Antioxidation active substance and utilization thereof

Abstract: An antioxidant substance which is derivable from green leaves of a green plant, comprising a component which is soluble in water or substantially insoluble in n-hexane, and soluble in an aqueous ethanol solution having a water content of 0 to 80% by volume. The substance has an antioxidant activity at least as potent as α-tocopherol, and is useful as an antioxidant for use in the field of foods, and medicines. Particularly, the antioxidant substance can be used to maintain the freshness and quality of foods or storage thereof. The substance can be blended with cosmetics for skin and hair and used for the prevention of spots, freckles, chapping and sunburning.

Description: The present invention relates to an antioxidant extract having a potent antioxidant activity derived from green plants of the family Graminae, preferably green leaves of cereal, especially young green leaves of barley and to utilization of the same as an additive to foods and cosmetics. Hitherto, there have been known various antioxidants derived from natural sources or chemically synthesized and used in the field of foods, medicines and cosmetics which include natural antioxidants such as, for example, α-tocopherol, and ascorbic acid, and phenol type synthetic antioxidants such as butylhydroxy-anisole (BHA) and dibutylhydroxytoluene (BHT). On the other hand, noticing that green leaves of green plants, particularly cereals, contain components having many physiological activities such as antitumor activity, antihyperlipemic activity, hypoglycemic activity and antiviral activity, we have examined various components for their antioxidant activity. As a result, it has now been found that green leaf components in green leaves of green plants of the Graminae family, for example, cereals such as barley and wheat, contain a component which has an antioxidant activity as potent as or more potent than α-tocopherol. The present invention has been achieved based on this discovery. EP-A-271133 describes the preparation by extraction from plant tissue of a plant of the Order Chenopodiales of a stable antioxidant material. According to the present invention, there is provided an antioxidant extract obtainable by a process consisting of extracting either (a) a first green juice prepared from the green leaves of a plant of the Graminae Family or a dry powder thereof; or (b) a second green juice which is soluble in water or substantially insoluble in n-hexane or a dry powder thereof; with a solvent which is an aqueous ethanol solution having a water content of up to 80% by volume, and optionally removing the solvent. Preferably the antioxidant extract of the invention is soluble in an aqueous methanol solution containing up to 80% by volume of water, more preferably in an aqueous methanol solution containing from 10 to 70% by volume. Typically, the antioxidant extract is soluble in an aqueous ethanol solution having a water content of 15 to 50% by volume. Hereafter, the antioxidant extracts of the present invention will be described in more detail. Herein, the water content % of aqueous alcohol solutions is expressed in terms of v/v%. The green plants which are used as raw materials are plants of Graminae family, especially cereals such as barley and wheat. As the cereals which can be used favourably in the present invention, the most preferred one is barley, but wheat, rye, oats, gromwell-reed, corn, millet, Italian dye-grass can also be used. In the present invention, fresh stems and/or leaves of young plants harvested before ripening of these green plants, especially cereals (herein these stems and/or leaves are called generally as "green leaves") are particularly suitable. Green leaves of green plants, for example, cereals, are first crushed mechanically, for example by means such as a mixer or a juicer and then crude solid contents are removed by sifting or filtration, if desired, to prepare a juice (hereinafter, referred to as "green juice"). Next, the thus obtained green juice or a green juice powder obtained by drying the green juice by a suitable drying means such as lyophilization or spray-drying is extracted with water or n-hexane. This extraction treatment can be performed usually at room temperature and may be repeated twice or more, if desired, thereby separating and recovering a component which is soluble in water or substantially insoluble in n-hexane. The extract