Preparing Method of Cudrania tricuspidata Extract having High Antioxidant and Antiinflammatory Activity and, the Cudrania tricuspidata Extract having High Antioxidant and Antiinflammatory Activity thereby

Abstract

The present invention relates to a method for preparing a Cudrania tricuspidata fruit extract with enhanced antioxidant and anti-inflammatory activities, and to a Cudrania tricuspidata fruit extract with enhanced antioxidant and anti-inflammatory activities prepared thereby. It was confirmed that by roasting Cudrania tricuspidata fruit that has undergone a pretreatment process of freezing and thawing in the process of preparing Cudrania tricuspidata fruit into powder, the antioxidant activity increases rapidly, the polyphenol and flavonoid content increases, and the anti-inflammatory effect that inhibits the production of nitric oxide (NO) and inhibits the growth of inflammatory cells is significantly enhanced. Accordingly, the Cudrania tricuspidata fruit extract prepared according to the present invention is provided as a Cudrania tricuspidata fruit extract with enhanced antioxidant and anti-inflammatory activities.

Description

Technology Field

[0001] The present invention relates to Cudrania tricuspidata fruit with enhanced antioxidant and anti-inflammatory activity ( Tricuspid thorn Method for preparing an extract of ) and Cudrania tricuspidata fruit with enhanced antioxidant and anti-inflammatory activity prepared thereby ( Tricuspid thorn It is about ) extracts. Background Technology

[0002] Cudrania tricuspidata tree Tricuspid thorn The Cudrania tricuspidata is a small tree belonging to the family Moraceae in the order Urticales of dicotyledonous plants. It contains vitamins A, B1, B2, C, dietary fiber, flavonoids, gamma-aminobutyric acid (GABA), rutin, flavonoids, aspartic acid, glutamic acid, and lipoflamin, and is known to be effective for hypertension, diabetes, cholesterol improvement, bowel movement improvement, antioxidant activity, uterine cancer, cold extremities, and menstrual irregularities. The root bark, woody parts, bark, and leaves of the Cudrania tricuspidata contain various components beneficial to the human body. Therefore, traditionally, depending on the part of the tree—such as the root, bark, stem, leaves, bark, and fruit—it has been used as a medicinal material for antihypertensives, tuberculosis treatments, antipyretics, antiseptics, expectorants, diuretics, hemostatics, and anti-inflammatory agents. It is also used as an antifungal agent for athlete's foot and for chronic indigestion caused by weakness of the digestive system.

[0003] It has been widely known since ancient times, as recorded in texts such as the *Donguibogam*, *Yakseonggam*, and *Bencao Gangmu*, that the Cudrania tree contains flavonoids known for their anticancer effects and is used as a medicinal herb; continuous research continues to be conducted on this fruit in recent times. In particular, the fruit of the Cudrania tree is a compound fruit, round in shape with a diameter of approximately 2.5 cm, ripening to a red color from September to October. The flesh is sweet and edible. The fruit is known to contain beneficial organic substances such as Vitamins B, B1, B2, Vitamin C, linoleic acid, glucose, maltose, malic acid, and citric acid. Therefore, while there are attempts to utilize extracts from the Cudrania tree for pharmacological purposes, the development of functional beverages tailored to modern tastes—by fermenting and aging the leaves, stems, roots, bark, branches, and fruit—is still lacking, preventing widespread popularization. Furthermore, the tree's distinctive, unpleasant odor has not been eliminated, causing significant discomfort when consumed.

[0004] Meanwhile, roasting is a technique designed to enhance the taste and aroma of coffee, serving as a process that allows the components in green beans to achieve their best flavor and scent. As roasting lengthens, the beans become darker in color and larger, while the aroma evolves from caramel to acidic to a more intense smoky scent. Examining the roasting process and the changes in the beans reveals that coffee beans, composed of over 2,000 substances, are roasted at a specific temperature for a set period to produce coffee beans containing 700 to 850 components capable of producing various flavors. Recently, there has been an increasing number of attempts to apply this roasting process to medicinal herbs or other food ingredients to manufacture functional foods. Prior art literature

[0005] Korean Published Patent Application No. 10-2022-0161861 (Published Dec. 01, 2022) Korean Published Patent Application No. 10-2021-0002815 (Published Jan. 11, 2021) The problem to be solved

[0006] The objective of the present invention is to provide a Cudrania tricuspidata fruit with enhanced antioxidant and anti-inflammatory activity ( Tricuspid thorn Method for preparing an extract of ) and Cudrania tricuspidata fruit with enhanced antioxidant and anti-inflammatory activity prepared thereby ( Tricuspid thorn It is to provide an extract. means of solving the problem

[0007] The present invention comprises a pretreatment step (S10) including a freezing step (S11) for freezing Cudrania tricuspidata fruits and a thawing step (S12) for thawing the frozen Cudrania tricuspidata fruits; a roasting step (S20) for heating the pretreated Cudrania tricuspidata fruits in a roasting machine; a freeze-drying step (S30) for drying the roasted Cudrania tricuspidata fruits at a low temperature; and a powdering step (S40) for grinding and classifying the dried Cudrania tricuspidata fruits. Tricuspid thorn ) Provides a method for manufacturing fruit powder.

[0008] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn ) provides fruit powder.

[0009] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides a health functional food composition containing fruit powder.

[0010] In addition, the present invention comprises a pretreatment step (S10) including a freezing step (S11) for freezing Cudrania tricuspidata fruits and a thawing step (S12) for thawing the frozen Cudrania tricuspidata fruits; a roasting step (S20) for heating the pretreated Cudrania tricuspidata fruits in a roasting machine; a freeze-drying step (S30) for drying the roasted Cudrania tricuspidata fruits at a low temperature; a powdering step (S40) for grinding and classifying the dried Cudrania tricuspidata fruits; and an extraction step (S50) for preparing Cudrania tricuspidata fruit extract by adding an extraction solvent to the Cudrania tricuspidata fruit powder prepared from the powder. Tricuspid thorn ) Provides a method for preparing fruit extract.

[0011] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides fruit extract.

