Method for extracting grape pomace extract containing antioxidant active ingredients, grape pomace extract thereof, and antioxidant cosmetics containing the same

Abstract

A method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the antioxidant active ingredient, and an antioxidant cosmetic containing the same may include: a grape pomace washing and sterilization step in which the grape pomace is washed with water and then sterilized with a 3% by weight citric acid solution; a first extraction step in which an active ingredient is extracted using an ultrasonic extractor while the washed and sterilized grape pomace is immersed in a brown rice vinegar solution; an active ingredient filtering step in which the active ingredient is coarsely filtered, centrifuged, and microfiltered; and an active ingredient concentration step in which the filtered active ingredient is concentrated under reduced pressure.

Description

Technology Field

[0001] The present invention relates to a method for extracting an antioxidant active ingredient from grape pomace, the antioxidant active ingredient, and an antioxidant cosmetic product containing the same. Background Technology

[0002] Grape pods (G rape Pomace ) may refer to the residue, such as grape skins, seeds, and stems, obtained during the winemaking process when grapes are pressed or when wine is fermented.

[0003] It is reported that grape pomace contains large amounts of substances with anti-inflammatory and antioxidant effects, such as polyphenols, flavonoids, resveratrol, and tannins.

[0004] It is estimated that about 3 to 15 percent of the total weight of grapes is generated during the winemaking process, and up to about 45,000 tons of grape pomace are produced annually.

[0005] Grape waste is generated in large quantities every year and is often landfilled or abandoned; it can cause serious environmental problems such as soil acidification, water pollution, and foul odors, and the disposal costs have placed an economic burden on farms and industries.

[0006] Despite the annual production of tens of thousands of tons of grape pomace, there has been almost no research utilizing it in Korea, with the exception of studies on material extraction and animal feed.

[0008] Accordingly, the inventor of the present invention has completed the present invention after conducting extensive research and undergoing trial and error to develop technology for an antioxidant active ingredient extraction method from grape pomace, the antioxidant active ingredient, and an antioxidant cosmetic containing the same, which enables the extraction of an antioxidant active ingredient from grape pomace through an eco-friendly and high-efficiency process and secures the stability, anti-inflammatory activity, and antioxidant activity of the antioxidant active ingredient suitable as a raw material for cosmetics. The problem to be solved

[0009] According to one embodiment of the present invention, a method for extracting an antioxidant active ingredient from grape pomace, the antioxidant active ingredient, and an antioxidant cosmetic containing the same can be provided, wherein the collected grape pomace is subjected to a pretreatment process such as washing to efficiently extract an active ingredient in an extraction step, the active ingredient extract is filtered to a sterile level in an active ingredient filtering step, and a high concentration of antioxidant active ingredient can be stably obtained in an active ingredient concentration step, and the high concentration of antioxidant active ingredient can be applied to an antioxidant cosmetic.

[0011] Meanwhile, other unspecified objects of the present invention will be further considered to the extent that they can be easily inferred from the following detailed description and effects. means of solving the problem

[0012] A method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention may include: a grape pomace washing and sterilization step in which the grape pomace is washed with water and then sterilized with a 3% by weight citric acid solution; a first extraction step in which the washed and sterilized grape pomace is immersed in a brown rice vinegar solution and an active ingredient is extracted using an ultrasonic extractor; an active ingredient filtering step in which the active ingredient is coarsely filtered, centrifuged, and microfiltered; and an active ingredient concentration step in which the filtered active ingredient is concentrated under reduced pressure.

[0013] The first extraction step above can be performed at an extraction temperature of 25 to 35°C in an ultrasonic extractor.

[0014] The first extraction step above may use low-frequency ultrasound with a frequency of 20 kHz in an ultrasonic extractor, apply a power density of 200-400 W calculated as approximately 0.2-0.4 W / mL per 1 L of solution, an extraction time of 15-30 minutes, and an On / Off Pulse Mode.

[0015] The above filtration process can filter the active ingredients using any one of a stainless steel mesh filter, gauze, or a nylon mesh filter of 100 to 200 μm.

[0016] The above centrifugation can be performed for 10 to 30 minutes with a centrifugal force of 3,000 to 10,000 g.