component recovered may be dried and solidified in this stage in the same manner as described above. The water-soluble component or n-hexane-insoluble component thus obtained is extracted with an aqueous ethanol solution having a water content of up to 80%, preferably 10 to 70%, and more preferably 15 to 50%, for example, an aqueous ethanol solution having a water content of 20% to separate and recover a component soluble in that aqueous ethanol solution. The extraction with such aqueous ethanol solution may be performed directly on the said green juice, on water-soluble components of green leaves (obtained by completely removing water-insoluble components from the green juice) or on a powder prepared by drying such water-soluble components by a suitable drying means such as lyophilization or spray-drying. The aqueous ethanol-soluble component may be used as an antioxidant extract of the present invention as it is or after concentration or distilling off of the solvent. The antioxidant extract of the invention contains 2'-O-glucosyl-isovitexin which provides the antioxidant activity. Previous methods of producing 2'-O-glycosyl-isovitexin are described in the following documents: Planta Med. 36 (2) (1979) pages 178-179 describes the extraction of 2'-O-glucosyl-isovitexin from Gentiana Lutea L; Pharmazie 41 (10) (1986) pages 745-746 describes the extraction of 2'-O-glucosyl-isovitexin from Thea chinensis Sims. var macropylla Sieb; Pharma Acta Helv. 63 (6) (1988) pages 174-175 describes the extraction of 2'-O-glucosyl-isovitexin from Passiflora incarnata L. Phytochemistry 22 (11) (1983) pages 2628-2629 describes the extraction of 2'-O-glucosyl-isovitexin from Vepris Heterophylla; and Phytochemistry 24 (5) (1985) pages 1077-1080 describes the extraction of 2'-O-glucosyl-isovitexin from Cerastium Arvense. 2'-O-glucosyl isovitexin may be obtained by treating the ethanol soluble component with a suitable adsorbent such as Styrene-DVB resin absorbent (for example, Amberlite® Adsorbent XAD-2, registered trademark for a product by Rohm & Haas Co.) and eluted with an aqueous methanol solution having a water content of up to 80 %, preferably 20 to 70 %, and more preferably 30 to 60 % to recover a component soluble in that aqueous methanol solution. This makes it possible to obtain a fraction having a higher antioxidant activity. The aqueous methanol-soluble component recovered from barley as described above can be purified by recrystallization from, for example, an aqueous methanol solution having a water content of 30 to 70 %, preferably 40 to 60 % to obtain an active ingredient of an antioxidant substance as pale yellow crystal. The active ingredient of the antioxidant thus isolated has been identified by NMR and mass spectrometry as 2'-O-glucosyl-isovitexin having a structure represented by the following formula: It is presumed that an antioxidant substance having the aforementioned structure or one similar thereto is contained in green leaves of green plants of the family Graminae such as cereals and that substance constitutes the active ingredient of the antioxidant extract of the present invention. 2'-O-glucosyl isovitexin may be used as an antioxidant. As will be apparent from Examples hereinbelow, the antioxidant extract of the present invention has a high antioxidant activity as potent as or more potent than α-tocopherol, and is useful as an antioxidant in the field of foods and medicines. For example, the antioxidant extract of the present invention is free of various metal elements and substances promoting denaturation of foods which are usually contained in green leaves used as raw material, and hence it can be blended advantageously in various inorganic or organic materials or compositions in the field of foods and medicines which require antioxidizing properties. For example, the antioxidant extract of the present invention may be mixed with sugars such as fructose, glucose, dextrin, and starch; amino acids; organic acids such as citric acid, malic acid, tartaric acid, and succinic acid; various vitamins; colorants, perfumes or various viscosity increasing agents, after being included by cyclodextrin or a crown ether, if desired. In particular, the antioxidant extract of the present invention can be sterilized by filtration when it is in the form of aqueous compositions since it gives substantially no adverse influence on the solubility in water or transparency of the resulting composition. The