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KMID : 0380620220540060600
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.600 ~ p.605
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Effect of extraction methods on the antioxidant properties of ginseng (Panax ginseng C.A. Meyer) seeds and sprouts
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Chae Mi-Ok
Kim So-Hyun
Park Yong-Sung
Sanjeev Kumar Dhungana
Kim Il-Doo
Shin Dong-Hyun
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Abstract
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Ginseng (Panax ginseng) is rich in antioxidant properties. This study aimed to analyze three extraction methods, namely hot water extraction at 80°C (HWE), prethanol-A extraction (PAE), and ultrasound-assisted extraction (UAE), to induce high antioxidant activities from ginseng seeds and sprouts. A significant increase in hydrogen peroxide inhibition was observed with the UAE method compared to that with the HWE and PAE methods. The ascorbate peroxidase activity as well as the total phenolic and flavonoid contents were increased in the UAE method, whereas the peroxidase, superoxide dismutase, and glutathione activities were increased in the HWE method. In contrast, high catalase activity was observed in the seeds and sprouts treated with UAE and HWE, respectively. The overall results suggested that UAE can be an efficient method to obtain higher antioxidant activities from the ginseng seed and sprout extracts.
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KEYWORD
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antioxidant activity, extraction method, germinated ginseng seed, ginseng seed
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