[0017] For the above microfiltration, a membrane filter with a pore size of 0.45 to 0.22 μm can be used.

[0018] The above active ingredient concentration step can be performed for 1 to 4 hours at a low temperature of 30 to 40°C and a reduced pressure of 10 to 50 mbar.

[0019] In addition, a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention may include: a grape pomace pretreatment step of washing the grape pomace with water and then grinding it in a dried state; a second extraction step of immersing the grape pomace powder in brown rice vinegar to extract the active ingredient by maceration; an active ingredient filtering step of coarsely filtering, centrifuging, and microfiltering the active ingredient; and an active ingredient concentration step of concentrating the filtered active ingredient under reduced pressure.

[0020] In the second extraction step above, grape pomace powder (weight unit) and brown rice vinegar (volume unit) can be mixed in a mixing ratio of 1:5 to 10, and the grape pomace powder can be immersed in brown rice vinegar.

[0021] The above second extraction step may involve immersion for 72 hours.

[0022] The above second extraction step may be carried out by low-speed stirring of 200 rpm or less while the grape pomace powder is immersed in brown rice vinegar.

[0023] The above filtration process can filter the active ingredients using any one of a stainless steel mesh filter, gauze, or a nylon mesh filter of 100 to 200 μm.

[0024] The above centrifugation can be performed for 10 to 30 minutes with a centrifugal force of 3,000 to 10,000 g.

[0025] For the above microfiltration, a membrane filter with a pore size of 0.45 to 0.22 μm can be used.

[0026] The antioxidant active ingredient according to the present invention can be extracted from the grape pomace by the method for extracting the antioxidant active ingredient described above.

[0027] The antioxidant cosmetic according to the present invention may include an antioxidant active ingredient. Effects of the invention

[0028] According to one embodiment of the present invention, the method for extracting an antioxidant active ingredient from grape pomace, the antioxidant active ingredient, and the antioxidant cosmetic containing the same can reduce the amount of waste generated by about 93% or more by recycling grape pomace, thereby realizing waste reduction, prevention of soil and water pollution, and reduction of carbon emissions in terms of the environment; in terms of the industry, it can develop raw materials for antioxidant cosmetics and create high added value; and in terms of society, it can provide substantial and practical effects such as contributing to increased farm income and the practice of ESG management.

[0030] Meanwhile, it should be added that even if an effect is not explicitly mentioned here, the effects described in the following specification and the provisional effects expected by the technical features of the present invention are treated as described in the specification of the present invention. Brief explanation of the drawing

[65535] FIG. 1 is a flowchart illustrating a method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention. It should be noted that the attached drawings are provided as examples for reference to help understand the technical concept of the present invention, and the scope of the rights of the present invention is not limited by them. Specific details for implementing the invention

[0032] In describing the present invention, detailed descriptions of related known functions are omitted if they are deemed obvious to a person skilled in the art and could unnecessarily obscure the essence of the invention.

[0033] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to specify the presence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0034] Hereinafter, the method for extracting an antioxidant active ingredient from grape pomace according to the present invention, the antioxidant active ingredient, and embodiments of an antioxidant cosmetic containing the same will be described in detail with reference to the attached drawings. In describing with reference to the attached drawings, identical or corresponding components are given the same reference numerals, and redundant descriptions thereof will be omitted.

[0036] FIG. 1 is a flowchart illustrating a method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention.

[0037] As illustrated in FIG. 1, a method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention may include a grape pomace washing and sterilization step (S10), a first extraction step (S20), an active ingredient filtering step (S40), and an active ingredient concentration step (S50).

[0038] In a method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the grape pomace washing and sterilization step (S10) may be configured to wash the grape pomace with water and then sterilize it with a 3% by weight citric acid solution.

[0039] In a method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the first extraction step (S20) may involve immersing washed and sterilized grape pomace in a brown rice vinegar solution and, in this state, proceeding with extraction in an ultrasonic extractor.

[0040] At this time, the brown rice vinegar solution used to infuse the washed and sterilized grape pomace can act to gently loosen the cell walls of the grape pomace, as acetic acid, a major component, is a weak organic acid.

[0041] Brown rice vinegar solution can act to allow the antioxidant active ingredients contained in grape pomace to be extracted more effectively by loosening the cell walls without completely destroying the cell structure of grape pomace.

