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KMID : 1024420120160040369
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Food Engineering Progress
2012 Volume.16 No. 4 p.369 ~ p.373
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Chemical Characteristics and Antioxidant Activity of Red Ginseng Oil Produced in a Process where Saponin is Extracted from Red Ginseng
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Jang Sun-Ok
Kim Mi-Ra
Hong Kwang-Won
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Abstract
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This study investigated the chemical characteristics and cosmetic applicability of the red ginseng oil produced in a process where saponin is extracted from red ginseng. The acid, peroxide and iodine values of 1% red ginseng oil diluted with Tween 80 were 0.265, 0.387 and 0.64, respectively. Antioxidant activity of 1% red ginseng oil evaluated according to the DPPH free radical scavenging assay exhibited 70% inhibition relative to α-tocopherol. The total polyphenol content, determined according to the Folin-Ciocalteu method, was 243 mg/100 g. Tyrosinase inhibitory activity of 1% red ginseng oil was about 14% inhibition relative to L-ascorbic acid. On the other hand, red ginseng oil was not effective in inhibiting the activity of elastase as well as in inhibiting the growth of Staphylococcus aureus and Escherichia coli.
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KEYWORD
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red ginseng oil, antioxidant activity, total polyphenol content, tyrosinase
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