KMID : 0352720110350010060
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Journal of Ginseng Research 2011 Volume.35 No. 1 p.60 ~ p.68
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The Chemical and 1,1-Diphenyl-2-Picrylhydrazyl Radical Scavenging Activity Changes of Ginsenosides Rb1 and Rg1 by Maillard Reaction
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Yamabe Noriko
Lee Jin-Gyun Lee Yong-Jae Park Chan-Hum Kim Hyun-Young Park Jeong-Hill Yokozawa Takako Kang Ki-Sung
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Abstract
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The chemical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity changes of ginsenoside Rb©û-glycine and ginsenoside Rg©û -glycine mixtures by Maillard reaction were investigated to identify the role of Maillard reaction in the increased antioxidant activity of ginseng by heat-processing. The DPPH radical scavenging activity of Rg©û-glycine mixture was more strongly increased by heat-processing than that of Rb©û-glycine mixture. From the analyses of ginsenosides, Rb©û was gradually changed into 20(S)-Rg©ý, 20(R)-Rg©ý, Rk©û and Rg? by heat-processing. Rg©û was gradually changed into 20(S)- Rh©û, 20(R)-Rh©û, Rk©ý and Rh©þ by heat-processing. However, the generation of these less-polar ginsenosides was not related to the increased DPPH radical scavenging activity of Rb©û-glycine and Rg©û-glycine mixtures because their DPPH radical scavenging activities were already signifi cantly increased when dried at 50¡É, which temperature induce no structural changes of ginsenosides. In the comparison of browning compound levels of Rg©û-glycine and Rb1-glycine mixtures, the extents of Maillard reaction were positively correlated with their increased free radical scavenging activities. Based on the chemical and DPPH radical scavenging activity changes of Rg©û-glycine and Rb©û-glycine mixtures by heat-processing, we clearly identifi ed that the increased free radical scavenging activity of ginsenoside is mediated by the Maillard reaction between sugar moiety of ginsenoside and amino acid.
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KEYWORD
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Panax ginseng, Ginsenoside Rb©û, Ginsenoside Rg©û, Glycine, 1, 1-Diphenyl-2-picrylhydrazyl radical, Maillard reaction
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