[0042] Ultimately, the ultrasonic extraction method using brown rice vinegar solution as a solvent enables efficient recovery of components while maintaining the stability of heat-sensitive ingredients even at relatively low temperatures.

[0043] The above-described ultrasonic extractor applies high-power ultrasound to a liquid to generate bubbles (cavitation) within the liquid. As the bubbles within the liquid are suddenly created and collapse, they generate strong shock waves, heat, and pressure, which can act to destroy the cell walls of the material. Through the action of the bubbles, desired components within the cells can be extracted and efficiently released in the form of a liquid solvent.

[0044] More specifically, in the ultrasonic extractor, high-frequency sound waves generated from an ultrasonic probe pass through grape pomace infused in a brown rice vinegar solution, and as the intensity of the ultrasound increases, fine bubbles within the brown rice vinegar solution rapidly expand and contract repeatedly, causing resonance.

[0045] At this time, bubbles that reach a certain size within the brown rice vinegar solution suddenly collapse, instantaneously generating a shock wave of very high temperature and pressure. This shock wave generates mechanical force, which can effectively destroy the cell walls of grapes infiltrated in the brown rice vinegar solution.

[0046] To explain further, the high temperature, high pressure, and strong shear force generated at the moment the bubbles burst can physically destroy the cell walls of the grape pomace and promote the penetration of the brown rice vinegar solution. When the bubbles collapse on the surface of the grape pomace, a micro-jet phenomenon occurs in which the brown rice vinegar solution is ejected at ultra-high speed, thereby piercing holes in the cell walls of the grape pomace and peeling off the surface.

[0047] When the cell walls of grape pomace infiltrated with a brown rice vinegar solution are destroyed by the shock waves of bubbles, the active ingredients inside the grape pomace cells can escape into the brown rice vinegar solution, which is the solvent, and dissolve.

[0048] As such, the ultrasonic extractor uses the mechanical energy of ultrasound and Cavitation phenomenon By using this, the cell walls of the grape pomace can be physically destroyed, and the active ingredients inside the grape pomace can be efficiently separated and extracted using a brown rice vinegar solution.

[0049] In addition, in the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the active ingredient extraction step (S20) may be performed by placing the washed and sterilized grape pomace into an ultrasonic extractor while it is immersed in a brown rice vinegar solution and proceeding with extraction at 25 to 35°C.

[0050] Extraction at the above low temperature of 25~35°C can achieve efficient recovery of components while maintaining the stability of heat-sensitive components among the active ingredients extracted from grape pomace.

[0051] In the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the first extraction step (S20) is as follows, with extraction conditions in an ultrasonic extractor.

[0052] Low-frequency ultrasound with a frequency of 20 kHz can be used to have a significant destructive effect on the cell walls of grape pomace, and a power density of 200-400 W calculated to be approximately 0.2-0.4 W / mL per 1 L of solution can be applied, and an extraction time of 15-30 minutes can be set to maximize the extraction efficiency of antioxidant and anti-inflammatory components, and an extraction temperature of 25-35°C can be maintained to minimize thermal denaturation of active ingredients extracted from grape pomace, and a Pulse Mode that repeatedly switches On / Off can be applied to prevent overheating during the extraction process.

[0053] In addition, the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention may proceed with a filtering operation to obtain a more purified extract by filtering out large debris using a coarse mesh filter from the grape pomace extract obtained in the first extraction step (S20), and then filtering out fine particles using centrifugation and a fine mesh filter.

[0054] The active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention may continuously undergo filtration and centrifugation steps in the extract of grape pomace extracted in the first extraction step (S20), and in detail, may be carried out by dividing into a coarse filtration step, a centrifugation step, and a microfiltration step.

[0055] In the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the coarse filtration step may use a filtration device such as a stainless steel mesh filter, gauze, or a nylon mesh filter of about 100 to 200 μm to remove large debris such as stems, skins, and seeds present in the extract of grape pomace extracted in the first extraction step (S20).

[0056] At this time, the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention can prevent overload in the subsequent centrifugation process through the above-mentioned coarse filtration step and increase subsequent processing efficiency.

[0057] The active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention can remove suspended solids, etc. from the extract obtained from the rough filtration step as described above in the centrifugation step.

