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KMID : 1024420100140040299
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Food Engineering Progress
2010 Volume.14 No. 4 p.299 ~ p.306
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Effect of Astragali Radix and Opuntia humifusa on Quality of Red Ginseng Drink
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You Sang-Guan
Kim Sung-Won
Jung Kyung-Hwan
Moon Sung-Kwon
Yu Kwang-Won
Choi Won-Seok
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Abstract
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This study was performed to develop new functional red ginseng drinks with Astragali Radix and Opuntia humifusa. Optimum extraction conditions such as solvent property and temperature for Astragali Radix were determined by distilled water vs. ethanol (95%) ratio (0:100, 25:75, 50:50, 75:25) and 60 vs. 80oC. Water-soluble extracts at 80oC showed higher antioxidant activities than fat-soluble extracts at 60oC. Viscosities of 1-2% (w/v) of Opuntia humifusa solution were similar to that of the 0.1% guar gum solution. Addtion of Astragali Radix (3% and 5%, w/v) and Opuntia humifusa (1.2%, w/v), especially, had effect on the changes of pH of the red ginseng solution(5%, w/v) during storage for 7 days. A significant difference during the storage was shown in total plate counts by addition of Opuntia humifusa (1.2%, w/v) and microorganisms were reduced by six log cycles. Significant antiproliferation effects of red ginseng (5%, w/v) solution with Astragali Radix (3% & 5%, w/v) and Opuntia humifusa (1.2%, w/v) on Colon26m-3.1 carcinoma (colorectal carcinoma) cell and U87-MG neuronale glioblastoma (brain carcinoma)
cell were not observed.
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KEYWORD
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Astragali Radix, Opuntia humifusa, ginseng drink
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