[0012] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides a health functional food composition containing a fruit extract. Effects of the invention

[0013] According to the present invention, Cudrania tricuspidata ( Tricuspid thorn As it was confirmed that roasting Cudrania tricuspidata fruits that have undergone a pretreatment process of freezing and thawing in the process of manufacturing the fruits into powder rapidly increases antioxidant activity, increases polyphenol and flavonoid content, inhibits NO (nitric oxide) production, and significantly enhances anti-inflammatory effects that inhibit the growth of inflammatory cells, Cudrania tricuspidata fruits prepared according to the present invention ( Tricuspid thorn ) extract of Cudrania tricuspidata fruit with enhanced antioxidant, oxidative, and anti-inflammatory activities ( Tricuspid thorn It can be provided as an extract. Brief explanation of the drawing

[0014] FIG. 1 is a Cudrania tricuspidata according to the present invention ( Tricuspid thorn This is a flowchart showing the method for manufacturing fruit powder. FIG. 2 is a Cudrania tricuspidata according to the present invention ( Tricuspid thorn This is a flowchart showing the method for preparing fruit extract. FIG. 3 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity of fruit extracts according to roasting time under a roasting temperature condition of 110℃. FIG. 4 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity of fruit extracts according to roasting time under a roasting temperature condition of 120℃. FIG. 5 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thornThis is the result of comparing the DPPH antioxidant activity of fruit extracts according to roasting time under a roasting temperature condition of 130℃. FIG. 6 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity of fruit extracts according to roasting time under a roasting temperature condition of 140℃. FIG. 7 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity of fruit extracts according to roasting time under a roasting temperature condition of 150℃. FIG. 8 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity according to roasting temperature under a 15-minute roasting time condition of the fruit extract. FIG. 9 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity according to roasting temperature under a 30-minute roasting time condition of the fruit extract. FIG. 10 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity according to roasting temperature under a 60-minute roasting time condition of the fruit extract. FIG. 11 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity according to roasting temperature under a 90-minute roasting time condition of the fruit extract. FIG. 12 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity according to roasting temperature under a roasting time condition of 120 minutes for the fruit extract. FIG. 13 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the ABTS antioxidant activity according to roasting time under a roasting temperature condition of 150℃ of fruit extract. FIG. 14 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thornThis is the result of comparing the ABTS antioxidant activity according to roasting temperature under a roasting time condition of 120 minutes for the fruit extract. FIG. 15 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the DPPH antioxidant activity of fruit extracts according to roasting time and temperature conditions. FIG. 16 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the ABTS antioxidant activity of fruit extracts according to roasting time and temperature conditions. Figure 17 is a standard curve showing the absorbance at 750 nm according to the concentration of gallic acid, a standard substance of polyphenol. Figure 18 is a standard curve showing the absorbance at 510 nm according to the concentration of quercetin, a standard substance of flavonoids. FIG. 19 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the content (mg GAE / g) of gallic acid, a standard substance of polyphenol, according to the roasting time and temperature conditions of the fruit extract. FIG. 20 is a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of comparing the content (mg QE / g) of quercetin, a standard substance of flavonoids, according to the roasting time and temperature conditions of the fruit extract. FIG. 21 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of evaluating the anti-inflammatory effect of the fruit extract based on the level of inhibition of NO (nitric oxide) production. FIG. 22 shows a Cudrania tricuspidata produced according to the present invention ( Tricuspid thorn This is the result of evaluating the anti-inflammatory effect of the fruit extract as wound healing ability. Specific details for implementing the invention

[0015] The terms used in this specification have been selected based on currently widely used general terms whenever possible, taking into account their functions in the present invention; however, these terms may vary depending on the intent of those skilled in the art, case law, the emergence of new technologies, etc. Additionally, in specific cases, terms have been arbitrarily selected by the applicant, and in such cases, their meanings will be described in detail in the relevant description of the invention. Therefore, the terms used in this invention should be defined not merely by their names, but based on their meanings and the overall content of the invention.

[0016] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0017] The present invention will be described in more detail below.

[0018] The present invention comprises a pretreatment step (S10) including a freezing step (S11) for freezing Cudrania tricuspidata fruits and a thawing step (S12) for thawing the frozen Cudrania tricuspidata fruits; a roasting step (S20) for heating the pretreated Cudrania tricuspidata fruits in a roasting machine; a freeze-drying step (S30) for drying the roasted Cudrania tricuspidata fruits at a low temperature; and a powdering step (S40) for grinding and classifying the dried Cudrania tricuspidata fruits. Tricuspid thorn ) Provides a method for manufacturing fruit powder.

[0019] The freezing step (S11) involves freezing the Cudrania tricuspidata fruit at -60°C to -80°C for 9 to 15 hours, the thawing step (S12) involves thawing the frozen Cudrania tricuspidata fruit at 20°C to 35°C for 9 to 15 hours, and the pretreatment step (S10) involves repeating the freezing step (S11) and the thawing step (S12) sequentially three times.

[0020] By undergoing the above pretreatment step (S10), the water molecules of the Cudrania fruit undergo a structural change into ice crystals, and the internal structure of the Cudrania fruit's cells is temporarily deformed, allowing components with antioxidant activity to be easily exposed. Additionally, physical structural deformation occurs, creating conditions where the antioxidant components inside the cells are easily exposed, thereby increasing antioxidant and anti-inflammatory activity.

[0021] The pre-treated Cudrania tricuspidata fruit has a moisture content of 1% to 5%, and as a result, the moisture of the Cudrania tricuspidata fruit is removed, resulting in high-density nutritional components and dietary fiber, and has the advantage of concentrating health functional components such as vitamins and minerals.

[0022] The roasting step (S20) involves heating the pre-treated Cudrania tricuspidata fruit with hot air at 110°C to 150°C for 15 to 120 minutes, and more specifically, the roasting step (S20) involves heating the pre-treated Cudrania tricuspidata fruit with hot air at 130°C to 150°C for 30 to 120 minutes.

[0023] The above-mentioned roasted Cudrania fruit undergoes a roasting process that rapidly improves the polyphenol and flavonoid content contained in the Cudrania fruit, thereby increasing antioxidant and anti-inflammatory activity.

[0024] The freeze-drying step (S30) involves freezing the roasted Cudrania tricuspidata fruit at -60°C to -80°C for 12 to 36 hours and drying it under vacuum for 60 to 80 hours. The pulverization step (S40) involves grinding and classifying the fruit to a size that passes through a 20 mesh and is filtered through an 80 mesh.

[0025] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn ) provides fruit powder.

[0026] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides a health functional food composition containing fruit powder.

[0027] In addition, the present invention comprises a pretreatment step (S10) including a freezing step (S11) for freezing Cudrania tricuspidata fruits and a thawing step (S12) for thawing the frozen Cudrania tricuspidata fruits; a roasting step (S20) for heating the pretreated Cudrania tricuspidata fruits in a roasting machine; a freeze-drying step (S30) for drying the roasted Cudrania tricuspidata fruits at a low temperature; a powdering step (S40) for grinding and classifying the dried Cudrania tricuspidata fruits; and an extraction step (S50) for preparing Cudrania tricuspidata fruit extract by adding an extraction solvent to the Cudrania tricuspidata fruit powder prepared from the powder. Tricuspid thorn ) Provides a method for preparing fruit extract.

