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KMID : 1134820220510121321
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1321 ~ p.1334
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Red Ginseng Product Supplemented with Chrysanthmi Flos Extract: Formula Optimization Using the Response Surface Methodology
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Kil ki-Jung
Park Beom-Jin
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Abstract
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This study was designed according to the central synthetic design method of the response surface methodology using Chrysanthmi Flos water extract (CFEX), red ginseng concentrate (RGCON), and honey. The aim was to develop a red ginseng stick product (25°Brix) with improved antioxidant activity achieved by CFEX supplementation. The antioxidant activities of the groups treated with CFEX, RGCON, and honey were evaluated by DPPH, ABTS, hydroxyl radical scavenging activity, and Fe2+ chelating activity. The mixing conditions of the optimized modeling product with improved antioxidant activity were determined to be 11.18 g RGCON, 8.05 g CFEX, and 0.39 g honey, mixed and dissolved in 25 g of water to make 25°Brix. The ABTS radical scavenging activity (at 120 times dilution), DPPH radical scavenging activity (at 40 times dilution), hydroxyl radical scavenging activity (at 20 times dilution) and Fe2+ chelating activity (at 20 times dilution) for the optimized modeling product were 89.83%, 81.44%, 17.21%, and 7.54%, respectively. Compared to the control red ginseng extract (25°Brix, 13.89 g RGCON＋25 g water), improved antioxidant activities of the optimized modeling product (11.18 g RGCON＋8.05 g CFEX＋0.39 g honey+25 g water) were obtained. ABTS and DPPH radical scavenging activities were also determined to be improved, by about 12% and 9%, respectively.
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KEYWORD
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Chrysanthmi Flos, red ginseng concentrate, honey, antioxidant, response surface methodology
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