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KMID : 1134820140430030439
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 3 p.439 ~ p.445
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Quality Characteristics of Ginseng Seed Oil Obtained by Different Extraction Methods
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Kim Ji-Eun
Lee Seul
Yoo Kyoung-Mi
Lee Kyoung-Hae
Kim Kyung-Tack
Lee Myung-Hee
Hwang In-Kyeong
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Abstract
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This study aimed to determine the quality characteristics of ginseng seed oil as well as evaluate the efficacy of ginseng seed oil as a food resource. Ginseng seed oil was obtained by different extraction methods; from solvent extraction oil, supercritical fluid extraction oil, and screw pressed extraction oil. Total unsaturated fatty acids were present at 97.72～97.92%. Oleic acid (80.13～81.16%) was the highest, followed by linoleic acid (14.98～15.69%). The total phenol content (mg gallic acid equivalent/100 g oil) was higher in screw pressed extraction oil (56.32±1.47) compared to others. γ-Tocopherol was only present in ginseng seed oil and screw pressed extraction oil showed the highest levels of γ-tocopherol (5.95±0.25 mg/100 g oil) among the tested samples. Screw pressed extraction oil showed the greatest oxidative stability with an induction time of 16.58 hours. Acid values and peroxide values of ginseng seed oil increased with increasing storage period. The total phenol and γ-tocopherol contents were higher in screw pressed extraction oil than in other ginseng seed oils, which suggests that screw pressed extraction oil has the greatest oxidative stability.
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KEYWORD
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ginseng seed oil, extraction methods, quality characteristics
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