[0058] In detail, in the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the centrifugation step may be performed for 10 minutes to 30 minutes under centrifugal force conditions of 3,000g to 10,000g.

[0059] In detail, the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention can effectively remove cell fragments, fine particles, and suspended matter from the grape pomace extract through a centrifugation step.

[0060] In the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the centrifugation step can minimize filter clogging in the subsequent microfiltration step and can improve the transparency and stability of the extract.

[0061] In the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, a microfiltration step may be optionally performed after the centrifugation step of the extract.

[0062] In the active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the microfiltration step may be performed using a membrane filter having a pore size of 0.45 μm to 0.22 μm to apply the extract of the active ingredient as a cosmetic or pharmaceutical raw material.

[0063] The active ingredient filtering step (S30) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention can secure hygienic stability equivalent to a sterilization level by removing fine particles and bacterial impurities remaining in the extract of the active ingredient through a microfiltration step, and can be advantageous in terms of registration of functional cosmetic ingredients and quality control.

[0064] In a method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the active ingredient concentration step (S40) may be configured to concentrate the extract of the active ingredient filtered in the active ingredient filtering step (S30) under reduced pressure.

[0065] Reduced pressure concentration is a method that effectively concentrates a solution by lowering the boiling point of the solution by reducing pressure and inducing evaporation at low temperatures, thereby minimizing the denaturation of heat-sensitive active ingredients while enabling efficient concentration.

[0066] Generally, water boils at 100°C under atmospheric pressure, but under reduced pressure conditions, it can evaporate at temperatures below 80°C, and even at low temperatures of 35 to 50°C, thereby maintaining the stability of heat-sensitive active ingredients such as anthocyanins and polyphenols.

[0067] Accordingly, the active ingredient concentration step (S40) of the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention lowers the boiling point through vacuum concentration at a low temperature of 30 to 40°C and a reduced pressure of 10 to 50 mbar to minimize the loss of the active ingredient due to heat, and allows for stable acquisition of a high concentration of the antioxidant active ingredient by performing reduced pressure concentration for 1 to 4 hours.

[0068] In the method for extracting an antioxidant active ingredient from grape pomace according to one embodiment of the present invention, the extract obtained through the vacuum concentration process of the active ingredient concentration step (S40) can stably contain a high concentration of the antioxidant active ingredient, can be manufactured into a powder raw material through a freeze-drying process, and when used as a cosmetic raw material, storage stability and formulation applicability can be significantly improved.

[0069] Meanwhile, FIG. 2 is a flowchart illustrating a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention.

[0070] As illustrated in FIG. 2, a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention may include a grape pomace pretreatment step (S15), a second extraction step (S25), an active ingredient filtering step (S30), and an active ingredient concentration step (S40).

[0071] In a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, the grape pomace pretreatment step (S15) may proceed with a pretreatment process in which the grape pomace is washed with water, the washed grape pomace is dried in a dryer, and the dried grape pomace is crushed.

[0072] At this time, in the grape pomace pretreatment step (S15) of the method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, the dried grape pomace can be finely ground and powdered to maximize the surface area of ​​the particles, thereby maximizing the contact area with the extraction solvent.

[0073] In a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, the second extraction step (S25) can be performed by mercerization in which the grape pomace is immersed in brown rice vinegar.

[0074] Maceration is an extraction method in which active ingredients are dissolved by immersing a substance to be extracted in a solvent (water, alcohol, oil, etc.). Extraction can be carried out by breaking lumpy materials into smaller pieces to increase their surface area, and then immersing them in a solvent in a sealed container at room temperature for a certain period of time.

[0075] Maceration is characterized by the advantage of being able to extract active ingredients without applying heat, thereby minimizing the loss of heat-sensitive components such as polyphenols and anthocyanins.

[0076] Furthermore, maceration does not require complex equipment, which can result in relatively low extraction costs, and has the advantage of being easily applicable in the early stages of research or in small-scale R&D environments.

[0077] Maceration can use various eco-friendly solvents such as water, ethanol, glycerin, and acetic acid (vinegar), allowing for a wide range of applications.

