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KMID : 1134820070360111482
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1482 ~ p.1485
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Antioxidant Activity of Ginseng Extracts Prepared by Enzyme and Heat Treatment
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Kim Young-Chan
Cho Chang-Won
Rhee Young-Kyoung
Yoo Kyung Mi
Rho Jeong-Hae
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Abstract
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In this study, extraction yield of ginseng and contents of phenolic compounds were increased through enzyme and heat treatment, and antioxidant activities of each treatment group were investigated. In the case of enzyme treatment groups, the extraction yields showed remarkable difference: pectinase (76.0%)＞ cellulase (44.7%)＞ α-amylase (43.1%)＞ protease (34.3%). Heat treatment groups did not show much difference in extraction yields (51.1～53.1%) except for 90oC-treated group (48.7%). Pectinase-treated group (2.21%) and 90oC heat treatment group (2.34%) showed the highest total phenol contents. DPPH radical scavenging activities of the solvent- treated, enzyme-treated and heat-treated extracts were 12.3～33.2%, 29.7～40.3% and 57.8～75.2%, respectively, at 100 ㎎/㎖ concentration. The pectinase-treated extract exhibited the greatest ABTS radical scavenging activity (60%), followed by 150oC, 120oC, and 90oC-treated groups.
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KEYWORD
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Korean ginseng, antioxidant activity, enzyme treatment, heat treatment
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