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KMID : 0380620190510060576
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.576 ~ p.583
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Effect of aeration process on changes of prosapogenin content and antioxidant activity of red ginseng powder extract
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Ryu Hee-Jeong
Jung Chul-Jong
Seo Jeong-Gyun
Li Xian
Yu Yeong-Eun
Beik Gyung-Yun
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Abstract
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The effect of aeration process in causing changes in the prosapogenin content and the antioxidant activity of red ginseng powder extracts was investigated. With respect to the color change of the extracts, the L-value and b-value decreased significantly with the lapse of extraction time both with and without the aeration process. The a-value increased with the lapse of the extraction time in the non-aeration process but decreased in the aeration process. This result suggests that when the aeration process was performed, the lightness, yellowness, and redness decreased with the lapse of the extraction time, resulting in a darker color. The total polyphenolic and total flavonoid contents were the highest at 0.84 and 0.96 mg Gallic Acid Equivalent (GAE)/mL, 21.77 and 21.93 mg GAE/mL at 24 h and 36 h, respectively for the aerated red ginseng powder extracts. The DPPH, ABTS, H2O2 scavenging activity, and reducing power were measured to confirm the antioxidant effects of red ginseng powder extracts after the aeration process. Thus, the antioxidant activity was increased in the aerated red ginseng powder extracts. In addition, when comparing the contents of Rb1, Rg1, and Rg3, the content of Rg3 was significantly different, and it was confirmed that a large amount was produced in the aerated red ginseng extracts. These results indicate that the red ginseng extracts subjected to the aeration process are superior than the ones processed by the non-aeration process.
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KEYWORD
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red ginseng, aeration, prosapogenin, ginsenoside, antioxidant
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