The present invention relates to a method for producing an extract having antioxidant activity using purple corns as a raw material. In particular, the method involves extracting purple corns, which contain anthocyanin that prevents cell senescence by suppressing active oxygen, under optimal conditions, to actively achieve effects thereof and improve extraction yield, and further enables the production of various products having superior antioxidant function using purple corn extracts. In particular, 30% ethanol is added in the ethanol addition step, and extraction is performed by heating at a temperature in the range of 60°C or more and 90°C or less for 40 minutes to maximize extraction yield versus process time. The method comprises: a preparation step of pulverizing purple corn husks to prepare raw materials an ethanol addition step of adding ethanol to the raw materials prepared in the preparation step an extraction step of heating and extracting the mixture to which ethanol has been added in the ethanol addition step a filtration step of filtering the reaction product heated in the extraction step a concentration step of concentrating the extract filtered in the filtration step under a reduced pressure at a temperature below 50°C to evaporate ethanol and water, and concentrating the extract a freezing step of freezing the concentrate concentrated in the concentration step a drying step of drying ethanol that had not evaporated in the concentration step and thus frozen in the freezing step, to sublimate and remove the same and a yielding step of obtaining the extract dried in the drying step.COPYRIGHT KIPO 2018본 발명은 자색 옥수수를 원료로 한 항산화 활성을 가진 추출물 제조방법에 관한 것이다. 보다 상세하게는 활성 산소를 억제하여 세포 노화를 방지하는 안토시아닌이 함유된 자색 옥수수를 최적의 조건으로 추출하여 효능을 적극 구현하고, 추출 수율을 향상시키며, 자색 옥수수 추출물로 우수한 항산화기능을 가진 다양한 제품을 생산할 수 있도록 하고, 에탄올 투입 단계의 에탄올은 30% 농도의 에탄올을 투입하여 60℃ 이상 90℃ 이하로 40분간 가열 추출함으로써, 공정 시간 대비 추출 수율을 극대화할 수 있도록 하는 자색 옥수수를 원료로 한 항산화 활성을 가진 추출물 제조방법에 관한 것이다.이를 위해 본 발명은 자색 옥수수 껍질을