[0028] According to the present invention, Cudrania tricuspidata ( Tricuspid thorn In the method for preparing fruit extract, the detailed specifications common to the method for preparing Cudrania tricuspidata fruit powder were omitted.

[0029] The extraction step (S50) involves immersing the Cudrania tricuspidata fruit powder in an extraction solvent and extracting it at 20°C to 60°C for 15 to 120 minutes, and mixing the Cudrania tricuspidata fruit powder (g) and the extraction solvent (ml) in a ratio of 1:10 (w:v) to 1:30 (w:v). In the embodiment of the present invention, the extraction solvent is ethanol, preferably 50% ethanol.

[0030] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides fruit extract.

[0031] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides a health functional food composition containing a fruit extract.

[0032] The present invention can be generally used as a commonly used food.

[0033] The food composition of the present invention may be used as a health functional food. The term "health functional food" refers to a food manufactured and processed using raw materials or ingredients having functional properties useful to the human body in accordance with the Health Functional Foods Act, and the term "functionality" refers to consuming the food for the purpose of obtaining useful effects for health purposes, such as regulating nutrients or physiological actions on the structure and function of the human body.

[0034] The food composition of the present invention may include conventional food additives, and unless otherwise specified, suitability as a "food additive" is determined in accordance with the specifications and standards for the relevant item, in accordance with the general provisions and general test methods of the food additive code approved by the Ministry of Food and Drug Safety.

[0035] Examples of items listed in the above "Food Additives Codex" include chemically synthesized products such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamon acid; natural additives such as persimmon dye, licorice extract, crystalline cellulose, sorghum dye, and guar gum; and mixed preparations such as L-sodium glutamate preparations, alkaline noodle additives, preservative preparations, and tar dye preparations.

[0036] The food composition of the present invention can be manufactured and processed in the form of tablets, capsules, powder, granules, liquid, pills, etc.

[0037] For example, among health functional foods in capsule form, hard capsules can be manufactured by mixing and filling a conventional hard capsule with an additive such as an excipient, and soft capsules can be manufactured by mixing the composition according to the present invention with an additive such as an excipient and filling it into a capsule base such as gelatin. The soft capsules may contain plasticizers such as glycerin or sorbitol, coloring agents, preservatives, etc., as needed.

[0038] The definitions of terms regarding the above excipients, binders, disintegrants, lubricants, synergists, flavoring agents, etc., are those described in literature known in the art and include those with identical or similar functions. There are no special restrictions on the types of food mentioned above, and they include all health functional foods in the conventional sense.

[0039] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides an antioxidant cosmetic composition comprising a fruit extract.

[0040] In addition, the present invention relates to a Cudrania tricuspidata produced by the above manufacturing method ( Tricuspid thorn Provides an anti-inflammatory cosmetic composition comprising a fruit extract.

[0041] The cosmetic composition according to the present invention may be one or more formulations selected from the group consisting of toner, nourishing lotion, nourishing cream, moisturizing cream, massage cream, essence, paste, mask pack, patch, gel, cream, lotion, powder, soap, cleanser, oil, foundation, makeup base, wax, and spray, and preferably may be used as a cream formulation. Other ingredients other than the essential ingredients mentioned above may be appropriately selected and combined by a person skilled in the art without difficulty depending on other formulations or purposes of use.

[0042] The cosmetic composition of the present invention preferably contains a cosmetically acceptable medium or base. This may be provided in any formulation suitable for topical application, for example, in the form of a solution, gel, solid or paste anhydrous product, an emulsion obtained by dispersing an oil phase in an aqueous phase, a suspension microemulsion, a microcapsule, a microgranulocyte, or an ionic (liposome) and / or bio-ionic vesicular dispersant, or in the form of a cream, skin toner, lotion, powder, ointment, spray, or concealer stick. Additionally, it may be prepared in the form of a foam or an aerosol composition further containing a compressed propellant. Furthermore, the cosmetic composition of the present invention may be prepared in the form of an adjuvant for topical or systemic application commonly used in the field of dermatology by containing a dermatologically acceptable medium or base, and these compositions may be prepared according to conventional methods in the field.

[0043] In addition, the cosmetic composition may contain, in addition to the extract of the present invention, auxiliary agents commonly used in the cosmetic field, such as fatty substances, organic solvents, solvents, thickeners and gelling agents, emollients, antioxidants, suspending agents, stabilizers, foaming agents, fragrances, surfactants, water, ionic or nonionic emulsifiers, fillers, metal ion chelating agents and chelating agents, preservatives, vitamins, blockers, humectants, essential oils, dyes, pigments, hydrophilic or lipophilic active agents, lipid vesicles, or any other ingredients commonly used in cosmetics. These auxiliary agents are introduced in amounts commonly used in the cosmetic field.

[0044] Hereinafter, the present invention will be described in detail with reference to examples to aid in understanding. However, the following examples are merely illustrative of the content of the present invention and the scope of the present invention is not limited to the following examples. The examples of the present invention are provided to more completely explain the present invention to those with average knowledge in the art.

[0045] <제조예 1> 가지뽕( Tricuspid thorn ) the manufacture of fruit powder(도 1)

[0046] Cudrania of the present invention ( Tricuspid thornThe fruit was purchased from a farm located in Andong-si, Gyeongsangbuk-do. A pretreatment step (S10) comprising a freezing step (S11) of freezing the Cudrania fruit at -72℃ deep freeze for 12 hours and a thawing step (S12) of thawing at room temperature of 28℃ for 12 hours was repeated three times. A roasting step (S20) was performed by heating the thawed Cudrania fruit using a roasting device (CBR-101, Gene Cafe, Korea). The stirring method of the roasting device is a three-dimensional rotational twisting method, the cooling method is a forced air method, the heating method is an indirect hot air method, the heater capacity is 1,300 Watt, and the voltage is AC 220V / 60Hz. The roasting conditions of the present invention involve heating at a temperature range of 110°C to 150°C for a period of 15 to 120 minutes. Specifically, in the embodiments of the present invention, Cudrania tricuspidata fruits were heat-treated under roasting conditions as shown in Table 1 below.

[0047] example no. roasting temperature (℃) Roasting time (min) 1 110 15 2 110 30 3 110 60 4 110 90 5 110 120 6 120 15 7 120 30 8 120 60 9 120 90 10 120 120 11 130 15 12 130 30 13 130 60 14 130 90 15 130 120 16 140 15 17 140 30 18 140 60 19 140 90 20 140 120 21 150 15 22 150 30 23 150 60 24 150 90 25 150 120

[0048] After the roasted Cudrania tricuspidata fruit was frozen for 24 hours in a -40℃ deep freeze (DS-F203, Daesan, Korea), a freeze-drying step (S30) was performed to remove moisture by drying for 72 hours using a freeze dryer (FD5508 Bondiro, Ilshin, Korea). The freeze-dried Cudrania tricuspidata fruit was then subjected to a powdering step (S40) in which it was ground and classified using a grinder to a size that passes through a 20 mesh and is filtered through an 80 mesh.

