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KMID : 1134820090380070946
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.946 ~ p.950
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Chemical Compositions and Antioxidant Activity of Extract from a Extruded White Ginseng
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Son Hyun-Jung
Ryu Gi-Hyung
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Abstract
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Chemical components and antioxidative activities of white ginseng, red ginseng and extruded white ginseng (EWG) were evaluated. Extrusion condition was 20% moisture content, 100 and 140℃ barrel temperature. The results showed that total sugar and acidic polysaccharide contents of white ginseng powder were increased after extrusion treatment of which EWG at 140℃ barrel temperature had higher value than EWG at 100℃ barrel temperature. Free radical scavenging activity of EWG at 140℃ barrel temperature was 80.2 and 45.6% respectively. The butanol fraction of polyphenolic compound and acidic polysaccharide were 27.2±0.1 ㎎/g and 217.6±0.7 ㎎/g, respectively. The ginsenosides were quantified by HPLC and the yield of ginsenoside-Rg3s and Rg3r were achieved by extrusion process.
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KEYWORD
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antioxidative activities, extrusion, ginseng, ginsenoside
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