Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Reexamination Certificate
1997-11-05
2001-06-05
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
C426S003000, C426S583000, C426S590000, C426S650000
Reexamination Certificate
active
06242030
ABSTRACT:
The invention concerns a flavonoid extract of
Ginkgo biloba
and more specifically an extract either substantially free of terpenes or with a high content of flavonoid heterosides, or free of terpenes and with a high content of flavonoid heterosides. This extract may advantageously be used as a flavoring agent. The invention likewise concerns a flavoring composition comprising such an extract and the use of this extract as a flavoring ingredient.
Applications of extracts of
Ginkgo biloba
in the field of medicine and cosmetics are well known. The extract EGb-761 is perhaps the best known in the medical field (The extract of
Ginkgo biloba
[EGb-761], La Press Médicale, 1986, Vol. 31, Special Number, Masson Publishing Co.). This extract primarily includes two families of substances: the flavonoid and terpene substances. New extracts were defined which, in an unexpected way, modify the organoleptic [sensory] properties of certain foods such as drinks, dairy products, [and] sweets.
One of the aspects of the present invention therefore has as its object extracts which do not comprise any or only a small quantity of terpenes (ginkgolides and bilobalides) which have a high degree of therapeutic activity. Moreover, it has been found to be of interest to obtain extracts enriched with flavonoid substances: these are essentially the mono-, di-, and tri-glucosides of Kaempferol, of Quercetine, and of Isorhamnetine with glucose and with rhamnose.
The invention also has as its object a flavonoid extract of
Ginkgo biloba
leaves free of terpenes. This means that the extract comprises flavonoid heterosides and small quantities of terpenes or no terpenes. If the extract comprises terpenes, the terpene content is a maximum of 1%, preferably a maximum of 0.5%.
The invention likewise has as its object a flavonoid extract with a high flavonoid heteroside content. This means that the extract comprises from 28 to 35% flavonoid heterosides, and preferably 28 to 32%. Such extracts are obtained preferably from the cut leaves of young
Ginkgo biloba
trees.
The invention likewise has as its object a flavonoid extract free of terpenes and with a high content of flavonoid heterosides. This means that the extract is free of terpenes and comprises from 28 to 35% flavonoid heterosides, preferably from 28 to 32%.
More especially, the invention has as its object a flavonoid extract comprising maximally 1% terpenes and from 28 to 25% flavonoid heterosides. Preferably the extract comprises maximally 0.5% terpenes and from 28 to 32% flavonoid heterosides.
A flavonoid extract with a high content of flavonoid heterosides may be obtained by extraction under partial vacuum with an acetone-water mixture. After stages of delipidation, elimination of undesirable substances with various solvents and by precipitation, the extract solution is concentrated and the extract is dried in vacuo.
The invention likewise has as its object a procedure for preparing an extract free of terpenes as defined above. This procedure includes several extraction stages of extract of
Ginkgo biloba
leaves with solvents, characterized in that one of the extraction stages is a deterpenation stage and the solvent used is a compound of formula RC(O)OR′ in which R and R′ represent independently a lower alkyl alone or mixed with a saturated aliphatic hydrocarbon comprises at least 5 carbon atoms. The extraction stage may be effected at any stage of the process. The solvent used during the determination stage comprises preferably from 0 to 20% saturated aliphatic compound.
Extraction stages other than the deterpenation stage are known in the literature, especially in Patents EP 431535, EP 431536, EP 360556, and EP 324197. These patents are incorporated by reference into the present application.
In the above-indicated definitions, the term lower alkyl represents preferably a linear or branched alkyl radical having from 1 to 6 carbon atoms and in particular an alkyl radical having from 1 to 4 carbon atoms such as the methyl, ethyl, propyl, isopropyl, butyl, isobutyl, sec-butyl, and tert-butyl radicals. Solvents of formula RC(O)OR′ in which the R and R′ radicals represent methyl, ethyl, or propyl, and especially ethyl acetate, are preferably used.
The saturated aliphatic hydrocarbon may be chosen from among hexane, heptane, [or] octane. Heptane is preferably used.
The invention likewise has as its object a procedure for preparing an extract enriched with flavonoid heterosides as defined above. This procedure includes several stages of extraction from the leaves of
Ginkgo biloba
with solvents, characterized in that one of the extraction stages is a stage of enrichment with flavonoid heterosides and that the solvent used, in a minimum quantity, is an alcohol, alone or mixed with a ketone, preferably acetone. The extraction stage may be carried out at any stage of the procedure. The alcohol used is preferably a lower alcohol such as methanol, ethanol, propanol, [or] butanol, and preferably butanol. The amount of solvent used may be from 3 to 12 parts, and preferably in the lower portion of this range.
An example is described below in the experimental part; the order of the extraction stages with the ethyl acetate/heptane mixture and the acetone-butanol mixture may be reversed.
An extract according to the invention simultaneously modifies the olfactory profile and the taste profile of the product tested. By way of its organoleptic properties, this extract may be used for the preparation of aromatic compositions of various types. It may be used alone or in association with other flavoring ingredients currently used. Thus, the use of such a flavonoid extract is anticipated in food products. As food products, one may cite dairy products such as for example yogurts, refreshing or nutritious drinks, and more especially refreshing drinks without alcohol such as orange drinks or tonics based on quinine, but likewise sweetened products such as for example chewing gum.
The amount used in a flavoring composition or a flavored product may vary over a wide range of values: it is understood that this value depends on the product into which the flavor or the flavoring composition is incorporated, but also on the nature and amount of other constituents of the flavoring composition and upon the desired effect.
The flavonoid extract according to the invention is used in concentrations ranging from 0.001 to 0.1% by weight relative to the total weight of the flavored product, preferably between 0.001 and 0.05%. In the case of dairy products, the flavonoid extract concentration may range from 0.005 to 0.045%. In the case of products such as chewing gums, the flavonoid extract concentration may range from 0.01 to 0.04%. In the case of food products such as refreshing or nutritious drinks, the flavonoid extract concentration may range from 0.002 to 0.02%.
REFERENCES:
patent: 5389370 (1995-02-01), O'Reilly et al.
patent: 0360556 (1990-03-01), None
patent: 0431536 (1991-06-01), None
patent: 0436129 (1991-07-01), None
patent: 0543051 (1993-05-01), None
patent: 0577143 (1994-01-01), None
patent: 2007352 (1970-01-01), None
Food Technology, vol. 49, (9/95) No. 9, pp. 64/65, 68-70, 72 Class B04, AN 87-294414, XP002011384 & JP A 62 205 018 (DAICEL) Sep. 9, 1987.
Database WPI, SEc. Ch, Week 9602, Derwent Publ. Ltd., London GB Class B03, AN 96-018388, XP 002011385 & KR,B,9,402,796, 2/94 Sun Kyong.
Bierman, Muserlian and Lucas
Societe de Conseils de Recherches et d'Applications Scienti
Wong Leslie
LandOfFree
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