Background : Ancanthopanax senticosus Fruits Extracts were studied in order to develop as functional pigment. The extracts were evaluated for physicochemical properties and biological activity. Methods and Results : Ancanthopanax senticosus fruits extracts were extracted by the rate of ethanol and distilled water in 1% citric acid. The extracts were evaluated for physicochemical properties by chromaticity, total sugar content, free sugar content, acidity, total anthocyanin contents. Total sugar and acidity were 0.10 brix and 0.44% respectively. Fructose and glucose were 1.54% and 0.36% respectively. The 60% ethanol extracts showed the highest extraction yield and total anthocyanin content. The α-glucosidase inhibitory activity of 60% and 80% ethanol extracts higher than other extracts. Conclusion : These results suggest that Ancanthopanax senticosus fruits extracts may be useful purple pigment for anti-diabetes activity.

• Ki Yeon(Gangwon-do Agricultural Research and Experiment Services) | 이기연
• Tae Hee, Kim(Gangwon-do Agricultural Research and Experiment Services) | 김태희
• Hee Sun Noh(Gangwon-do Agricultural Research and Experiment Services) | 노희선
• Sang Hyun Lim(Gangwon-do Agricultural Research and Experiment Services) | 임상현
• Si Chang Kim(Gangwon-do Agricultural Research and Experiment Services) | 김시창
• Mun Seob Ahn(Gangwon-do Agricultural Research and Experiment Services) | 안문섭
• Hee Yeon Kim(Gangwon-do Agricultural Research and Experiment Services) | 김희연 Corresponding author