[0049] <Comparative Example 1> Raw Cudrania tricuspidata fruit powder

[0050] The raw Cudrania tricuspidata fruit was prepared into powder without undergoing the pretreatment step (S10) and roasting step (S20), and the remaining process was the same as in Preparation Example 1.

[0051] <Comparative Example 2> Cudrania tricuspidata fruit powder without a pretreatment step

[0052] The raw Cudrania tricuspidata fruit was roasted (S20) at 150°C for 120 minutes without undergoing a pretreatment step (S10), and the remaining process was prepared into powder using the same method as in Preparation Example 1.

[0053] <Comparative Example 3> Cudrania tricuspidata fruit powder that has not undergone a roasting step

[0054] The raw Cudrania tricuspidata fruit was processed into powder by undergoing a pretreatment step (S10) and not undergoing a roasting step (S20), with the remaining process being the same as in Preparation Example 1.

[0055] <Preparation Example 2> Cudrania tricuspidata ( Cudrania tricuspidata Preparation of fruit powder extract (Fig. 2)

[0056] 1 g of Cudrania tricuspidata fruit powder from all the above-prepared examples and comparative examples was immersed in 20 ml of 50% ethanol and mixed at a ratio of 1:20 (w / v), and treated with an ultrasonic processor (ultra-sonication, JAC-2010, KODO, Korea) at 40°C for 60 minutes. The supernatant was obtained by centrifuging with a centrifuge (UNION 32R PLUS, Hanil, Korea) at 15,000 rpm for 10 minutes.

[0057] <Test Example 1> Evaluation of Moisture Content of Pre-treated Cudrania tricuspidata Fruits

[0058] As described in Preparation Example 1 above, the moisture content resulting from the pretreatment step of freezing and thawing was measured before roasting the Cudrania tricuspidata fruit. An aluminum weighing dish was dried in a drying oven (OF-12, JeioTech, Korea) at 105±3℃ for at least 4 hours. After drying was complete, the weighing dish was transferred to a desiccator with tweezers and cooled for 30 minutes, after which the dry weight was measured using an electronic weighing scale. One Cudrania tricuspidata fruit (approximately 8 to 20 g per fruit) was placed on an aluminum weighing dish and dried in a drying oven (OF-12, JeioTech, Korea) at 105±3℃ until a constant weight was reached, in a completely dry state with all moisture removed. After cooling the dried Cudrania tricuspidata fruit and weighing dish in a desiccator for 30 minutes, the dry weight (B) was measured. The moisture content of the Cudrania fruit was measured by substituting the air-dried weight (A) of the Cudrania fruit before drying and the oven-dried weight (B) of the Cudrania fruit after drying into the following mathematical formula 1.

[0059] [Mathematical Formula 1]

[0060]

[0061] The moisture content of pre-treated Cudrania tricuspidata is 1 to 5%, while the moisture content of unpre-treated Cudrania tricuspidata is 70 to 80%. This difference indicates that the moisture content of the Cudrania tricuspidata has been altered through the pre-treatment process, which means that the removal of the powder results in high-density nutritional components and dietary fiber, and that health-functional components such as vitamins and minerals are concentrated.

[0062] <Experimental Example 2> Evaluation of Antioxidant Activity

[0063] 2-1. Evaluation of DPPH Radical Scavenging Activity

[0064] 50 μL of the Cudrania tricuspidata fruit extract prepared in all the above examples and 200 μL of 0.2 mM DPPH (2,2-diphenyl-1-picrylhydrazyl) solution were added to a 96-well plate and reacted at room temperature for 30 minutes. Absorbance was measured at 520 nm using a UV spectrophotometer (SPECTRA MAX 190, Molecular Devices LLC, USA). 50 μL of ethanol solution was used for the blank absorbance, and ascorbic acid was used as a positive control. Antioxidant activity was evaluated by calculating DPPH radical scavenging activity using Equation 2 below.

[0065] [Mathematical Formula 2]

[0066]

[0067] 2-2. Evaluation of ABTS Radical Scavenging Activity

[0068] A 7.4 mM ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) solution and a 2.45 mM potassium persulfate solution were mixed in a 1:1 (v:v) ratio and reacted in the dark for 24 hours. Subsequently, a working solution was prepared by diluting the solution to an absorbance of 0.7 at 7.4 nm using a UV-Spectrophotometer (SPECTRA MAX 190, Molecular Devices LLC, USA). 20 μL of the Cudrania tricuspidata fruit extract prepared in all the above examples and 180 μL of the prepared working solution were added to a 96-well plate and reacted in the dark at room temperature for 10 minutes. The absorbance at 734 nm was measured using a UV-Spectrophotometer (Sample absorbance). For the blank absorbance, 50 μL of ethanol solution was used, and ascorbic acid was used as a positive control. Antioxidant activity was evaluated by calculating ABTS radical scavenging activity using the following Equation 3.

[0069] [Mathematical Formula 3]

[0070]

[0071] 2-3. Results

[0072] The DPPH antioxidant activity (%) and ABTS antioxidant activity (%) of the Cudrania tricuspidata fruit extracts of all examples prepared according to the present invention were evaluated through DPPH radical scavenging activity and ABTS radical scavenging activity (Table 2).