[0078] Maceration offers higher preservation of active ingredients compared to high-temperature processes, allowing the stability of heat-sensitive components such as antioxidants and anti-inflammatory substances to be maintained. Furthermore, by utilizing relatively safe solvents, it facilitates application as a cosmetic ingredient, and enables the uniform extraction of components from the entire raw material through a long-term immersion process.

[0079] In particular, applying maceration to the extraction of grape pomace can minimize additional energy consumption and can be evaluated as an eco-friendly extraction process with high upcycling value.

[0080] In the second extraction step (S25) of the method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, grape pomace powder (weight unit) and brown rice vinegar (volume unit) may be mixed in a mixing ratio of 1:5 to 10, and the grape pomace may be immersed in brown rice vinegar.

[0081] In this case, brown rice vinegar, whose main component is acetic acid, acts as a weak organic acid to gently loosen the cell walls of the grape pomace. By loosening the cell walls without completely destroying the cell structure of the grape pomace, it can help to more effectively extract the antioxidant active ingredients contained in the grape pomace.

[0082] In the second extraction step (S25) of the method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, the extraction of the active ingredient can be carried out by maintaining the immersion state of the grape pomace in brown rice vinegar at room temperature for about 72 hours.

[0083] Furthermore, in the second extraction step (S25) of the method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, low-speed stirring of 200 rpm or less is performed while the grape pomace is immersed in brown rice vinegar, thereby inducing the grape pomace and brown rice vinegar to come into even contact with each other.

[0084] In particular, in the second extraction step (S25) of the method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, the extract of the active ingredient from grape pomace can be obtained by separating it from the solid.

[0085] In a method for extracting an antioxidant active ingredient from grape pomace according to another embodiment of the present invention, a high concentration of an antioxidant active ingredient can be stably obtained from the grape pomace active ingredient extract obtained in the second extraction step (S25) through an active ingredient filtering step (S40) and an active ingredient concentration step (S50), and can be manufactured into a powder raw material through a freeze-drying process, and when utilized as a cosmetic raw material, storage stability and formulation applicability can be significantly improved.

[0086] In the present invention, an antioxidant active ingredient obtained through a method for extracting an antioxidant active ingredient from grape pomace can be included in cosmetics of various formulations to form an antioxidant cosmetic.

[0088] The present invention will be explained in more detail below through the following examples. However, the following examples are merely illustrative of the present invention, and the scope of the present invention is not limited by the following examples.

[0090] [Example 1]

[0091] In an embodiment of the present invention, a grape pomace washing and sterilization step of washing the grape pomace with water and then sterilizing it with a 3% by weight citric acid solution; an extraction step of extracting an extract using an ultrasonic extractor while the washed and sterilized grape pomace is immersed in a brown rice vinegar solution; and an extract filtering step of coarsely filtration, centrifugation, and microfiltration of the extract. The method comprises an extract concentration step of concentrating the filtered extract under reduced pressure; wherein the grape pomace is a grape skin, and the extraction step is performed using an ultrasonic extractor at an extraction temperature of 25 to 35°C, using low-frequency ultrasound of 20 kHz frequency, applying a power density of 200 to 400 W calculated as 0.2 to 0.4 W / mL per 1 L of solution, an extraction time of 15 to 30 minutes, and applying an On / Off Pulse Mode; wherein the crude filtration is performed by filtering the active ingredient using a stainless steel mesh filter, gauze, or a nylon mesh filter of 100 to 200 μm, and the microfiltration is performed by using a membrane filter with a pore size of 0.45 to 0.22 μm. The grape pomace extract containing antioxidant active ingredients is extracted through an extraction method. Table 1 below shows the content of total polyphenols and total flavonoids for commercially available wine and the grape pomace extract extracted according to the embodiment of the present invention.

[0092] Total Phenolics (GAE mg / L) Total Flavonoids (QE mg / L) wine 347.64±17.51 712.50±5.34 Grape pomace extract 504.37±20.09 992.47±11.48

[0093] Looking at Table 1 above, it was confirmed that the total polyphenol and total flavonoid content of grape pomace extract is significantly higher than that of wine.

[0094] These results suggest that the content of phenolic compounds in the grape skins of the grape pomace increased through fermentation and ripening.

