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Antioxidant Activities of Ginseng Seeds Treated by Autoclaving

  • Bae, Hye-Min (Processing Technology Research Group, Korea Food Research Institute) ;
  • Kim, Sung-Soo (Processing Technology Research Group, Korea Food Research Institute) ;
  • Cho, Chang-Won (Processing Technology Research Group, Korea Food Research Institute) ;
  • Yang, Deok-Chun (Department of Oriental Medicinal Materials and Processing, College of Life Science, Kyung Hee University) ;
  • Ko, Sung-Kwon (Department of Oriental Medical Food & Nutrition, Semyung University) ;
  • Kim, Kyung-Tack (Processing Technology Research Group, Korea Food Research Institute)
  • Received : 2012.06.22
  • Accepted : 2012.08.28
  • Published : 2012.10.15

Abstract

Ginseng seeds were treated with different autoclaving temperatures and autoclaving times, and extracted with 80% methanol to measure changes in antioxidant activity. The antioxidant activity of ginseng seeds treated by autoclaving was measured by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2'-aziono-bis(3-ethylbenzthiazoline)-6-sulfonic acid radical scavenging activity, superoxide dismutase SOD-like activity, ferric reducing antioxidant power (FRAP), and total phenolic compound content. As autoclaving temperature and time were increased, the L lightness value decreased and the redness value tended to increase. Total phenolic compound content was about three times higher in ginseng seeds treated with autoclaving at 130°C than in ginseng seeds that were not treated. DPPH radical scavenging activity and ABTS radical scavenging activity increased as autoclaving temperature and time were increased. In particular, when the concentration was 100 ppm, the ABTS radical scavenging activity was 91.80% in ginseng seeds treated by autoclaving at $130^{\circ}C$, which was the highest antioxidant activity. FRAP and SOD-like antioxidant activity tended to increase significantly as autoclaving temperature and time were increased.

Keywords

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