[0073] experimental group Roasting conditions (°C, min) DPPH Antioxidant (%) ABTS Antioxidant (%) Ascorbic acid - 98.18 ± 0.06 86.52 ± 0.50 Comparative Example 1 (Untreated) - 75.29 ± 0.28 5.74 ± 0.01 Comparative Example 2 150 ℃ 120 min 76.34 ± 0.02 12.28 ± 1.40 Comparative Example 3 - 76.18 ± 0.01 7.33 ± 0.01 Example 1 110℃, 15 min 77.66 ± 0.64 13.41 ± 2.26 Example 2 110℃, 30 min 78.73 ± 1.18 13.28 ± 2.11 Example 3 110℃, 60 min 79.68 ± 0.55 15.18 ± 2.25 Example 4 110℃, 90 min 80.14 ± 0.41 15.63 ± 1.58 Example 5 110℃, 120 min 82.42 ± 1.54 22.06 ± 5.43 Example 6 120℃, 15 min 78.17 ± 1.56 15.14 ± 2.22 Example 7 120℃, 30 min 79.74 ± 1.17 15.50 ± 2.95 Example 8 120℃, 60 min 80.05 ± 0.87 16.71 ± 2.98 Example 9 120℃, 90 min 81.02 ± 0.39 17.56 ± 2.92 Example 10 120℃, 120 min 82.97 ± 1.67 19.65 ± 5.04 Example 11 130℃, 15 min 85.72 ± 5.92 19.50 ± 3.00 Example 12 130℃, 30 min 88.40 ± 4.74 20.68 ± 2.46 Example 13 130℃, 60 min 89.72 ± 3.45 32.89 ± 4.68 Example 14 130℃, 90 min 91.04 ± 1.56 43.90 ± 4.97 Example 15 130℃, 120 min 92.11 ± 1.12 51.24 ± 5.33 Example 16 140℃, 15 min 88.17 ± 6.00 24.60 ± 2.32 Example 17 10℃, 30 min 91.97 ± 0.45 24.88 ± 2.46 Example 18 140℃, 60 min 92.21 ± 0.62 33.04 ± 2.66 Example 19 140℃, 90 min 91.92 ± 1.43 72.03 ± 0.51 Example 20 140℃, 120 min 92.73 ± 0.39 72.86 ± 0.58 Example 21 150℃, 15 min 87.82 ± 6.35 24.67 ± 2.12 Example 22 150℃, 30 min 91.94 ± 0.55 25.13 ± 1.77 Example 23 150℃, 60 min 92.67 ± 0.73 31.37 ± 3.99 Example 24 150℃, 90 min 92.83 ± 0.70 66.09 ± 2.08 Example 25 150℃, 120 min 93.22 ± 0.41 71.35 ± 3.23

[0074] Referring to Table 1 above, it was confirmed that the DPPH antioxidant activity (%) and ABTS antioxidant activity (%) were significantly improved in the Cudrania fruit extracts of all examples in which the pretreatment and roasting steps were completed, compared to the raw Cudrania fruit extract without pretreatment and roasting steps (Comparative Example 1), the Cudrania fruit extract without pretreatment steps (Comparative Example 2), and the Cudrania fruit extract without roasting steps (Comparative Example 3). When comparing the antioxidant activities of the Cudrania fruit of all examples prepared according to the present invention, it was confirmed that as the roasting temperature and roasting time increased in the process of preparing Cudrania fruit powder, the antioxidant activity of the finally prepared Cudrania fruit extract increased in proportion to the roasting temperature and time.

[0075] Compared to the Cudrania tricuspidata fruit extract (Comparative Example 1) that did not undergo pretreatment and roasting steps, the DPPH antioxidant activity of the Cudrania tricuspidata fruit extract of Example 25, which was roasted under conditions of 150°C and 120 minutes, was improved by 1.4 times, and the ABTS antioxidant activity was improved by 12.4 times. Specifically, while the DPPH antioxidant activity of Comparative Example 1 was 75.29% and the ABTS antioxidant activity was 5.74%, the DPPH antioxidant activity of Example 25 was 93.22% and the ABTS antioxidant activity was 71.35%, showing improvements of 17.93% and 65.61%, respectively.

[0076] In addition, compared to the Cudrania tricuspidata fruit extract that did not undergo a pretreatment step (Comparative Example 2), the DPPH antioxidant activity of the Cudrania tricuspidata fruit extract of Example 25, which was roasted under conditions of 150°C and 120 minutes, was improved by 1.2 times, and the ABTS antioxidant activity was improved by 5.8 times. Specifically, while the DPPH antioxidant activity of Comparative Example 2 was 76.34% and the ABTS antioxidant activity was 12.28%, the DPPH antioxidant activity of Example 25 was 93.22% and the ABTS antioxidant activity was 71.35%, showing improvements of 16.88% and 59.07%, respectively.

[0077] In addition, compared to the mulberry fruit extract that did not undergo a roasting step (Comparative Example 3), the DPPH antioxidant activity of the mulberry fruit extract of Example 25, which was roasted under conditions of 150°C and 120 minutes, was improved by 1.2 times, and the ABTS antioxidant activity was improved by 9.7 times. Specifically, while the DPPH antioxidant activity of Comparative Example 3 was 76.18% and the ABTS antioxidant activity was 7.33%, the DPPH antioxidant activity of Example 25 was 93.22% and the ABTS antioxidant activity was 71.35%, showing improvements of 17.04% and 64.02%, respectively.

[0078] The above results demonstrate that the antioxidant activity of the Cudrania tricuspidata fruit extract prepared according to the present invention is significantly increased due to the pretreatment step and specific roasting conditions.

[0079] DPPH antioxidant activity (%) and ABTS antioxidant activity (%) were compared according to each temperature and roasting condition to analyze the roasting condition that exhibited significant antioxidant activity.

[0080] Referring to Figures 3 to 7, when comparing the DPPH antioxidant activity according to roasting time for each roasting temperature condition of Cudrania tricuspidata fruit extract, Cudrania tricuspidata fruit extracts roasted at 110°C to 120°C (Examples 1 to 10) showed the best antioxidant activity when roasted for 120 minutes, and showed a tendency for the antioxidant activity to increase significantly as the roasting time increased. In addition, Cudrania tricuspidata fruit extracts roasted at 130°C to 150°C (Examples 11 to 25) showed a significant increase in antioxidant activity around 30 minutes, and when roasted for 30 to 120 minutes, the DPPH antioxidant activity was found to be at a relatively similar level. Referring to Figures 8 to 12, when comparing the DPPH antioxidant activity according to roasting temperature for each roasting time of the Cudrania tricuspidata fruit extracts, the antioxidant activity among all Cudrania tricuspidata fruit extracts showed a tendency to increase significantly around 130°C. In particular, the Cudrania tricuspidata fruit extract of Example 25, roasted at 150°C for 120 minutes, showed the highest DPPH antioxidant activity of approximately 93%.

[0081] Based on the results of the above DPPH antioxidant activity evaluation, in which the antioxidant activity was best under roasting conditions of 150°C and 120 min, the ABTS antioxidant activity of Cudrania tricuspidata fruit extract was evaluated according to roasting time at a temperature of 150°C, and the ABTS radical scavenging ability was evaluated by fixing the roasting time at 120 min and setting different temperature conditions for each. As shown in Figure 13, when the ABTS antioxidant activity of Cudrania tricuspidata fruit extracts with different roasting times at a temperature of 150°C was evaluated, the ABTS antioxidant activity of Cudrania tricuspidata fruit roasted for 120 minutes was found to be the highest at 71.35%, which showed a significant difference of 5%.