[0095] In particular, the average DPPH scavenging activity of the grape pomace extract and wine was 87% and 35%, respectively, and the ABTS scavenging activity was 90.12% and 70.66%. The grape pomace extract showed a higher DPPH scavenging activity than ascorbic acid (80.05%) at the same concentration, and both the grape pomace extract and wine showed a higher ABTS scavenging activity than trolox (60.54%) at the same concentration. In terms of DPPH and ABTS activity, the grape pomace extract was higher than the wine.

[0096] As it can be seen, antioxidants can act to reduce oxidative stress by eliminating or inactivating free radicals. DPPH and ABTS scavenging activity is a method of measuring how much radical is eliminated (removed) by adding antioxidant components to artificially stabilized free radicals. When an antioxidant substance is present, the characteristic color of the radical becomes lighter, and this color change can be quantified using a spectrophotometer.

[0097] In particular, DPPH (2,2-diphenyl-1-picrylhydrazyl) exhibits a purple color in the free radical state, and when an antioxidant is present, it decolorizes to yellow as it stabilizes by accepting hydrogen (H) or electrons (e), and a decrease in absorbance is measured at a measurement wavelength of 517 nm, which can reflect the ability of the antioxidant component to donate hydrogen or electrons to free radicals (reducing power).

[0098] ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) is a blue-green color in the ABTS· radical cation state, and if an antioxidant is present, the radical is reduced and decolorized. A decrease in absorbance is measured at a measurement wavelength of 734 nm, and it can measure both hydrophilicity and hydrophobicity more effectively than DPPH. Since it is stable in aqueous solutions, it is frequently used in the evaluation of food and cosmetic ingredients.

[0099] Both DPPH and ABTS are methods that measure how well antioxidant components scavenge artificially created free radicals through color changes; since they can indirectly quantify antioxidant activity (free radical scavenging ability), they can be utilized as representative indicators.

[0100] In conclusion, since the grape pomace extract contains a large amount of active antioxidant components, significant antioxidant activity could be confirmed through DPPH and ABTS radical scavenging analyses.

[0102] [Example 2]

[0103] Table 2 below shows the content of resveratrol and ellagic acid for commercially available grape juice (Comparative Examples 1 to 3), regular wine (Comparative Examples 4 to 7), and grape pomace extracts extracted according to Example 1 (Invention Examples 1 to 5).

[0105] Resveratrol (µg / L) Ellagic Acid (µg / L) Comparative Example 1 Not Detected 60.15±4.35 Comparative Example 2 Not Detected 242.37±2.75 Comparative Example 3 Not Detected 355.08±0.15 Comparative Example 4 220.28±0.57 420.35±0.48 Comparative Example 5 250.11±0.97 411.82±1.24 Comparative Example 6 120.19±0.32 1,146.47±1.33 Comparative Example 7 340.48±1.32 5,334.69±1.68 Invention Example 1 3,690.73±0.55 6,740.21±0.64 Invention Example 2 6,410.22±0.97 3,987.45±1.19 Invention Example 3 3,380.83±0.25 3,682.24±0.13 Invention Example 4 1,260.54±0.18 2,148.35±0.94 Invention Example 5 1,150.69±0.43 2,022.88±2.49

[0106] Resveratrol is a type of polyphenol found in the skins of grapes and is a natural substance with various benefits, such as preventing skin aging and improving cholesterol, through its powerful antioxidant and anti-inflammatory effects. Ellagic acid is a natural polyphenol antioxidant found in the seeds of grapes and is in the lactone form of hexahydroxydiphenic acid. It exhibits powerful antioxidant activity and can be used as an ingredient in health functional foods or skin care products.

[0107] At this time, looking at Table 2 above, the content of resveratrol and ellagic acid was measured for three types of grape juice as Comparative Examples 1 to 3, respectively, the content of resveratrol and ellagic acid was measured for four types of wine as Comparative Examples 4 to 7, respectively, and the content of resveratrol and ellagic acid was measured for five types of grape pomace extracts extracted according to the present invention as Invention Examples 1 to 5, respectively.

[0108] Comparative Examples 1 to 3, which are three types of grape juice, did not detect any resveratrol and detected a small amount of ellagic acid.

[0109] In addition, in Comparative Examples 4 to 7, which are four types of wine, a small amount of resveratrol was detected, and in the case of ellagic acid, a large amount was detected.

