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KMID : 1007520090180020513
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.513 ~ p.518
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Antioxidant and Antimicrobial Activities of Various Solvent Fractions of Fine Ginseng Root
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Lim Jae-Kag
Kang Ho-Jin
Kang Suk-Nam
Lee Boo-Yong
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Abstract
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This study was carried out to investigate the changes of yield, total phenolics, saponin content and composition,antimicrobial, and antioxidant activities of various fractions of fine ginseng root (Panax ginseng C.A. Mayer) by macerationmethod in the order of increasing polarity (hexane, chloroform, ethyl acetate, butanol, and water). Butanol fraction showed thehighest total saponin content compare to other fractions. Hexane fraction could harvest significantly high ginsenoside Rg2,Rg1, and Rf (p<0.05). And the contents of ginsenoside Rh1, Rg3, and Rg1 showed relatively higher in the fraction of ethylacetate than other fractions. The system of hexane-chloroform-ethyl aceate-butanol showed relatively high content ofginsenoside Re, Rd, Rc, Rb3, and Rb1. However, the last fraction of water still remained lots of Rb2 content. The fraction ofwater was the highest phenolics. The 1,1-diphenyl-2-picryhydrazil, superoxide, and hydroxyl radical scavenging activity ofwater fraction was higher than the other fractions. In antimicrobial activity, the fraction of hexane showed relatively highantimicrobial activity against Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, Bacillus cereus, andEscherichia coli. And the fractions of the chloroform and ethyl acetate showed higher antimicrobial activities than the othersamples in against P. aeruginosa and S. typhimurium.
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KEYWORD
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fine ginseng root, solvent fraction, saponin content, antioxidant activity, antimicrobial activity
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