The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng. From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.

The objectives of this study were to form comparisons of total polyphenol compounds, the antioxidant activities and the urushiol contents of lacquer tree(Rhus verniciflua) bark and the sensory properties of chicken soup was made with lacquer tree bark that was cultivated from different cultivation areas; Hamyang, Wonju and China. Total polyphenol contents of Hamyang, Wonju and China were estimated as 375.28±3.48, 403.60±6.6 and 311.06±4.99 ㎎/g. The total flavonoids contents of Hamyang, Wonju and China were measured as 374±14.12, 683.70±12.64 and 334.64±18.40 ㎎/g. The total phenolic compounds and flavonoids concentration, DPPH radical scavenging activity, and ABTS radical scavenging of lacquer tree cultivated in Wonju were higher than the others; Hamyang and China. The urushiol content of lacquer tree bark from Hamyang was 4.59±0.04 ppm and higher than others. Urushiol was not detected in China lacquer tree bark. Sensory evaluation tests for chicken soup containing lacquer tree bark showed that the scores of Wonju lacquer tree bark chicken soup was highest, however there are no differences between Hamyang, Wonju, and China significantly(p<0.05).