antioxidant extract of the present invention has advantages that it can be mixed or blended as powder prepared by spray-drying or vacuum drying with a raw material for medicines, paints, cosmetics or foaming agents, such as talc, zinc oxide, sodium carbonate, sodium hydrogen carbonate, titanium dioxide, kaolin, and calcium phosphate to produce novel industrial products and that it causes no change in the quality of the products. In addition, the antioxidant extract of the present invention, which is soluble in water and also in alcohols, is useful for the stabilization of inorganic and organic compositions, and makes it possible to produce excellent novel products, for example, antioxidants for the preparation of polymers; emulsion paints; cosmetics; paper products; foods; medicines; and materials for medical therapy. For example, the antioxidant extract provided according to the present invention may be used for maintaining freshness and quality of or preserving various foods by blending it with the foods. Here, the term "foods" is used in a broad sense and includes not only typical foods but also beverages (including beverages) and seasonings, for example, fruits and their processed foods (e.g., canned fruits, bottled fruits, jams, marmalades, etc.), fishes, meats and their processed foods (e.g., hams, sausages, corned beef, etc.) breads and noodles (Japanese noodles, buckwheat noodle, Chinese noodle, spaghetti, macaroni, etc.) fruit juice, various drinks cookies, candies, dairy products (e.g., butter, cheese, etc.) vegetable plant fat and oils, margarine, plant proteins, retort foods, frozen foods, various seasonings (e.g., miso (bean paste), soy sauce, sauce, etc.) and alcoholic beverages (e.g., fruit liquors, sake, etc.). The antioxidant extract of the present invention is pale yellow or colorless, soluble in water and alcohols and can be well absorbed by living organisms so that it can be blended readily with the aforementioned foods without giving substantially any adverse influence on their compositions and components or appearance. For example, it can be freely blended with various additives which are often used in foods, including sweeteners such as fructose, glucose, and millet jelly; organic acids such as citric acid, malic acid, tartaric acid, and succinic acid and salts thereof; various vitamins, colorants, perfumes and various vegetable viscosity increasing agents, without having any influence on their solubility in water and transparency, but permitting treatments such as filtration and sterilization. The antioxidant extract of the present invention can be used advantageously as an agent for retaining the freshness or quality of such foods and uptake of the antioxidant extract of the invention is helpful for the maintenance or promotion of health. When the antioxidant extract of the present invention is used as an agent for preserving the freshness or quality of foods, the amount of the antioxidant extract may be varied within a wide range and it is difficult to set it to a specific value. However, as a guideline, it can be used in an amount of 0.1 to 10 % by weight, and preferably 0.5 to 7 % by weight, in the form of an extract with aqueous ethanol solution having a water content of 20 %; 0.001 to 5 % by weight, and preferably 0.01 to 2 % weight, in the form of methanol fraction having a water content of 40%; and 0.001 to 1 % by weight, and preferably 0.005 to 0.5 % by weight, in the form of 2"-O-glucosyl-isovitexin. The antioxidan extract provided according to the present invention exhibits excellent effects on the prevention of spots (chloasma), freckles, chapping, burning with UV rays (sunburn), etc. and is safe. Hence it can be utilized for the prevention of spots (chloasma), freckles, chapping, burning with UV rays (sunburn) and protection of hair by blending it with cosmetics for skin and hair. As described above, the antioxidant extract of the present invention is pale yellow, soluble in water and alcohols and highly absorbable to living organisms, and can be readily blended with cosmetics for skin and hair, e.g., water, alcohols, aqueous alcohol solutions, lotions, creams, cream emulsions, hair tonics, hair growing agents, bath compositions, soaps and ointments without giving substantially any adverse influence on their composition or appearance. The amount of the aforementioned antioxidant extract to be blended may be varied within a wide range depending on the kind and utility