Extract flavonoids from the leaves of ginkgo biloba (options), the method of obtaining the extract, flavoring composition and product

 

(57) Abstract:

The invention relates to the essential oil and food industries. In the first embodiment extract flavonoids from the leaves of Ginkgo biloba contains not more than 1% of terpenes, the second - 28 - 35% flavonoid glycosides. The method of obtaining these extracts is the extraction of a lower alkyl or a mixture of aliphatic hydrocarbon and determinization. Taste the composition contains as a flavoring component of these extracts, as well as the product that contains the flavoring composition. It provides new extracts with low content of terpenes and high - flavonoid glycosides, which allows to improve the characteristics of flavor compounds and food products. 5 C. and 13 C.p. f-crystals, 8 PL.

The present invention relates to an extract of flavonoids from Ginkgo biloba (Ginkgo Biloba), and more specifically to extract, or practically not deterpenated, or with a high content of flavonoid glycosides, or not deterpenated and with a high content of flavonoid glycosides. This extract can be used successfully as a flavoring. The present invention also relates to a flavoring composition, vklyuchayushchaya extracts of Ginkgo biloba in medicine and in cosmetics is well known. Extract EGb-761, perhaps the most famous in medicine (Extract of Ginkgo biloba [EGb-761] La Presse Medicale, 1986, Vol. 31, special issue, Masson Publishing Co.) This extract contains mainly two groups of substances: flavonoids and terpenes. Found new extracts to suddenly change the organoleptic characteristics of certain products, such as beverages, dairy products and sweets.

One aspect of the present invention are, therefore, extracts, which does not contain or contain only small amounts of terpenes (ginkgolides and bilobalide), which have a high degree of therapeutic activity. Moreover, it was found that the extracts enriched flavonoid substances, are valuable, which are essentially mono-, di - and triglycosides of Campanula, Quercetin and Isorhamnetin with glucose and Ramezay.

The aim of the present invention is to extract flavonoids from the leaves of Ginkgo biloba, not deterpenated. This means that the extract includes flavonoid glycosides and small amounts of terpenes or does not contain terpenes. If the extract includes terpenes, their content is strict flavonoids with a high content of flavonoid glycosides. This means that the extract comprises from 28 to 35% flavonoid glycosides and preferably 28-32%. These extracts are preferably obtained from the powdered leaves of young trees of Ginkgo biloba.

The aim of the present invention is an extract of flavonoids, not deterpenated and with a high content of flavonoid glycosides. This means that the extract does not contain terpenes and includes 28 - 35% flavonoid glycosides and preferably 28 to 32%.

More specifically, the present invention is an extract of flavonoids containing a maximum of 1% of terpenes and 28 - 35% flavonoid glycosides. Preferably the extract includes a maximum of 0.5% of terpenes and 28 - 32% flavonoid glycosides.

Extract of flavonoids with a high content of flavonoid glycosides can be obtained by extraction under reduced pressure, water-acetone mixture. After implementation stages degreasing, removal of undesirable substances in different solvents and precipitating the solution of the extract concentrate the extract is dried under vacuum.

The aim of the present invention is also a method of obtaining the extract, not containing terpenes, as defined above. This way the VC is, is one of them represents a stage of determinization (removal of terpenes), in which the solvent is used, the compound of the formula RC(O)OR' (where R and R' independently represent lower alkyl) one or a mixture of saturated aliphatic hydrocarbons containing at least five carbon atoms. Stage extraction can be performed at any stage of the process. The solvent used at the stage of determinization, preferably contains from 0% to 20% of a saturated aliphatic compounds.

The extraction step, other than the stage of determinization, well known in the literature, especially from the patents EP 431535, EP 431536, EP 360556 and EP 324197. These patents is incorporated into the present Application as reference.

In the above definitions, the term lower alkyl preferably denotes a linear or branched alkyl group with 1-6 carbon atoms, and, in particular, alkyl group with 1 to 4 carbon atoms, for example methyl, ethyl, propyl, isopropyl, butyl, isobutyl, sec-butyl and tert-butyl. As solvents are preferably used compounds of the formula RC(O)OR', where R and R' groups are methyl, ethyl or propyl and particularly preferably ethyl acetate.

The present invention also aims to reveal the way to obtain an extract enriched flavonoid glycosides defined above. This method includes several stages of extraction of the leaves of Ginkgo biloba solvents, characterized in that one of them is a stage enrichment of flavonoid glycosides in which the solvent, taken up in a minimal amount, apply the alcohol itself or in a mixture with a ketone, preferably acetone. Stage extraction can be performed at any stage of the process. As alcohol is the preferred lower alcohols, such as methanol, ethanol, propanol or butanol, the butanol is preferred. The solvent is used in an amount of from 3 to 12 parts (preferably the initial segment of this range).

An example is shown below in the experimental part of the description; the sequence (order) of the implementation stages of extraction with a mixture of ethyl acetate - heptane and a mixture of acetone - butanol may vary.

The extract of the present invention simultaneously changes the taste and aroma characteristics of the tested products. Thanks to its authority. the n can be used alone or together with other commonly used flavors. So, we can expect the use of such a flavonoid extract in food. As examples of foods you can specify dairy products such as yoghurts, fresh or nutritious drinks and more preferably non-alcoholic refreshing drinks, such as citrus drinks or tonics on the basis of quinine, but also sweetened products such as chewing gum.

