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KMID : 1134820160450121740
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 12 p.1740 ~ p.1746
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Effects of Quality Characteristics and Antioxidant Activity of Korean Cultivated Wild Ginseng Extract
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Kang Kyoung-Myoung
Lee Jin-Young
Kim Myung-Uk
Lee Shin-Ho
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Abstract
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In this study, we investigated the nutritional and functional constituents as well as quality characteristics and antioxidant activity of Korean cultivated wild ginseng (KG). The chemical compositions and amino acid content of KG were 7.56% water, 73.01% carbohydrates, 12.58% protein, 1.99% lipids, and 5.54% ash as well as 16.17 mg/g of amino acids, respectively. The major ginsenoside and minor ginsenoside contents of KG were 15.94 mg/g and 0.04 mg/g, respectively. The total polyphenol and flavonoid contents of KGE (Korean cultivated wild ginseng with 70% ethanol extract) were 8.93 mg GAE/g and 3.96 mg RHE/g, respectively. KGE also showed higher antioxidant activity than the other extracts (KGW, Korean cultivated wild ginseng with water extract) with regard to DPPH and ABTS radical scavenging activities (57.75% and 70.73%, respectively), nitrite oxide scavenging activity (44.01%), SOD-like activity (78.05%), reducing power activity (1.08 OD700nm), and ferrous ion-chelating activity (65.33%). Additionally, KGE had higher elastase, collagenase, and tyrosinase inhibition activities than KGW. These results suggest that KGE can be used as a bioactive and functional material in the food industry.
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KEYWORD
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Korean cultivated wild ginseng, ginsenoside, antioxidant, functionality, phenolic compounds
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