of the cosmetics by generally it is suitable to blend the antioxidant extract in an amount of 0.01 to 10 % by weight, and preferably 0.1 to 5 % by weight, and 0.001 to 1 % by weight and preferably 0.005 to 0.5 % by weight as 2'-O-glucosyl-isovitexin, active ingredient, based on the weight of the matrix of the cosmetics. The matrix which can be used in the aforementioned cosmetics is not limited particularly and there can be various matrices conventionally used in skin and hair cosmetics such as water, alcohols, propylene glycol, stearic acid, glycerol, cetyl alcohol and liquid paraffin. As usual, the cosmetics may, if desired, contain one or more of vitamins, extracts from galenics, hormones and medicines for external applications. Hereafter, the present invention will be explained more concretely by way of examples and with reference to the attached drawings. Brief description of the drawings referred to in the examples below are as follows: Fig. 1 is a chart illustrating results of the measurement by FAB-MS method of 2'-O-glucosyl-isovitexin obtained in Reference Example 1; Fig. 2 is a chart illustrating a UV ray absorption spectrum of 2'-O-glucosyl-isovitexin in H 2 O system; Fig. 3 is a chart illustrating a UV ray absorption spectrum of 2'-O-glucosyl-isovitexin in MeOH system; Fig. 4 is a chart illustrating an infrared absorption spectrum of 2'-O-glucosyl-isovitexin; Fig. 5 is a chart illustrating results of 13 C-NMR analysis of 2'-O-glucosyl-isovitexin; Fig. 6 is a graph illustrating results of measurements on lipid peroxides in each extract obtained in Example 1 and α-tocopherol by TBA method (results of measurement on optical density at 535 nm); Fig. 7 is a gas chromatograph chart for lipid peroxides derived from arachidonic acid with Fenton's reagent, MA and 4HN; Fig. 8 is a gas chromatograph chart for lipid peroxides derived from arachidonic acid with Fenton's reagent, MA and 4HN; Fig. 9 is a gas chromatograph chart for lipid peroxides derived from arachidonic acid with Fenton's reagent, MA and 4HN; Reference Example 1 (Fractionation and Preparation of Active Ingredient) To lyophilized powder (2.0 g) of green juice of barley before ripening was added 500 ml of n-hexane, and the mixture was stirred well at room temperature forobout 5 minutes. Thereafter, insoluble matter was separated by centrifugation (8,000 rpm, 10 minutes), and 500 ml of n-hexane was added to the insoluble matter thus separated. Repeating this procedure, n-hexane-insoluble component was obtained. The n-hexane-insoluble component was added 500 ml of an aqueous ethanol solution having a water content of 20 v/v %. After stirring the mixture well at room temperature for about 5 minutes, insoluble matter was filtered. The insoluble matter filtered was treated again with an aqueous ethanol having a water content of 20 v/v %, and the filtrate obtained was combined with the previous filtrate, followed by evaporation of the solvent under reduced pressure. This gave 13.0 g of ethanol extract. The ethanol-soluble content was adsorbed on Amberlite® XAD-2 column, and eluted serially with deionized water, aqueous methanol solutions having water contents of 80 v/v %, 60 v/v %, 40 v/v % and 20 v/v %, respectively, methanol and acetone to obtain various eluates. The respective eluates were distilled under reduced pressure to evaporate the solvents and as a result 4.77 g of water-extract, 180 mg of 20 % methanol-extract, 131 mg of 40 % methanol-extract, 199 mg of 60 % methanol-extract, 32 mg of 80 % methanol-extract, 165 mg of 100 % methanol-extract, 0.87 mg of acetone-extract were obtained (here, % of methanol indicates the concentration of methanol (v/v %) in each aqueous methanol solution). The 60 % methanol-extract thus obtained was recrystallized from 60 % methanol to obtain 180 mg of pale yellow crystals. The structure of the crystal was performed by mass spectrometry and NMR. Mass spectrometry was performed by using an FAB-MS: VG ZAB-2F (Xenon Gun) (Jon Tech) type mass spectrometer, and results as shown in Fig. 1 were obtained. The mass spectrum thus obtained showed a peak of [M + H + ] at m/z = 595, and the molecular weight was determined to be 594. Taking this together with the results of elemental analysis, the molecular formula of the present substance was judged to be C 27 H 30 O 15 . Upon UV absorption spectrum of the present substance was measured in H 2 O and in methanol, absorptions by flavonoid glucoside were observed as