Method for increasing production of mugwort-derived phenol compounds by UV irradiation and use thereof

The present invention relates to a method for increasing the production of phenolic compounds derived from Artemisia dubia wall by ultraviolet irradiation and a use thereof, which provide a method for increasing the content of caffeoyl quinic acid that is an active compound with antioxidant, anti-di...

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Bibliographische Detailangaben
Hauptverfasser:	KWON HYUN SOOK, JEON YEONG HEE, RA CHAE SUK, KIM JUNG OK, LEEM HYUN HEE, YU BYUNG WO, SON SU MI, KIM SE JIN, NAM WON HEE
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for increasing the production of phenolic compounds derived from Artemisia dubia wall by ultraviolet irradiation and a use thereof, which provide a method for increasing the content of caffeoyl quinic acid that is an active compound with antioxidant, anti-diabetic, and anti-aging properties by comparing the effects by type of ultraviolet rays, ultraviolet irradiation time, and storage period under specific conditions, and has an effect of providing a health functional food composition with antioxidant, anti-diabetic, and anti-aging properties. 본 발명은 자외선 조사에 의한 참쑥(Artemisia dubia Wall) 유래 페놀화합물의 생산량 증대방법 및 이의 용도에 관한 것으로, 특정 조건의 자외선 종류, 자외선 조사시간 및 저장기간별 효과를 비교하여 항산화, 항당뇨, 항노화성 등의 활성 화합물인 카페오일 퀴닉산의 함량 증강방법을 제공하고, 항산화, 항당뇨, 항노화성 등의 기능을 갖는 건강기능성 식품 조성물을 제공하는 효과를 갖는다.