. These lipid peroxides are highly toxic to the body and are the cause of diseases such as arteriosclerosis, circulatory disorders, fatigue, diabetes, heart disease, liver damage, carcinogenesis, and cancer metastasis. Substances that prevent the peroxidation of such lipids are called antioxidants. Meanwhile, the lemon (Citrus limon) is an evergreen shrub belonging to the Rutaceae family. Native to the Himalayas, it is cultivated in relatively cool regions with stable climates. Lemons contain large amounts of Vitamin C and citric acid, giving them a strong sour taste. Lemon oil is extracted from the peel and used as an ingredient in beverages, perfumes, and lemonade, while the juice is used as an ingredient in beverages, vinegar, and cosmetics, as well as a flavoring agent in confectionery. Furthermore, lemons are known to possess many beneficial physiological effects, including anti-inflammatory, lipid-lowering, anticancer, and antibacterial properties. Figure 1 is the result of analyzing the active ingredients of the lemon juice of the present invention by HPLC-MS. Figure 2 is a figure confirming the structure of four types of phenolic compounds contained in the lemon juice of the present invention. Figure 3 is a figure confirming the DPPH radical scavenging ability of the lemon juice of the present invention. Figure 4 is a figure showing the reducing power of the lemon juice of the present invention measured by the Ferric Reducing Power Assay. Figure 5 is a figure confirming the total antioxidant capacity of the lemon juice of the present invention. Embodiments of the present invention will be described in detail below with reference to the attached drawings. In the following description, detailed descriptions of technologies well known to those skilled in the art may be omitted. Furthermore, in describing the present invention, detailed descriptions of related known functions or configurations may be omitted if it is determined that such descriptions would unnecessarily obscure the essence of the present invention. Additionally, the terminology used in this specification is used to appropriately express preferred embodiments of the present invention, and may vary depending on the intent of the user or operator, or the conventions of the field to which the present invention belongs. Therefore, the definitions of these terms should be based on the content throughout this specification. Throughout the specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. The present invention provides an antioxidant food composition comprising lemon ( Citrus limon L.) juice as an active ingredient. In addition to containing the active ingredient of the present invention, the food composition of the present invention may contain various flavoring agents or natural carbohydrates, etc., as additional ingredients, as in conventional food compositions. Examples of the natural carbohydrates described above include monosaccharides, e.g., glucose, fructose, etc.; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, erythritol, etc. The flavoring agents described above may advantageously use natural flavoring agents (taumatin), stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention may be formulated in the same manner as the pharmaceutical composition described above and used as a functional food or added to various foods. Foods to which the composition of the present invention may be added include, for example, beverages, meat, chocolate, food products, co