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연근별 산양삼의 일반성분 및 항산화 효과 KCI 등재

Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng

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  • URLhttps://db.koreascholar.com/Article/Detail/330768
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Proximate analysis and antioxidant activity of cultivated wild Panax ginseng (CWPG) were investigated to provide fundamental information of CWPG with different ages and to increase its industrial application. Proximate analyses of CWPG with different ages were performed. Extraction of CWPG with different ages was carried out using heatreflux extraction, and their extraction yield, crude saponin content, ginsenoside content, and antioxidant activity were analyzed. Moisture content decreased, but crude fat and crude protein were increased with aging. Extraction yield and crude saponin contents did not show a specific pattern while 5-year-old CWPG revealed the highest extraction yield and crude saponin content. All CWPGs showed typical ginsenoside profiles containing C-K and Rh2 ginsenosides, which are not found in ginseng. The 3-year-old CWPG showed the highest antioxidant activity including total phenolic content, total flavonoid content, and DPPH and ABTS radical scavenging activities. Moreover, 3-year-old CWPG also revealed the highest acidic polysaccharide content. Therefore, these results suggested that 3-year-old CWPG, which is the cheapest, can be used in industrial application due to its high antioxidant activity and acidic polysaccharide content with similar ginsenoside profile compared to 5- and 7-year-old CWPGs.

저자
  • 이근(연세대학교 생물소재공학협동과정) | Geun Lee (Graduate Program in Biomaterials Science and Engineering, Yonsei University)
  • 최광수(경희대학교 식품생명공학과) | Gwang-Su Choi (Department of Food Science and Biotechnology, Kyung Hee University)
  • 이주열(경희대학교 식품생명공학과) | Ju-Yeol Lee (Department of Food Science and Biotechnology, Kyung Hee University)
  • 윤소정(단국대학교 식품공학과) | So-Jung Yun (Department of Food Engineering, Dankook University)
  • 김우기(경희대학교 식품생명공학과) | Wooki Kim (Department of Food Science and Biotechnology, Kyung Hee University)
  • 이형재(단국대학교 식품공학과) | Hyungjae Lee (Department of Food Engineering, Dankook University)
  • 백무열(경희대학교 식품생명공학과) | Moo-Yeol Baik (Department of Food Science and Biotechnology, Kyung Hee University)
  • 황재관(연세대학교 생물소재공학협동과정) | Jae-Kwan Hwang (Graduate Program in Biomaterials Science and Engineering, Yonsei University) Corresponding author