[0082] In addition, as shown in Fig. 14, ABTS antioxidant activity was evaluated by fixing the roasting time at 120 minutes and setting the roasting temperature to 110℃, 120℃, 130℃, 140℃, and 150℃. It was confirmed that ABTS antioxidant activity increased rapidly at 130℃, while antioxidant activity was found to be excellent at 140℃ and 150℃. When evaluated comprehensively, as shown in Fig. 15, DPPH antioxidant activity was found to be the best at 93.22% under roasting conditions of 150℃ and 120 minutes. As shown in Fig. 16, ABTS antioxidant activity was found to change significantly depending on the roasting temperature and time, and ABTS antioxidant activity (approximately 71% to 74%) increased rapidly when roasted at 130℃ or higher for 60 minutes or more.

[0083] In conclusion, it was confirmed that the antioxidant activity of the extract from roasted Cudrania tricuspidata fruit increased by up to 6.7 times compared to unroasted Cudrania tricuspidata fruit, and these results demonstrate that the antioxidant activity of Cudrania tricuspidata fruit is enhanced due to the roasting process.

[0084] <Experimental Example 3> Evaluation of Total Polyphenol and Flavonoid Content

[0085] 3-1. Measurement of Total Polyphenol Content

[0086] The polyphenol content of Cudrania tricuspidata fruit was measured using the Folin-Ciocalteu method. 100 μL of the Cudrania tricuspidata fruit extract prepared in all the above examples was treated with 2 mL of 2% Na2CO3 solution and left to stand for 3 minutes. 100 μL of 50% Folin-Ciocalteu reagent was added and reacted at room temperature for 30 minutes. Subsequently, the absorbance of the reaction solution was measured at 750 nm using a UV spectrophotometer (SPECTRA MAX 190, Molecular Devices LLC, USA). Gallic acid (Sigma Aldrich, St. Louis, MO, USA) was used as the standard substance for polyphenols. Instead of the samples, gallic acid was reacted at different concentrations to measure absorbance (Table 3), and a standard curve was constructed (Fig. 17). Using the constructed standard curve, the total polyphenol content was calculated as the amount of gallic acid in mg per 100 g of sample.

[0087] Gallic acid, mg / mL 0 0.0625 0.125 0.25 0.5 1 Absorbance, 750nm 0 0.156 0.263 0.441 0.846 1.475

[0088] 3-2. Measurement of Total Flavonoid Content

[0089] 250 μL of the Cudrania tricuspidata fruit extract prepared in all the above examples was mixed with 1 mL of distilled water and 75 μL of 5% NaNO2 solution, and after 5 minutes, 150 μL of 10% AlCl3·6H2O solution was added and reacted for 5 minutes. After adding 500 μL of 1N NaOH and reacting for 10 minutes, the absorbance of the reaction solution was measured at 510 nm using a UV-Spectrophotometer (SPECTRA MAX 190, Molecular Devices LLC, USA). Quercetin (Sigma Aldrich, St. Louis, MO, USA) was used as the standard substance for flavonoids, and gallic acid was reacted at different concentrations instead of the samples to measure the absorbance (Table 4), and a standard curve was constructed (Fig. 18). The total flavonoid content was calculated as the content of quercetin in mg per 100 g of sample using the calibration curve.

[0090] Quercetin, mg / mL 0 0.0625 0.125 0.25 0.5 1 Absorbance, 510nm 0 0.4034 0.7658 1.7261 2.9798 3.4011

[0091] 3-3. Results

[0092] The polyphenol and flavonoid content of the Cudrania tricuspidata fruit extracts of all examples prepared according to the present invention were measured (Table 5).

[0093] experimental group Roasting conditions (°C, min) Polyphenol contact mg GAE / g Flavonoid content mg QE / g Comparative Example 1 (Untreated) - 90.94 ± 1.12 2.29 ± 1.98 Comparative Example 2 150℃, 120 min 93.11 ± 0.11 5.38 ± 0.01 Comparative Example 3 - 91.98 ± 0.05 4.11 ± 0.07 Example 1 110℃, 15 min 94.25 ± 0.89 6.61 ± 0.26 Example 2 110℃, 30 min 98.21 ± 0.73 6.71 ± 0.23 Example 3 110℃, 60 min 106.30 ± 1.24 6.81 ± 0.32 Example 4 110℃, 90 min 119.64 ± 3.45 7.29 ± 0.34 Example 5 110℃, 120 min 124.61 ± 2.95 10.98 ± 0.39 Example 6 120℃, 15 min 101.89 ± 1.30 6.36 ± 0.64 Example 7 120℃, 30 min 108.23 ± 0.42 6.47 ± 0.65 Example 8 120℃, 60 min 109.15 ± 0.64 6.87 ± 0.25 Example 9 120℃, 90 min 113.66 ± 4.85 10.41 ± 0.56 Example 10 120℃, 120 min 125.26 ± 2.99 12.63 ± 0.28 Example 11 130℃, 15 min 106.76 ± 0.55 9.34 ± 1.46 Example 12 130℃, 30 min 119.74 ± 0.00 11.22 ± 0.37 Example 13 130℃, 60 min 123.78 ± 3.49 11.61 ± 0.44 Example 14 130℃, 90 min 141.45 ± 2.47 11.96 ± 0.21 Example 15 130℃, 120 min 163.35 ± 1.72 13.99 ± 0.23 Example 16 140℃, 15 min 117.89 ± 6.61 5.76 ± 3.12 Example 17 140℃, 30 min 137.22 ± 9.25 7.79 ± 1.13 Example 18 140℃, 60 min 148.90 ± 4.76 13.51 ± 0.72 Example 19 140℃, 90 min 153.32 ± 1.94 13.73 ± 0.53 Example 20 140℃, 120 min 170.06 ± 1.84 15.33 ± 1.01 Example 21 150℃, 15 min 144.02 ± 7.22 6.93 ± 0.034 Example 22 150℃, 30 min 149.54 ± 3.82 8.07 ± 0.85 Example 23 150℃, 60 min 155.89 ± 8.58 13.61 ± 0.15 Example 24 150℃, 90 min 165.46 ± 2.78 14.51 ± 0.84 Example 25 150℃, 120 min 169.51 ± 2.47 16.03 ± 0.54

[0094] Referring to Table 5 above, it was confirmed that the content of gallic acid (GAE / g), a polyphenol, and the content of quercetin (QE / g), a flavonoid, were significantly improved in the Cudrania fruit extracts of all examples in which the pretreatment and roasting steps were completed, compared to the raw Cudrania fruit extract without pretreatment and roasting steps (Comparative Example 1), Cudrania fruit extract without pretreatment steps (Comparative Example 2), and Cudrania fruit extract without roasting steps (Comparative Example 3). When comparing the polyphenol content and flavonoid content of the Cudrania tricuspidata fruit of all embodiments prepared according to the present invention, it was confirmed that as the roasting temperature and roasting time increased in the process of preparing Cudrania tricuspidata fruit powder, the polyphenol content and flavonoid content of the finally prepared Cudrania tricuspidata fruit extract increased in proportion to the roasting temperature and time.