shown in Figs. 2 and 3, respectively. Infrared absorption spectrum was measured by KBr method using JASCO FT/IR-7000S and the results obtained are shown in Fig. 4. Absorption at 3422 cm -1 indicates the presence of OH group. Upon hydrolysis with hydrochloric acid-methanol by a conventional method, the present substance released one molecule of glucose to produce isovitexin. Further, 13 C NMR spectrum (500 MHz) of the present substance was measured by GE OMEGA 300 type nuclear magnetic resonance spectrum absorption spectrometer using 25 mg of purified antioxidant substance and tetramethylsilane (TMS, (CH 3 ) 4 Si) as an internal standard, and results shown in Fig. 5 were obtained. In Fig. 5, chemical shift was indicated by "δ". The purified antioxidant substance gave signal corresponding to 27 carbon atom in MeOH-d 4 , which suggested the structural formula set out above based on standard value of 13 C-NMR for isovitexin (Ramaratonamu, N., Osawa, T., Namiki, M. and Kawakishi, S.: J. Agric. Food Chem., 37 316-319 (1989)). From the above formula, the present substance is named 2'-O-glucosyl-isovitexin. Reference Example 2 (Fractionation and Preparation of Active Ingredient) Lyophilized powder (20 g) of green juice of wheat before ripening as treated in the same manner as in Reference Example 1 to obtain 118 mg of 60 % methanol-extract. Further, the extract was repeatedly recrystallized from 60 % methanol to obtain 106 mg of pale yellow crystals. The present substance was found to be the same substance as that obtained in Reference Example 1. Reference Example 3 (Measurement of lipid peroxide by TBA method) To 7.5 mg of linoleic acid was added 0.22 mg of α-tocopherol, or 0.22 mg of water-extract obtained in Reference Example 1. Then 200 µl of Fenton's reagent (FeCl 2 , H 2 O 2 ). was added to each of the resulting mixture, and the mixtures thus obtained were incubated at 37°C for 16 hours (total amount: 5 ml). To 0.2 ml of each solution were added 0.2 ml of aqueous 8 % SDS 1 ) solution, 1.5 ml of acetate buffer (pH 3.5) and 1.5 ml of an aqueous 0.67 % TBA 2H) solution, and the mixture was heated for 1 hour in a boiling water bath (95 to 100°C). After cooling, 5 ml of butanol was added. The resulting mixture was stirred vigorously and then the butanol layer was separated by centrifugation (2,000 rpm, 10 minutes), and optical density of the butanol layer was measured at 535 nm. Results obtained are shown in Fig.6. Notes: 1) SDS = sodium dodecylsulfate 2) TBA = thiobarbituric acid Reference Example 4 (Gas Chromatographic Analysis of Peroxide Product of Lipid, MAD 3 ) and 4NH (4-Hydroxynonenal)) To microsomes and 7.5 mg of arachidonic acid was added 0.22 mg of α-tocopherol or 0.22 mg of antioxidant substance obtained in Reference Example 1. To the mixture was added 5 ml of Tris hydrochloric acid buffer solution (05 M Trizma HCl, pH 7.4; 0.15 M KCl; 0.2 % SDS). The resulting mixture was shaken mildly to make a suspension, to which was added 200 µl of Fenton's reagent (FeCl 2 , H 2 O 2 ). The mixture was reacted at 37°C for 16 hours. After the reaction was stopped by addition of 50 1 of 4 % BHT 4 ), 40 µl of N-methylhydrazine and the reaction mixture was left to stand at room temperature for 1 hour to allow to produce an N-methylhydrazine derivative. After adding thereto 15 ml of saturated saline, the reaction mixture was extracted with 5 ml of dichloromethane for 3 hours. The dichloromethane layer was separated, a predetermined amount of an internal standard solution for gas chromatography (I. S.) was added thereto, and dichloromethane was added to make exactly 10 ml to prepare a sample for gas chromatographic analysis, which was subjected to gas chromatography under the following conditions: Capillary column: DB-WAX® 25 m X 0.25 mm Column temperature: 35°C (retention time: 1.0 minutes) - 190°C (retention time: 20 minutes) temperature elevation rate: 40°C/minute Inlet temperature: 250°C Detector temperature: 300°C Detector: NPD (nitrogen-phosphorus detector) Carrier Gas : Helium The results obtained are shown in Figs. 7 to 9. From the chromatographic charts, it revealed that the antioxidant substance of the present invention having a structure corresonding to isovitexin to which one molecule of glucose is connected strongly inhibits the production of not only MAD but also 4HN (4-hydroxynonenal) and has an antioxidant activity more potent than α-tocopherol. Notes: 3) MAD = malondialdehyde 4) BHT = butylhydroxytoluene