Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Properties of Ginseng (P. ginseng C.A. Meyer) Extracts by Organic Solvent Fractionation

  • Kim, Ji-Sang (Department of Food and Nutrition, Kyung Hee University) ;
  • Moon, Gap-Soon (Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University) ;
  • Kim, Hyun-Oh (Department of Food and Nutrition, Jang An College) ;
  • Lee, Young-Soon (Department of Food and Nutrition, Kyung Hee University)
  • Published : 2007.12.31
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Abstract

The objective of this study was to investigate antioxidant activities of Panax ginseng extracted with various solvents including n-hexane, chloroform, EtOAC, n-butanol and water. Among the various ginseng extracts, ethyl acetate (EtOAC) extracts showed the most powerful scavenging activities against DPPH radicals. Among the other solvent extracts, the butanol extract seemed relatively more effective in scavenging activity, followed by chloroform, water and hexane extracts. Moreover, the highest reducing power and ferrous ion chelating activity were found in the EtOAC extract followed by other extracts of ginseng. EtOAC extracts, which exhibited the best antioxidant activities of all solvent extracts of ginseng, possessed higher concentrations of total phenolics (777.61 mg/100 g) than other extracts. These results suggest that EtOAC extracts of ginseng (P. ginseng C.A. Meyer) have the most effective antioxidant capacity compared to n-hexane, chloroform, n-butanol and water tested in this study, and has important applications for the pharmaceutical and food industries.

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References

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