[0095] Compared to the Cudrania fruit extract (Comparative Example 1) that did not undergo pretreatment and roasting steps, the polyphenol content of the Cudrania fruit extract of Example 25, which was roasted at a temperature of 150°C and for 120 minutes, was improved by 1.9 times, and the flavonoid content was improved by 7 times. Specifically, while the polyphenol content and flavonoid content of Comparative Example 1 were 90.94 mg GAE / g and 2.29 mg QE / g, respectively, the polyphenol content and flavonoid content of Example 25 were improved to 169.51 mg GAE / g and 16.03 mg QE / g.

[0096] In addition, compared to the mulberry fruit extract that did not undergo a pretreatment step (Comparative Example 2), the polyphenol content of the mulberry fruit extract of Example 25, which was roasted at a temperature of 150°C and a time of 120 minutes, was improved by 1.8 times, and the flavonoid content was improved by 3 times. Specifically, the polyphenol content and flavonoid content of Comparative Example 2 were 93.11 mg GAE / g and 5.38 mg QE / g, respectively, while the polyphenol content and flavonoid content of Example 25 were improved to 169.51 mg GAE / g and 16.03 mg QE / g.

[0097] In addition, compared to the mulberry fruit extract that did not undergo a roasting step (Comparative Example 3), the polyphenol content of the mulberry fruit extract of Example 25, which was roasted at a temperature of 150°C and for 120 minutes, was improved by 1.8 times, and the flavonoid content was improved by 3.9 times. Specifically, the polyphenol content and flavonoid content of Comparative Example 3 were 91.98 mg GAE / g and 4.11 mg QE / g, respectively, while the polyphenol content and flavonoid content of Example 25 were improved to 169.51 mg GAE / g and 16.03 mg QE / g.

[0098] The above results demonstrate that the polyphenol content and flavonoid content of the Cudrania tricuspidata fruit extract prepared according to the present invention were significantly increased due to the pretreatment step and specific roasting conditions.

[0099] The polyphenol and flavonoid content were compared according to each temperature and roasting condition. As shown in Figure 19, the polyphenol content increased rapidly when roasted at a temperature of 130°C or higher for 30 minutes or more, and the Cudrania tricuspidata fruit extract roasted at 140°C for 120 minutes showed a maximum polyphenol content of 170.06 mg GAE / g. In addition, as shown in Figure 20, the flavonoid content showed a tendency to increase rapidly when roasted at a temperature of 130°C or higher for 30 minutes or more, and the Cudrania tricuspidata fruit extract roasted under the conditions of Example 25 showed a maximum flavonoid content of 169.51 QE / g.

[0100] In conclusion, it was confirmed that the polyphenol and flavonoid content of the extract from roasted Cudrania tricuspidata fruits increased by up to 1.9 times and 7 times, respectively, compared to unroasted Cudrania tricuspidata fruits, and these results demonstrate that the polyphenol and flavonoid content of Cudrania tricuspidata fruits are increased due to the roasting process.

[0101] <Experimental Example 4> Evaluation of Anti-inflammatory Activity

[0102] 4-1. Evaluation of NO (nitric oxide) production inhibition ability

[0103] The Cudrania tricuspidata fruit powders of all the above-prepared examples were mixed with DMSO (Dimethyl Sulfoxide) to produce concentrations of 1000 ppm, 500 ppm, and 250 ppm. Fibroblast cell line CCD-986sk was obtained from the Korean Cell Line Bank (KCLB) and cultured as inflammatory cells. CCD-986sk cells were cultured in DMEM (Dulbecco's Modified Eagle Medium) containing 10% FBS (Fetal Bovine Serum) and 1% penicillin / streptomycin in an incubator (BB15, Thermo Scientific HERAEUS® BB 15) at 37°C under 5% CO2 conditions. The NO concentration in the culture medium was measured using a Griess Reagent System (Merck KGaA, Darmstadt, Germany). CCD-986sk cells were treated with the above-prepared Cudrania tricuspidata fruit powder samples at concentrations of 1000 ppm, 500 ppm, or 250 ppm for 1 hour, and then treated with 100 ng / mL of LPS (Lipopolysaccharide) and cultured for 18 hours. 50 μL of the culture medium and 50 μL of Griess reagent were added to a 96-well plate and reacted at room temperature for 10 minutes. Subsequently, the absorbance of the reaction solution was measured at 540 nm using a UV spectrophotometer (SPECTRA MAX 190, Molecular Devices LLC, USA). Quercetin was used as a positive control.

[0104] 4-2. Evaluation of Wound Healing Ability

[0105] The Cudrania tricuspidata fruit powders of all the above-prepared examples were mixed with DMSO (Dimethyl Sulfoxide) to prepare concentrations of 1000 ppm, 500 ppm, and 250 ppm. After culturing CCD-986sk cells in a 6-well plate, a wound was created by drawing a straight line down the center of the plate using a 100 μL pipette tip, and the wound healing ability of the cells attached to the bottom was evaluated. After the culture of CCD-986sk cells in DMEM medium was completed, the culture medium was removed, a wound was created using a pipette tip, and the medium was replaced with DMEM medium containing the Cudrania tricuspidata fruit sample prepared at the 500 ppm concentration. After incubating for 24 hours in an incubator (BB15, Thermo Scientific HERAEUS® BB 15) at 37°C and 5% CO2, the cell migration area was observed using a microscope, and the cell migration area was calculated using Adobe Photoshop CS5. A higher cell migration area (%) at 24 hours compared to 0 hours indicates superior inhibitory effect on the growth of inflammatory cells.

[0106] 4-3. Results

[0107] Based on the above results, the NO (nitric oxide) production inhibitory ability of the Cudrania tricuspidata fruit extract of Example 25, roasted at 150°C for 120 minutes, which is a roasting condition with excellent antioxidant activity and polyphenol content, was evaluated (Table 6).

[0108] experimental group density Nitric Oxide (%) Comparative Example 1 (Untreated) - 150.0 ± 1.1 Comparative Example 2 - 148.5 ± 2.7 Comparative Example 3 - 149.2 ± 3.1 LPS - 152.0 ± 2.6 Quercetin - 92.7 ± 11.0 Example 25 (150℃, 120 min) 250 ppm 147.7 ± 0.6 Example 25 (150℃, 120 min) 500 ppm 123.7 ± 4.6 Example 25 (150℃, 120 min) 1000 ppm 119.7 ± 2.1

[0109] Referring to Table 6 and Figure 21 above, the NO level, which increased by 152% upon treatment with LPS in CCD-986sk cells, decreased to 147% when treated with 250 ppm of the Cudrania tricuspidata fruit extract of Example 25 roasted at 150°C for 120 minutes, to 123% when treated with 500 ppm, and to 119% when treated with 1000 ppm.