Reference Example 5 To the powder (100 g) of green juice obtained in Reference Example 1 was added 2.5 liters of n-hexane, and the mixture was stirred at room temperature for about 5 minutes. Insoluble matter as separated by centrifugation (8,000 rpm, 10 minutes) and 2.5 liters of n-hexane was added thereto. This procedure was repeated to obtain n-hexane insoluble component. To the insoluble component was added 2.5 liters of aqueous ethanol solution having a water content of 20 v/v %, and extraction was repeated similarly to the above-described procedure to obtain 20 v/v % (water content) ethanol-soluble component. After distilling off ethanol under reduced pressure, 72 g of a fraction which was able to be extracted with aqueous ethanol solution having a water content of 20 v/v % ethanol. This fraction (60 g) was adsorbed by Amberlite XAD-2 column and then serially eluted with distilled water, aqueous methanol solutions having water contents of 80 v/v %, 60 v/v %, 40 v/v % and 20 v/v %, respectively, methanol and acetone. The solvents were distilled off from the eluates under reduced pressure to obtain 27 g of water-extract, 1,1 g of 20 % methanol-extract, 680 mg of 40 % methanol-extract, 1.5 g of 60 % methanol-extract, 170 mg of 80 % methanol-extract, and 5.3 mg of acetone-extract. Separately, 1.5 g of 60 % methanol-extract which was prepared similarly was recrystallized to obtain 1.2 g of 2'-O-glucosyl-isovitexin. Model juices containing β-carotene having compositions as shown in Tables 1 and 2 were prepared, and antioxidant activities of 60 % methanol-extract and 2'-O-glucosyl-isovitexin, respectively, at pH 3 or 5 on β-carotene were measured using water and vitamin C as control. Determination of β-carotene was performed based on the method prescribed in Hygienic Examination Methods, Commentary, ed. Japan Pharmaceutical Association, p.347-349 (1990) published by Kinbara Shuppan Co., Ltd.). Composition of Model Juice Component Composition Inverted sugar 20.0 g Citric acid, anhydrous 1.0 g β-Carotene 0.65 g H 2 O to make 100 ml pH adjusted to 3.0 Composition of Model Juice Component Composition Inverted sugar 20.0 g Citric acid (dihydrate) 0.43 g Sodium citrate (dihydrate) 1.23 g β-Carotene 0.656 mg H 2 O to make 100 ml pH adjusted to 5.05 Tables 3 and 4 show antioxidant activities of the respective fractions on β-carotene. The reaction temperature was 18°C. Antioxidant Activity at pH 3 Residual Ratio (%) of β-Carotene Antioxidant Day 0 Day 7 Water 100 18.0 L-Ascorbic acid: 0.17 mM 100 44.8 2'-O-Glucosylisovitexin: 0.17 mM 100 55.0 60 % Methanol-fraction: 0.17 mM 100 52.0 Antioxidant Activity at pH 5 Residual Ratio (%) of β-Carotene Antioxidant Day 0 Day 7 Water 100 0 L-Ascorbic acid: 0.17 mM 100 30.0 2'-O-Glucosylisovitexin: 0.17 mM 100 41.0 60 % Methanol-fraction: 0.17 mM 100 44.5 Further, juice containing 2'-O-glucosylisovitexin and 60 % methanol-extract fraction showed no color change both at pH 3 and at pH 5 and retained always fresh pale red color while juice containing no antioxidant showed considerable color fading at pH 3 and became colorless at pH 5. Example 1 After being washed, young green leaves of barley were crushed to obtain green juice, which was then powderized by a suitable drying method such as spray-drying or lyophilization. The green juice powder thus obtained (10 kg) was extracted twice each with 200 liters of hexane. Water (100 liters) was added to hexane-insoluble portion and water-soluble component was spray-dried to obtain 3.8 kg of spray-dried product. Then, 100 liters of aqueous ethanol solution having a water content of 20 v/v % was added thereto obtain 2.7 kg of 20 % (water content) ethanol-soluble component, from which ethanol was distilled off. To this were added 70 liters of an aqueous methanol solution having a water content of 40 v/v % to extract 40 % (water content) methanol-soluble component, and then methanol was distilled off to obtain 2 kg of 40 % (water content) methanol-soluble component. This component was named substance A. To 100 g of substance A was added 400 g of talc to prepare a suspension, which was then spray-dried at an air absorption temperature of 180°C and an air exhaustion temperature of 120°C to produce 470 g of powdery raw material. Example 2 A solution containing 100 g of substance A obtained in Example 1 and 400 g of dextrin was prepared, which was spray-dried at an air absorption temperature of 190°C and an air exhaustion temperature