Is there any research on extracting antioxidant active substances from natural products?

Introduction to lycopene Lycopene (lycopene) is the main pigment in ripe tomatoes and is an oxygen-free carotenoid. In 1873, Hartsen first isolated this red crystal from the berry yam Tamus communis L. In 1913, Schunk discovered that this substance was different from carotene and named it lycopene for the first time, which is still in use today. Its molecular formula is C40H56 and its molecular weight is 536.85. The pure product is a needle-shaped dark red crystal. Its molecular structure is a linear hydrocarbon composed of 11 conjugated double bonds and 2 non-conjugated double bonds. Among carotenoids, it has the strongest antioxidant activity. Lycopene is far more effective at scavenging free radicals than other carotenoids and vitamin E. Its rate constant for quenching singlet oxygen is 100 times that of vitamin E. It is one of the strongest antioxidants discovered in nature so far. For a long time, lycopene has been used as a common plant pigment and has not attracted much attention. Source distribution research in recent years has confirmed that lycopene is not only distributed in tomatoes, but also in watermelons, pumpkins, plums, persimmons, * * Fruits such as peach, papaya, mango, guava, grape, grapefruit, cranberry, cloudberry, citrus, tea leaves and roots of radish, carrot, rutabaga, etc. Lycopene in tomatoes and their products is the main source of carotenoids in Western diets. The lycopene obtained by the human body from tomatoes accounts for more than 80% of the total intake. The pharmacological effects are miraculous in the prevention and treatment of prostate disease, prostate cancer, lung cancer, gastric cancer, and breast cancer. It can effectively inhibit the spread and replication of cancer cells and has been recognized by the West. * * Known as "plant gold", it protects cellular DNA from free radical damage and prevents cell lesions, mutations, and canceration. ； Contains powerful antioxidant bioactive substances that can promote cell growth and regeneration, reduce wrinkles, delay aging, and maintain healthy skin.

Several Important Types of Natural Antioxidants At present, the natural antioxidants that have been developed and utilized or are being studied mainly include the following types of substances. (1) Spices extracts Spices refer to a class of natural plant products with typical aromatic and spicy flavors, or certain essential oils extracted from plants (flowers, leaves, stems, roots, fruits or whole plants, etc.). In addition to giving food a special sensory flavor and physiological health care functions, spices also have antibacterial, antiseptic, antioxidant and odor-correcting effects. Such spices include star anise, adzuki bean A, ginger, chives, celery, cinnamon, cloves, bay leaves, nutmeg, marjoram, perilla, rosemary, campanula, sage, thyme, oregano, and their ethanol extracts. Among them, the best antioxidants are rosmarinol and carnosol extracted from rosemary and sage. Their antioxidant capacity is higher than that of synthetic antioxidants such as BHT and BHA. Researchers found that at a concentration of 300 ppm, the antioxidant activity of rosemary extract was equivalent to 200 ppm B HA, which was greater than 100 ppm tocopherol. Petroleum ether extracts of rosemary and sage can show antioxidant effects when added to fish oil at 100 0 ppm. The antioxidant components extracted from rosemary are mainly carnosol, carnosolic acid and rosmarinol, which all have the active parts of the diphenolic mushroom. Rosemary extract also contains a variety of different phenols such as rosemarydiphenol and rosemary aldehyde. These phenolic substances exhibit overall antioxidant properties through additive action. They can be used in biscuits, cakes, sausages, cream, tomato sauce, snack foods, etc. The dosage is generally between 200 and 1000 ppm (based on the lipid content). Rosemary extract is available in liquid or microencapsulated form, and can also be added to products through a variety of mixing techniques. In view of the high temperature resistance of rosemary and olive extracts, they can be added to barbecue oil, combined with 0.02% citric acid, and sometimes tocopherol is used as an antioxidant synergist. Adding 200ppm of thyme oil or cumin oil to cream can prevent the cream from going rancid when stored at room temperature, and has a better preservative effect than BHT of the same concentration. The main antioxidant component