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KMID : 1024420210250010051
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Food Engineering Progress
2021 Volume.25 No. 1 p.51 ~ p.60
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Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar and Red Ginseng Vinegar
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Ahn Chang-Ho
Yang Byung-Wook
Ko Sung-Kwon
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Abstract
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The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng.
From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.
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KEYWORD
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Korean Traditional vinegar, Wild simulated ginseng, Red ginseng, Compound K, DPPH, Antioxidant activity
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