[0110] On the other hand, when the raw Cudrania tricuspidata fruit extract without pretreatment and roasting steps (Comparative Example 1), Cudrania tricuspidata fruit extract without pretreatment steps (Comparative Example 2), and Cudrania tricuspidata fruit extract without roasting steps (Comparative Example 3) were treated, it was confirmed that the NO level increased by treatment with LPS was not significantly reduced.

[0111] The above results confirmed that the extract of roasted Cudrania tricuspidata fruit showed a 1.3-fold increase in the anti-inflammatory effect of inhibiting NO (nitric oxide) production compared to unroasted Cudrania tricuspidata fruit, and these results demonstrate that the anti-inflammatory effect of Cudrania tricuspidata fruit is enhanced due to the roasting process.

[0112] In addition, based on the above results, the inflammatory cell inhibitory ability of the Cudrania tricuspidata fruit extract of Example 25, roasted at 150°C for 120 minutes, which is a roasting condition with excellent antioxidant activity and polyphenol content, was evaluated (Table 7).

[0113] Sample condition Inflammatory cell growth area (%) Inflammatory cells Growth rate (%) 0 h 24 h Comparative Example 1 (Untreated) Unprocessed 1.64 ± 1.01 98.39 ± 0.02 96.75 treatment 0.73 ± 2.15 56.55 ± 0.30 55.82 Example 25 (150℃, 120 min) Unprocessed 7.19 ± 2.92 98.38 ± 0.04 91.19 treatment 1.77 ± 0.88 15.02 ± 0.01 13.25

[0114] Referring to Table 7 and Figure 22 above, it was confirmed that the inflammatory cells in the CCD-986sk region grew by 55.82%, from 0.73% to 56.55%, before and after treatment with the raw Cudrania tricuspidata fruit extract (Comparative Example 1) that had not undergone pretreatment or roasting steps, whereas the inflammatory cells grew by 13.25%, from 1.77% to 15.02%, before and after treatment with the Cudrania tricuspidata fruit extract of Example 25, which was roasted at 150°C for 120 minutes. These results demonstrate that the anti-inflammatory effect of Cudrania tricuspidata in inhibiting the growth of inflammatory cells was significantly enhanced due to the roasting process.

[0115] Foregoing, specific parts of the present invention have been described in detail. It is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the invention. That is, the actual scope of the invention is defined by the appended claims and their equivalents.

[0116] Numerical ranges include the values ​​defined in the above ranges. All maximum numerical limits given throughout this specification include all lower numerical limits as clearly written. All minimum numerical limits given throughout this specification include all higher numerical limits as clearly written. All numerical limits given throughout this specification will include all better numerical ranges within a wider numerical range, as clearly written.

Claims

Claim 1 A pretreatment step (S10) comprising a freezing step (S11) of freezing Cudrania tricuspidata fruits at -60℃ to -80℃ for 9 to 15 hours and a thawing step (S12) of thawing the frozen Cudrania tricuspidata fruits at 20℃ to 35℃ for 9 to 15 hours; a roasting step (S20) of heating the pretreated Cudrania tricuspidata fruits with hot air at 110℃ to 150℃ in a roasting machine for 15 to 120 minutes; a freeze-drying step (S30) of freezing the roasted Cudrania tricuspidata fruits at -60℃ to -80℃ for 12 to 36 hours and drying them in a vacuum for 60 to 80 hours; and a powdering step (S40) of grinding and classifying the dried Cudrania tricuspidata fruits to a size that passes through a 20 mesh and is filtered through an 80 mesh; Cudrania tricuspidata Method for manufacturing fruit powder. Claim 2 delete Claim 3 delete Claim 4 In claim 1, the pretreatment step (S10) is characterized by repeating the freezing step (S11) and the thawing step (S12) sequentially three times. Cudrania tricuspidata Method for manufacturing fruit powder. Claim 5 In claim 1, the pretreated Cudrania fruit is characterized by having a moisture content of 70% to 90% ( Cudrania tricuspidata Method for manufacturing fruit powder. Claim 6 delete Claim 7 In claim 1, the roasting step (S20) is characterized by heating the pretreated Cudrania fruit with hot air at 130℃ to 150℃ for 30 minutes to 120 minutes. Cudrania tricuspidata Method for manufacturing fruit powder. Claim 8 delete Claim 9 delete Claim 10 Cudrania tricuspidata produced by the manufacturing method of claim 1 ( Cudrania tricuspidata ) Fruit powder. Claim 11 Cudrania tricuspidata produced by the manufacturing method of claim 1 ( Cudrania tricuspidata A health functional food composition containing fruit powder. Claim 12 A pretreatment step (S10) comprising a freezing step (S11) of freezing Cudrania tricuspidata fruits at -60℃ to -80℃ for 9 to 15 hours and a thawing step (S12) of thawing the frozen Cudrania tricuspidata fruits at 20℃ to 35℃ for 9 to 15 hours; a roasting step (S20) of heating the pretreated Cudrania tricuspidata fruits with hot air at 110℃ to 150℃ in a roasting machine for 15 to 120 minutes; a freeze-drying step (S30) of freezing the roasted Cudrania tricuspidata fruits at -60℃ to -80℃ for 12 to 36 hours and drying them in a vacuum for 60 to 80 hours; and a powdering step (S40) of grinding and classifying the dried Cudrania tricuspidata fruits to a size that passes through a 20 mesh and is filtered through an 80 mesh. and an extraction step (S50) of preparing a Cudrania fruit extract by immersing the Cudrania fruit powder prepared from the above powder in ethanol and extracting at 20℃ to 60℃ for 15 minutes to 120 minutes; comprising Cudrania ( Cudrania tricuspidata Method for preparing ) fruit extract. Claim 13 delete Claim 14 In claim 12, the extraction step (S50) is characterized by mixing the Cudrania fruit powder (g) and the extraction solvent (ml) in a ratio of 1:10 (w:v) to 1:30 (w:v). Cudrania tricuspidata Method for preparing ) fruit extract. Claim 15 delete Claim 16 Cudrania tricuspidata produced by the manufacturing method of Paragraph 12 ( Cudrania tricuspidata ) Fruit extract. Claim 17 Cudrania tricuspidata produced by the manufacturing method of Paragraph 12 ( Cudrania tricuspidata A health functional food composition comprising a fruit extract. Claim 18 Cudrania tricuspidata produced by the manufacturing method of Paragraph 12 ( Cudrania tricuspidata Antioxidant cosmetic composition comprising ) fruit extract. Claim 19 Cudrania tricuspidata produced by the manufacturing method of Paragraph 12 ( Cudrania tricuspidata Anti-inflammatory cosmetic composition comprising ) fruit extract.

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