of 120°C to obtain 430 g of powdery raw material. Example 3 Kaolin (200 g) was mixed with 100 g of substance A obtained in Example 1 to prepare a 30 % suspension, which was then spray-dried at an air absorption temperature of 170°C and an air exhaustion temperature of 110°C to obtain 270 g of powdery raw material. Example 4 After being washed with water, sterilized and washed again with water, 100 kg of young leaves of barley were crushed with a crusher and sucked with a sucker to obtain about 95 liters of young barley leaf extract. This young barley leaf extract was spray-dried to obtain 4 kg of green juice powder, which was then extracted with 20 liters of an aqueous ethanol solution having a water content of 20 %, followed by removal of the solvent to obtain 700 g of a liquid extract. As a result of analysis, the extract was found to contain 2'-O-glucosyl-isovitexin in a concentration of 0.7 % by weight. This extract was diluted with water to prepare an aqueous solution having a concentration of 100 mg/liter expressed in terms of 2'-O-glucosyl-isovitexin. In this aqueous solution was immersed a Kabosu fruit (a kind of citrus fruit, Citrus sphaerocarpa hort. ex Tanaka) for 30 minutes and then taken out and left to stand at room temperature. Therefore, freshness retention tests were performed using water, vitamin C and vitamin E as controls by visual evaluation of the color of the kabosu fruit after lapse of a predetermined time, judging green as A, partially yellowing as B, and wholly yellowing as C. The results obtained are shown in Table 5. Freshness Retention Test on Kabosu Fruit Day Number Day 0 Day 7 Day 14 Day 20 Water A B C C Vitamin C A A B B - C Vitamin E A A B B - C Extract A A A A Example 5 The extract (100 g) obtained in Example 4 was extracted with an aqueous methanol solution having a water content of 40% and dried to obtain 65 g of an extract. Using this extract, freshness retention tests were performed on sudachi fruit (a kind of a citrus fruit, Citrus sudachi hort. ex Shirai) similarly to Example 4. The results obtained are shown in Table 6. Freshness Retention Test on Sudachi Fruit Day Number Day 0 Day 7 Day 14 Day 20 Water A B C C Vitamin C A B B C Vitamin E A B B C Extract A A A B Example 6 A component soluble in an aqueous ethanol solution having a water content of 20 % prepared in the same manner as in Example 1 was formulated as set forth below to obtain a beverage. After preparation, the resulting juice was sterilized with heating at 85°C for 30 minutes. Granulated sugar 20 g Fructose 35 g Citric acid 3 g Succinic acid 0.1 g Component soluble in an aqueous ethanol solution having a water content of 20 % 10 g Perfume suitable amount To make 1 liter This preparation was a beverage which had a favorable fragrance and was effective for the suppression of foul breath. Example 7 Upon preparation of margarine by a conventional method, the-extract with an aqueous ethanol solution having a water content of 20 % was added in a proportion of 10 g/l,000 g of margarine, and the margarine obtained was preserved at room temperature for 3 months. The preparation containing no such fraction suffered denaturation and its fragrance changed resulting in that it was unsuitable for use for food while the margarine of the present invention containing the fraction suffered substantially no such change in fragrance. Example 8 During preparion of solid yoghurt by a conventional method, 0.2 % of the fraction extracted with an aqueous ethanol solution having a water content of 20 % was added. The yoghurt was filled in a small vessel and incubated therein to prepare a yoghurt preparation. This preparation had a unique favorable fragrance and was stable after preservation for a long time. Example 9 Durum wheat flour (7 kg) was mixed with 3 kg of a high protein content wheat flour, and the mixture was charged in a mixer, and 0.025 g of the extract with an aqueous ethanol solution having a water content of 20 % obtained in Example 1 was added. After adding thereto 2.5 kg of water at about 40°C, the mixture was kneaded and extruded through an extruder while being stirred, and dried and cut to a constant length to produce spaghetti containing an antioxidant substance. Example 10 To a mixture of high protein content wheat flour (350 g), 20 g of granulated sugar, 3.4 g of yeast, 5 g of water, and 25 g of butter was added 0.7 g of the extract with an aqueous ethanol solution having a water content of 20 % obtained in Example 1, and the resulting formulation was treated under conventional conditions for baking bread to obtain bread containing an antioxidant substance. Example 11 After being washed, young green leaves of barley were crushed to obtain green juice, which was then powderized by spray-drying to obtain 1 kg of green juice powder. This was extracted twice each with 20 liters of hexane. Water (10 liters) was added to hexane insoluble portion and water-soluble component was spray-dried to obtain 380 g of spray-dried product. Then, 10 liters of an aqueous ethanol solution having a water content of 20 % was added thereto to obtain 300 g of component soluble in an aqueous ethanol solution having a water content of 20 %, from which ethanol was distilled off. To this were added 10 liters of an aqueous methanol solution having a water content of 40 % to extract a component soluble in an aqueous methanol solution having a water content of 40 %, and then methanol was distilled off to obtain 250 g of a component soluble in an aqueous methanol solution having a water content of 40 %. This component was named substance A. Using substance A which was soluble in water and in aqueous alcohol solutions, a lotion having the following composition was prepared: Substance A 5 g 95 % Ethanol 100 g Methyl p-hydroxybenzoate 0.05 g Perfume 0.5 g Colorant 0.005 g Purified water suitable amount Total to make 1,000 g Application Example 1 The lotion prepared in Example 11 was used everyday after washing face in the morning and before sleeping to examine effects on improvement of spots and freckles. Results obtained on a panel of 30 women are shown in Table 7. The tests were performed in a period of 6 months. Evaluation was made on the following criteria. Color of spots and freckles: Brown No effect Pale brown Slightly effective Almost quiet Effective Boundary between spot or freckle portion and other portion: Boundary apparent No effect Boundary unclear Slightly effective Boundary almost undiscernible Effective Slightly effective Effective No effect Color 15 7 8 Boundary 17 8 5

Claims: An antioxidant extract comprising 2'-O-glucosyl-isovitexin, obtainable by a process consisting of extracting either: (a) a first green juice prepared from the green leaves of a plant of the Graminae family or a dry powder thereof; or (b) a second green juice prepared from the green leaves of a plant of the Graminae family which is soluble in water or substantially insoluble in n-hexane or a dry powder thereof; with a solvent which is an aqueous ethanol solution having a water content of up to 80% by volume, and optionally removing the solvent. An antioxidant extract according to claim 1, which is soluble in an aqueous methanol solution having a water content of up to 80% by volume. An antioxidant extract according to claim 2, which is soluble in an aqueous methanol solution having a water content of 10 to 70% by volume. An antioxidant extract according to claim 1, 2 or 3 which is soluble in an aqueous ethanol solution having a water content of 15 to 50% by volume. An antioxidant extract according to any one of the preceding claims, wherein said plant is a cereal. An agent for use in maintaining or retaining the freshness or quality of foods, comprising an antioxidant extract as claimed in any one of claims 1 to 5 as an active ingredient. A foodstuff comprising an antioxidant extract as claimed in any one of claims 1 to 5. A cosmetic for skin or hair, comprising an antioxidant extract as claimed in any one of claims 1 to 5. A method of preparing an antioxidant extract comprising GIV which method consists of the steps of crushing the green leaves of a plant of the family Graminae to obtain a green juice, drying the green juice to obtain a dry powder, contacting the dry powder with n-hexane to recover a fraction (a) which is insoluble in n-hexane, extracting the fraction (a) with an aqueous ethanol solution containing up to 80% by volume of water to recover a fraction (b) which is soluble in the aqueous ethanol solution, extracting fraction (b) with an aqueous methanol solution having a water content of up to 80% by volume and distilling off the aqueous methanol.

Inventors: HAGIWARA HIDEAKI, HAGIWARA YOSHIHIDE, HAGIWARA, HIDEAKI, HAGIWARA, YOSHIHIDE
Applicants: HAGIWARA YOSHIHIDE, HAGIWARA, YOSHIHIDE
Application year: 1991
Main classification: C09K15
IPC codes: C09K15, A61Q7, C11B5, A61K8, A23L1, A23C9, C07H17, A21D2, A61Q19, A23L3, A61Q17