of ginger is curcuminoids, and the antioxidant component of pepper is capsaicin. They both have good anti-oxidation effects on unsaturated fatty acids. (2) Tea polyphenols Tea leaves are rich in a type of polyphenols called tea polyphenols. TP is a type of polyphenols with catechins as the main body. In addition, it also contains flavanols, flavanoids, phenolic acids and anthocyanins. The antioxidant capacity of tea polyphenols is 10-20 times higher than that of vitamin E. Researchers found that catechins have a significant inhibitory effect on the oxidation of fish oil containing 27% DHA (docosahexaenoic acid); spraying the alcohol solution of tea polyphenols on the surface of ham and cured meat can extend their shelf life; adding SOppm tea polyphenols to instant noodles can achieve antioxidant effects; in salad oil, the antioxidant capacity of tea polyphenols is also higher than dl-a-tocopherol and BHA. At the same time, it was also found that catechin has an additive effect when added together with tocopherol, ascorbic acid and other organic acids (such as citric acid, etc.). (3) Natural yellow homologous yellow homologous compounds mainly refer to compounds with 2-phenyl chromogen as the base core, and one or more antelope groups can be connected to the three rings. This type of compound is extremely widely distributed in nature and exists in the form of free hexafluoride or hexafluoride combined with sugar, such as luteolin, rutin, rutin, morin, hesperidin hemoglobin, soybean isoflavin, etc. Since the 1960s, a lot of research has been done on the antioxidant properties of yellow compounds, especially in edible oils and fats. Early studies have reported that the meridian groups adjacent to the 3' and 4' positions of the B ring of Huang Tong can provide antioxidant activity, while the additional meridian group at the 5' position can enhance its antioxidant effect. Later, it was shown that the presence of 3-OH, 5-OH, 4-meryl groups, and the 3' and 4' positions of the B ring are the most effective in inhibiting the auto-oxidation of oils. Luteolin is a 5,7,3',4'-tetrameryl flavonoid with good antioxidant activity. Peanut shells can be used as raw materials. Pure luteolin can be obtained by leaching with 70% ethanol and then column chromatography. This is an ideal antioxidant for fatty foods. Rutin can be prepared from sophora rice as raw material. Hydrolyze rutin with 2% dilute H2SO4 for 1 hour. After cooling, filter and collect the precipitate, wash and dry. The crude product can be recrystallized with ethanol to obtain high-quality rutin. If other xanthogenous compounds such as rhesin and alpha-tocopherol or catechin are mixed, an additive effect can be shown. Isoflavone extracted from soybeans is also an ideal natural antioxidant. (4) Vitamins A, C, E and their derivatives are both food nutrients and antioxidants. Tocopherol does. , p,,, 8-4 foreign bodies, their antioxidant activity is a->(3->-y->8 in one. Tocopherol is oil-soluble due to its long side chain. Natural tocopherol can be separated from the unsaponifiable matter processed by oil and fat using molecular distillation. a-Tocopherol has antioxidant capacity at a concentration of 250 ppm and 8-tocopherol at a concentration of 50 ppm. However, when the concentration exceeds this concentration, it will produce a pro-oxidative effect. Vitamin C is a water-soluble vitamin. In order to make it oil-soluble, vitamin C palmitate vinegar can be made. Making vitamin C into microcapsules can increase its stability and application range. 25% Vc palmitate vinegar, 5% a-tocopherol and 7% lecithin are used together. * * Improve its antioxidant effect. This antioxidant combination works well in creams, salad dressings, chocolate and shortbread. vc and vE have obvious synergistic antioxidant effects, and adding chelators can also enhance the antioxidant capacity of tocopherol. (5) Proteins and enzymes superoxide dismutase (SOD) can achieve antioxidant effects by scavenging superoxide free radicals. SOD can prevent superoxide free radicals from participating in metal-catalyzed oxidation chain reactions. Gluten also has antioxidant effects. Gluten is produced by extracting gluten with 70% ethanol solution and then freeze-drying it. Ovalbumin and its complex with polysaccharides also have antioxidant activity. Skin is a dipeptide formed from two amino acids, alanine and histidine. It comes from skeletal muscles and can prevent the muscles from being oxidized by iron ions. For products containing 