Used in aromatic or scented product number may vary in a wide range of values: it is obvious that it depends not only on the product, which is added to an aromatic or flavoring composition, but also on the nature and quantity of other components of the flavouring composition and the desired effect.

Extract of flavonoids according to the present invention is used in concentrations in the range 0.001 - 0.1 wt.% calculated on the total weight of the flavored product, preferably of 0.001 to 0.05%. In the case of dairy products, the concentration of flavonoid extract is in the range 0.005 to 0.045%, in the case of chewing gum from 0.01 to 0.04%. If Tracii 0,002 - 0,02%.

The following examples serve to illustrate the present invention and in any case may not serve as a limitation of the scope of the invention.

Example 1. Getting flavonoid extract.

The leaves of Ginkgo biloba is extracted with 6 - 12 pieces (preferably 8) water containing 60% acetone, 50 - 60oC, and concentrate the solution, reducing the content of acetone to a value less than 3%. This solution is cooled, and the lipids are removed by decantation. The aqueous solution is extracted with 2 to 5 parts of ethyl acetate containing 0 to 20% heptane. The resulting solution was extracted with a minimum amount of the mixture of acetone - butanol (0 - 15% acetone) in the presence of ammonium sulfate. The organic phase is concentrated; after adding ethanol, the solution is again concentrated. After repeated dilution with ethanol, the solution is cooled and filtered off the insoluble residue. The resulting solution was concentrated and dried, and finally milled to obtain a flavonoid extract in the form of a homogeneous powder.

Example 2. Organoleptic evaluation.

Organoleptic analysis of the extract of flavonoids obtained in Example 1 is repeated a number of food products (dairy product In assessing participate sixty-tasters. For each organoleptic index (acidity, bitterness, sweetness, saltiness) each taster scores of intensity on a scale from 0 to 5, corresponding to the increase for the tested product.

Example 2A. Dairy products (see tab. 1 to 3).

Natural tannins (astringent taste) extract blends well with the basic taste characteristics of dairy products by reducing (mitigating) the acidity of traditional products. It is evident that the extract blends well with milk and fruit taste.

Example 2B. Refreshments (see tab. 4).

Astringent taste of the extract is harmoniously combined with the taste of the drinks, and especially based drinks quinine and/or bitter drinks, such as Indian Tonic (R).

Example 2B. Chewing gum (see tab. 5).

Example 3. Descriptive assessment.

This experiment is carried out with a number of different yogurts. The experiment involved sixty-tasters consuming natural yogurt. Use the method of comparative analysis of sensations. The questionnaire includes 9 - 10 descriptive points corresponding to feel "solid" or "mixed" variety. Ÿ each product. Get the following results:

Example 3A. Tested products: yogurt with 0% fat, with or without the addition of 0.04% of the flavonoid extract obtained in accordance with example 1 (see tab. 6).

Varieties containing flavonoid extract, significantly different from containing no extract more pronounced fruit flavor and more intense bitterness.

Example 3b. Tested products: fat yogurts with or without added 0,04% flavonoid extract obtained in accordance with example 1 (see tab. 7).

A variety of flavonoid extract significantly different from the sort that does not contain the extract, with a more dense texture in the mouth, more intense feeling fat and greater fruit flavor and significantly higher resistance to the consistency of a spoon.

Example 3b. Tested products: mixed fat yogurts with or without added 0,04% extract of flavonoids obtained in accordance with example 1 (see tab. 8).

A variety of flavonoid extract significantly different from not containing extract more pronounced fruit flavor, more acidic taste and a stronger bitterness.

2. Extract on p. 1, containing less than 0.5% terpenes.

3. The extract according to any one of paragraphs.1 and 2, additionally comprising from 28 to 35% flavonoid glycosides.

4. Extract on p. 3, containing from 28 to 32% flavonoid glycosides.

5. The extract according to any one of paragraphs.1 to 4, is a food flavoring.

6. Extract flavonoids from the leaves of Ginkgo biloba, ranging from 28 to 35% flavonoid glycosides, preferably from 28 to 32%.

7. Extract on p. 6, essentially free from terpenes.

8. The extract on PP.6 and 7 represents a food flavoring.

9. The method of obtaining the extract according to any one of paragraphs.1, 2, 4 or 6, which comprises several stages of extraction of the leaves of Ginkgo biloba solvents, wherein one of the stages of the extraction stage is determinization and solvent used is a compound of the formula RC(O)OR', where R and R' independently represents a lower alkyl by itself or in a mixture with saturated aliphatic hydrocarbon containing at least five carbon atoms.

10. The method according to p. 9, characterized in that the solvent used at the stage of determinization, choose the correctly heptane.

11. Flavouring composition containing as a flavoring component, at least the extract on PP.1 - 6.

12. Flavouring composition according to p. 11 is a component of food.

13. The composition according to p. 12, characterized in that the foods are dairy products, especially yogurt.

14. The composition according to p. 12, characterized in that the food products are beverages such as refreshing and nutritious drink.

15. The product, including flavoring composition according to p. 11.

16. The product under item 15, which is a milk product, especially yogurt.

17. The product under item 15, which is a drink, especially non-alcoholic drink.

18. The product under item 15, which is a sweetened product, such as chewing gum or mints.

 

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