This study was conducted to investigate the antioxidant activities on hydropoic-cultured ginseng roots (HGR) and leaves (HGL). The samples were lyophilized, extracted with 80% ethanol, and then evaluated the antioxidant activities compare with conventional- cultured ginseng. Total polyphenol content of ginseng, HGR, and HGL were 128.85±0.41, 115.74±1.28, and 282.15±5.15 mg/g, respectively. The DPPH radical scavenging activity(IC50) was the highest value of 6.47±0.13 mg/mL in the HGL. The ABTS radical scavenging activity was the highest value of 29.37±0.37 mg AA eq/g in HGL, and ginseng and HGR were 10.23±0.49 and 8.18±0.37 mg AA eq/g, respectively. The reducing power of ginseng, HGR, and HGL were 0.56±0.01, 0.53±0.01, and 0.68±0.01, respectively. Chelating effect was the highest value of 92.65±3.42% in HGL. The results of this study suggest that antioxidant activities in hydropoic-cultured ginseng leaves could have significant health benefits.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 추출물의 제조
    3. 총 폴리페놀 함량 분석
    4. DPPH 라디칼 소거능 측정
    5. 총 항산화력 측정
    6. 환원력 측정
    7. 금속이온 제거능 측정
    8. 통계분석
결과 및 고찰
    1. 총 폴리페놀 함량
    2. DPPH 라디칼 소거능
    3. 총 항산화력
    4. 환원력
    5. 금속이온 제거능
요약 및 결론
References

• 이연리(대전보건대학 식품영양과) | Youn Ri Lee (Dept. of Food and Nutrition, Daejeon Health Sciences College)
• 서정현(충북대학교 식품생명공학과) | Jeong Hyun Seo (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 홍채영(충북대학교 식품생명공학과) | Chae Young Hong (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 김길호(충북대학교 식품생명공학과) | Kil Ho Kim (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 이준수(충북대학교 식품생명공학과) | Junsoo Lee (Dept. of Food Science and Biotechnology, Chungbuk National University)
• 정헌상(충북대학교 식품생명공학과) | Heon Sang Jeong (Dept. of Food Science and Biotechnology, Chungbuk National University) Corresponding author