2% salt and_For raw beef stored at 1°C, the effect of adding 1.5% sodium tripolyphosphate is better than adding 05% sodium tripolyphosphate. Tocopherol and 200ppm BHT are even more effective. (6) Phytic acid Phytic acid, or phytate, is a phosphorus-containing organic acid isolated from the cakes of rice bran, wheat drum and other cereals and oil seeds. It is a highly safe natural antioxidant. Adding 0.01% phytic acid to vegetable oils can increase the antioxidant capacity of soybean oil by 4 times, cottonseed oil by 2 times, and peanut oil by 40 times. The odor of ground chicken treated with phytic acid remained acceptable after 28 days. In Japan, phytic acid is widely used in soybean oil, meat products, fish pulp, etc. (7) Chinese herbal medicine extracts In recent years, some research reports in my country have pointed out that red ginseng, angelica root, raw rehmannia root, jujube seed, asafoetida and other Chinese herbal medicines and their ingredients have anti-lipid peroxidation effects and inhibit the production of malondialdehyde. Ferulic acid contained in plants such as asafoetida, peony root, root rhizome, etc. is an antioxidant. The light group on its benzene ring is an antioxidant active group, which can eliminate free radicals and inhibit oxidation and free radical reactions. Ferulic acid can also inhibit OH-induced lipid peroxidation and protect the structure and function of biological membranes. Ginseng saponin, a natural compound extracted from ginseng stems, Panax notoginseng roots and other plants, has significant anti-lipid peroxidation effects. It not only inhibits free radical reactions, but also eliminates free radicals through an indirect process. In addition, scholars from Taiwan, Japan, South Korea and other countries have also conducted a lot of research on the antioxidant effects of Chinese herbal extracts and achieved a lot of results. Su et al., a scholar in Taiwan, my country, used ethanol to extract 195 Chinese herbal medicines, and the study showed that 22 of them had stronger antioxidant capabilities than the same weight of tocopherols. Among them, the methanol extracts of Jinjinxiang, pomegranate peel, and verbena and the ethyl acetate extracts of Jinjinxiang, Gorgon fruit, and Uncaria have stronger antioxidant capabilities than BHA. Application status and prospects of natural antioxidants At present, natural antioxidants have been widely used in the following aspects: (1) As food additives, the main function is to prevent or slow down the oxidation of food, improve the stability of food, and extend the shelf life. (2) Used in health food, its main function is to eliminate free radicals or inhibit the activity of free radicals, thereby preventing aging, inhibiting the occurrence of tumors, preventing cardiovascular and cerebrovascular diseases, and enhancing immune function. (3) Used in cosmetics to prevent skin aging and beautify the skin. (4) Used in new drugs to treat cardiovascular and cerebrovascular diseases, anti-cancer, etc. In the past, due to the high production cost of natural antioxidants and the impact of cheap synthetic antioxidants, they have not been commercialized. With the development of the times, people feel that chemical compounds contaminate food, so their desire for natural products becomes stronger and stronger. In the past decade or so, people have conducted in-depth research on extraction processes such as tea polyphenols and rosemary ether, and have successively developed natural products with stronger activity than synthetic antioxidants. Natural antioxidants that can currently be industrially produced include natural VE, rosemary extract, tea polyphenols, licorice antioxidants, phospholipids, etc. In the 21st century that "advocates green and returns to nature", with the rapid development of industry and the enhancement of people's safety awareness, the use of natural antioxidants will become increasingly common. As the variety of natural antioxidants increases and production costs further decrease, natural antioxidants will gradually replace synthetic antioxidants.

The extraction of natural products is in a bad situation in China. The technical threshold is low, there are many manufacturers, and the competition is cruel. Often a very profitable product can make everyone lose money in a short period of time. This is true for tea polyphenols, and resveratrol is a living example on the market in the past two years!

The lycopene and gossypol we produce fall into this category! ! ! ! ! !