[0110] Invention Examples 1 to 5, which are five types of grape pome extracts, showed no significant difference from Comparative Examples 4 to 7 in terms of ellagic acid, but it was confirmed that they contained a significantly different amount of resveratrol.

[0111] Ultimately, Invention Examples 1 to 5, which are five types of grape pomace extracts, demonstrated that significant results regarding antioxidant effects can be achieved by containing a large amount of resveratrol, which has a strong antioxidant effect.

[0113] [Example 3]

[0114] It was confirmed that the antioxidant active ingredient extracted by the method for extracting antioxidant active ingredients from grape pomace according to the present invention contains flavonoids such as resveratrol, proanthocyanidins (OPC), anthocyanins, quercetin, and rutin, as well as epicatechin, and is contained in the grape skin, seeds, stems, etc. of the grape pomace.

[0115] Upon examination, resveratrol is a type of polyphenol abundant in grape skins and seeds, and its powerful antioxidant and anti-inflammatory effects have been proven. It is also reported to have various physiological activities, such as inhibiting the expression of inflammatory mediators and regulating immune responses.

[0116] Proanthocyanidins (OPCs) are high-molecular-weight flavonoids primarily found in grape seeds. They are known to play an important role in anti-inflammatory and antioxidant functions and are reported to contribute to the inhibition of inflammation-related enzymes and signaling pathways.

[0117] Anthocyanins are pigment components of grape skins that exhibit antioxidant and anti-inflammatory effects; in particular, anthocyanin polymers formed during the wine aging process have a strong anti-inflammatory effect.

[0118] Flavonoids such as quercetin and rutin can contribute to the inhibition of inflammatory mediator production and the stabilization of immune responses.

[0119] Epicatechin is another major flavonoid known for its anti-inflammatory and antioxidant effects.

[0121] The scope of protection of the present invention is not limited to the description and expression of the embodiments explicitly described above. Furthermore, it is added once again that the scope of protection of the present invention cannot be limited by obvious changes or substitutions in the technical field to which the present invention belongs.

Claims

Claim 1 A grape pomace washing and sterilization step in which the grape pomace is washed with water and then sterilized with a 3% by weight citric acid solution; an extraction step in which an extract is extracted using an ultrasonic extractor while the washed and sterilized grape pomace is immersed in a brown rice vinegar solution; and an extract filtering step in which the extract is coarsely filtered, centrifuged, and microfiltered. A method for extracting a grape pomace extract containing an antioxidant active ingredient, comprising: an extract concentration step of concentrating the filtered extract under reduced pressure; wherein the grape pomace is a grape skin; and the extraction step is performed using an ultrasonic extractor at an extraction temperature of 25 to 35°C, using low-frequency ultrasound of 20 kHz frequency, applying a power density of 200 to 400 W calculated as 0.2 to 0.4 W / mL per 1 L of solution, an extraction time of 15 to 30 minutes, and applying an On / Off Pulse Mode; wherein the crude filtration is performed by filtering the active ingredient using any one of a stainless steel mesh filter, gauze, or a nylon mesh filter of 100 to 200 μm; and wherein the microfiltration is performed by using a membrane filter with a pore size of 0.45 to 0.22 μm. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 In claim 1, the extraction method for extracting a grape pomace extract containing an antioxidant active ingredient, wherein the centrifugation is performed at a centrifugal force of 3,000 to 10,000 g for 10 to 30 minutes. Claim 6 delete Claim 7 In claim 1, the extract concentration step is an extraction method for extracting a grape pomace extract containing an antioxidant active ingredient, wherein the extract is concentrated for 1 to 4 hours at a low temperature of 30 to 40°C and a reduced pressure of 10 to 50 mbar. Claim 8 delete Claim 9 delete Claim 10 delete Claim 11 delete Claim 12 delete Claim 13 delete Claim 14 delete Claim 15 A grape pomace extract containing an antioxidant active ingredient extracted by an extraction method for extracting a grape pomace extract containing an antioxidant active ingredient according to any one of claims 1, 5, and 7. Claim 16 Antioxidant cosmetic containing grape pomace extract containing an antioxidant active ingredient according to Paragraph 15.

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